Creamy Pumpkin Cream Cold Foam Latte in 5 Minutes

There’s something magical about that first crisp morning of fall—when the air smells like cinnamon and leaves crunch underfoot. That’s when I start craving my Pumpkin Cream Cold Foam Latte. It’s like wrapping yourself in a cozy blanket, but in drink form. I’ve tweaked this recipe a dozen times to get that perfect silky foam—just thick enough to float on top of the coffee but light enough to melt into every sip. Trust me, once you taste homemade pumpkin cream cold foam, you’ll never go back to the coffee shop version. And the best part? It comes together in minutes with no fancy equipment. Just pure, spiced, pumpkin-y bliss.

Table of Contents

Why You’ll Love This Pumpkin Cream Cold Foam Latte

This isn’t just another pumpkin spice drink—it’s a hug in a glass. Here’s why it’s my fall obsession:

• Effortless elegance: No espresso machine needed—just a whisk and some elbow grease (or a milk frother if you’re feeling fancy).
• That dreamy foam: The pumpkin cream floats like a cloud, slowly melting into your coffee with every sip.
• Real pumpkin flavor: Unlike syrupy coffee shop versions, you’ll taste actual pumpkin, not just spice.
• Customizable sweetness: Add an extra drizzle of maple syrup or dial it back—it’s your cozy moment.
• Instant autumn vibes: One sip transports you to apple orchards and sweater weather.

Seriously, your kitchen will smell like a pumpkin patch met a bakery. In the best way.

Ingredients for Pumpkin Cream Cold Foam Latte

Gather these simple ingredients – I promise they’re probably already in your kitchen this time of year. The magic happens when they come together!

• 1/2 cup milk (whole milk makes the creamiest foam, but any kind works)
• 1/4 cup heavy cream, ice cold (this is your foam’s backbone – don’t skimp!)
• 2 tbsp pumpkin puree (not pie filling – we’ll talk about this below)
• 1 tbsp maple syrup (or more if you’ve got a serious sweet tooth)
• 1/2 tsp pumpkin pie spice (my secret? I usually add an extra sprinkle)
• 1/2 tsp vanilla extract (the good stuff makes all the difference)
• 1 cup strong brewed coffee, chilled (leftover morning coffee works perfectly)
• Ice cubes (about a handful – I like big cubes that melt slowly)

Print

Ingredient Notes & Substitutions

Listen, I’ve made every mistake so you don’t have to. Here’s what really matters when picking your ingredients:

Pumpkin puree vs pie filling: This is crucial! Pie filling has added sugars and spices – we want pure pumpkin puree (just pumpkin!) so we can control the flavor. Libby’s works great, or roast your own if you’re feeling fancy.

Sweetener swaps: Not a maple fan? Try honey or simple syrup. For sugar-free, a dash of monk fruit sweetener works too – just adjust to taste.

Dairy-free options: Coconut cream whips up beautifully instead of heavy cream. For milk, oat milk froths best – almond tends to separate. Just know plant-based foams won’t be quite as thick.

Cream warning: Over-whipped cream turns to butter (ask me how I know). Stop when it’s thick but still pourable – about 30 seconds with a frother or 2 minutes by hand.

Pro tip: Chill your bowl and whisk for 10 minutes before making the foam. It helps everything come together faster!

To keep the pumpkin theme alive, you’ll love pairing this latte with these Pumpkin Spice Pancakes—they’re fluffy, comforting, and perfect for a fall-inspired breakfast spread.

Equipment You’ll Need

No fancy gadgets required here—just a few basics you probably already have in your kitchen. Honestly, half the charm of this recipe is how simple it is to throw together while still feeling like a special treat.

• A whisk or milk frother: My grandma’s old wire whisk works like a charm (and gives me an arm workout!), but if you’ve got a $10 handheld frother from Amazon, that’ll make your life even easier.
• Measuring spoons: No eyeballing here—that pumpkin pie spice can go from “just right” to “whoa spicy” real quick.
• A tall glass: I’m partial to those clear 16-ounce mason jars so I can see the beautiful layers, but any favorite mug or glass will do.
• Small mixing bowl: Just big enough to whip up that glorious pumpkin foam—no need to dirty your biggest bowl for this little project.

See? No espresso machines, no French presses—just simple tools for maximum cozy vibes. The only “special” thing you might want is a cute straw for sipping, but that’s strictly optional (and let’s be real—it’ll probably get lost in the foam anyway).

How to Make Pumpkin Cream Cold Foam Latte

Alright, let’s get to the fun part—making that dreamy pumpkin cream cold foam latte! I promise it’s easier than it sounds, and the whole process takes less time than waiting in line at a coffee shop. Just follow these simple steps, and you’ll be sipping autumn in a glass before you know it.

Step 1: Brew & Chill the Coffee

First things first—coffee! You’ll want to brew it strong (I use about 1.5 times the usual coffee grounds) because the ice will dilute it later. While your coffee’s brewing, I like to pop my glass in the freezer to get it nice and frosty. Once brewed, pour it into a separate container and stick it in the fridge for at least 15 minutes—or if you’re impatient like me, pour it over ice to cool it down fast. Cold coffee means your beautiful foam won’t melt immediately when you pour it on top!

Step 2: Whip the Pumpkin Cold Foam

Now for the star of the show—that luscious pumpkin cream! Grab your chilled bowl (remember that pro tip from earlier?) and pour in the heavy cream. Whisk or froth until it just starts to thicken—you’re going for soft peaks that hold their shape but still flow slowly off the whisk. Then add your pumpkin puree, maple syrup, spices, and vanilla. Keep whisking until everything’s perfectly smooth and creamy. The texture should be like melted ice cream—thick enough to float but still pourable. And don’t worry if you see little flecks of pumpkin—that’s how you know it’s the real deal!

Step 3: Assemble the Latte

Time to put it all together! Grab your chilled glass and fill it about halfway with ice (big cubes melt slower and won’t water down your drink as fast). Pour your cold coffee over the ice, leaving about an inch at the top. Now slowly pour your pumpkin cream over the back of a spoon to help it float on top—watch how it cascades down in the prettiest swirls! I like to give it one gentle stir before drinking to mix the flavors just slightly. Pro tip: Sprinkle a little extra pumpkin pie spice on top for Instagram-worthy presentation (and because we can never have too much spice).

Tips for the Best Pumpkin Cream Cold Foam Latte

After making this latte more times than I can count (okay fine, I have a problem), I’ve learned all the little tricks that take it from good to “oh-my-gosh-I-need-another” amazing. Here are my can’t-live-without tips:

• Everything cold, always: Warm cream won’t whip properly—I even chill my mixing bowl for 10 minutes first. And never skip chilling the coffee unless you want your beautiful foam to disappear instantly!
• Spice to your life: That pumpkin pie spice measurement is just a starting point. I usually add an extra pinch because I’m extra—taste as you go until it makes your taste buds dance.
• Sweetness balance: Start with less maple syrup than you think—you can always add more after tasting. Too sweet masks that gorgeous pumpkin flavor we worked so hard for.
• Foam texture is everything: Stop whisking when it ribbons off your whisk—if it stands in stiff peaks, you’ve gone too far (though it’ll still taste delicious, just not as pourable).
• Fresh pumpkin matters: That can of puree in your pantry from last Thanksgiving? Toss it. Fresh puree makes all the difference in flavor and texture.

Bonus tip: If your foam separates after sitting (it happens!), just give it a quick re-whisk. Good as new!

Serving & Storage

Here’s the thing about this pumpkin cream cold foam latte – it’s best enjoyed fresh, while that gorgeous foam is still floating on top like a fluffy cloud. I always make mine right before sipping, curled up in my favorite chair with a good book. The foam slowly melts into the coffee as you drink, creating the most delicious layers of flavor. Pure autumn magic!

But let’s be real – sometimes life gets busy. If you need to prep ahead (maybe for an early morning pumpkin craving?), here’s what works:

• Foam storage: The pumpkin cream will keep in an airtight container in the fridge for up to 2 days. Just give it a good whisk or quick froth before using—it’ll come right back together.
• Coffee prep: Brew and chill your coffee up to 3 days ahead. I keep mine in a mason jar right next to the creamer in the fridge—morning me is always grateful for this move.
• No pre-mixing: Never store the foam and coffee together or the foam will disappear! Keep them separate until you’re ready to assemble and sip.

One last tip? The ice should always go in right before serving too—no one wants a watered-down latte. Trust me, your future self will thank you when that first sip tastes just as perfect as if you’d made it fresh!

Pumpkin Cream Cold Foam Latte Variations

Once you’ve mastered the basic pumpkin cream cold foam latte (and trust me, you’ll want to make it daily), it’s time to play with some fun twists! Here are my favorite riffs on the original – because sometimes even perfection can use a little remixing.

Iced Pumpkin Chai Latte

Swap the coffee for strongly brewed chai tea (I use two bags steeped in 1 cup hot water, then chilled). The cardamom and black pepper in the chai make the pumpkin flavors pop even more. Top with your pumpkin foam as usual – it’s like autumn spices having a party in your glass!

Mocha Pumpkin Dream

For chocolate lovers, stir 1 tablespoon cocoa powder into the coffee before chilling. Or go all out by adding 1/2 ounce melted dark chocolate to the pumpkin cream as you whip it. The bitterness of the chocolate balances the sweetness perfectly – my sister calls this one “dessert in a cup.”

Espresso Kick

Replace half the coffee with a shot (or two, no judgment) of chilled espresso. The stronger coffee flavor stands up beautifully to the rich pumpkin cream. This is my go-to when I need an extra boost on those dark, cozy mornings.

Dulce de Pumpkin

Swap the maple syrup for dulce de leche in the foam – just warm it slightly so it mixes in smoothly. The caramel notes take this latte into next-level indulgence territory. Sprinkle with flaky sea salt if you’re feeling fancy!

Boozy Pumpkin Spice

For grown-up gatherings, add 1 tablespoon bourbon or spiced rum to the coffee before topping with foam. The alcohol blends subtly with the spices – perfect for holiday brunches or Thanksgiving morning while the turkey roasts.

The best part? All these variations use the same basic technique – just one or two ingredient swaps create a whole new experience. I’d love to hear what creative twists you come up with! Maybe a matcha pumpkin fusion? A peanut butter cup version? The pumpkin possibilities are endless.

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates! Your actual counts might vary depending on your exact ingredients (like if you used coconut cream instead of dairy or added an extra drizzle of maple syrup). These values are based on using full-fat dairy and standard canned pumpkin puree.

• Serving Size: 1 full latte (about 12 oz)
• Calories: 180
• Sugar: 15g (mostly from the maple syrup and natural milk sugars)
• Sodium: 30mg
• Fat: 10g (that rich heavy cream does its thing!)
• Saturated Fat: 6g
• Carbohydrates: 20g
• Fiber: 2g (thank you, pumpkin!)
• Protein: 3g
• Cholesterol: 35mg

Now, before anyone panics about numbers—remember this is a treat, not a salad! I like to think of it as a happier, homemade alternative to those 400-calorie coffee shop versions packed with artificial syrups. At least here you’re getting real pumpkin and spices!

Pro tip: If you’re watching certain macros, you can easily adjust—try sugar-free syrup, skim milk, or less heavy cream. But personally? I say embrace the cozy indulgence—autumn only comes once a year!

And if you’re looking for more seasonal drink and dessert ideas, check out our Pinterest boards for endless inspiration SconesRecipe on Pinterest.

Frequently Asked Questions

After making hundreds of these lattes (okay, maybe thousands – I have a problem), here are the questions I get asked most:

Enjoy Your Homemade Pumpkin Cream Cold Foam Latte

Go ahead—take that first sip and let the flavors dance on your tongue. That’s the magic of making your own pumpkin cream cold foam latte at home! I hope this recipe brings you as much joy as it does me every fall. There’s nothing quite like wrapping your hands around that cozy cup while the leaves turn golden outside.

I’d love to hear how your latte turns out! Did you add an extra sprinkle of spice? Try it with chai instead of coffee? Maybe you discovered the perfect foam-to-coffee ratio? Drop a note below or tag me on Instagram—I’m always looking for new twists to try. And if this recipe becomes your autumn staple like it is mine, consider leaving a quick rating so other pumpkin lovers can find it too.

Now go enjoy that latte before the foam melts—you’ve earned this little moment of seasonal bliss. Happy sipping!