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Easy Copycat Starbucks Pumpkin Cold Foam Coffee – Best Iced Coffee Recipe

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This quick and easy copycat Starbucks pumpkin cold foam coffee delivers creamy, spiced cold foam over bold iced coffee in just five minutes. Made with simple pantry ingredients, it’s the perfect cozy fall morning drink without the drive-through.

Ingredients

Scale
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1/4 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1/4 cup whole milk (2% works too)
  • 1 tablespoon maple syrup (or honey, or simple syrup)
  • 1/2 teaspoon pumpkin pie spice (plus extra for garnish)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup strong brewed coffee, cooled (dark roast recommended)
  • 1/2 cup milk of choice (oat milk recommended)
  • Ice cubes
  • Optional: 1-2 tablespoons vanilla syrup (for extra sweetness)

Instructions

  1. Brew your coffee and let it cool. Use about 2 tablespoons of ground coffee per cup of water. Let it come to room temperature while you make the foam. If in a hurry, pour over ice immediately to cool it down faster.
  2. Make the pumpkin cold foam base. In a small bowl, combine the pumpkin puree, heavy cream, whole milk, maple syrup, pumpkin pie spice, vanilla extract, and pinch of salt. Whisk with a fork first to break up any lumps.
  3. Froth until fluffy. Using a handheld frother, blend the mixture for about 30-45 seconds until soft peaks form. The foam should be thick enough to hold its shape but still pourable. If using a jar, shake vigorously for about 45 seconds.
  4. Assemble your glass. Fill a tall glass with ice cubes. Pour in the cooled coffee and your milk of choice (if using). Leave about an inch of space at the top for the foam.
  5. Layer the cold foam. Gently spoon the pumpkin cold foam over the top of the iced coffee. Do not pour it—spooning keeps the layers separate.
  6. Garnish and serve. Sprinkle a tiny pinch of pumpkin pie spice over the top. Serve immediately with a straw. Stir together if you want the flavors fully mixed, or sip through the foam for a layered experience.

Notes

For the fluffiest foam, make sure the heavy cream and milk are very cold. Do not over-froth—stop when it looks like thick, creamy whipped cream. If you don’t have a frother, shake the foam ingredients in a mason jar for 30-45 seconds or use a French press. The foam base can be stored in the fridge for up to two days; re-froth before serving. For a dairy-free version, use full-fat coconut cream and oat milk.

Nutrition

Keywords: pumpkin cold foam coffee, copycat Starbucks, iced coffee, pumpkin spice, fall coffee recipe, easy coffee drink

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