Pumpkin Cold Foam Recipe (Healthy Starbucks Copycat)
Published Sep 13, 2024 Updated Dec 01, 2025
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If you’re craving a pumpkin cold foam recipe that’s light, creamy, and full of real fall flavor, this homemade version will make your morning coffee taste like a cozy Starbucks treat without the sugar crash. It’s made with pumpkin purée, warm spices, dairy-free cream, and a touch of sweetener, giving you a silky topping that feels indulgent while still fitting a balanced lifestyle.
Why You’ll Love This Pumpkin Cold Foam
Y’all know I adore pumpkin season, and this cold foam has become one of my favorite fall treats. It gives you that pumpkin spice cold foam flavor you’d normally order at the drive-thru, but you get full control over the sweetness and ingredients. You can keep it dairy-free or swap in your favorite milk and still get a silky, creamy pumpkin topping that feels downright luxurious.
This recipe is also incredibly flexible. You can make it sweeter with powdered monk fruit or maple syrup, go richer with dairy-free heavy cream, or keep it light by using your usual milk. When you spoon it over cold brew with pumpkin cold foam, it settles into the coffee with the prettiest ribbon effect.
This is one of those recipes that makes pumpkin season feel extra special, and it’s even better when enjoyed with my Iced Pumpkin Spice Latte. If you like making fall drinks at home, don’t miss my Sugar-Free Pumpkin Spice Syrup or my Pecan Crunch Oatmilk Latte for more seasonal inspiration!
Ingredients You’ll Need
- Dairy-free milk or dairy-free heavy cream: I love the Silk brand dairy-free cream because it froths beautifully and keeps the cold foam thick! You can use coconut milk, oat milk, soy milk, whole milk, almond milk, or regular heavy cream.
- Pumpkin purée: Real pumpkin purée gives this its classic flavor. Adding a little more will make a thicker, fluffier cold foam.
- Powdered monk fruit sweetener: This dissolves easily and sweetens without changing the texture. Maple syrup, vanilla syrup, brown sugar, or your favorite sweetener each work as well.
- Pumpkin pie spice: Adds that warm, classic spice profile.
- Vanilla extract: Rounds out the flavor and adds depth.
- Coffee or cold brew: Cold foam sits best on iced drinks, but you can use cooled espresso, cold brew, or black coffee.
How to Make This Pumpkin Cold Foam
Step 1: Sweeten the cold milk. Add powdered monk fruit to the milk or dairy-free cream and stir until dissolved.
Step 2: Add pumpkin purée, pumpkin pie spice, and vanilla. Stir or shake gently to help everything combine before frothing.
Step 3: Froth into a thick, silky topping. Use a handheld frother to whip the mixture until it becomes fluffy cold foam. You can also use a blender bottle or immersion blender to achieve the same creamy texture.
Step 4: Pour over coffee. Spoon the homemade pumpkin cream on top of cold brew or espresso. Dust with pumpkin spice for a pretty pumpkin coffee topping.
Troubleshooting:
- If the foam is runny, use more cream or more pumpkin purée.
- If it turns gritty, your spices need more blending time.
- If it separates, froth again right before serving.
Mac’s Pro Tip
Expert Tips
- Pour the pumpkin cold foam over iced coffee or cold brew. It will melt quickly on hot drinks, but if you like that effect, go for it! For a richer flavor, pair it with strong coffee or espresso since the pumpkin sweet cream balances bold brews well.
- If you prefer a dairy-free base, the Silk heavy cream substitute gives the closest texture to the pumpkin cream cold brew recipe from Starbucks. Coconut cream adds body, but oat milk brings the smoothest finish if you want something lighter.
- For a fall twist, try adding a drizzle of my Maple Cream or a spoonful of my Simple Homemade Apple Syrup for a deeper caramel note.
Storage Tips
Pumpkin cold foam will keep in the fridge for up to 5 days in an airtight jar. It will settle as it sits, so give it a quick re-whip before serving to bring back that creamy pumpkin topping texture. Freezing isn’t recommended.
Recipe FAQs
The milk base may be too thin. Increasing the cream or adding more pumpkin purée creates a thicker blend that froths well.
I use and love the Lakanto Powdered Monkfruit Sweetener.
Yes. This recipe is already dairy-free when using a dairy-free cream.
Cold foam can settle in the fridge. Re-whip it before using!
It will melt faster on hot coffee, but it still adds a cozy pumpkin spice creamer effect.
This happens when the pumpkin purée isn’t fully incorporated or the coffee underneath is weak.
More Fall Drinks
Recipes
Pumpkin Spice White Russian
Sauces, Dressings, & Dips
Simple Homemade Apple Syrup Recipe (Low-Sugar Option)
Drinks
Keto Brown Sugar Latte
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Pumpkin Cold Foam Recipe (Healthy Starbucks Copycat)
Ingredients
Pumpkin Cold Foam
- 1 cup dairy-free milk or dairy-free heavy cream I love using the silk brand df cream
- 2-3 tablespoons powdered monk fruit sweetener sub maple syrup or sweetener of choice
- 2 tbsps pumpkin puree If you want it thicker, use a little more puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
For Latte
- 2 shots espresso or 6 oz cooled black coffee
- 1/2 cup cold foam
- pumpkin spice for garnish
Instructions
- Sweeten the Milk: Add the monk fruit sweetener to the cold milk and stir well to dissolve.
- Combine and Froth: Add the pumpkin puree, vanilla extract and pumpkin pie spice to the milk. Using a handheld frother, froth the milk until it becomes thick and creamy.
- Serve: Pour the pumpkin spice cold foam over your favorite cold brew coffee, iced latte, or any other cold beverage. Sprinkle a little extra pumpkin pie spice on top if desired
Notes
- For best results, pour the pumpkin cold foam over cold or iced coffee. You can try it with hot coffee, but it will melt quickly.
- You can substitute the dairy-free milk or dairy-free heavy whipping cream for your favorite milk or heavy cream alternative
- If you don’t have a handheld frother, you can use a whisk!
- You can also pour it on top of your coffee and then stir it in so that it acts as a creamer/sweetener.
- When you remove the cold foam from the fridge, make sure to re-whip it before serving so that it’s creamy.
- It isn’t recommended to freeze this recipe.
- Store your cold foam in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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