There’s nothing artificial about this homemade pumpkin spice coffee creamer! Made with natural ingredients and real pumpkin, this easy homemade coffee creamer is the perfect way to add pumpkin spice flavor to your morning coffee.
It’s fall y’all! If that means all things pumpkin spice for you, this homemade pumpkin spice creamer recipe is a must-try!
Making your own coffee creamer is really simple and tastes delicious in both hot coffee or iced coffee! This pumpkin spice creamer is a great way to use up remaining pumpkin puree you may have from another recipe. And it’s the easiest way to turn your morning cup of joe into a rich and creamy fall-flavored coffee.
If you love this pumpkin coffee creamer recipe, you need to try this pumpkin coffee syrup recipe (used for making your own pumpkin spice lattes) and this pumpkin cold foam recipe too!
If you also enjoy cocktails, this creamer is used to make one of the easiest (and super delicious) fall cocktails: a Pumpkin Spice White Russian!
Why You’ll Love This Recipe
Turns your morning cup of coffee into a coffee shop worthy drink. This pumpkin coffee creamer recipe adds a punch of pumpkin flavor and warm fall spices to your morning coffee. Great in hot or cold coffee!
No artificial flavors like store-bought pumpkin spice creamer! Store-bought creamers are packed with all kinds of not so great for you ingredients.
Simple ingredients. We’re using easy to find ingredients that you may already have in your pantry!
Easy recipe. A little measuring, mixing, and heating is all that’s needed for this pumpkin pie coffee creamer recipe!
Real Pumpkin Puree. No fake pumpkin flavors for us! Using actual pumpkin adds the very best pumpkin flavor to your homemade creamer! You can use canned pumpkin puree or homemade pumpkin puree if you make your own for this recipe.
Pumpkin Pie Spice. Warm spices are a must for homemade pumpkin spice coffee creamer! We’re using pumpkin pie spice to make your life easy, minimizing the amount of spice jars you need to take out and reducing the amount of spices you need to measure. You can find premade pumpkin pie spice in your local grocery store’s spice aisle. If you can’t find this for some reason, see the ‘Recipe Variations and Substitutions’ section below for how to make a homemade pumpkin pie spice blend.
Brown Sugar. Using brown sugar adds a nice depth of flavor to your pumpkin spice creamer. Both light brown sugar and dark brown sugar work in this recipe. Light brown sugar has a more subtle flavor than dark, due to a lower molasses content, so choose per your preference.
Vanilla extract. Vanilla extract adds depth of flavor that compliments the warm fall flavors of this pumpkin creamer. I personally love and use Watkins Vanilla Extract. If you make your own vanilla extract, you can definitely use that in this recipe too.
Milk and Heavy Whipping Cream. Using a combination of milk and heavy cream gives your creamer the perfect consistency, rivaling any store brand. I use skim milk or 2% milk in addition of the heavy whipping cream, but you could also use whole milk for an extra decadent creamer.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations and Substitutions
Make this into a sugar-free pumpkin spice coffee creamer. If you’re looking for a sugar-free option, use pure maple syrup instead of the brown sugar. Not only does real maple syrup scream fall, it’s a wonderful way to sweeten our homemade creamer without refined sugar! Replace the brown sugar with maple syrup 1-for-1.
Use half and half instead of the heavy cream and milk combination. This is an easy swap if you happen to have half and half on hand in your fridge. Doing this substitution will make your pumpkin spice creamer a smidge thinner, but still very tasty!
Make your own spice blend instead of using pumpkin pie spice. Don’t have or don’t feel like buying pumpkin pie spice? No worries! You can make your own pumpkin pie spice blend to use with standard baking spices you likely have in your cabinet.
Make it into a dairy-free pumpkin spice creamer. If dairy is not apart of your diet, you can easily make this pumpkin spice coffee creamer recipe into a dairy-free creamer! In lieu of the milk and heavy cream noted on the recipe card, use your favorite non-dairy milk. I personally prefer oat milk when making my own creamer dairy-free (and for use in coffees as compared to other non-dairy alternatives). But you can also use almond milk, soy milk, coconut milk, or whatever dairy alternative that you prefer! Since non-dairy alternatives will be thinner than the dairy milk noted on the recipe card, I would recommend starting with ¾ of the amount of liquid listed and add more until your perfect consistency has been reached.
Step 1: Add all ingredients to a small or medium saucepan and stir with a whisk.
Step 2: Cook over medium heat, whisking occasionally, until the mixture begins to simmer. Simmer for 1-2 minutes and then remove from the heat.
Step 3: Allow the creamer to cool for at least 5 minutes before using.
Step 4 (optional, but recommended): Strain the pumpkin spice creamer through a fine mesh sieve before using to remove any pumpkin pulp. This will create a smoother creamer.
Step 5: Allow the creamer to cool to room temperature before storing. Store pumpkin coffee creamer in an air-tight container in the fridge for 1-2 weeks. Shake (or stir) well before using to re-distribute the spices.
Store your homemade pumpkin creamer in an airtight container in your fridge for up to two weeks. Using a mason jar (or upcycled glass jar) is perfect for storing homemade creamers. Shake or stir the pumpkin creamer before serving to redistribute the spices.
A fine mesh sieve is helpful for straining out the pumpkin pulp from the creamer to help create a smoother texture. (which you can leave in if you want, it’s really a personal preference thing). I end up using my fine mesh sieve a ton in my kitchen, so would say it’s a great addition to your kitchen tools if you do not have one.
Canned pumpkin puree, or 100% pure pumpkin, only contains cooked and mashed pumpkin whereas pumpkin pie filling contains cooked and mashed pumpkin with added flavors, spices, and sometimes added sugars. Using 100% pumpkin allows you to customize your dishes with the spices and sweetness level that you prefer. For this reason, 100% pure pumpkin puree should be used in this recipe.
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Pumpkin Spice Coffee Creamer (with Sugar-Free Option)
- ¼ C pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 3 tablespoon brown sugar (light or dark)
- ½ C milk (skim or 2%)
- ½ C heavy cream
- Add all ingredients to a small or medium saucepan and stir with a whisk. Cook over medium heat, whisking occasionally, until the mixture begins to simmer. Simmer for 1-2 minutes and then remove from the heat. Allow the creamer to cool for at least 5 minutes before using.
- Optional, but Recommended Step Prior to Using: Strain the pumpkin spice creamer through a fine mesh sieve before using to remove any pumpkin pulp. This will create a smoother creamer.
- Allow the creamer to cool to room temperature before storing. Store pumpkin coffee creamer in an air-tight container in the fridge for 1-2 weeks. Shake (or stir) well before using to re-distribute the spices.