Pumpkin cream cold foam is a whipped topping for iced coffee or cold brew. Heavy cream and milk are whipped with pumpkin puree, powdered sugar, vanilla, pumpkin pie spice and a pinch of salt until soft peaks form. It takes 10 minutes, there is no cooking, and the recipe makes 4 servings.
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The foam should stay pourable. It is light and airy, a little like a cloud, and it sits on top of the coffee as you pour it.
What Goes in the Foam
Amounts are in the recipe card at the bottom. This is what each ingredient contributes.
- Heavy cream (1 cup): the base. It gives a rich, creamy texture.
- Milk (1/2 cup, whole or 2%): lightens the foam while keeping it creamy.
- Pumpkin puree (1/4 cup): the fall flavor.
- Powdered sugar (1/4 cup): it blends into the mixture easily. Erythritol or monk fruit sweetener can replace it.
- Vanilla extract (1 teaspoon): adds a warm, aromatic note.
- Pumpkin pie spice (1 teaspoon): a blend of cinnamon, nutmeg and ginger.
- A pinch of salt: balances the sweetness.
Whipping It
Put the cream, milk, pumpkin puree, sugar, vanilla, spice and salt in a mixing bowl. Whip with a hand mixer or a whisk on medium speed. A whisk works but takes longer.
Stop as soon as soft peaks form. The foam should hold its shape and still pour. If you overwhip it, it turns too stiff, so watch it closely near the end. Taste and adjust the sweetness or spice if needed.
Serve it right away over iced coffee or cold brew, or refrigerate it for up to 2 hours before using. If it separates slightly while it sits, give it a gentle stir. For a finishing touch, drizzle caramel sauce on top or add a little extra pumpkin pie spice.
Tips
- Measure carefully. This matters most if you swap in a sugar substitute, since the sweetness is easy to throw off.
- Adjust the spices. A little extra cinnamon or nutmeg changes the flavor.
- Choose good ingredients. The cream and pumpkin puree are most of the flavor, so quality shows.
- Pick a dark roast. A rich, dark roast coffee goes well with the sweet foam.
Variations
- Maple: add a tablespoon of sugar-free maple syrup.
- Chocolate: mix in a tablespoon of unsweetened cocoa powder.
- Nutty: add a tablespoon of almond or hazelnut extract.
- Chai: use a chai spice blend of cardamom, ginger and cinnamon in place of the pumpkin pie spice.
- Dairy-free: use coconut cream in place of the heavy cream and almond milk in place of the milk. A splash of vanilla almond milk adds flavor.
- Protein: stir in a scoop of vanilla protein powder.
What to Serve With It
Pumpkin muffins match the seasonal flavor. A cheese and charcuterie board, with cheeses, cured meats and olives, gives a savory contrast to the sweet foam. For a drink, spiced chai tea or a cup of strong black coffee works. Roasted Brussels sprouts or avocado toast on low-carb bread make a savory side.
Nutrition per Serving
One serving has approximately 130 calories, 11 grams of fat (7 grams saturated), 8 grams of carbohydrates, 0 grams of fiber, 8 grams of sugar and 2 grams of protein.
FAQ
Can I make it dairy-free?
Yes. Use coconut cream for the heavy cream and almond milk for the milk.
How long can it be stored?
In the refrigerator for up to 2 hours. Give it a gentle stir before serving, because it may separate a little.
What can replace the powdered sugar?
Erythritol or monk fruit sweetener.
Can I add more spice?
Yes. A little more cinnamon or nutmeg adjusts the flavor.
How is it best served?
Pour it over iced coffee or cold brew, then finish with caramel sauce or extra pumpkin pie spice.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Pumpkin Cream Cold Foam: Make Your Coffee Shine!
Ingredients
Instructions
In a mixing bowl, combine the heavy cream, milk, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt.
Using a hand mixer or a whisk, whip the mixture on medium speed until soft peaks form. Be careful not to overwhip, as you want it to remain pourable.
Once the desired consistency is reached, taste and adjust sweetness or spice if needed.
Serve immediately over your favorite iced coffee or cold brew, or refrigerate for up to 2 hours before using.
Notes
For a dairy-free version, substitute coconut cream and almond milk for the heavy cream and milk.
Add a drizzle of caramel sauce on top for an extra sweet touch or sprinkle with additional pumpkin pie spice for more flavor.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 130 calories |
| Sugar Content | 8g |
| Sodium Content | 0mg |
| Fat Content | 11g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 8g |
| Fiber Content | 0g |
| Protein Content | 2g |
| Cholesterol Content | 0mg |