Recreate the cozy flavors of fall at home with this copycat Starbucks pumpkin cream cold foam recipe! Made with simple ingredients, this creamy, pumpkin-spiced foam is perfect for topping your iced coffee or cold brew, adding the perfect pumpkin spice flavor and creamy texture to your favorite fall drinks!
Jump to:
- Recipe Notes
- How to Use Pumpkin Cream Foam
- Here's What You'll Need
- Can I make this dairy-free?
- Equipment
- Recipe Prep: Make These First
- Make The Pumpkin Cream Cold Foam
- How to Store Pumpkin Foam
- Top Recipe Tips
- Recipes To Use Up Leftover Pumpkin Puree
- Recipe FAQs
- More Starbucks Recipes You'll Love!
- Recipe
- Comments and Ratings
Recipe Notes
With each Starbucks copycat recipe I make, my kitchen feels more like an actual coffee shop! The more I explore, the more I notice that Starbucks often combines a few base ingredients to create something new—this pumpkin cream cold foam is a perfect example.
It brings together two of my popular recipes, Pumpkin Spice Sauce and Vanilla Sweet Cream Cold Foam, to create a creamy topping that’s perfect for your fall espresso drinks!
This recipe requires a bit of prep work but yields enough for multiple servings, so it’s best to prepare the components ahead of time. Start by making the pumpkin spice sauce, vanilla syrup, and vanilla sweet cream—these can even be made a day in advance. Then, when you're ready to enjoy your espresso, you can quickly whip up the pumpkin cold foam using these pre-made elements!
How to Use Pumpkin Cream Foam
Pumpkin cream cold foam is can be enjoyed in different ways throughout the fall season.
- Make an Iced Pumpkin Cream Chai Latte! SO good!
- Try it on your favorite cold brew coffee for a homemade pumpkin cream cold brew.
- Try it on a shaken espresso or an iced chai latte for a seasonal twist.
- You can also use it on hot coffee, it will melt in and make it extra creamy.
Here's What You'll Need
- Heavy Cream: May also be labeled as heavy whipping cream or whipping cream.
- Milk: May use whole milk, skim milk, or non-fat milk if you prefer.
- Vanilla Syrup: I have a recipe for a homemade vanilla syrup, which is a mixture of sugar, water, and vanilla extract. You can use store-bought if you prefer.
- Pumpkin Spice Sauce: This easy copycat recipe uses sweetened condensed milk, real pumpkin puree, and pumpkin pie spice. You can use the sauce not only for this recipe, but to make a homemade pumpkin spice latte or an iced pumpkin spiced latte as well!
*Refer to the recipe card for full ingredient information.
Can I make this dairy-free?
Customize this recipe your favorite non-dairy milk; use the suggested dairy-free substitutes listed below! Choose your options based on the flavors you prefer.
- For the milk: Use oat milk, coconut milk, almond milk, or soy milk. Oat milk is the creamiest while soy milk has superior frothing capabilities.
- For the cream: Use a plant based cream, such as silk heavy whipping cream alternative or country crock plant cream. Coconut cream or cashew cream are also good options.
- For the sweetened condensed milk: Use sweetened condensed coconut milk.
Equipment
- Handheld Milk Frother: You need some sort of milk frother for this recipe. A handheld frother works exceptionally well and you can usually pick one up for around 10 bucks!
- Electric Frother: An electric frother will work wonderfully as well, be sure yours has a cold foam setting.
- Espresso Machine: If you're in the market for an espresso machine, I highly recommend the Breville Barista Express! It's a great espresso machine, especially for beginners and the casual home barista. I use mine daily!
If you don't have a frother, there are a few alternative methods to froth cold foam:
- French Press: Pour the sweet cream mixture into the French press, then pump the plunger up and down quickly. The press will create foam as it forces air into the liquid.
- Blender: Use a standard blender or an immersion blender. Blend on low speed for a few seconds until the mixture is light and frothy.
- Whisk: You can whisk the mixture by hand in a bowl. It takes a bit more effort and time, but with a brisk, consistent motion, you'll get a nice froth.
- Jar Shaking Method: Pour your sweet cream mixture into a mason jar, fill it halfway, and screw the lid on tightly. Shake the jar vigorously for 30-60 seconds until the mixture becomes frothy.
Recipe Prep: Make These First
Prepare the vanilla sweet cream and pumpkin spice sauce mixtures up to a day in advance and store it in the fridge. Then, combine and make the foam just before using.
First make the pumpkin spice sauce recipe. It's easy to make, just stir the ingredients together.
Then, make the vanilla sweet cream recipe, which is just as simple.
*See recipe card for full list of ingredients.
Make The Pumpkin Cream Cold Foam
- For the cold foam, add your pumpkin spice sauce and vanilla sweet cream to a small jar or container.
- Use your electric frother to begin frothing the mixture together.
- Keep frothing until the mixture is light and airy, but still pourable.
- When the mixture is frothed, pour over your drink and enjoy a sip of pumpkin spice season!
How to Store Pumpkin Foam
This recipe makes enough pumpkin spice sauce and sweet cream for several uses. Store the elements separately in the refrigerator; combine and froth as needed.
For storage, keep the vanilla sweet cream in the refrigerator for about 1 week, or as long as the milk and cream are fresh. Check the expiration dates on your original containers of milk and cream to determine the best date to use your vanilla sweet cream by.
Keep the pumpkin spice sauce in the refrigerator as well, it will keep well for at least 2 weeks.
Top Recipe Tips
- Make It Ahead: Prepare the vanilla sweet cream and pumpkin spice sauce mixtures in advance and store it in the fridge. Combine and make the foam just before using.
- Use Cold Milk: Start with cold milk to ensure the foam froths up properly and has a smooth, creamy texture.
- Adjust the Sweetness: Adjust the sweetness of your foam with vanilla simple syrup, adding just a little bit at a time until you reach your desired flavor.
- Choose the Right Pumpkin: Use pumpkin purée, not pumpkin pie filling.
- Froth for Large Bubbles: Froth the mixture until you see large bubbles forming, which indicates that the foam is light and airy.
Recipes To Use Up Leftover Pumpkin Puree
Since this recipe only uses a partial can of pumpkin purée, try these other recipes to use up the rest! Store any leftover pumpkin purée in an airtight container in the refrigerator, where it will keep for about 2 weeks.
Recipe FAQs
Starbucks' pumpkin cream cold foam is generally considered gluten-free. It's made from heavy cream, vanilla syrup, milk, and pumpkin sauce none of which contain gluten. However, since they use a shared blender with gluten-containing items, like chocolate malt powder found in the chocolate cream cold foam, cross-contamination can occur. If you have celiac disease or a severe gluten sensitivity, inform the barista and confirm that the blender will be cleaned before making your drink. Check out my gluten-free Starbucks dining guide for more information!
Starbucks Pumpkin Cream Cold Foam is a creamy, pumpkin-flavored topping made with pumpkin sauce, vanilla syrup, and cold milk, frothed to create a light, airy texture. It’s typically used to top cold drinks like the Pumpkin Cream Cold Brew, adding a rich pumpkin flavor and a touch of sweetness to your favorite fall beverages.
No, Starbucks does not offer Pumpkin Cream Cold Foam all year. It’s a seasonal offering available during the fall, typically coinciding with the release of other pumpkin-flavored drinks and treats, like the Pumpkin Spice Latte. Once the fall season ends, the Pumpkin Cream Cold Foam is usually taken off the menu until the following year. Another great reason to save this recipe!
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Recipe
Starbucks Pumpkin Cream Cold Foam
Equipment
- 1 small saucepan
- 1 mason jar
- 1 handheld milk frother
Ingredients
Vanilla Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoons vanilla extract
Vanilla Sweet Cream
- 1 cup heavy cream
- ⅔ cup 2% milk, or milk of choice
- ⅓ cup vanilla simple syrup
Pumpkin Spice Sauce
- 14 ounce can sweetened condensed milk, not evaporated milk.
- ½ cup canned pumpkin puree, not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
Pumpkin Cream Cold Foam
- ¼ cup Vanilla Sweet Cream
- 2 Tablespoons Pumpkin Spice Sauce
Instructions
Vanilla Syrup
- In a small saucepan, combine granulated sugar and water.
- Bring to a simmer over medium heat, stirring occasionally.
- Once sugar has dissolved, remove from heat and stir in the vanilla extract. Set aside to cool.
Vanilla Sweet Cream
- Measure and combine the heavy cream, milk, and prepared vanilla syrup in a 2 cup measuring glass. Stir to combine.
Pumpkin Spice Sauce
- Stir the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together in a small bowl.
Pumpkin Cream Cold Foam
- Pour ¼ cup of the prepared vanilla sweet cream and 2 Tablespoons of the prepared pumpkin spice sauce into a mason jar.
- Insert the frother into the mason jar and froth the mixture until large bubbles form and it becomes light and airy, about 20-30 seconds. Don't over-froth or you will end up with whipped cream.
- Immediately pour the cold foam over your iced coffee or cold brew. Sip and enjoy!
Notes
Storage
- Store the pumpkin spice sauce and vanilla syrup in airtight containers in the refrigerator for up to two weeks.
- Keep the vanilla sweet cream in the fridge and use it within a week, or before the expiration dates of the milk and cream used.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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