Give your coffee a cozy, fall-inspired twist with this dairy-free pumpkin cream cold foam. It's lusciously creamy, filled with warm pumpkin spice flavors, and comes together in minutes — plus it makes enough to enjoy all week long. Just pour it over iced cold brew for a pumpkin cream cold brew that’s even better than Starbucks.

Glass of iced cold brew coffee topped with dairy-free pumpkin cream cold foam.

If you love recreating café-style drinks at home, this dairy-free pumpkin cream cold foam is about to become your new fall obsession. It’s luscious and creamy without the dairy, and honestly? Better than Starbucks. Made with simple ingredients like pumpkin puree and warming spices, it has that cozy, seasonal flavor that turns any iced coffee into a treat.

This homemade version is fully customizable, saves you money, and is incredibly easy to make — all you need is a blender. It makes a generous batch, so you can keep it in the fridge and use it all week long. Spoon or pour it over cold brew, iced coffee, or an iced latte for an instant upgrade.If creative coffee drinks are your thing, be sure to check out my iced samoa cookie latte or my iced lavender cream oat milk latte next.

Glass of creamy dairy-free pumpkin cream cold foam, with a spoon in it.

Why You'll Love This Recipe

Easy to make: All you need is a blender and about 5 minutes of prep time. No fancy equipment required.
Perfect for fall: Made with pumpkin puree and cozy warming spices, this cold foam delivers all the seasonal flavor you crave — and it’s a total upgrade from your typical pumpkin spice latte.
Better than the coffee shop: Skip the overpriced coffee run and make elevated café-style drinks at home with this cold foam instead. This version is more affordable, made with simpler ingredients, lower in sugar, and lets you channel your inner barista.
So pretty on your coffee: The light orange pumpkin foam floats beautifully on top of iced cold brew, creating soft layers that look just as good as they taste.
Dairy-free: Unlike traditional sweet cream cold foam, this recipe is entirely dairy-free while still being ultra-creamy — perfect if you avoid dairy or just prefer plant-based options.

Ingredients & Substitutions

Ingredients for dairy-free pumpkin cream cold foam: dairy-free heavy cream, sweetened condensed coconut milk, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and cold brew coffee or coffee of choice.

Here’s everything you need to make your own dairy-free pumpkin cream cold foam, plus a few extras for turning it into a pumpkin cream cold brew:

Dairy-free heavy cream: The perfect base for dairy-free cold foams — it’s rich and ultra creamy. Full-fat canned coconut milk works well as a substitute; just be sure it’s at room temperature and shake the can to evenly distribute the contents. Light coconut milk can also be used, but the cold foam won’t be as thick.
Sweetened condensed coconut milk: Adds sweetness and silky richness. I like Let’s Do Organic — find it in the baking aisle. You can also use maple syrup if preferred.
Pumpkin puree: Make sure to use plain canned pumpkin puree, not pumpkin pie filling.
Vanilla extract: Enhances the flavors and adds a subtle sweet note.
Pumpkin pie spice: Adds cozy, warming flavor that perfectly complements the pumpkin puree. You can also use a homemade blend of 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground nutmeg and cloves.
Cinnamon: For extra warmth and for dusting on top, if desired.
Cold brew coffee: Smooth and mellow with a naturally rounded coffee flavor, cold brew pairs perfectly with the creamy pumpkin cold foam and lets the cozy spices shine. You can also use the cold foam over regular brewed coffee, an iced latte, or even a matcha latte.
Ice: For serving your drink chilled.

Find the full ingredient list with measurements in the recipe card below.

How to Make & Use Pumpkin Cream Cold Foam

Here’s how to make this tasty, fall-inspired cold foam and turn it into a pumpkin cream cold brew drink:

All ingredients for dairy-free pumpkin cream cold foam in a blender.

Step 1: In a blender, combine dairy-free heavy cream, sweetened condensed coconut milk, pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Alternatively, you can use an electric mixer.

Pumpkin cream cold foam blended until smooth and light orange.

Step 2: Blend until smooth and creamy, with the consistency of pourable whipped cream.

Step 3: To make a pumpkin cream cold brew drink, grab a glass and add ice cubes and cold brew, leaving some room at the top.

Finished pumpkin cream cold brew drink, with iced cold brew on the bottom, topped with pumpkin cream cold foam and cinnamon.

Step 4: Pour or spoon a generous dollop of the pumpkin cream cold foam on top — it should form a distinct layer above the coffee. Sprinkle with cinnamon and enjoy!

Chloe's Tips

Blend or mix well: The dairy-free heavy cream needs time to get thick and luscious so that your cold foam has the perfect creamy consistency. Don’t stop immediately once it looks blended — let it go a little longer for the best texture.
Adjust sweetness and spices: Taste and add a bit more sweetened condensed coconut milk if you like it sweeter, or a pinch more cinnamon or pumpkin pie spice for a stronger flavor.
For the best presentation: Serve it in a cute glass. Optional, but makes the layered cold brew and foam look extra inviting and elevates the overall experience.

Overhead view of a glass of iced coffee topped with pumpkin cream cold foam, dusted with cinnamon.

Serving Suggestions

Pair your pumpkin cream cold brew with any breakfast or brunch — it’s especially delicious with pastries and baked goods like croissants, muffins, or coffee cake, or a cozy bowl of spiced oatmeal. Perfect for an ultimate fall-inspired pairing!

How to Store Sweet Cream Cold Foam

This pumpkin cream cold foam makes enough for at least 8 drinks, making it perfect for keeping on hand to elevate your coffee all week. Store it in an airtight container or mason jar in the fridge for up to 1 week, and give it a quick stir before using.

Don't freeze it, as this will ruin the light, airy texture and leave you with a separated, icy liquid after thawing. It's best used fresh.

Vegan pumpkin cream cold foam over a glass of iced cold brew.

Frequently Asked Questions

Yes — it’s delicious over hot coffee, though the foam will soften and melt, creating a creamy, blended drink instead of staying layered on top.

The best way to enjoy a sweet cream cold foam drink is to not stir in the foam and to sip directly from the glass instead of using a straw. Keeping the layers separate lets you experience the flavor and texture contrast between the cold brew and the cold foam. An ideal sip starts with the creamy pumpkin foam, followed by the bold yet smooth cold brew.

Did you try this recipe?

Let me know what you thought by leaving a ⭐ star rating and comment below and sharing it on Instagram or Facebook!

Thank you!

–Chloe

Dairy-Free Pumpkin Cream Cold Foam

By Chloe Martin

Print recipe Pin recipe

PREP TIME:5

TOTAL TIME:5

SERVINGS:

COURSE: Drinks

CUISINE: American

Ingredients

Pumpkin Cream Cold Foam (Makes 8 Servings)

1 cup dairy-free heavy cream (see notes for substitution)
½ cup sweetened condensed coconut milk (or maple syrup)
½ cup pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon

For 1 Pumpkin Cream Cold Brew Drink

6-8 ounces cold brew coffee (or coffee/latte of choice)
handful of ice cubes

Instructions

In a blender, combine dairy-free heavy cream, sweetened condensed coconut milk, pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Blend until creamy and thick. Alternatively, add all the ingredients to a mixing bowl and use a hand mixer to achieve the same smooth, thick consistency.
To make a pumpkin cream cold brew drink, add a handful of ice to a glass and pour in your cold brew or (coffee of choice), leaving about an inch from the top.
Pour or spoon about 4-6 tablespoons of cold foam on top. Finish with a sprinkle of cinnamon and enjoy!

Notes

Yield: This recipe makes about 3 cups of cold foam (8 servings of 6 tablespoons each).

Dairy-free heavy cream substitute: Use canned full-fat coconut milk instead. Be sure to shake the can first to mix the liquid and cream. Room temperature works best — chilled coconut milk can sometimes become grainy when blended. Light coconut milk can also work, but the cold foam won’t be as thick.

Storage: Store leftover cold foam in an airtight container or mason jar in the fridge for up to 1 week.

Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!

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