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Easy Copycat Starbucks Pumpkin Cream Cold Foam Recipe

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This easy copycat Starbucks pumpkin cream cold foam recipe is quick, simple, and made with everyday ingredients. It turns your regular iced coffee into a seasonal treat without the drive-through line or the four-dollar price tag.

Ingredients

Scale
  • 2 tablespoons heavy cream
  • 2 tablespoons whole milk
  • 1 tablespoon pumpkin puree (100% pure pumpkin)
  • 1 tablespoon vanilla syrup (preferably Torani brand or homemade)
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 to 1 1/2 cups strong brewed coffee or 2 shots espresso
  • Ice cubes
  • 1 to 2 tablespoons milk or cream (optional, for creamier coffee base)

Instructions

  1. Brew your coffee. Make about 1 to 1 1/2 cups of strong coffee or pull 2 shots of espresso. Let it cool slightly while you prepare the foam.
  2. Fill your glass with ice. Use plenty of ice cubes to keep your coffee cold and prevent the foam from sinking.
  3. Pour the coffee over the ice. Leave about an inch of space at the top for the foam. If you like a creamier coffee, add a splash of milk or cream now.
  4. Make the pumpkin cream. In your small blender or milk frother cup, combine the heavy cream, whole milk, pumpkin puree, vanilla syrup, pumpkin pie spice, and a pinch of salt.
  5. Blend for 15 to 20 seconds. You’re looking for a thick, pourable consistency that’s slightly aerated. It should look like a creamy, pale orange cloud. Don’t over-blend or it might turn into butter.
  6. Pour or spoon the foam over your coffee. Use the back of a spoon to gently layer it on top if you want that Instagram-worthy look. Or just pour it straight in.
  7. Sprinkle a little extra pumpkin pie spice on top. This is optional but highly recommended for that coffee shop finishing touch.
  8. Stir gently before drinking. The foam will slowly incorporate into the coffee as you sip, giving you that perfect pumpkin spice flavor in every mouthful.

Notes

For best results, let pumpkin puree sit at room temperature for 10 minutes before blending. The pinch of salt is non-negotiable—it balances sweetness and enhances pumpkin flavor. Blend in short bursts (3-4 pulses) for better texture control. If foam is too thin, add more heavy cream; if too thick, add more milk. For dairy-free version, use full-fat canned coconut milk. Leftover foam can be stored in an airtight container in the fridge for up to 2 days; re-blend for 5-10 seconds before using.

Nutrition

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

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