Pumpkin Cream Cold Foam Cold Brew Recipe

I’ve perfected a Copycat Starbucks Pumpkin Cream Cold Brew that blends silky homemade cold brew with a lusciously sweet pumpkin cream cold foam and I’m sharing the full recipe here.

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I love the way cold brew settles into the glass, but the surprise here is the Pumpkin Cream Cold Foam that floats on top like a cloud of flavor. I recreated a Copycat Starbucks Pumpkin Cream Cold Brew at home and it turned out better than I thought.

This version leans sweet without being cloying and it makes that first sip mysterious enough you want more. If you prefer sweet drinks with a little bite, this might be what you were missing.

I cant promise perfection but you will be curious to taste it.

Ingredients

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Coarsely ground coffee: Gives bold, smooth flavor; tiny amounts of antioxidants and caffeine, almost no calories.
Pumpkin puree: Rich in fiber and vitamin A, slightly sweet, adds body and natural earthiness.
Heavy cream: Thick and silky, high in fat and calories, makes foam rich and indulgent.
Whole milk: Balances creaminess with lighter texture; adds protein, lactose sugars, and smooth mouthfeel.
Pumpkin pie spice: Fragrant mix of cinnamon, nutmeg and cloves, gives warm spice, low calories.
Vanilla syrup: Sweetens and rounds flavors, mostly sugar so adds carbs and sweetness fast.
Granulated sugar: Pure sweetness, no nutrients, boosts foam stability and balances pumpkin earthiness.

Ingredient Quantities

Cold brew
- 1 cup coarsely ground coffee
- 4 cups cold filtered water
- Pinch fine salt (optional)

Pumpkin cream cold foam
- 1 cup heavy cream, cold
- 1/4 cup whole milk
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 2 tablespoons vanilla syrup (or simple syrup)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice plus extra for dusting
- Pinch fine salt

To serve
- Ice
- About 4 cups cold brew (or diluted cold brew concentrate)
- Extra pumpkin pie spice or cinnamon for sprinkling (optional)

How to Make this

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1. Make the cold brew: put 1 cup coarsely ground coffee, 4 cups cold filtered water and a pinch of fine salt (optional) into a large jar or pitcher, give it a quick stir so all grounds are wet, cover and steep in the fridge 12 to 18 hours.

2. Strain the cold brew: pour through a fine mesh sieve lined with cheesecloth or a coffee filter into another container, squeeze the cloth gently, then chill the brewed coffee. If it tastes too strong, dilute with water about 1:1 before serving.

3. Chill your tools: stick the heavy cream and the container or jar you’ll froth in the fridge for a few minutes so the foam whips up better. Cold = happier foam.

4. Combine pumpkin cream ingredients: in a chilled bowl or jar add 1 cup cold heavy cream, 1/4 cup whole milk, 3 tablespoons pumpkin puree (not pie filling), 2 tablespoons vanilla syrup (or simple syrup), 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice and a pinch of fine salt.

5. Froth the pumpkin cream: use a handheld milk frother, electric mixer, small blender, or a mason jar with a tight lid (shake like crazy for 30 to 60 seconds). Stop when it’s thick and silky but still pourable. Don’t over whip or it’ll turn grainy.

6. Taste and tweak: give the foam a quick taste. Add a touch more syrup or sugar if you want it sweeter, or a little extra spice if you like it punchy.

7. Build the drink: fill a tall glass with ice, pour about 3/4 of the glass with cold brew (use roughly 8 to 12 ounces depending on your glass). If your batch was concentrate, dilute before pouring.

8. Top and finish: gently spoon or pour the pumpkin cream cold foam over the cold brew so it floats on top. Dust with extra pumpkin pie spice or cinnamon.

9. Serve and enjoy: sip through the foam or stir it all together if you want a uniform pumpkin coffee. Leftover foam keeps in the fridge up to 24 hours but is best fresh.

Equipment Needed

1. Large jar or pitcher with a lid (big mason jar works great) for steeping the cold brew
2. Fine mesh sieve plus cheesecloth or a coffee filter for straining
3. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons)
4. Mixing bowl or a second jar (chilled) to combine the pumpkin cream
5. Handheld milk frother, small blender, or electric mixer — or just a mason jar you can shake hard for 30–60 seconds
6. Whisk or long spoon and a rubber spatula for scraping and tasting
7. Tall serving glasses and a spoon for building the drink and adding ice

FAQ

Q: Why not use pumpkin pie filling instead of pumpkin puree? A: Pumpkin pie filling is already sweetened and spiced so it'll make the foam too sweet and cloying, plus it can get grainy. Use plain pumpkin puree so you control the sweetness and spice levels.

Q: Can I make this dairy free or vegan? A: Yes, kind of. Use full fat coconut cream instead of heavy cream and oat or soy milk instead of whole milk. The foam will be slightly different, more coconut-y and a bit less stable but still tasty.

Q: How long will the pumpkin cream cold foam hold its texture? A: Best within 30 to 45 minutes, after that it starts to separate and get watery. You can keep it in the fridge up to 24 hours but expect a thinner, less airy foam.

Q: I don't have a milk frother, what can I use? A: Use a French press and pump it fast for 20 to 40 seconds, or put the mix in a sealable jar and shake like crazy for 30 to 60 seconds. An immersion blender works great too for a quick thick foam.

Q: Can I make the cold brew ahead and how long does it keep? A: Yes. Brewed cold brew keeps in the fridge up to 1 to 2 weeks in a sealed container. If it's a concentrate dilute it about 1:1 with water or milk when serving, taste and adjust.

Q: My foam tastes flat or bland, any quick fixes? A: Add a pinch more salt, or a splash more vanilla syrup or a teaspoon of sugar. Salt boosts flavor, and vanilla or sweetener brings out the pumpkin. Also try adding a tiny extra spoon of pumpkin pie spice if it needs warmth.

Pumpkin Cream Cold Foam Cold Brew Recipe Substitutions and Variations

Heavy cream
- Full fat coconut cream, use equal parts for a dairy free version; it foams well but’ll add a slight coconut taste
- Half and half, swap 1 for 1 for a lighter foam; it won’t hold as long so serve quickly
Whole milk
- Oat milk, best non dairy choice for texture and froth, use equal amount
- 2 percent milk, a direct swap if you want it lighter but similar flavor
Pumpkin puree
- Butternut squash or cooked sweet potato puree, 1 for 1 substitute; may need a little extra sugar to match sweetness
- Mashed roasted carrots, 1 for 1, brighter flavor so add a pinch more pumpkin pie spice
Vanilla syrup or simple syrup
- Maple syrup, use about 1 and 1/2 tablespoons instead of 2 tablespoons and add 1/2 teaspoon vanilla extract to recover the vanilla note
- Make quick simple syrup with granulated sugar plus 1/2 teaspoon vanilla extract, swap 1 for 1

Pro Tips

1) Chill like crazy. Put the cream the jar and the frother in the fridge for at least 15 minutes before you start, cold helps foam form and it holds longer. If the foam seems to break later just give it a very short re-whip.

2) Don’t let the pumpkin water you down. If your puree seems watery pat it with a paper towel or give it a quick drain in a fine sieve, or use a touch less puree. Too much liquid = flat, thin foam.

3) Make the foam more stable and richer. Add a tablespoon of mascarpone or cream cheese to the cream before whipping or use a tablespoon of simple syrup instead of granulated sugar, both help the foam stay fluffy and give a creamier mouthfeel.

4) Keep grit out of your cup. Double strain your cold brew through a fine sieve and then a paper filter or cheesecloth if you want it silky. A tiny pinch of salt in the brew brightens flavors if it tastes dull.

5) Layer like a pro. Spoon the foam gently over the back of a spoon so it floats instead of sinking, and if you want a stronger pumpkin hit dust more spice on top rather than stirring it all in, that way the first sips are more fun.

Recipe by Bob Jones

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I’ve perfected a Copycat Starbucks Pumpkin Cream Cold Brew that blends silky homemade cold brew with a lusciously sweet pumpkin cream cold foam and I’m sharing the full recipe here.

Servings

servings

Calories

267

kcal

Equipment: 1. Large jar or pitcher with a lid (big mason jar works great) for steeping the cold brew
2. Fine mesh sieve plus cheesecloth or a coffee filter for straining
3. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons)
4. Mixing bowl or a second jar (chilled) to combine the pumpkin cream
5. Handheld milk frother, small blender, or electric mixer — or just a mason jar you can shake hard for 30–60 seconds
6. Whisk or long spoon and a rubber spatula for scraping and tasting
7. Tall serving glasses and a spoon for building the drink and adding ice

Ingredients

Cold brew
1 cup coarsely ground coffee
4 cups cold filtered water
Pinch fine salt (optional)
Pumpkin cream cold foam
1 cup heavy cream, cold
1/4 cup whole milk
3 tablespoons pumpkin puree (not pumpkin pie filling)
2 tablespoons vanilla syrup (or simple syrup)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice plus extra for dusting
Pinch fine salt
To serve
Ice
About 4 cups cold brew (or diluted cold brew concentrate)
Extra pumpkin pie spice or cinnamon for sprinkling (optional)

Directions

Make the cold brew: put 1 cup coarsely ground coffee, 4 cups cold filtered water and a pinch of fine salt (optional) into a large jar or pitcher, give it a quick stir so all grounds are wet, cover and steep in the fridge 12 to 18 hours.
Strain the cold brew: pour through a fine mesh sieve lined with cheesecloth or a coffee filter into another container, squeeze the cloth gently, then chill the brewed coffee. If it tastes too strong, dilute with water about 1:1 before serving.
Chill your tools: stick the heavy cream and the container or jar you’ll froth in the fridge for a few minutes so the foam whips up better. Cold = happier foam.
Combine pumpkin cream ingredients: in a chilled bowl or jar add 1 cup cold heavy cream, 1/4 cup whole milk, 3 tablespoons pumpkin puree (not pie filling), 2 tablespoons vanilla syrup (or simple syrup), 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice and a pinch of fine salt.
Froth the pumpkin cream: use a handheld milk frother, electric mixer, small blender, or a mason jar with a tight lid (shake like crazy for 30 to 60 seconds). Stop when it’s thick and silky but still pourable. Don’t over whip or it’ll turn grainy.
Taste and tweak: give the foam a quick taste. Add a touch more syrup or sugar if you want it sweeter, or a little extra spice if you like it punchy.
Build the drink: fill a tall glass with ice, pour about 3/4 of the glass with cold brew (use roughly 8 to 12 ounces depending on your glass). If your batch was concentrate, dilute before pouring.
Top and finish: gently spoon or pour the pumpkin cream cold foam over the cold brew so it floats on top. Dust with extra pumpkin pie spice or cinnamon.
Serve and enjoy: sip through the foam or stir it all together if you want a uniform pumpkin coffee. Leftover foam keeps in the fridge up to 24 hours but is best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.