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It’s time for a new contender in the “Perfect Fall Coffee” category. Enter: Pumpkin Cream Cold Foam Cold Brew! Delicious cold brew coffee combines with an easy homemade cold foam recipe and the flavors of pumpkin spice in this delicious autumn drink!
Is there anything more perfect than the first signs of pumpkin flavored treats at the beginning of autumn? I think not! And now, thanks to this recipe, you’ll be able to add another one to your list of favorites!
Reasons to love this recipe:
- It’s easy. If you can access a spoon and a whisk, you can make it!
- It uses real pumpkin! No fake flavorings, chemicals, or additives. Just real pumpkin puree and quality spices!
- It’s cheaper than the drive thru. An entire batch of cold brew coffee with pumpkin cold foam costs about what three trips to Starbucks would. I’m all about saving that money to buy fall scented candles right now!
- This recipe starts with my perfect homemade cold brew coffee. Then the homemade cold foam from that same exact recipe is given a dose of real pumpkin puree and pumpkin spice to make all your basic girl dreams come true! It’s so easy, you’ll feel like a seasoned Starbucks barista after the first sip.
What is cold brew coffee?
If you didn’t know, cold brew coffee is coffee that is brewed with cold water. It is a lengthy, but simple, process that leads to a smoother, less acidic brew that’s perfect over ice (but can also be heated up and served warm!).
To make cold brew coffee at home
- Combine ground coffee with water in a 1 ounce to 1 cup ratio (for example: 3 ounces of ground coffee to 3 cups of cold water), stir, and let steep overnight.
- Then, after at least 12 hours, strain the brew and store in the fridge until ready to use. It's that easy!
It’s also that much more concentrated than regular coffee. I recommend mixing with a bit of water before drinking. Find a full and in-depth recipe for it right here.
How to make Pumpkin Cream Cold Foam at home
- Make the base. Whisk together the whipping cream, sweetened condensed milk, and vanilla extract. Tada! This is the base recipe for Starbucks sweet cream.
- Add the pumpkin puree and pumpkin pie spice. This is what takes it up an autumnal notch and makes it pumpkin cream!
- Whip the cream. In a NutriBullet or Ninja Blender or any other blender you have at home. This turns the pumpkin cream into cold foam!
From there, it's just a matter of adding this homemade version of pumpkin cream to cold brew coffee and enjoying every delicious sip!
Storing leftover sweetened condensed milk
This recipe only calls for ½ cup of sweetened condensed milk. That’s a little less than half of a standard 12 ounce can. Now, the recipe could easily be doubled to accommodate the use of a full can (or the desire to make pumpkin spice iced coffee twice a day for two weeks – no judgement). Or!
The leftover sweetened condensed milk can be frozen! Yes! Simply pour the leftovers in a freezer-safe container, label it, and freeze for up to six months. It’s important to note: the condensed milk will not freeze totally solid due to the high sugar content, but it is still preserved!
Now you’re ready to enjoy pumpkin cream cold brew. No Starbucks required!
Other great pumpkin recipes
- Soft Pumpkin Cookies with Maple Glaze
- Pumpkin Pie Cheesecake Dip
- Pumpkin Sourdough Waffles
- Homemade Dog Biscuits (because our furry friends deserve treats, too!)
Watch the recipe video!
Pumpkin Cream Cold Foam Cold Brew (Copycat Starbucks Recipe)
Equipment
- Blender
Ingredients
For the Pumpkin Cream:
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- 2 tsp. vanilla extract
- 3 tablespoon pumpkin puree
- 2 tsp. pumpkin pie spice
For the Cold Brew Coffee with Cold Foam:
- 1 cup cold brew coffee concentrate
- ¼ cup water
Instructions
For the Pumpkin Cream:
- Whisk together the whipping cream, sweetened condensed milk, and vanilla. Whisk in the pumpkin puree and pumpkin pie spice until smooth. Cover and place in refrigerator until ready to use.
For the Cold Brew Coffee with Cold Foam:
- In a glass filled halfway with ice, add the cold brew coffee concentrate and water, stirring to combine.
- In a NutriBullet (or other blender) pulse ¼ - ½ cup (depending on how much cold foam you would like) of the pumpkin cream for 10 – 12 seconds, or until fluffy and thick. Voila! Pumpkin Cream Cold Foam.
- Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.
Video
Notes
- The Pumpkin Cream can be mixed into coffee (cold brew or regular) just like regular coffee creamer, if desired. (And if you don't want to futz with a blender!)
- A whisk or hand-held milk frother will also work to whip the cold foam, if desired.
- Leftover Pumpkin Cream can be stored in the fridge, covered, for up to one week.
- Leftover Cold Brew Coffee will keep in the fridge for up to one month.
Emilie says
Best pumpkin recipe I've found for coffee! My husband and I are trying to save money and the only thing left was to figure out a pumpkin cream!
Amanda Gajdosik says
I am so happy you enjoyed the recipe, Emilie! And the thrifty bonus 🙂 AND! I love that making it at home means I can have pumpkin whenever I want, anytime of year. Thanks for rating and reviewing!
Nicole J Gaito says
Omg, finally i found a Real Recipe that makes all the work worth it and not one that calls for wimpy dairy products like half and half. I say, full and fuller. All of my most favorite, rich and decadent dairy ingredients.. you had me at evaporated milk! an
And for this moment, I'm not took much caring if its full of sugar, carbs, fat etc.. that's all the things that makes it taste so goood that it def qualifies for a self- care, self- love, all about me activity! And we could all could use a little more of that.. if you have the misfortune of being allergic or intolerant to dairy, you have my condolences, and Im sure iat milk or plant based cream will work just fine for you. it's just not for me🤮. Thank you so much miss Amanda for your boldness and your self love recipes! This came out SMACKIN! How/ where can i post a pic of how it looks tho?
Amanda Gajdosik says
Hi Nicole!
I love your enthusiasm for my recipe. It means so much! You can tag me in your photos on IG or FB if you'd like 🙂
Thank you so much,
Amanda
Samantha says
I just made this and mixed it in with my dark roast coffee. It is SO delicious and tastes exactly like what I would get at Starbucks! I'm so happy!! Thank you!!
Amanda Gajdosik says
You are so welcome, Samantha! Thanks for rating and reviewing 🙂 Happy PSL season (which can be anytime of year now lol)!
Amanda
Kerri says
Absolutely devine!
Amanda Gajdosik says
A perfectly simple and concise review! Thank you so much for rating, Kerri! So, so thrilled you enjoy my recipe 🙂
Sarah P says
I love this recipe when used as a whipped foam! I did noticed when I use it as a creamer, the sweetened condensed milk seems to clump up at the bottom. Can I use whole milk instead of the sweetened condensed milk when using as a creamer?
Amanda Gajdosik says
Hi Sarah,
So glad you're enjoy this recipe. Yes you can make that substitution - however! - you're going to want to add a liquid sweetener to the mixture as well. The sweetened condensed milk provides the sweetness in the original recipe so you'll want to make sure you're replacing it. I'd say start with 2 - 3 tablespoons of plain or vanilla simple syrup (I will link recipes for both that I have on my site) and adjust your sweetness preferences from there. Don't use a granulated sugar or sweetener when you're making it into a creamer because it won't properly incorporate into the mixture.
Simple Syrup: https://midwestniceblog.com/easy-simple-syrup-recipe/
Vanilla Simple Syrup: https://midwestniceblog.com/vanilla-simple-syrup/
Let me know how it goes!
Amanda
evelyn says
i work at a bakery and i made a chai for my work friends with fresh caramel and this! they loved it 🙂 ♥️
Kels says
Thanks for an amazing recipe! I was hesitant about throwing in the sweetened condensed milk, as I typically shy away from sweet things, but it helped to enhance the flavours and bring it all together beautifully!
Does anyone know if you can freeze the mixture?
Amanda Gajdosik says
Hi Kels,
I am so glad you enjoy it! And yes, technically you *can* freeze the mixture, what you'll end up with is essentially a no-churn pumpkin spice ice cream lol. I am not sure what it would thaw back into, I don't believe it would be the *exact* same as freshly made, but it would likely be usable though the texture would be a bit different. Hope this helps!
Amanda
Emily says
This was incredible. I made this for a group of moms I was hosting for a giant play date with all our kids. It was such a fun drink to offer the ladies and everyone was raving about how delicious it was!
Nelly says
I love it. I even made another batch so that it will last me quite some time.
Amanda Gajdosik says
Thrilled beyond words to hear how much you like this recipe, Nelly! Thanks for rating 🙂
PSL Lover says
Amanda…. Thank you…
This turned out heavenly.
Amanda Gajdosik says
LOVE to hear that! And LOVE the name! Happy PSL Season 🙂
Marie says
Just went to Starbucks for the start of PS season and remembered how much I LOVE their PSCF and rushed home to find a copy cat recipe. I stumbled across this one and let me tell you it’s the tits! It isn’t identical BUT it’s just as good if not better! Honestly I found myself just licking the bowl of the mixer after I was finished making it 🙈. Seriously good and easy to make!
Amanda Gajdosik says
This might be the best review ever, Marie! Thank you 🙂 and happy PSCF season!
Kristy Sigstad says
This looks delicious !!! I cannot wait to try it. Thank you for answering my question beforehand, about how long the unmixed cold foam can keep in the fridge.
Dana says
If I wanted to make this vanilla cold cream would you omit the pumpkin and put in more vanilla?
Amanda Gajdosik says
Hi Dana, I have a recipe for vanilla sweet cream and vanilla sweet cream cold foam on my site!
T says
Hi, I have the pumpkin pie filling (which has the spice in it) instead of pumpkin. Does that still work?
Also, do I store the whipped product in the fridge or before whipping the creamer, and only take it out when im going to make cold foam?
Amanda Gajdosik says
Pumpkin Pie Filling will NOT work, as there is more than just pumpkin and spices in it (water, salt, dextrose, etc.) so DO NOT use pumpkin pie filling, only canned pumpkin puree.
For storage: you store the pumpkin sweet cream in the fridge until ready to turn it into cold foam.
Hope this helped 🙂
Kim says
SO delish! I made one small change because I don’t tolerate sweetened condensed milk, so I omitted that & used 2 tbsp maple syrup instead. It probably made slightly less than the recipe would have had I used the sweetened condensed milk but it was plenty for my husband & I to enjoy 4 coffees! Definitely making this again!!
Rhonda says
So yummy…and so easy!
I use the pumpkin cream cold foam on iced chai tea latte and it is the perfect combination!
Great recipe! Can’t wait to share it with friends and family!
Marissa says
I followed the instructions and mine came out to a very liquid consistency rather than a foam?
Amanda Gajdosik says
Hi Marissa,
My best guess is one of two things:
1) It wasn't whipped/whisked long enough to become a foam or
2) It was whipped *too* long and the heavy cream actually re-liquified. This can happen when using high powered blenders link ninjas and nutribullets. Who would have thought?!
I know those are two different ends of the spectrum when it comes to what could have been the issue, but if you can find the happy medium I bet you'll get the most delicious foam like so many of my readers! Hope this helped 🙂
Kamille says
I wanted to leave a comment for one to tell you how AMAZING this recipe is! Most Starbucks Copycat recipes are off but this is spot on! Thank you! Also the first time I made it I used a hand mixer and it was liquidy…this time I used my stand mixer on high for a couple of minutes and the consistency is perfect. Thick and creamy!
Amanda Gajdosik says
LOVE to hear that Kamille! Thank you so much for your kind words 🙂
Stacie Dunn says
I unfortunately tried the Starbucks cold brew pumpkin foam drink and became obsessed so I looked for a recipe I could make at home. This recipe is better than Starbucks! Of course I can give a little or take out a little if anything I want, but I am SO happy with this recipe. Delicious!!
Mary says
This is literally so good took me 10 at most to make instead of spending money at Starbucks… I’ll be making this batch at home whenever I’m feeling for this!!!!! Super easy to make too
Francesca says
Such a wonderful recipe, thank you for sharing! For any fellow doggie parents, any extra pumpkin puree can used as a special treat for our four legged friends (not too much though as it can cause constipation)!
Amanda Gajdosik says
So happy you enjoyed the cold foam, Francesca! And yes! Pumpkin is great for pups - I actually have a recipe for both homemade dog biscuits and pupcakes (doggie cupcakes) on my site if you're ever interested! Thanks for rating and happy pumpkin season 🙂
Erin says
This was absolutely delicious!!
Amanda Gajdosik says
So, so happy you enjoyed it, Erin! Thanks for rating! 🙂
Jennifer Ramirez says
Better than Starbucks. So yummy!
Amanda Gajdosik says
The highest compliment ever! Thanks for making, Jennifer 🙂
Tonya Spires says
Hello ! I was curious if anyone has tried half and half to help reduce calorie content … and if it worked at all?
Amanda Gajdosik says
Hi Tonya! It should work, though it may not get as thick as if you used heavy cream. Hope this helps!
Emily says
I had to come back and review this to say that it turned out beyond delicious. I really did have some doubt when other people said it was better than Starbucks, but wow it definitely is. Their cold foam tastes bland compared to this! I would recommend using a blender when making this as it was fast to make and turned out really creamy. Thank you so much for the recipe, this will now be my go to!!
Amanda Gajdosik says
That is so kind of you, Emily! I am glad you enjoyed my recipe - it's truly one of my favorites too! Happy Pumpkin Spice Season! 🙂
Kat says
It tastes so good I doubled the recipe!
Amanda says
Now that's just the best idea ever! Thanks for making my recipe, Kat 🙂
Brittany says
Amazing!!! Thank you for sharing!
Amanda says
Of course! Thank you for making and reviewing it, Brittany! Enjoy your coffee break! 🙂
Sonya says
This recipe is delicious!
Sonya says
This recipe was delicious!
Amanda says
So thrilled to hear that, Sonya! Thanks for rating and reviewing 🙂 Happy coffee break!
Carol says
This is perfect! Made exactly as written. Used my Bella immersion blender with the whisk attachment and it whipped up nicely. Thanks !!
Amanda says
LOVE to hear this, Carol! Thanks so much for making my pumpkin cream cold foam recipe <3
Keila says
I love this recipe. I used a handmixer to whip the heavy cream to give it a thicker consistency. Then I added the remaining ingredients. This is absolutely delicious!!
Amanda says
That's a great way to make it, Keila! So, so thrilled you love this recipe as much as I do! <3
KF says
OMG! This is the best pumpkin cream cold brew recipe I have had. Watch out Starbucks..
Amanda says
Ahhh! What a high compliment! Thank you, friend 🙂
Ep says
Mine didn’t thicken at all. Tried manic bullet and vitamin mix and then my hand mixer. I also put my bowl in the freezer just like making whipped cream homemade, still runny like creamer, which was delish just not thick and creamy like the cold foam.
Amanda says
Hi EP, a few other people have had this issue and apparently, when you use a magic bullet or vitamix or Ninja blender, if you let it go for too long, it can actually overwhip the cold foam and re-liquify it. Who knew?! I agree though - it's delicious no matter what form it's in! 🙂
Beth says
Yum! But I have to admit, I didn't have any sweetened condensed milk on hand so I just use three tablespoons of honey instead and it turned out amazing! Thanks for sharing this delicious recipe 🙂
Amanda says
I'm glad this substitution could work for you, Beth! I'll have to test it out myself to see how it goes. Perhaps pure maple syrup could also work?
Jamie says
Tastes good but I can't get mine to thicken with a milk frothet and I don't have a nutribullet
Amanda says
I know it is delicious, isn't it Jamie?! You can always just whisk the cream by hand to make cold foam (it takes awhile, but it's worth it). Or simply use as pumpkin sweet cream creamer 🙂
Hope says
After trying a couple of different cold foam recipes, I feel like this one is the closest to the Starbucks cold foam. It's definitely worth the extra trip to the grocery store for the condensed milk. It tastes like fall!
@livingandlocal
Amanda says
Thank you so much for your kind words, Hope! I couldn't agree more! <3
Elvia says
Can I substitute vanilla syrup for vanilla extract?
Amanda says
You absolutely can, Elvia. But! It will make the final product sweeter. Since we're getting our sweetness in this cold foam recipe from condensed milk the addition of more sweet from a vanilla simple syrup will lead to a sweeter end product. Enjoy!
Amy Morrison says
Do you always dilute your cold brew, if so what do you recommend for the 6:6 mixture once it’s done steeping
Amanda says
Hi Amy! Sometimes I do, sometimes I don't - it really depends on how I'm feeling. Not diluting it means the brew is stronger and more intense. If you like a bold, rich coffee and aren't sensitive to caffeine (or if you make decaf cold brew), then you don't *have* to dilute it. But, if you're going to dilute the cold brew add about 1/4 cup to 1/2 cup of cold water to it before topping with the cold foam. Hope this helped!
Naomi says
So quick, easy, and delicious!
Amanda says
Thanks so much for making and enjoying, Naomi <3
Erica Swint says
Is there any way to not use condensed milk?
Amanda says
Hi Erica, not for this recipe, no. The sweetened condensed milk provides the sweetness to the sweet cream base and also helps to make the pumpkin cold foam smooth and luxurious. I highly recommend you follow the recipe as written with the listed ingredients - I tested it so many times to perfect it and it's really, truly delicious!
kyrie says
just made this & it is IDENTICAL to the real thing--with the added satisfaction that i'm saving money! this recipe is perfect! honestly better than the drink corporate chains have--the pumpkin puree is key, i think--it tastes real instead of the artificial "sweet" you get with a lot of PSL drinks.
Amanda says
I am THRILLED to hear that, Kyrie! I couldn't agree more - using real pumpkin puree is the end all, be all of PSL season! Thank you so much for your kind words. Happy coffee drinking! <3
Jessica says
Ive made this recipe twice and could not get it to foam, i tried my nespresso frothed and hand whisk. Your pics look so foamy and yummy so im losing my
Mind over here! Any troubleshooting tips would be great! Im going to try to get it colder and use less to see if it foams that way
Amanda says
Hi Jessica! I am so sorry that has happened to you! I think you're on the right track with making sure it is cold, cold, COLD. Heavy cream (the base of this recipe) doesn't hold air and thus doesn't foam up if it isn't cold. I recommend storing any leftovers in the fridge (and maybe mixing up the pumpkin cream a night in advance so it has time to chill) and only removing it right before whipping. And actually, I would go the other way in terms of how much you use. Try using 1/2 cup and whisking by hand. It'll take a bit, I'd say about a minute or 90 seconds, but if it's cold enough it should get that thick, fluffy, gorgeously soft top like I have in the photos. I also really love using my ninja blender/nutri-bullet blender to make sure it gets REALLY thick (that is, if I feel like washing those dishes). But that's exactly what Starbucks does, they use a very high-powered blender for a just a few second (like 8 - 10) to make cold foam. I sure hope this helps and don't lose hope!
Katie says
Followed the instructions and could not get it to foam either. Help!
Amanda says
Hi Katie - it seems like what people have experienced when they can't get it to foam is that it's actually been over-whipped and the blender re-liquified the foam. Did you use a nutribullet or a similar style blender? If you did, I would suggest blending for less time than you did previously. Alternatively, use a hand frother or a whisk to be able to control the level of foam. I promise this recipe works like a dream and I hope you give it another shot!
Jamie says
I’m confused by the serving size. It says 1 serving but surely you’re not putting a whole cup of heavy cream in one glass of iced coffee, right? Can you explain?
Amanda says
Hi Jamie! One serving of the pumpkin cream cold foam is going to be 1/4 - 1/2 cup (depending on how much cold foam you like on top of your coffee!). The leftover cream (that hasn't been whipped into cold foam) can be stored in the fridge for up to one week. I've made sure to adjust the recipe card to reflect your question, thank you! <3
Jessica says
For some reason mine wasn’t really foam it sank to the bottom. How do I get it to be light enough to lay over the top?
Amanda says
Hmm...I'm not sure why this happened Jessica. Perhaps it wasn't whipped enough so it sank like a regular coffee creamer? Or maybe you put too much in so the weight of it was more than the coffee and ice could hold. Those would be my two theories as to why. I'm so sorry that happened to you, but my guess is it was still delicious!
Chelsey says
The same thing happened to me. I only put 1/4 cup in. How long do you wisk for?
It never became foam for me. I blended as well.
Amanda says
Hi Chelsey! I'm so sorry to hear this happened to you too - I'm going to do some troubleshooting and get back to you. I'm going to try under-whipping and over-whipping the cold foam and see what happens on my end and report back! So far what I can tell from your comment is that perhaps it wasn't cold enough? That's usually the issue that prevents the cream from thickening (just like with making regular whipped cream). I sure hope you'll give the recipe another try as I do think it's the tastiest Pumpkin Cream Cold Foam ever! <3
Cali G says
You may of had the same problem I did. I had to use my ninja blender because I didn’t have anything smaller. Ended up finding out it’s too powerful and was re-liquifying my mixture. It definitely needs a slower blend. Although my “foam” hasn’t come out right, the flavor is great. Next time I will use my hand mixer to get the fluffy foam.
Amanda says
I never knew this could be a problem, Cali! How interesting! I've only ever made my cold foam in those small, "bullet" blenders and never the big one. This is MAJOR insight into the issue. Thank you for sharing! I will make sure to note in the post and recipe to not use a large, high powered one!
Conor Lewis says
Would this recipe work in an isi air whipper?
Amanda says
Hi Conor, I'm not sure about that as I've never used one. I don't know if it would be light enough for the CO2 to whip it...if that makes sense? Because there's more than just heavy cream in the mixture. I know it works in a blender, with a whisk by hand, and with a handheld milk frother, though! Hope this helps 🙂
Sarah says
Just made this - excellent recipe and I live that it's not super sweet!!!
Amanda says
So glad you loved it Sarah! I think using real pumpkin puree makes all the difference <3 Thanks for making my recipe!
Ivy Holmes says
I was looking for a diy pumpkin cold foam and this definitely hit the nail. Awesome recipe and thank you !!
Amanda says
You're so welcome Ivy! Thanks for making the recipe and leaving a kind review <3
V.V says
Hi, I don't have gelatin... Could I use anything else?
Amanda says
Hi, I'm sorry but this recipe doesn't even call for gelatin so I'm not sure how I can help you? Was it perhaps a different ingredient you don't have for this cold foam recipe?
Madison says
Hello! Do you think this would work with a dairy-free heavy whipping cream alternative?
Amanda says
Hi Madison! I'm not sure, as I've never tried it. If the dairy free version is reliable in whipping up to beautiful fluffy, thickness, I would imagine so. If you try it, please do let me know how it works out!
Evelyn says
Hi! I made double the batch, how long is it good for in the fridge?
Amanda says
Hi Evelyn! I've kept it for up to a week in the fridge. The biggest factor is how fresh the heavy cream you're using is. If it's about to expire or has previously been opened for awhile, I wouldn't keep it longer than a few days. But, if it's newly opened and the expiration date is ways away, you should be able to keep it for at least a week!
Amber says
Is it possible to make with coconut cream?
Amanda Gajdosik says
Hi Amber, I'm not sure about the use of coconut cream as we don't really do dairy alternatives in our house. You can certainly try it, though the consistency and flavor may not be the same. Please, report back if you do use it and enjoy it.
Meredith says
This is so good! Made a big batch and have been using it throughout the week. Definitely needs to be made in a blender-tried it in my nespresso frother on the cold setting and it definitely didn’t work nearly as well. As instructed, it’s perfect for these still warm fall days.
Veronica says
I had to leave a comment because this is SO good and spot on! Thank you! I've been obsessed with it at Starbucks and I'm so happy to have an at home alternative <3
Amanda says
Oh Veronica that makes me so happy to hear! Thank you! <3
Gloria says
Agreed! I felt I had to comment as well! Honestly, I think this tastes 100x better than Starbucks version (and I love theirs too). Thanks so much for the recipe!
Amanda says
Gloria! Thank you so much for your kind words and for making my recipe. So happy to help a fellow coffee lover out! 🙂