In fall, I often make iced coffee with creamy cold foam. It has everything: a hint of spice, a touch of sweetness, and a bit of experimentation. Every year I try something new and realize just how many flavors can hide in a simple spoonful of pumpkin puree.
This collection is the result of many early mornings and mid-day breaks. No bottled syrups or artificial aromas here — only real ingredients you probably already have in your kitchen: pumpkin, maple syrup, spices, plant-based milk, and a little patience.
Some recipes are for those avoiding sugar; others — for people who love rich maple and spice notes. They’re all different, but there’s one thing they share: real pumpkin, without artificial flavors or excessive sweetness.
I wanted every recipe to be easy enough for anyone to make — no barista skills or fancy tools required. All you need is milk (any kind, plant-based or not), a few spices, a spoonful of puree, and a few minutes of patience.
1. Maple Pumpkin Cream Cold Foam (Dairy-Free)
This Maple Pumpkin Cream Cold Foam (Dairy-Free) is a simple alternative to store-bought lattes — but the flavor is so much deeper and cleaner.
When Lindy and I lived in Idaho, we used to freeze puree made from our “ugly” pumpkins — the ones no one would buy. One morning, I added a spoonful of that puree to my coffee, a drizzle of maple syrup, and a splash of oat milk — and that was it. Since then, I’ve been making it every September.
The result: a soft pumpkin flavor, a light maple aroma, and gentle spices — all without a drop of dairy, perfect even for those avoiding milk products.
What You’ll Need
- ½ cup unsweetened oat or almond milk
- 1 tbsp pumpkin puree (100% pumpkin, no additives)
- 1 tsp real maple syrup (preferably dark grade)
- ½ tsp pumpkin pie spice mix or a blend of cinnamon + nutmeg + clove
- ¼ tsp vanilla extract
- A pinch of sea salt
How to Make It
- Mix the base. In a small bowl, combine pumpkin puree, maple syrup, and spices. Stir until smooth — it should become a silky, slightly glossy mixture. If your puree is too thick, add a teaspoon of water or milk.
- Warm the milk. Pour the milk into a saucepan or mug and warm it slightly — about to body temperature. Don’t overheat it: hot milk won’t froth into a stable foam.
- Froth. Use a milk frother (or shake everything in a jar with a lid for about 30–40 seconds). Once the foam becomes thick, add the pumpkin mixture and froth for another 5–10 seconds until fully blended. The color should turn a warm golden-orange.
- Assemble the drink. Fill a tall glass with ice and pour in your cold brew or chilled espresso. Slowly pour the foam on top — it should sit as a rich, creamy layer without sinking. After a few minutes, the coffee will gently mix with the foam, creating a smooth, maple-spiced flavor.
Tips & Tricks
- For a richer flavor, use barista-style oat milk — it froths better.
- Replace part of the maple syrup with stevia or date syrup to lower sugar.
- A small pinch of sea salt on top brings out the maple notes.
- Always use pure pumpkin puree, not pie filling — it’s less sweet and more natural.
That first sip always feels a little unexpected — cold coffee meeting warm, creamy foam. No cream, no heaviness — just a clean, balanced flavor that tastes unmistakably like fall.
2. Almond Milk Pumpkin Cold Foam for Iced Coffee
Almond Milk Pumpkin Cold Foam is a light iced coffee with a gentle foam that carries hints of almond, pumpkin, and warm spices.
This drink is my favorite way to take a short break in the middle of a busy day. It’s not heavy, not overly sweet, and perfectly refreshing when your brain already needs a pause but the work isn’t done yet.
What You’ll Need
- ½ cup unsweetened almond milk
- 1 tbsp pumpkin puree
- 1 tsp honey or maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- A drop of vanilla extract
- A pinch of sea salt
If you want that velvety, café-style foam, try this handheld milk frother on Amazon — it works beautifully even with almond milk.
How to Make It
- Make the base. Combine pumpkin puree, honey, spices, and vanilla in a small bowl. Stir until smooth and aromatic. If the texture is too thick, add a spoon of water or milk to thin it slightly.
- Warm the milk. Heat the almond milk just a little — about 15–20 seconds in the microwave. Warm milk froths much better, especially plant-based kinds.
- Froth. Pour the pumpkin mixture into the milk and froth for about 20 seconds. The foam should be light yet stable — if it collapses too quickly, froth a bit longer. The color will turn a soft orange with a nutty hue.
- Assemble the drink. Fill a tall glass with ice, pour in your cold brew or chilled coffee, and slowly add the foam on top. Don’t stir. After about a minute, the foam will gently settle into the coffee, creating a smooth, layered flavor.
Tips & Tricks
- Almond milk has a naturally neutral flavor, so don’t hold back on the spices.
- If you like a bit more sweetness, add another ½ teaspoon of syrup or honey.
- For a lighter version, skip the sweetener entirely — you’ll still get a flavorful, low-sugar drink.
I usually make this coffee in the afternoon. It’s refreshing, light, and gives me that perfect midday reset. I just sit on the porch with it for a few minutes — and somehow, the whole day feels calmer and more balanced.
3. Pumpkin Cold Foam with Coconut Milk + Vanilla
Pumpkin and coconut are an unexpectedly perfect match. This Pumpkin Cold Foam with Coconut Milk + Vanilla is one of my favorite drinks when I’m craving something sweet yet light at the same time.
The coconut milk makes the foam especially creamy and silky, while vanilla adds that finishing touch of warmth and balance. Together, they create a flavor that feels both cozy and refreshing — and it works beautifully with iced coffee.
What You’ll Need
- ½ cup coconut milk (from a carton, not thick canned cream)
- 1 tbsp pumpkin puree
- 1 tsp honey or agave syrup
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- A pinch of sea salt
How to Make It
- Mix the base. In a bowl, combine pumpkin puree, honey, vanilla, spices, and salt. Stir until smooth — the aroma should be soft, warm, and balanced, without sharp spice notes.
- Warm the milk. Pour the coconut milk into a mug and warm it slightly. Don’t boil it — just take the chill off so the foam will be stable and creamy.
- Froth. Add the pumpkin mixture to the milk and froth for 20–30 seconds using a frother or whisk. The foam should turn thick and velvety, with a delicate vanilla scent and a faint nutty tone from the coconut.
- Serve. Fill a tall glass with ice, pour in cold coffee or cold brew, and slowly add the foam on top. For a finishing touch, sprinkle a bit of shredded coconut or add a small drop of vanilla extract on the surface.
Tips & Tricks
- Use liquid coconut milk (from a carton), not canned cream — it’s lighter and froths much better.
- Add a little orange zest if you want to brighten the sweetness — it gives a fresh contrast.
- Serve in a thin latte glass or wide-mouth mason jar so the foam lasts longer and looks beautiful.
In this recipe, coconut milk softens the flavor, pumpkin adds body, and vanilla ties it all together. This coffee doesn’t wake you up — it calms you down. And honestly, sometimes that’s exactly what coffee should do.
4. Keto Pumpkin Butter Cold Foam with Stevia
In fall, we start adding pumpkin to everything — soups, pies, even pasta. So it’s only natural that I wanted to bring it into coffee, too. But without sugar. I spent a while finding the right balance between flavor, texture, and sweetness, so the foam would stay thick, the taste rich, and the coffee still bold. This version became my favorite. It’s deep, slightly creamy, with a warm spice note — and completely keto-friendly.
What You’ll Need
- ½ cup unsweetened coconut or almond milk (barista edition, if possible)
- 1 tbsp pumpkin butter or thick pumpkin puree
- 3–4 drops stevia (to taste)
- ½ tsp ground cinnamon
- A pinch of nutmeg
- ¼ tsp vanilla extract
- A pinch of sea salt
How to Make It
- Prepare the base. Combine pumpkin butter, stevia, spices, vanilla, and salt in a small bowl. Mix well — the texture should be creamy and slightly glossy. If you’re using puree instead of butter, add a bit of coconut oil to thicken the consistency and enhance the aroma.
- Warm the milk. Heat the milk gently to body temperature — don’t boil it. Warm milk blends better with the pumpkin mixture and keeps the foam intact.
- Froth. Add the pumpkin mixture to the milk and froth for 20–30 seconds. The foam should be thick, creamy, and slightly golden. For a denser texture, just froth a little longer.
- Serve. Fill a clear glass with ice and pour in your cold brew or iced coffee. Slowly pour the foam on top without stirring. Let it settle naturally — it’ll form a beautiful ombre layer, from dark coffee to soft orange cream.
Tips & Tricks
- For a stronger flavor, add a drop of sugar-free maple extract — it highlights the spices beautifully.
- Use barista-style almond milk for the most stable foam; it holds up better than coconut milk.
- If you don’t have a frother, shake everything in a jar for about 40 seconds — you’ll still get a great result.
This drink isn’t just low-carb — it’s genuinely satisfying and flavorful, perfect for anyone following keto who still wants to enjoy the seasonal taste of pumpkin.
5. Single-Serve Starbucks Copycat with Real Pumpkin
My Single-Serve Starbucks Copycat with Real Pumpkin is the version you can make right in your mug in just three minutes — and it honestly tastes even better than the original.
I spent quite some time trying to recreate that famous Starbucks creamy pumpkin foam — but without artificial flavors or syrups. Turns out, it’s much simpler than it looks: real pumpkin, a few spices, your milk of choice (from whole to oat), and proper frothing. That’s it. The result? Smooth coffee, thick foam, subtle sweetness, and that familiar aroma you can recognize instantly.
What You’ll Need
- ½ cup milk (any kind — whole, oat, or almond)
- 1 tbsp pumpkin puree
- 1 tsp maple syrup or honey
- ½ tsp pumpkin pie spice mix
- ¼ tsp vanilla extract
- A pinch of sea salt
- 1 serving cold coffee or cold brew (about 200 ml)
How to Make It
- Make the base. In a small bowl, combine pumpkin puree, maple syrup, spices, vanilla, and a pinch of salt. Stir until smooth and fully combined.
- Warm the milk. Heat the milk just slightly — warm, not hot. This helps the ingredients blend together and makes the foam more stable.
- Froth. Add the milk to the pumpkin mixture and froth for 20–25 seconds. The foam should turn thick, creamy, and fragrant, with the cozy scent of warm milk and spice.
- Serve. Pour cold coffee or cold brew with ice into a tall glass, then gently spoon or pour the pumpkin foam on top. Optionally, sprinkle a pinch of cinnamon for a touch of aroma and color.
Tips & Tricks
- For the closest Starbucks flavor, use oat milk — it gives the same creamy density and natural sweetness.
- Add a pinch of brown sugar or stevia to your coffee for extra depth if you like a sweeter note.
- Serve in a clear latte glass — it shows off the foam layer beautifully and makes the experience more enjoyable.
This is my go-to when I crave something coffeehouse-style without leaving home. Just one serving, but everything about it is real: the pumpkin, the aroma, and the flavor.
6. Iced Chai with Pumpkin Cream Cold Foam Topper
Iced Chai with Pumpkin Cream Cold Foam Topper combines the warm spice of chai tea with cool, delicate pumpkin foam. The contrast between cold and spice, lightness and depth, makes it a drink that feels both comforting and refreshing at once.
The spices enhance one another, while the creamy foam softens them, creating a balanced and layered flavor. This isn’t a drink to rush through — it’s meant for those quiet moments when you can just sit, breathe in the aroma, and take your time.
What You’ll Need
- 150 ml chilled spiced chai tea (or chai concentrate)
- ½ cup oat milk (or almond milk for a lighter taste)
- 1 tbsp pumpkin puree
- 1 tsp honey or maple syrup
- ¼ tsp ground cinnamon
- A pinch of ground ginger
- A drop of vanilla extract
- A pinch of sea salt
How to Make It
- Brew the chai. If you’re using a concentrate, mix it with water 1:1 and let it cool. If you’re brewing chai from scratch, add cinnamon, cardamom, cloves, and ginger to boiling water, steep for about 10 minutes, then cool to room temperature.
- Prepare the pumpkin base. In a small bowl, combine pumpkin puree, honey, cinnamon, ginger, vanilla, and salt. Stir until smooth. The mixture should be slightly thicker than buttermilk so it blends well with milk.
- Warm the milk. Pour the milk into a cup and warm slightly — about to body temperature. Too cold, and the foam won’t form properly; too hot, and it’ll lose structure.
- Froth. Add the milk to the pumpkin base and froth for 20–30 seconds until the texture becomes airy and silky. If the foam seems too thin, froth a little longer until it thickens.
- Assemble the drink. Fill a tall glass with ice and pour in the chai, leaving room at the top. Slowly spoon or pour the pumpkin foam over the tea. Don’t stir — let it gently float and create a beautiful, layered look.
Tips & Tricks
- Add a tiny pinch of black pepper to your chai for extra depth — it enhances the spice blend.
- Use a clear, wide-mouth glass to show off the foam layer.
- If your chai is too sweet, reduce the honey in the foam for balance.
- The foam keeps well for up to 15 minutes, so you can make this drink ahead of time.
I often make this one in the middle of the day when I don’t want coffee. The chai spices give you energy, while the cool pumpkin foam brings a soft calm. It’s one of those rare drinks that can both awaken and relax you at the same time.
7. Low-Sugar Pumpkin Cream with Oat Milk
Low-Sugar Pumpkin Cream with Oat Milk is for those who love seasonal drinks but prefer to skip the heavy sweetness. Oat milk has a natural mild sweetness, so the foam turns out creamy, balanced, and pleasantly clean in flavor.
What You’ll Need
- ½ cup unsweetened oat milk (barista edition)
- 1 tbsp pumpkin puree
- ½ tsp ground cinnamon
- A pinch of ground ginger
- ¼ tsp vanilla extract
- ¼ tsp stevia or sugar-free syrup
- A pinch of sea salt
How to Make It
- Mix the base. In a small bowl, combine pumpkin puree, spices, vanilla, salt, and stevia. Stir with a spoon until smooth and aromatic. If the mixture is too thick, add a splash of water to loosen it up.
- Warm the milk. Pour the oat milk into a cup and warm it gently — just until it feels slightly warm to the touch, not hot. When heated lightly, oat milk releases its natural sweetness, giving the foam a rounder flavor.
- Froth. Add the milk to the pumpkin mixture and froth for about 25 seconds. The foam should become soft, silky, and slightly golden from the cinnamon. For a denser texture, froth longer or add an extra spoon of pumpkin puree.
- Serve. Fill a tall glass with ice and pour in cold brew or chilled coffee. Carefully pour the pumpkin foam on top. A clear latte glass works best — you’ll see that beautiful transition from dark coffee to warm golden cream.
Tips & Tricks
- For a touch more sweetness, add a few drops of date syrup — it’s natural and keeps the flavor balanced.
- Don’t skip the salt: it highlights the pumpkin flavor and makes the drink more complete.
- Oat milk is naturally sweet, so avoid adding too much stevia — it can make the drink cloying.
- The foam also holds well on hot coffee, if you want to try a cozy morning version.
This drink is light, creamy, and sugar-conscious — no heavy cream, no excess sweetness. It doesn’t turn your coffee into dessert; it simply adds depth and a gentle autumn warmth. It’s the kind of coffee I like to take out on the porch — just to pause and breathe before the day begins.
8. Pumpkin Cold Foam with Maple + Sea Salt
In this Pumpkin Cold Foam with Maple + Sea Salt, sweetness and salt meet in perfect balance — the light caramel of maple, the softness of pumpkin, and one small but decisive touch: a few crystals of sea salt on top.
This drink isn’t heavy or overly sweet — it’s simply complex and refined in flavor. Even Lindy, who’s usually indifferent to maple syrup, always asks me to make “that salty one.”
What You’ll Need
- ½ cup oat milk (or almond milk if you prefer)
- 1 tbsp pumpkin puree
- 1 tsp real maple syrup
- ½ tsp ground cinnamon
- ¼ tsp vanilla extract
- A pinch of fine sea salt — small crystals, not powdery
How to Make It
- Mix the base. In a bowl, combine pumpkin puree, maple syrup, cinnamon, vanilla, and a small pinch of salt. Stir until smooth and uniform. The texture should be glossy and creamy, with a soft caramel aroma.
- Warm the milk. Heat the oat milk slightly — just to body temperature. This enhances flavor and helps the foam hold better. Don’t overheat — too much heat can dull the natural sweetness and lightness of the milk.
- Froth. Pour the milk into the pumpkin mixture and froth for 25–30 seconds. The foam should be thick and creamy in texture. The maple syrup makes it a bit heavier but also gives it that beautiful amber color.
- Serve. Fill a tall glass with ice, pour in your cold brew or iced coffee, and slowly spoon the foam on top. Immediately sprinkle a few coarse salt crystals over the foam — they’ll melt slightly, creating a gentle salty contrast to the sweetness of the maple.
Tips & Tricks
- Don’t use fine salt — larger flakes create that perfect salted-caramel sensation.
- Add a touch of nutmeg or sugar-free maple extract if you want a stronger aroma.
- Serve in a clear cold brew glass — the golden foam with white salt crystals looks stunning.
- To make a hot version, simply pour the foam over freshly brewed coffee instead of iced.
This recipe is my personal definition of coffee balance. Maple and sea salt bring out the pumpkin’s brightness, while the coffee becomes smoother and more nuanced. And yes — after this one, it’s hard to go back to a regular latte.
9. Vegan Pumpkin Cold Foam That Holds Its Shape
Vegan Pumpkin Cold Foam That Holds Its Shape is completely plant-based — no cream, no dairy — yet it delivers that perfect, stable texture. The secret lies in the blend of oat milk and coconut milk.
The oat milk gives structure and stability, while the coconut milk adds a bit of richness and silkiness. The result is a foam that doesn’t deflate or melt away even after 15 minutes. Tested and proven — I made it in the morning, went out to weed the garden, and came back to find my coffee still looking perfect.
What You’ll Need
- ⅓ cup oat milk (barista edition)
- ⅓ cup liquid coconut milk (from a carton, not canned cream)
- 1 tbsp pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp vanilla extract
- 1 tsp agave or maple syrup
- A pinch of sea salt
- (Optional) ¼ tsp guar gum or xanthan gum — for café-style thick foam
How to Make It
- Mix the base. In a small bowl, combine pumpkin puree, syrup, spices, vanilla, and salt. If you’re using guar or xanthan gum, add it now and whisk well until the mixture becomes smooth and slightly stretchy — that’s what helps the foam hold its shape.
- Warm the milk. In a saucepan or mug, gently heat both milks together until just warm (around 40°C / 105°F). Cold milk won’t foam properly, and hot milk will separate — warm is the sweet spot.
- Froth. Pour the milk into the pumpkin base and froth for about 30 seconds. When the foam starts forming, lift the frother slightly above the surface and move in small circles to add air and volume. The foam should be thick, glossy, and stay on a spoon without dripping.
- Serve. Pour cold coffee or cold brew with ice into a clear glass. Slowly spoon or pour the foam over the top — then leave it be. It’ll stand as a beautiful, stable layer, like a creamy cappuccino — just fully vegan.
Tips & Tricks
- For fluffier foam, use a bit more oat milk than coconut.
- Add a few drops of almond extract for a soft nutty note.
- If you make it ahead, store the foam in the fridge for 10–15 minutes — it’ll get slightly thicker without losing shape.
- Serve in a tall glass with a wide rim — it looks especially striking that way.
This recipe is dairy-free, sugar-light, and perfectly stable. The foam turns out smooth, a little elastic, and holds beautifully. If you’ve ever tried to make vegan cold foam and ended up disappointed — try this version. It actually works.
10. Pumpkin Spice Sweet Cream with Frother or Mason Jar
Pumpkin Spice Sweet Cream with Frother or Mason Jar doesn’t require fancy tools, barista skills, or special ingredients. Just a jar, a spoon, and three minutes — that’s all it takes.
One day, I literally mixed everything on the go — in a jar with a lid, while my coffee was cooling. It turned out so good and so simple that this method became our standard. And honestly — sometimes I’m too lazy to grab the frother. The jar works just as well.
What You’ll Need
- ½ cup cream or oat milk (barista edition)
- 1 tbsp pumpkin puree
- 1 tsp honey or maple syrup
- ½ tsp pumpkin pie spice mix (or cinnamon + nutmeg + clove)
- ¼ tsp vanilla extract
- A pinch of sea salt
How to Make It
- Prepare the base. In a jar or bowl, combine pumpkin puree, honey, spices, vanilla, and salt. Mix well with a spoon or whisk until smooth and fragrant — no lumps.
- Add the milk. Pour the milk right into the jar. If using oat milk, go for the barista edition — it froths better and holds shape longer.
- Shake or froth.
- If using a jar: close the lid tightly and shake for 30–40 seconds. You should get a thick, creamy foam.
- If using a frother: blend everything for about 20 seconds, until a dense layer forms on top.
- If using a jar: close the lid tightly and shake for 30–40 seconds. You should get a thick, creamy foam.
- Serve. Fill a tall glass with ice and pour in cold coffee or chai latte. Gently pour the foam on top. Optionally, add a sprinkle of cinnamon or a small drizzle of maple syrup over the surface.
Tips & Tricks
- Don’t shake the jar too long — the foam can become thin from the heat.
- For a denser texture, add 1–2 tablespoons of coconut milk.
- Use a clear glass with thick walls — the golden foam looks especially appetizing.
- If preparing ahead, the foam holds perfectly in the fridge for up to 30 minutes.
This version is quick, effortless, and perfect for coffee on the go. The sweetness is soft, the spices balanced, and the foam silky and stable.
Your Turn
I’m sure at least one of these recipes will become your favorite. Tell me which one you loved most — or make your own twist if you want to fine-tune the flavor for yourself.
Maybe you’ll swap honey for stevia, or add a touch of orange zest?
Share it in the comments — we’ve got our own little coffee lab here, and I love seeing these recipes come to life in other kitchens.
