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pumpkin cream cold foam cold brew coffee

Pumpkin Cream Cold Foam (Starbucks Copycat)

Rachel Riesgraf
Delicious, thick and creamy pumpkin foam that tastes better than Starbucks! Made with real pumpkin, lightly sweetened with maple syrup, and bursting with pumpkin spice flavorful! Pour over your favorite cold brew coffee or iced black coffee!
5 stars
Prep Time 10 mins
Total Time 10 mins
Course Drinks
Servings 2 servings


Pumpkin cream cold foam

  • ½ cup heavy whipping cream
  • ¼ cup half & half
  • 2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup
  • ½ teaspoon pumpkin pie spice
  • pinch of salt

For Serving

  • cold brew (recipe in notes) or strong black coffee
  • maple syrup


  • Blender: Add all of the pumpkin cream cold foam ingredients to a blender and blend for about 30 seconds until thick and creamy. This the fastest method!
  • Handheld milk frother: Add all the ingredients to a jar or glass and whip with a handheld milk frother until thick and creamy. Alternatively, cover with a lid and shake vigorously.
  • Electric milk frother: Mix together the ingredients in a jar or glass. Working in batches (so you don't overfill the frother), pour into an electric milk frother and select the cold froth option.
  • Serve: Fill a tall glass with ice and pour in cold brew or black coffee, filling about ¾ of the glass. Mix in 1 tablespoon maple syrup. Top with about ⅓ - ½ the pumpkin cream cold foam, sprinkle with an extra dash of pumpkin pie spice and enjoy!
  • How to store: Store extra pumpkin foam in an airtight container in the fridge for up to 3-5 days.


Cold Brew Coffee:


  • ¼ cup ground coffee
  • 1 cup water


  1. Add the coffee grounds and water to a French press (see below for alternative method). Lid the French press and push the plunger down just enough to submerge the coffee grounds in the water. Let sit overnight in the fridge for 12 hours. See notes for alternative method.
  2. In the morning, use the plunger to slowly press the coffee grounds to the bottom. Pour the cold brew coffee into a tall glass, stir in maple syrup and top with ice.
Make this recipe ahead of time! Double or triple recipe, so it's ready when you need it. Discard the coffee grounds after 12 hours, and store the cold brew in the fridge until you're ready to use it.
Alternative method:
  • If you do not have a French press, you can mix the coffee grounds and water together in a mason jar. After 12 hours, place a coffee filter or cheesecloth inside a fine mesh strainer. Pour the cold brew and grounds into the filter, allowing the cold brew to strain through into a glass or bowl.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats