If your love language is iced coffee—even in sweater weather—then this Pumpkin Cream Cold Foam Cold Brew is your new autumn obsession. It’s creamy, spiced, slightly sweet, and full of cosy fall flavour. Think of it as a Starbucks copycat that’s easier on your wallet and completely customizable.
This homemade cold foam sits cloud-like atop rich cold brew coffee, creating the perfect sip of chilled, pumpkin-spiced magic. Whether you’re prepping for a fall brunch or just treating yourself to an at-home pick-me-up, this iced pumpkin coffee is worth the hype.
Why You’ll Love This Pumpkin Cream Cold Foam Cold Brew
- A creamy, dreamy Starbucks copycat without the drive-thru.
- Rich pumpkin spice flavor meets strong iced coffee bliss.
- Easy to prep ahead for a homemade cold foam fix all week.
- It’s a fall coffee drink that feels like a seasonal hug in a glass.
Ingredients
For the Pumpkin Cream:
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- 2 tsp vanilla extract
- 3 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
For the Cold Brew:
- 1 cup cold brew coffee concentrate
- ¼ cup water
How to Make This Fall Coffee Drink
- Whip up the pumpkin cream. In a bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until smooth. Add in the pumpkin puree and pumpkin pie spice and whisk again until fully combined. Chill in the fridge until ready to use.
- Build your cold brew. Fill a glass halfway with ice. Mix cold brew concentrate with water and pour it over the ice.
- Make the cold foam. Blend ¼ to ½ cup of your pumpkin cream mixture in a blender or NutriBullet for about 10–12 seconds, or until it turns into a thick, fluffy cold foam.
- Top and sip. Spoon the foam over your iced coffee. Finish with a light sprinkle of pumpkin pie spice if you’re feeling extra.
Tips for the Best Homemade Cold Foam
- Use very cold pumpkin cream for the fluffiest texture.
- Blend only the amount you need for each drink—cold foam doesn’t store well once whipped.
- Want a dairy-free version? Try using coconut cream and sweetened condensed coconut milk.
- Adjust sweetness by adding more or less condensed milk.
Why I Can’t Get Enough of This Iced Pumpkin Coffee
I made this on a whim one September morning when the coffee shop line was absurd, and I just couldn’t wait. I had leftover pumpkin puree and figured, why not? Ten minutes later, I was sipping what felt like a café-level drink in my favorite sweatshirt at home. It’s now a daily ritual that makes me feel like I’m getting a special treat—without changing out of my slippers.
What to Serve With Pumpkin Cream Cold Foam Cold Brew
This iced beauty pairs perfectly with muffins, scones, or a slice of pumpkin bread. Serve it alongside brunch favorites like cinnamon rolls, breakfast casseroles, or even a hearty oatmeal bowl. It also makes a refreshing pick-me-up during an afternoon slump.
How to Store Pumpkin Cream Mixture
Store leftover pumpkin cream (before blending) in a sealed jar in the fridge for up to 5 days. Give it a shake or stir before blending into foam. Don’t try to store already-blended foam—it’s best fresh for that fluffy texture.
FAQs About Pumpkin Cream Cold Foam Cold Brew
Can I make this without a blender?
Yes, use a handheld milk frother or vigorously shake it in a sealed jar until thick and airy.
Can I use regular brewed coffee?
You can, but cold brew concentrate has a stronger, smoother flavor. Just reduce added water if using brewed.
Can I make it less sweet?
Absolutely. Start with half the condensed milk and adjust to taste.
Is this drink gluten-free?
Yes—just double-check your pumpkin pie spice ingredients to be sure.
The Chillest Way to Sip Fall Flavours
This pumpkin cream cold foam cold brew is fall’s answer to your iced coffee cravings. It’s rich, spiced, and so easy to make, you’ll wonder why you ever waited in line. Whip up a batch and let the pumpkin-season vibes flow—one silky, spiced sip at a time.
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Pumpkin Cream Cold Foam Cold Brew
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Pumpkin Cream Cold Foam Cold Brew is a chilled fall coffee drink featuring rich cold brew topped with a silky homemade pumpkin spice cold foam. It’s creamy, cozy, and the perfect Starbucks copycat to make at home all season long.
Ingredients
For the Pumpkin Cream:
-
1 cup heavy whipping cream
-
½ cup sweetened condensed milk
-
2 tsp vanilla extract
-
3 tbsp pumpkin puree
-
2 tsp pumpkin pie spice
For the Cold Brew:
-
1 cup cold brew coffee concentrate
-
¼ cup water
Instructions
-
In a bowl, whisk together cream, condensed milk, and vanilla until smooth. Add pumpkin puree and pumpkin pie spice and whisk again. Chill until ready to use.
-
Fill a glass with ice. Mix cold brew concentrate with water and pour over the ice.
-
Blend ¼–½ cup of the pumpkin cream mixture for 10–12 seconds until thick and frothy.
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Spoon foam over iced coffee. Optionally, sprinkle with extra pumpkin pie spice.
Notes
Use very cold pumpkin cream for the fluffiest foam.
Only blend what you’ll use immediately—foam doesn’t store well.
For dairy-free, use coconut cream and sweetened condensed coconut milk.
Adjust sweetness to taste by reducing or increasing condensed milk.
Store unused pumpkin cream mixture (unblended) in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Boissons
- Method: Blended
- Cuisine: Blended