If you ask me, fall isn’t complete without pumpkin cream cold foam. This fluffy, lightly sweet topping takes any iced drink, cold brew, shaken espresso, or even a chai latte, to another level.
An iced chai latte with pumpkin cold foam is one of my absolute favorite fall drinks.
The best part? You don’t need a fancy blender or daily prep to enjoy this creamy pumpkin topping at home.
Just make a jar of pumpkin creamer, stash it in the fridge, and when the craving hits, froth up only what you need. You’ll have pumpkin cold foam on demand all week long.
(And yes, Starbucks made it famous, but homemade is easy to do and cheaper!)
Why You’ll Love This Homemade Pumpkin Cold Foam
Make-ahead convenience – One jar of pumpkin creamer lasts the whole week. Just froth per drink.
Perfect consistency – Fluffy, creamy, and melts slowly into your drink.
Simple ingredients – Cream, milk, pumpkin, vanilla, and cozy spices—no artificial flavors or oils.
So versatile – Delicious on iced chai, cold brew, espresso drinks, or even iced matcha.
Ingredients for Pumpkin Cream Cold Foam
- Heavy cream
- Whole milk
- Pumpkin puree
- Vanilla syrup (store-bought or homemade)
- Pumpkin pie spice (or cinnamon + nutmeg)
Ingredient Notes
Heavy cream – Gives cold foam its signature richness.
Whole milk – Slightly thins the cream so it whips into foam rather than stiff whipped cream.
Pumpkin puree – Make sure it’s 100% pure pumpkin, not pie filling.
Vanilla syrup – Sweetens and smooths the flavor. You can use Starbucks syrup or homemade vanilla syrup.
Pumpkin spice – A blend of cinnamon, nutmeg, ginger, and cloves. Sub with just cinnamon and nutmeg if that’s what you have.
Looking for something you can stir straight into hot coffee instead of frothing? Try my Pumpkin Spice Coffee Creamer. It uses a slightly different ratio of cream and milk, so it blends smoothly into coffee rather than whipping into foam. Perfect for cozy mornings when you just want that pumpkin spice flavor in your mug.
How to Make Pumpkin Cream Cold Foam
Detailed recipe and instructions are in recipe card at bottom of post.
- Make the pumpkin creamer base: In a jar, mix heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin spice. Stir until smooth. Refrigerate until ready to use.
- Froth just before serving: Pour about 1/4 cup of creamer into a cold jar or glass measuring cup. Froth using your preferred method (see below). Only froth what you’ll use per drink.
- Spoon onto your drink: Top iced coffee, chai, or espresso with a generous layer of pumpkin cold foam.
How to Froth Pumpkin Cream Cold Foam
Once you’ve made the pumpkin creamer base, the next step is to froth it into cold foam.
There are a few ways to do this, and whichever method you choose, you’ll know it’s ready when it thickens to the consistency of very melted ice cream.
Cold jar shake – Add to a chilled jar and shake vigorously.
Handheld milk frother (my go-to) – Quick, easy, and whips up beautifully. I like to chill my jar or cup in the freezer first.
Electric frother with cold setting – Perfect if you already have one.
Whisk – Works for bigger batches.
French press – Best for larger servings; not ideal for single drinks.
Pro tip: Keep everything cold—cream, jar, even utensils—for the fluffiest foam. If your foam isn’t as thick as you’d like, pop it in the freezer for about 5 minutes, then froth again. That always does the trick for me.
Serving Ideas
- Fun: Try it over iced matcha or even hot coffee
- Classic: Cold brew coffee with pumpkin cold foam
- Cozy: Iced chai latte with pumpkin cream
- Stronger: Shaken espresso topped with foam
One of my favorite ways to use this pumpkin cold foam is on top of chai. The warm spices in chai and the sweet, creamy pumpkin foam are a fall match made in heaven. You can make it at home with my Iced Pumpkin Cream Chai Latte recipe. It’s just as dreamy as it sounds.
Related Fall Recipes
Pumpkin Cream Cold Foam
Quick and easy recipe for pumpkin cream cold foam, just like Starbucks. Make a jar of this creamy pumpkin topping at home and froth what you need for pumpkin cream cold brew, iced chai, or any fall drink.
Ingredients
- 1 cup heavy cream
- 1/3 cup whole milk
- 1/2 cup vanilla syrup
- 1/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Make the pumpkin creamer base: In a jar, mix heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin spice. Stir until smooth. Refrigerate until ready to use.
- Froth just before serving: Pour about 1/4 cup of creamer into a cold jar or glass measuring cup. Froth with a handheld milk frother or use your preferred method (see notes below). Only froth what you’ll use per drink.
- Spoon onto your drink: Top iced coffee, chai, or espresso with a generous layer of pumpkin cold foam.
Notes
Ways to Froth Pumpkin Cream into Cold Foam
Tip: Use a cold jar, whisk, frother that's been placed in the freezer. If you're having trouble getting it to thicken enough, place the jar with the partially frothed cream in the freezer for 5 minutes, then froth again.
- Cold jar shake – Add to a chilled jar and shake vigorously.
- Handheld milk frother (my go-to) – Quick, easy, and whips up beautifully. I like to chill my jar or cup in the freezer first.
- Electric frother with cold setting – Perfect if you already have one.
- Whisk – Works for bigger batches.
- French press – Best for larger servings; not ideal for single drinks.
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