Name: Pumpkin Cold Foam Recipe
Prep time: 5 min
Ingredients: 1/2 cup heavy cream; 2 tablespoons milk; 2 tablespoons pumpkin puree; 2 tablespoons brown sugar, packed; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon vanilla extract

This Pumpkin Cold Foam is a thick, pourable topping made with heavy cream, pumpkin puree, brown sugar, and pumpkin pie spice, whipped until it’s light enough to float on top of iced coffee.

It’s the finishing touch that turns a plain iced coffee into something that tastes like it came from a coffee shop menu.

I make this whenever I want to dress up a basic cold brew without making a whole flavored syrup or latte from scratch.

It only takes about 5 minutes with a milk frother or hand mixer, and a little goes a long way on top of a drink.

It also makes a nice topping for a slice of Pumpkin Blondies with Chocolate Chip and Pecans, or spooned over Pumpkin Chocolate Swirl Brownies for something extra.

If you’re building out a fall coffee bar, these are worth bookmarking too:

Ingredients You’ll Need

Heavy cream is what gives this foam its structure, it needs the higher fat content to whip up thick enough to float.

A small amount of milk thins it just enough to still be pourable rather than a stiff whipped cream.

Brown sugar dissolves more easily than granulated in a cold mixture, which matters since this doesn’t get any heat.

Ingredients

1/2 cup heavy cream
2 tablespoons milk
2 tablespoons pumpkin puree
2 tablespoons brown sugar, packed
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract

Directions

Add the heavy cream, milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract to a small bowl or jar.
Whisk briefly by hand first to break up the pumpkin puree, this keeps it from clumping once the frothing starts.
Using a milk frother, immersion blender, or hand mixer, whip the mixture for 1 to 2 minutes, until it’s thickened and roughly doubled in volume.
You’re looking for soft, pillowy peaks, thick enough to sit on top of a drink but still soft enough to slowly sink in as you drink it.
This part takes a little patience the first time. Stop a bit before you think it’s ready and check, since it goes from loose to overwhipped faster than you’d expect.
Pour your iced coffee or cold brew into a glass over ice, filling it about three-quarters full.
Spoon the pumpkin cold foam gently over the top so it sits on the surface instead of sinking in.
Dust with a little extra pumpkin pie spice and serve immediately and enjoy!

Important Recipe Notes

Use heavy cream, not half-and-half. Half-and-half doesn’t have enough fat to whip up thick enough to float on a drink. Heavy cream is what gives this foam real structure.
Whisk before you whip. Breaking up the pumpkin puree with a quick hand whisk first keeps small clumps from getting trapped once you start frothing.
Watch it closely once it starts thickening. It can go from soft foam to overwhipped, grainy cream in under a minute with an electric frother. Check it frequently in the last 30 seconds.

Spoon it on, don’t pour it. Pouring the foam in tends to mix it straight into the drink instead of letting it float. Spooning it gently onto the surface keeps that distinct foam layer on top.
Storage. Store leftover cold foam in an airtight container in the fridge for up to 2 days. It will deflate somewhat, so re-whip it briefly with the frother before using again.
This one is quick, but don’t rush the whipping step. It only takes a couple minutes total, but pulling it off the frother too early leaves you with a foam that’s too thin to hold its shape on the drink.

How to Serve, Store & Customize This Recipe

Serving:

Spoon it over iced coffee, cold brew, or even iced chai right after whipping it, while it’s at its lightest and holds its shape best on top of the drink.

A dusting of extra pumpkin pie spice on top finishes it off.

Storage:

Store any extra foam in an airtight container in the refrigerator for up to 2 days.

It will settle and lose some volume as it sits, so give it a quick re-whip with the frother before using it again.

Customization:

Swap the brown sugar for maple syrup or honey for a different sweetness. Add a splash of the sweet pumpkin spice syrup in place of the brown sugar if you already have a batch on hand.

For a dairy-free version, coconut cream whips up similarly, though it takes a bit longer to reach the same thickness.