Cold brew is already known for its mellow, chocolatey smoothness, but when you crown it with a frothy swirl of pumpkin cold cream, it becomes something magical. The combination of earthy pumpkin puree, warm maple sweetness, and fragrant pumpkin spice blends into a velvety topping that floats over iced coffee before slowly melting into it. This is not the sugary pumpkin latte from a café—it’s lighter, dairy-free, and full of real autumn flavor.
Why This Recipe Works
- Dairy-free, creamy texture: Using oat milk or a non-dairy whipping base creates a rich foam without heavy cream.
- Real pumpkin flavor: A spoonful of pumpkin puree adds body and authentic taste.
- Balanced sweetness: Maple syrup enhances the pumpkin without overpowering the coffee.
- Simple to make at home: A few ingredients, one frother, and you’ve got coffee shop vibes for a fraction of the cost.
Ingredients You’ll Need
For the Pumpkin Cold Cream
- 1 cup oat milk or dairy-free heavy cream
- 1 ½ tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin spice (or cinnamon)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cold Brew Base
- 1 cup cold brew coffee
- Handful of ice
- Extra sprinkle of pumpkin spice, for topping
Each element plays a role. The oat milk provides creaminess, the pumpkin puree offers color and flavor, and the spice mix brings the cozy autumn aroma. Maple syrup binds everything together with a caramel sweetness that pairs beautifully with coffee.
Step-by-Step Instructions
- Make the pumpkin cold cream: Add oat milk (or dairy-free heavy cream), pumpkin puree, maple syrup, vanilla, pumpkin spice, and a pinch of salt to a small jar.
- Froth it up: Use a handheld frother until the mixture is thick and creamy. If you don’t have a frother, shake it vigorously in a sealed jar or blend briefly.
- Chill or serve immediately: You can refrigerate the cream for later or use it right away.
- Prepare the cold brew: Fill a tall glass with ice and pour in one cup of cold brew coffee.
- Finish with the foam: Slowly pour the pumpkin cold cream on top. Watch the layers cascade, then lightly stir if desired.
- Garnish: Sprinkle with a little pumpkin spice for a cozy finish.
Tips for Perfect Pumpkin Foam
- Choose the right milk: Barista-style oat milk or dairy-free heavy cream substitutes whip up best.
- Don’t skip the salt: Just a pinch sharpens the sweetness and makes the spices more vivid.
- Froth before serving: Even if made ahead, give the cream a quick re-froth for the fluffiest texture.
Variations to Try
- Sweeter version: Add a drizzle of honey or agave instead of maple.
- Spicier foam: Mix in extra nutmeg, ginger, or clove for a bolder pumpkin pie punch.
- Mocha pumpkin: Whisk in a teaspoon of cocoa powder before frothing.
- Nutty twist: A drop of almond extract gives bakery-style warmth.
How to Serve Like a Barista
Presentation takes this drink from simple to café-worthy. Use a clear glass so the layers of dark coffee and pumpkin cream shine through. Pour the cream slowly and watch it cascade into golden swirls. For a little drama, serve with a dusting of pumpkin spice or cinnamon on top and a reusable straw.
Storage and Make-Ahead Tips
The pumpkin cold cream can be stored in a sealed jar in the fridge for up to three days. The spices infuse more deeply as it sits, but the foam will need re-frothing before use. Don’t combine it with the coffee until serving, or it will dissolve. For gatherings, prep a larger batch of foam and keep chilled—pour fresh over iced coffee for a beautiful tableside effect.
Troubleshooting
- Foam too thin? Use a creamier base like barista oat milk or dairy-free whipping cream.
- Too thick? Add a splash of oat milk and froth again.
- Grainy texture? Make sure the pumpkin puree is smooth; strain if needed.
- Separation in fridge? Shake or re-froth before pouring.
Nutrition Snapshot
This homemade drink comes in lighter than most pumpkin spice lattes. One serving averages around 120 calories, depending on your sweetener and milk choice. Compare that with 300+ calories for a coffeehouse version, and you’ll see why making it at home feels both indulgent and balanced.
A Final Sip of Fall
There’s a cozy satisfaction in sipping a glass of pumpkin cold foam cold brew at home, watching the silky foam melt slowly into smooth, chilled coffee. The bold espresso flavor balances the gentle sweetness of pumpkin, maple, and spice, creating layers of flavor in every sip. Once you try this recipe, it may just become your autumn ritual—a homemade café drink that tastes like fall in a glass.
Pumpkin Cold Foam Cold Brew
Ingredients
Pumpkin Cold Cream and Cold Brew Ingredients
- 1 cup oat milk or dairy-free heavy cream
- 1 ½ tbsp pumpkin puree
- 1 tbsp maple syrup
- 1 tsp pumpkin spice or cinnamon
- 1 tsp vanilla extract
- pinch salt
- 1 cup cold brew coffee
- handful ice
- sprinkle pumpkin spice for topping
Instructions
Making the Pumpkin Cold Foam Cold Brew
- Combine oat milk or dairy-free heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and salt in a small jar.
- Use a handheld frother to froth all ingredients until fully combined and creamy.
- Refrigerate the pumpkin cold cream or use immediately over cold brew.
- Fill a glass with ice and pour in cold brew coffee.
- Slowly pour the pumpkin cold cream on top of the cold brew.
- Lightly stir if desired and finish with a sprinkle of pumpkin spice on top.
Notes
- The pumpkin cold cream can be prepared ahead and refrigerated for up to 3 days.
- For a richer froth, use barista-style oat milk or dairy-free heavy cream.
- Adjust sweetness to taste with maple syrup, honey, or sugar-free alternatives.
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