I’m so excited to share my Pumpkin Cream Cold Foam Cold Brew — a chilly, cozy coffee that tastes like fall in a cup. It’s cold brew topped with a silky pumpkin-flavored cold foam that’s just sweet enough and delightfully fluffy. Quick to make, easy to share, and perfect for when you want pumpkin vibes without turning on the oven.
Level: Easy
Total Time: 5 minutes
Prep Time: 5 minutes
Yield: 4 servings
Cuisine: American / Coffee Drink
I love cold brew because it’s smooth and not bitter. When you add a pumpkin cream cold foam on top, it becomes dessert-like but still feels like a proper morning coffee. The foam is made from heavy cream and a little sweetened condensed milk — that combo makes it silky and luxuriously rich. You don’t need fancy tools: a blender, a frother, or even a whisk will do the job. I’ll walk you through everything step by step so it’s super simple.
Description
This drink is built from two parts:
• A glass of chilled cold brew (the strong, smooth coffee base).
• A thick, velvety pumpkin cream cold foam that sits on top and slowly mixes in as you sip.
The pumpkin foam gives pumpkin spice flavor and a creamy texture without heating anything up. Sprinkle a little extra pumpkin pie spice on top for the perfect autumn finish.
Ingredients
For the Pumpkin Cream Cold Foam:
• 1 cup heavy whipping cream
• ½ cup sweetened condensed milk
• 2 teaspoons vanilla extract
• 3 tablespoons pumpkin puree (not pumpkin pie filling — just plain puree)
• 2 teaspoons pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ground ginger + pinch of cloves)
For each Cold Brew Drink:
• 8 ounces cold brew coffee (ready-made or homemade)
• Ice
• Optional: pumpkin spice or vanilla simple syrup (if you want the drink sweeter)
Equipment (simple): blender or NutriBullet OR a hand frother OR a whisk and a jar with a tight lid.
Directions
- Make the pumpkin cream base:
- In a bowl or blender, combine the heavy whipping cream, sweetened condensed milk, and vanilla extract. Mix gently so the sugars start to dissolve into the cream.
- Add the pumpkin puree and the pumpkin pie spice. Blend or whisk until everything is smooth and well combined. This is your pumpkin cream base. Put it in the fridge until you’re ready to foam it.
- Prepare the cold brew:
- Fill a tall glass with ice. Pour 8 ounces (about 1 cup) of cold brew over the ice. If you like a sweeter drink, add a splash (1–2 tablespoons) of pumpkin spice simple syrup or vanilla syrup now and stir.
- Turn the pumpkin cream into cold foam:
- Use a blender or NutriBullet: scoop ¼ to ½ cup of the chilled pumpkin cream into the blender and pulse for a few seconds until it becomes thick and fluffy.
- If using a hand frother or whisk: froth/whisk vigorously until it thickens and holds soft peaks. A jar+shake method works too — close the lid tightly and shake hard for 30–60 seconds, then whisk a little more if needed.
- Assemble the drink:
- Spoon the fluffy pumpkin cold foam onto the top of the cold brew. Sprinkle a tiny pinch of pumpkin pie spice on top for garnish.
- Enjoy:
- Sip through the foam so you get that creamy pumpkin flavor mixed with the cold brew. If you want a sweeter overall drink, stir the foam into the coffee.
Process Details
• Why sweetened condensed milk? It makes the foam silky and rich in a way sugar alone can’t. It also helps the foam stay creamy instead of separating.
• Why only foam a little at a time? You don’t need to whip the whole batch — just foam the amount you’ll use right away so it stays light and puffy.
• Why use cold brew? Cold brew is less acidic and smoother than hot-brewed coffee poured over ice. The smoother taste pairs nicely with the creamy pumpkin top.
Tips for Success
• Pumpkin puree vs pie filling: Use plain pumpkin puree (not the sweetened pie filling). Pie filling has extra sugar and spices that change the flavor.
• Don’t over-whip: Stop when the foam is thick and holds soft peaks — if you whip too long it can turn grainy.
• Make it dairy-free: Swap heavy cream for a non-dairy creamer made for whipping (results vary), and use sweetened condensed coconut milk if available.
• Sweetness control: Start with no syrup in the coffee and add syrup only if you want it sweeter. The condensed milk already adds sweetness.
• Storage: The pumpkin cream base keeps in the fridge, covered, for up to 1 week. Leftover sweetened condensed milk (if you open a can) can be frozen in a small container for up to six months — it won’t freeze rock-solid but it will keep.
Serving Ideas
• Iced Chai Twist: Top an iced chai latte with the pumpkin cream instead of cold brew for a chai-pumpkin mashup.
• Dessert Coffee: Use extra foam and a sprinkle of cinnamon for a coffee-dessert after dinner.
• Make it smaller: For one drink, use 2 tablespoons pumpkin cream per glass and foam just that.
• Party tray: Set out cold brew, pumpkin cream, syrups, and little spice shakers so guests assemble their own.
Nutrition Info (Approximate per Serving)
• Serving: ¼ cup foam + 8 oz cold brew (approx)
• Calories: ~183 kcal
• Carbohydrates: ~8 g
• Protein: ~2 g
• Fat: ~16 g
• Saturated Fat: ~10 g
• Cholesterol: ~59 mg
• Sodium: ~33 mg
• Sugar: ~6 g
• Vitamin A: ~1762 IU
(These are estimates based on the pumpkin cream ingredients and one serving of cold brew. If you add syrup, calories and carbs will go up.)
This Pumpkin Cream Cold Foam Cold Brew is my go-to when I want pumpkin flavor fast and chilled. The pumpkin cream is silky, the cold brew is smooth, and together they make a lovely fall drink you can whip up in minutes. Try it once and you’ll see why it’s become a seasonal favorite—no need for a coffee shop run.
