Introduction
Autumn has a way of slowing me down—leaves tumbling in shades of fire, the air sharp enough to make a sweater feel like a hug. I remember one chilly October morning when I first experimented with pumpkin and cream in my little kitchen café corner. I had no espresso machine, only determination, cinnamon on the counter, and a craving for comfort. That was when I created my first pumpkin cream cold foam. I’m Ella chef, and every fall since then, I return to this ritual: frothing cream, stirring pumpkin, sipping slowly, and welcoming the season’s embrace.
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Pumpkin Cream Cold Foam
Ingredients
Equipment
Method
- In a bowl, whisk together heavy cream, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla until smooth.
- Froth the mixture with a milk frother or whisk until light, airy, and pourable.
- Fill two glasses with ice and pour cold brew or iced coffee over.
- Spoon or pour the pumpkin cream foam over the top of each drink.
- Dust with extra pumpkin pie spice, if desired, and serve immediately.
Nutrition
Notes
How to Make the Recipe
To prepare pumpkin cream cold foam, start by assembling your ingredients: cold heavy cream, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract. The cream must be cold to whip properly, so keep it chilled until the moment you use it. In a small mixing bowl, whisk the cream with the pumpkin purée until fully blended, smoothing out any lumps. Stir in the maple syrup, spice, and vanilla, then froth the mixture using a handheld frother or whisk vigorously until it becomes thick but still pourable. The goal is light, silky foam—not stiff peaks.
Next, fill two glasses with ice cubes and pour in freshly made cold brew or strong iced coffee. The richness of cold brew pairs especially well with the spiced cream. Slowly spoon or pour the pumpkin cream foam over the surface of the coffee, letting it cascade gently and create a layered look. The foam will float and gradually swirl into the coffee as you sip, adding creamy pumpkin flavor in every mouthful. For garnish, sprinkle a pinch of pumpkin pie spice or cinnamon on top.
For customization, you can increase the maple syrup if you prefer a sweeter foam, or add a shot of espresso for extra depth. A dairy-free version works beautifully with chilled coconut cream instead of dairy cream, giving a slightly tropical note that still complements the spice. Enjoy your pumpkin cream cold foam immediately, while the foam is fresh and airy. It’s the ideal drink for crisp mornings, cozy afternoons, or anytime you want to bring fall’s warmth into your cup.
Conclusion
Pumpkin cream cold foam is more than a seasonal trend; it’s a comforting ritual that brings together spice, sweetness, and creaminess in harmony. Each sip captures the essence of autumn, layering cool coffee with cozy flavor. The recipe is simple yet luxurious, making it easy to recreate your favorite café-style drink at home. Whether you enjoy it while watching leaves fall or curled up with a book, this pumpkin-topped coffee adds a little celebration to the everyday. So whisk, pour, and savor the foam—it’s a small joy that makes the season taste unforgettable.