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Easy Copycat Starbucks Pumpkin Cream Cold Foam Recipe

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This copycat Starbucks pumpkin cream cold foam recipe is quick, easy, and uses simple ingredients to create a thick, velvety foam that tastes like autumn in a cup. Perfect for fall mornings or a cozy treat any time.

Ingredients

Scale
  • 2 tablespoons 2% milk or whole milk
  • 2 tablespoons heavy cream
  • 1 tablespoon pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon vanilla syrup (store-bought or homemade)
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon brown sugar (light or dark)
  • 1 cup brewed coffee or espresso (medium or dark roast recommended)
  • Ice (optional, for serving)

Instructions

  1. Brew your coffee: Brew 1 cup of your favorite coffee or espresso. For an iced version, let it cool for a minute or two. For hot coffee, brew directly into your serving mug.
  2. Mix the pumpkin cream base: In a small bowl or wide-mouth jar, combine 2 tablespoons milk, 2 tablespoons heavy cream, 1 tablespoon pumpkin puree, 1 tablespoon vanilla syrup, ¼ teaspoon pumpkin pie spice, and 1 teaspoon brown sugar. Stir gently until the pumpkin puree is fully incorporated and no lumps remain.
  3. Froth the mixture: Using a handheld frother, blend the mixture until thick and airy, about 30-45 seconds. The consistency should be similar to melted soft-serve ice cream—it should hold its shape but still be pourable. Alternatively, seal the mixture in a jar and shake vigorously for about 45 seconds until doubled in volume and fluffy.
  4. Prepare your glass: Fill a tall glass with ice (for iced version) or use a mug (for hot version). Pour the brewed coffee over the ice or into the mug, leaving about an inch of space at the top.
  5. Top with cold foam: Gently spoon or pour the pumpkin cream foam over the back of a spoon onto the coffee to help it float. Do not stir—the layered effect is key.
  6. Finish with a garnish: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top for presentation (optional).

Notes

For best results, keep cream mixture cold before frothing. Do not over-froth—stop when mixture is thick and pourable (soft peaks). Use 100% pure pumpkin puree, not pumpkin pie filling. For dairy-free, use full-fat canned coconut cream and oat milk. Foam mixture can be made up to 2 days ahead and re-frothed before serving. Drink within 10-15 minutes for best texture.

Nutrition

Keywords: pumpkin cream cold foam, Starbucks copycat, pumpkin spice coffee, fall coffee recipe, cold foam coffee, pumpkin coffee

Find it online: https://livelybite.com/easy-copycat-starbucks-pumpkin-cream-cold-foam-recipe/