Pumpkin season isn’t just for baking. It’s for your coffee too! This pumpkin cold foam recipe takes just three ingredients (pumpkin purée, heavy cream and maple syrup) whisked into a thick, creamy foam that floats on top of your iced coffee. It’s such an accessible pumpkin cold foam recipe made without sweetened condensed milk or pumpkin flavored syrups in sight.
A sprinkle of cinnamon on top, and you’ve got a coffee shop-style fall drink at home in about 5 minutes. Easier than getting in your car and heading to a coffee shop, and faster than ordering one online!
This drink is made to be enjoyed in autumn, especially early autumn when it’s still warm enough that a pumpkin cream cold brew or iced coffee is still what’ll hit the spot.
It’s the perfect pick-me-up next to a slice of my cake mix pumpkin cake or a warm piece of Downeast Maine pumpkin bread. And if you’re more of a hot drink person, my karak chai is always a good idea.
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What makes this a great Every Little Crumb recipe:
- Just 3 ingredients for the foam: pumpkin purée, heavy cream and maple syrup.
- Real pumpkin: no store-bought pumpkin syrup needed. It’s a great way to use up a few tablespoons of pumpkin left over in a can from another recipe.
- Ready in minutes: whisk, pour, spoon, done.
- You control the sweetness: add more maple syrup if you like it sweeter.
Ingredients you need:
The foam is where all the pumpkin flavor lives. Heavy cream gives it body so it sits on top of the coffee instead of sinking right in, the pumpkin purée adds flavor and that pretty orange color, and maple syrup sweetens it with a warm, cozy taste that goes so well with pumpkin.
For the pumpkin cold foam:
- Pumpkin purée- canned plain pumpkin, not pumpkin pie filling.
- Heavy cream– also known as whipping cream in the Middle East.
- Maple syrup– you can also do honey, or even just regular sugar.
For the iced coffee:
- Ice cubes
- Cold coffee (or cold brew)
- Milk– use whatever milk you typically like in your coffee.
- Ground cinnamon- for topping
See recipe card for quantities.
The easiest pumpkin cold foam recipe:
- Step 1: Add the ingredients for the cold foam to a small bowl.
- Step 2: Whisk with a small milk frother until thick and creamy.
- Step 3: Fill two glasses with ice and divide the coffee into each glass.
- Step 4: Add milk to nearly fill each glass.
- Step 5: Spoon the pumpkin cold foam on top.
- Step 6: Garnish with cinnamon and enjoy immediately.
Hint: Make the foam first, then build the drink. That way the ice doesn’t sit and melt into your coffee while you’re frothing.
Pro Tip
Stop frothing once the foam is thick and creamy, like melted ice cream. If you keep going, the cream can turn into whipped cream that sits on top in a stiff blob instead of slowly drifting into the coffee.
How to serve:
Serve it right away while the foam is fresh and fluffy. Sip it as is, or stir the foam into the coffee as you go for a creamier pumpkin drink. It’s lovely with a slice of cake mix pumpkin cake or pumpkin bread for an afternoon treat.
Pumpkin cold foam recipe variations:
- Pumpkin spice foam: add a pinch of pumpkin pie spice to the foam.
- Cold brew: swap the iced coffee for cold brew for a smoother, stronger coffee.
- Sweeter: add more maple syrup to the foam, or a little to the coffee.
- Decaf: use decaf coffee for an afternoon or evening drink.
Storing Leftovers:
The assembled drink is best enjoyed right away, before the ice melts.
Pumpkin cold foam: store the pumpkin cream on its own in an airtight container in the fridge for up to 5 days. It may deflate a little, but it will still taste great.
Expert tips and tricks:
- Use cold cream. The colder your heavy cream is, the quicker it will thicken and become foamy.
- Taste before you top. Check the sweetness of the foam and add more maple syrup if you want.
- Don’t skip the cinnamon. It makes it look (and smell) like a coffee shop drink.
Top Tip
Serve in a glass cup so you can really see the pretty layers!
Recipe FAQs:
I have not tried myself, but similar recipes have indicated you can use a small whisk and whisking vigorously until cream thickens.
Yes! Cold brew works in place of the iced coffee.
It’s not that sweet, only slightly sweetened. I’m not a fan of sickly sweet coffee drinks. However, this is customizable and you can easily add more sweetness to taste.
Yes, you can actually meal prep pumpkin cold foam and enjoy pumpkin cream coffee’s for days! The pumpkin foam will last in the fridge for up to 5 days, tightly covered.
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Looking for other recipes like this? Try these:
Pairing:
These are my favorite dishes to serve with pumpkin cold brew coffee:
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Pumpkin Cold Foam Recipe
Equipment
- milk frother or whisk
Ingredients
- 3 tablespoons pumpkin purée
- ½ cup heavy cream 120 ml
- 1 tablespoon maple syrup or more for sweeter
- ice cubes
- 2 cups cold coffee or cold brew
- 1 cup milk of choice about ½ cup per glass, 240 ml total
- ground cinnamon for topping
Instructions
- In a cup or small bowl, whisk together the pumpkin purée, heavy cream and maple syrup until light and creamy. A small handheld milk frother works great here.
- Fill two glasses with ice and divide the cold coffee between them.
- Pour about ½ cup of milk into each glass, until nearly full.
- Divide the pumpkin cold foam between the glasses, spooning it on top, and finish with a sprinkle of cinnamon. Serve right away.
Video
Notes
- Use plain pumpkin purée, NOT pumpkin pie filling.
- Heavy cream is needed for the foam to thicken.
- Regular iced coffee or cold brew both work.
- Use cold heavy cream so it whisks faster.
- Make the foam first, then build the drink, so the ice doesn’t melt into the coffee.
- Stop frothing once the foam is thick and creamy.
- Add more maple syrup if you like it sweeter.
- Store the pumpkin cream on its own in an airtight container in the fridge for up to 5 days. It may deflate a little, but it will still taste great.
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