There’s nothing artificial about this homemade pumpkin coffee creamer. Made with real pumpkin puree, you can feel good about adding a splash to your coffee!
Nothing compares to a steaming hot cup of coffee on cool mornings. Add some pumpkin coffee creamer and a side of apple cider donuts, and you may have a fall dream come true. I usually just buy pumpkin spice creamer from the store, but I love making my own because you can use real pumpkin and adjust the spices.
Pumpkin creamer is super simple to make and comes together in just 15 minutes.
Let’s do this!
Pumpkin Coffee Creamer Video Tutorial
Why You’ll Love this Homemade Coffee Creamer
There’s so much to love and no more excuses to buy the packaged stuff!
- Outstanding pumpkin flavor from pure pumpkin puree
- Fall spices like cinnamon, nutmeg, cloves, ginger, and allspice
- You can use homemade pumpkin pie spice blend
- Real, wholesome ingredients—no preservatives
- Takes only 15 minutes
- Can be made dairy free (see recipe notes)
- Less expensive to make than purchasing from the store
And the best part of all: your house will smell like fall while it cooks!!
How to Make Pumpkin Coffee Creamer
In 15 minutes, you have the perfect blend of fall flavors for your morning coffee.
- Combine all liquids together in a saucepan.
- Add cinnamon sticks.
- Bring mixture to a boil & whisk.
- Let cool and use in coffee!
My tip: Because there are so few ingredients, it’s important to use them all. Don’t leave anything out.
Dairy-Free Pumpkin Coffee Creamer
The base of pumpkin spice coffee creamer is obviously cream. I recommend heavy cream for the richest flavor and texture, but half-and-half or whole milk can be used instead. For a dairy-free alternative, try using coconut milk, cashew milk, or almond milk.
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. I also enjoy a few lighter pumpkin frappuccinos every season!
PS: Since this recipe uses such a small amount of pumpkin puree, you may have extras to use up. Here are recipes to make with leftover pumpkin puree. Enjoy!
Print
Homemade Pumpkin Coffee Creamer
- Prep Time: 15 minutes
- Cook Time: 0 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 Tablespoons (30g) pumpkin puree
- 2 Tablespoons (30ml) pure maple syrup
- 1/2 – 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1 – 2 cinnamon sticks
Instructions
- In 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 boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.
Notes
- Special Tools (affiliate links): Saucepan | Whisk | Glass Mugs
- Dairy Free Creamer: Try using coconut, cashew, or almond milk.
- Pumpkin Pie Spice: I like a lot of spice, so I add close to 1 teaspoon pumpkin pie spice. Taste and add however much you like. 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 a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
This. Is. Delightful. The recipe is easy to make, straight forward and absolutely delish! I used a 13 oz can of organic coconut cream, organic maple syrup, organic pumpkin, and Sally’s homemade pumpkin pie spice (not organic for the most part!) and COULD NOT BE HAPPIER … ok, back to sipping this WAY better than a coffee shop creamer. I should have company over for coffee right now – it’s that good!
This is a great, simple recipe that I use all the time now. Thank you for sharing this. How long do you find the creamer lasts? I discard mine after 3 days, but am wondering if I should extend it to 5 days.
Hi Blake, we find the creamer stays well for up to a week in the refrigerator. We’re so glad you enjoyed it!
You’re definitely throwing it out way too early and wasting your creamer! I’ve held it for up to 12 days. Just keep a lid on it and make sure it’s in the fridge when not using.
Sally, you are culinary expert. Made this creamer, added extra spice and it turned out excellent. Ratting then stirring , I stored mine in a glass jar, give it a quick shake and done. Thank you
Do the spices dissolve into it, or stay floating on the top?
Hi Holly! The spices incorporate into the mixture, as you can see in the video tutorial above.
I’m pretty sure it curdled!!! What happened?! Or is it pumpkin floating? Was fine before I put in fridge. Yikes.
Does the creamer look curdled or has it just separated from the hot coffee? Or does it look curdled in the refrigerator? Either way, you may just need to give it a good stir to help it come back together.
Sounds good, simple and takes little time. Thank you.
This recipe sounds so good! I think a homemade peppermint mocha creamer sounds delicious as well. If you ever publish that recipe I will be all over that too!
I would love to have the Keto version (no sugar) of this pumpkin spice creamer. I wonder what can be substituted for the Maple sugar?
Hi Randi, We’d love to help but we are not trained in baking or cooking with sugar substitutes. For best taste (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
One of the other commenters said she left the maple syrup out so you could probably just do that. I plan on making this for my son and he does not like maple flavor, so I will be leaving it out myself.
First time to try it!
Mmmm! Not a coffee drinker, but this could quite possibly turn me! I used 1/2 milk and 1/2 cream, to reduce the fat, and none of the flavour was compromised. I LOVE your recipes!
yum yum
can this recipe be caned (preserved)?
I froze mine using ice cube trays. I slightly melt a cube or two prior to adding to hot coffee, but use frozen for ice X coffee drinks. Sally is a culinary genius, I appreciate and enjoy her work..
Can this be made into a whipped cream frosting?
How long is the creamer good for until it “expires”?
Hi Gabe, it’s fine to store this in the refrigerator for a week.
This was so good! My daughter ask if I could make something like the ‘fall cold brew’ at the ‘star’ coffee shop. I used heavy cream, pumpkin, my own pumpkin spice mix, smidge of vanilla, and sugar. It tasted JUST like that corner shop! Next time I’ll add the maple syrup and, I’m sure, it’ll be so much better. Thanks, Sally, for all your recipes.
I don’t drink coffee but this sounds delicious anyway…is there something else I could put this into? Just wondering what’s been tried out there…
Hi Allison! I’m sure this would be great in a black tea or maybe to replace some milk in pancake/waffle batter or when making homemade oatmeal.