Pumpkin Cream Cold Foam Cold Brew (Starbucks Copycat)
If you’re anything like me, you’ve probably splurged on Starbucks’ pumpkin cold foam more times than you’d like to admit. It’s delicious, but wow… it adds up fast (and don’t even get me started on the sugar). Don’t get me wrong, I love stopping at coffee shops now and then, but I don’t always want to rely on a coffee chain for my pumpkin fix.
That’s why I started making my own starbucks copycat recipe at home, and honestly, it’s just as cozy and way easier on the wallet. This pumpkin cream cold brew is full of real pumpkin flavor, and feels like a little sip of fall happiness without the sugar crash.
You might also like: Homemade Pumpkin Spice Chai Latte Recipe
Background Story
I’ve always had a soft spot for anything pumpkin-flavored. If it’s got pumpkin in it, I’ll give it a try! The only time I couldn’t stand the taste was when I was pregnant, funny how that works. But now that I’m past that stage, my pumpkin cravings are back in full force, especially once pumpkin season rolls around!
The only problem is that my love for pumpkin drinks doesn’t exactly match my budget. As much as I enjoy grabbing one from Starbucks in the fall, the price adds up quickly (and the sugar overload isn’t doing me any favors either). So I decided to come up with my own version that’s lighter, made with simple ingredients, and way more affordable.
Check Out My Cookbook!
Starbucks Version vs. My Version
Starbucks Version
While Starbucks’ Pumpkin Cream Cold Brew is a delicious treat, it contains a lot of added sugars and unnecessary ingredients. Here's a breakdown:
Pumpkin Cream: The cream consists of vanilla sweet cream (cream, milk, and stabilizers), pumpkin spice sauce (sugar, condensed skim milk, pumpkin puree, and color additives), and vanilla syrup. The pumpkin spice topping includes cinnamon, ginger, nutmeg, and cloves.
Sugar Content: A grande packs a substantial 31 grams of sugar, making it quite sweet. This is fine for an occasional treat, but it can be excessive for daily consumption.
Additional Ingredients: The pumpkin cream includes added sugars and preservatives, such as potassium sorbate and citric acid.
My Homemade Version
For my homemade version of Pumpkin Cold Foam, I've made a few swaps to lighten things up:
Whole Milk: Instead of heavy whipping cream, I use whole milk in my recipe.
Canned Pumpkin Puree: Not to be confused with sweetened pumpkin pie filling, canned pumpkin puree offers fiber and real pumpkin flavor without the added sugars. Unlike the Starbucks version, which also contains pumpkin puree, but has added sugar by combining condensed skim milk and sugar in the pumpkin puree, this homemade version keeps it simple and healthier
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and ginger provides that pumpkin spice flavor without excessive sweetness.
Jazz's Recommended Products
Nespresso Frother
This sleek frother makes creating creamy cold foam effortless. It’s quick, consistent, and perfect if you love that café-style finish.Hand Frother with Frothing Cup
A great option if you want control and convenience. The included frothing cup makes it easy to whip up just the right amount of foam every time.Hand Frother
Simple and reliable, this handheld frother is perfect for mixing your pumpkin cold foam in seconds. It’s compact and easy to store.Ribbed Glass Cups
These ribbed glasses bring a touch of style to your iced coffee setup. They’re perfect for serving your pumpkin cold foam creations at home.
Pumpkin Cream Cold Foam Cold Brew
Ingredients
1/3 cup whole milk
1 tablespoon canned pure pumpkin purée
1 teaspoon maple syrup
1/2 teaspoon pumpkin pie spice (plus extra for topping)
1/4 teaspoon vanilla extract
1 cup cold brew coffee
Ice cubes
1. In a small mug, add whole milk, pumpkin purée, maple syrup, vanilla, and pumpkin pie spice. Froth with a hand frother until smooth and creamy.
2. Place the mixture in the freezer for 5 minutes to thicken slightly.
3. Fill a glass with ice cubes and pour in the cold brew.
4. Top with the pumpkin cream cold foam and sprinkle with pumpkin pie spice.
5. Enjoy chilled!
Make Ahead & Storage Tips
You don’t always have to whip it up on the spot. Blend the pumpkin cream mixture ahead of time and keep it in the fridge for up to 2 days in a mason jar or airtight container. For the best flavor and texture, try to enjoy it within 24 hours. When you’re ready to use it, just give it a quick shake or froth to bring it back to that creamy, fluffy texture.
Want it to feel a little more like a coffee shop treat? Add a swirl of whipped cream on top before serving.
Fun Ways to Make It Your Own
Extra Creamy Version
If you want to take it up a notch, add a splash of heavy cream or half-and-half. It makes the foam extra silky and indulgent (unless you’re keeping it dairy-free).Spice Adjustments
No pumpkin pie spice at home? No problem—just use cinnamon. And if you want to get festive, a sprinkle of nutmeg on top does the trick.Dairy-Free Swap
Not a dairy fan? Try oat, almond, or coconut milk instead. Barista-style oat milk usually froths up the best if you’re going for that coffee shop vibe.Keep It Light
Want less sugar? Use monk fruit, stevia, or simply skip the sweetener altogether. It still tastes amazing.Pumpkin Boost
Can’t get enough pumpkin? Double the purée to two tablespoons for an even bolder flavor.
Kitchen Favorites You’ll Love
If you enjoyed this recipe, you’ll probably love the tools I use to make it. I rounded up all my everyday kitchen must-haves in one Amazon folder so you can shop them easily!
More Starbucks-Inspired Recipes!
FAQs
-
Pumpkin cold foam is a creamy, frothy topping that is typically added to iced drinks like iced coffee or cold brew. It's a delicious and fun way to enjoy the flavors of pumpkin spice. The foam is made by blending together ingredients like whole milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. It adds a creamy texture and a hint of pumpkin flavor to your favorite cold beverages.
-
To make my version of pumpkin sweet cream cold foam, you will need whole milk, canned pure pumpkin purée, maple syrup, pumpkin pie spice, vanilla extract, cold brew coffee, and ice cubes.
-
The total time to prepare pumpkin cold foam is only 8 minutes. By making it at home, you are not only saving money but also saving time!
-
Cold brew is the best type of coffee for pumpkin cold foam. It has a smooth and bold flavor that pairs perfectly with the creamy and flavorful pumpkin foam. For the best results, use a strong and robust cold brew as your base, since it balances out the sweetness of the pumpkin foam. However, you can also use any other type of coffee you enjoy, such as iced coffee or even hot coffee that has been chilled.
-
Absolutely! The recipe includes a creamy pumpkin cold foam, but if you prefer, you can swap it for a dollop of whipped cream instead.
Creating your own Pumpkin Cold Foam at home is such a fun way to celebrate pumpkin spice season. Instead of spending on a Starbucks pumpkin spice latte or other Starbucks drinks, you can whip up this homemade pumpkin spice latte–inspired foam right in your kitchen. It’s lighter on sugar, and made with real pumpkin puree and vanilla that you can grab at your local grocery store. Plus, you still get that cozy fall flavor without leaving home or paying coffee shop prices.
It’s the kind of fall beverage you’ll want to make on repeat during this time of year, perfect for your morning cup of coffee or to serve at fall gatherings with friends. I hope you enjoy making and savoring this delightful treat as much as I do.
Let me know what you think of this recipe in the comments below!
Pumpkin Cream Cold Foam Cold Brew (Starbucks Copycat)
This pumpkin cold foam recipe is creamy, cozy, and full of real pumpkin flavor. It’s the perfect way to upgrade your cold brew at home with simple ingredients that feel lighter than the coffee shop version.
Ingredients
- 1/3 cup whole milk
- 1 tablespoon canned pure pumpkin purée
- 1 teaspoon maple syrup
- 1/2 teaspoon pumpkin pie spice (plus extra for topping)
- 1/4 teaspoon vanilla extract
- 1 cup cold brew coffee
- Ice cubes
Instructions
- In a small mug, add whole milk, pumpkin purée, maple syrup, vanilla, and pumpkin pie spice. Froth with a hand frother until smooth and creamy.
- Place the mixture in the freezer for 5 minutes to thicken slightly.
- Fill a glass with ice cubes and pour in the cold brew.
- Top with the pumpkin cream cold foam and sprinkle with pumpkin pie spice.
- Enjoy chilled!
Fluffy, high-protein banana pancakes that are naturally gluten-free and baby-friendly. Easy to blend, quick to cook, and perfect for busy mornings.