Pumpkin Coffee Cold Foam Recipe

Top your coffee with this easy and delicious homemade pumpkin cold foam made from canned pumpkin purée, heavy whipping cream, maple syrup and spices!

Do you ever feel like fall just isn’t complete without a touch of pumpkin in your life? I know I do!

As the cooler temperatures roll in and the leaves start to turn those gorgeous shades of red and gold, I can’t help but crave all the cozy flavors of the season…and neither can my teenagers who beg for stops at Starbucks.

While I absolutely love indulging in a delicious, but expensive, sweet treat while browsing the isles of Target, I actually prefer to enjoy my coffee sitting at home in a mug rather than a paper cup.

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Same goes for my friend Kim from Exquisitely Unremarkable! We were just talking on the phone about her adult daughters mentioning that they love coffee with cold foam but that it’s so expensive!! They’ve tried the already store-made cold foam, but it just didn’t taste the same and it was still expensive.

This is why I’m so excited to share my favorite recipe for pumpkin cold foam – it’s the perfect way to give your coffee a deliciously creamy, pumpkin-spiced twist…without breaking the bank! …and you can enjoy it in the comfort of your own home!

Ready to save money and enjoy the best of fall at home? Let’s dive in and make it together!

Ingredients:

Knowing what ingredients and why you need to use them in a recipe is so important because it dictates the final result. Here are my suggestions 🙂

• pumpkin purée – there are many brands out there, but I’m a true fan of Libby’s Pure Pumpkin, I find that the purée has a nice flavor and isn’t too watery – something I’ve found with other brands, therefore compromises the end result
• heavy whipping cream – when whipped, heavy cream holds its shape well, making it ideal for toppings. You can use whichever brand you prefer
• maple syrup – a good, pure maple syrup is preferred…one made from maple trees and not high fructose corn syrup. While pure maple syrup does cost more, it is definitely worth it in the long run and overall taste
• vanilla extract – another ingredient that has lots of variations. There is pure vanilla extract, baking vanilla extract and imitation vanilla extract. I personally prefer to use pure or baking vanilla extract in my recipes for a more true flavor
• pumpkin pie spice – a blend of dried cinnamon, ginger, nutmeg, allspice and cloves.

Step-By-Step:

1. Combine all ingredients in a Mason jar. Store in the refrigerator for up to 1 week
2. When ready to use, pour the desired amount into a mixing container and whisk using a rechargeable handheld mixer until a thick foam consistency has been reached
3. Pour over top of your favorite coffee and serve!

💡 Pro Tip: if you do not have a frother, you can still make pumpkin cold foam. Simply pour all of the ingredients into a glass jar with a tightly sealed lid. Shake until the foamy and frothy consistency has been reached!

Serving Suggestions:

I prefer hot coffee topped with cold foam, while my kiddos prefer decaf iced coffee topped with cold foam…but guess what? You can serve this pumpkin cold foam either way! It’s so versatile and tastes magnificent on both!

Top a mug filled hot brewed coffee or a tall glass filled with iced coffee! Just be sure to leave enough space in the mug or glass for your cold foam!

Storage Recommendations:

Store leftover cold foam in an air-tight container for up to one week in the refrigerator.

Ready to bring a little fall magic to your cup? Here’s the recipe card! Be sure to print it and save to Pinterest!

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Praline Coffee

Guilt Free Iced Coffee

Toffee, Pecan, Caramel Coffee

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