You can make flavorful homemade pumpkin coffee creamer in less than 15 minutes and enjoy it all week long. Made with real pumpkin puree and no artificial flavorings or preservatives, you can feel good about adding a splash to your coffee!
I originally published this recipe in 2015 and have since added new photos and a few more success tips.
Nothing compares to a steaming-hot cup of coffee on cool mornings. Add some pumpkin coffee creamer and maybe some apple cider donuts, and you have a sweater-weather dream come true.
While there are plenty of pumpkin spice coffee creamers at the grocery store these days, and the pre-made packaged stuff is certainly convenient, homemade pumpkin coffee creamer is surprisingly quick and easy to make. Plus, it keeps for a week in the refrigerator, so one batch will last for multiple mornings of that mmm-moment worth getting out of bed for!
Readers are raving about this homemade coffee creamer:
One reader, Grace, commented: “So easy! And sooo good!! I love how the amounts of maple syrup in this recipe is not too sweet at all! And more importantly I love that we control the wholesome ingredients. Perfect flavor and wonderful smell!! ★★★★★”
One reader, Argie, commented: “Well I just made this and it’s delicious! Goals, avoid paying $6 for a pumpkin spice latte when I can make one at home that’s richer, cheaper, and easier. Sweetness is great, not nearly as sweet as those commercial PSLs… ★★★★★”
Why You’ll Love This Homemade Pumpkin Coffee Creamer
- Outstanding pumpkin flavor from pure pumpkin puree
- Cozy, warming spices
- Real, natural, recognizable ingredients—no preservatives or mystery ingredients
- Takes only 15 minutes to make
- Feel free to freeze in an ice cube tray to add to hot coffee
- Keeps in the refrigerator for up to a week
- Can be made dairy free
You Need Just 5 Ingredients
- Half-and-half, Whole Milk, or Heavy Cream: For extra rich flavor and the creamiest texture, use heavy cream. It’s delicious that way! But I usually use half-and-half for something a little lighter. You can also use whole milk. See below for best nondairy alternatives.
- Pumpkin Puree: You don’t need a whole can, so you’ll have some left over. Here are recipes to make with leftover pumpkin puree.
- Pure Maple Syrup: You’ll appreciate that we’re using a natural sweetener in this creamer. Make sure it’s the real deal, not the bottle labeled “pancake syrup.”
- Pumpkin Pie Spice: You can use either store-bought or homemade pumpkin pie spice blend.
- Cinnamon Sticks: Two cinnamon sticks infuse this creamer with so much warming flavor. I always keep some on hand in the fall, for making homemade apple cider and honeycrisp apple sangria, too!
How to Make It
You just need a saucepan and a whisk, and in less than 15 minutes of cooking, you have the perfect blend of fall flavors for your morning coffee.
That’s all you do!
Dairy-Free Pumpkin Spice Coffee Creamer
The base of coffee creamer is, obviously, dairy cream or half-and-half. For a dairy-free alternative, try using coconut milk, cashew milk, oat milk, or almond milk. Full-fat coconut milk will give you the thickest, creamiest result; other nondairy milks may be on the thinner side.
One favorite way to enjoy coffee in the fall? Add a splash of homemade pumpkin creamer, then top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Talk about dreamy.
Print
Homemade Pumpkin Coffee Creamer
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 and 3/4 cups
- Category: Beverages
- Method: Cooking
- Cuisine: American
Description
Make homemade pumpkin spice coffee creamer in less than 15 minutes! It has incredible flavor thanks to real pumpkin puree.
Ingredients
- 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
- 2 heaping Tablespoons (about 35g) pumpkin puree
- 2 Tablespoons (30ml) pure maple syrup (or more, if you prefer sweeter creamer)
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 2 cinnamon sticks
Instructions
- In a small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to a boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in the pan for 5 minutes. Pour through a fine-mesh sieve if the creamer looks separated.
- You can use the creamer in your coffee right away, and keep in mind that it’s not super sweet as is, so you can add sugar to your coffee if you take it that way. You can also top your coffee with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, too.
- Store leftover creamer, without cinnamon sticks, in a tightly sealing jar in the refrigerator for up to 1 week. Shake well before using.
Notes
- Special Tools (affiliate links): Saucepan | Whisk
- Dairy-Free Creamer: Try using coconut, cashew, oat, or almond milk. The creamer won’t be as thick.
- Pumpkin Pie Spice: I add 1 and 1/2 teaspoons of spice, so you can really taste it. Feel free to start with less, and then add more to taste. You can buy pumpkin pie spice from the store or use homemade pumpkin pie spice. If you don’t have either and wish to use the individual spices in this recipe, use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 ground nutmeg, and 1/8 teaspoon ground cloves.
This recipe was perfect as a starting point so that I can add to taste. I’d rather taste the pumpkin flavor than strong spices so I was able to tweak it. Thanks so much!
Followed the recipe exactly: I wanted to love this. It was not sweet enough for my family & I.
And somehow, it turned out rather chunky (very small bits). The flavors of the pumpkin & spices were lovely however.
Hi Twinkle, thank you for the feedback. You can always pour the creamer through a sieve to rid any separated bits of the cream. It’s not supposed to be very sweet. Most like their coffee sweeter, so you can add additional sugar to your cup of coffee. Again, thank you for the feedback!
hello – sounds amazing! We don’t really use coffee creamer as much in the UK. Would it be ok to serve with filter coffee? Many thanks
Hi Charlotte, yes, absolutely! You can use with your favorite coffee.
Did not like the creamer. When you mix puréed pumpkin with milk or half and half, will curdle. Will never bee creamy mixture. But I tried and yes it curdled. Pumpkin will never dissolve in liquid, there for will not be creamy consistency. When you mix pumpkin pie spice and cinnamon with milk or heavy cream, heat it up in a pan, all flavors will come together and you will have a nice and smooth coffee cream.
I liked the flavor but mine turned very very think and did not really dissolve in the coffee even with some vigorous stirring.