Addictive Recipes from a Self-Taught Baker

Homemade Pumpkin Coffee Creamer

Made with real pumpkin puree, not pumpkin flavoring!

This ain’t my first rodeo. I’ve been making this pumpkin creamer for about 2 months now and I CAN’T STOP with it. I held off sharing it on my blog until it was more seasonably appropriate.

For the record, I consider myself seasonally challenged. For example, it’s 88 degrees and I’m wearing a sweatshirt. I don’t know? I also break out my flip-flops in March while similtaneously risking frostbite. I just get soooo excited for a change of seasons that things come a tad pre-maturely. I know. It’s weird.

Homemade pumpkin coffee creamer made in 15 minutes with REAL pumpkin puree. Inexpensive and easy!! sallysbakingaddiction.com

I shared this pumpkin recipe a couple weeks ago on Delish.com. Did you see it there yet? And have you made it?  I’ve mentioned it a few times since then, and now I’m ready to share some super fun details about this homemade pumpkin coffee creamer.

Homemade pumpkin coffee creamer made in 15 minutes with REAL pumpkin puree. Inexpensive and easy!! sallysbakingaddiction.com

Who likes pumpkin flavored coffee? I feel like a majority of us are raising our hands. Mmm, especially on cool fall mornings after you first break out your fuzzy slippers.

We’re awesomely basic.

I usually skip the coffee shops and just use pumpkin spice flavored K-Cups at home. Especially on mornings I don’t feel like using the coffee grinder and french press. I really like Green Mountain Pumpkin Spice K-Cups– it has the best pumpkin spice flavor that isn’t too overwhelming. It also has pumpkin spice flavor you can actually taste, unlike other pumpkin spice coffees I’ve tried. I love it; I drink it no matter what time of year it is.

To really turn things up during the cooler months, I add pumpkin spice coffee creamer to my coffee. I usually just buy it from the store and always cringe when I look at the ingredient list. There’s no pumpkin in it. (But the taste! It’s so good!) WELL. I changed that this year. Making pumpkin coffee creamer at home is so easy.

Why did I wait until 2015 to make this at home?!

pumpkin spice coffee creamer

Since there are so little ingredients, it’s important to use them all.

First, we’re going to use pumpkin puree. Not pumpkin “flavoring.” Along with it, we’ll use pumpkin pie spice, maple syrup, and cinnamon sticks for flavor. The base of the recipe is… obviously… cream. I use heavy cream for the richest flavor and texture, but half-and-half or whole milk can be used instead. I don’t recommend low fat dairy here.

For a dairy-free version, try using coconut, cashew, or almond milk instead.

Homemade pumpkin coffee creamer made in 15 minutes with REAL pumpkin puree. Inexpensive and easy!! sallysbakingaddiction.com

Boil it all in a pot. That’s it. You’re done.

There is so much to love here. First, the pumpkin flavor is outstanding. And it should be since there is actual pumpkin puree in the ingredients! Second, the smell. Just you wait. Fall has just taken over your entire house. Third, the ease. I love how little time and effort this homemade pumpkin coffee creamer takes. In 15 minutes, you’ll have the perfect blend of fall flavors and spices for your morning cup of joe. And finally, it’s inexpensive! Unbelievably cheaper than those expensive coffee shop drinks.

Nothing artificial. Great flavor. Easy. Inexpensive. Pure simple goodness.

Homemade pumpkin coffee creamer made in 15 minutes with REAL pumpkin puree. Inexpensive and easy!! sallysbakingaddiction.com

Pour into your coffee and add whipped cream because WHY NOT.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. I honestly can’t wait for you to try this pumpkin creamer.

Homemade Pumpkin Coffee Creamer

Made with real pumpkin puree, not pumpkin flavoring.

Ingredients:

  • 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk1
  • 2 Tablespoons (30g) pumpkin puree
  • 2 Tablespoons (30ml) pure maple syrup
  • 1/2 - 1 teaspoon pumpkin pie spice2
  • 1 - 2 cinnamon sticks

Directions:

  1. 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.
  2. Store leftovers in refrigerator for up to 1 week. Shake well before using.

Recipe Notes:

  1. For a dairy-free version, try coconut, cashew, or almond milk.
  2. 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 make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

In a pumpkin state of mind? Try these!

Homemade pumpkin coffee creamer made in 15 minutes with REAL pumpkin puree. Inexpensive and easy!!
Homemade pumpkin coffee creamer made in 15 minutes with REAL pumpkin puree. Inexpensive and easy!!

114 comments

  1. Hi, how do you store the excess?

  2. How do I use coffee creamer as I’ve not come across it before? You say add to coffee but what exactly does that mean? I make my coffee with milk and hot water so do I add 1 spoon creamer to that? or do I fill my cup with creamer and add coffee granules to that? 

    • Creamer is added to prepared coffee to lighten the bitter taste. So, add enough to your prepared coffee to enjoy the flavor and taste.

  3. Omg made this morning!! I omitted the maple syrup I don’t like sugar in my coffee. Misread & added 1 1/2 tsp pumpkin pie spice so I added another Tablespoon of pumpkin. This is so  easy I can’t believe! Make more flavored creamers please Sally! I’m having a Sallygiving this year for sure! 

  4. Yummmmmy.  I didn’t have heavy cream so I used my plain coffee creamer and left out the syrup.  So good.  Thx sally

  5. Made it with molasses instead of maple syrup and added a bit more ginger and suddenly, it’s like pumpkin gingersnap coffee. Such a fun recipe. Thank you! I never even thought to make my own creamer before and now I think I’ll be making tons more! Maybe a few varieties for holiday parties… Fun!

  6. Absolutely loooooove this! Can you make more coffee creamer recipes please??

  7. Thank you for this recipe, I LOVE IT ♥♥

  8. Sally,

    How long does the creamer last(if it does lol)? What do you do with the leftover pumpkin?

    Thanks for sharing!

    Jill

  9. This is so delicious! Thick and creamy and spicy and pumpkiny. Is it weird to confess that I’ve eaten a couple of spoonfuls right out of the jar when I walked by the fridge?

  10. What a great post. We love a good coffee creamer recipe that goes well with our K Cups.

  11. This looks divine! Love that it contains real maple syrup and that it’s totally customizable. Hard to feel fall-like when it’s still over 80 degrees in Maryland! Also, I’ve heard that the WaWa PS K-Cups are great. I need to get my hands on them! Have a great day!

    Susan

  12. I just made this with brand new ingredients.  Looked awesome, smelled great but curled in my coffee… any idea why? I did add about 1/4 tsp vanilla but otherwise stuck to recipe. 

    • Oh no! Was your cream or half-and-half expired? Did you use dairy cream/half-and-half or a vegan sub? Because I’ve heard of dairy-free creamers doing that. I don’t think it would be the extract.

      • No brabd new half and half! It seems fine in the mason jar I’m storing it in. I’ll try in iced coffee tomorrow. 

  13. Winner, winner this is a winner, so delicious. Thanks for another incredible, tasty recipe. I didn’t have pumpkin spice so I just tweaked it by finding a “recipe” for pumpkin spice. Maybe, next time I will buy the real thing.

  14. Hi Sally. I live in DR Congo and don’t have cinnamon sticks, could I use a little extra ground cinnamon you think? I have a dear friend who mailed me some pumpkin puree and when you live on the equater, it never feels like fall, I’d love to make this.

  15. Hi Sally,

    I made this recipe recently and I had a weird issue with it getting lumpy, almost like it’s curdled in the coffee The heavy cream was brand new and not expired, but I did halve the recipe. Any ideas what might have caused this? Full disclosure, I kind of eye balled it with the spices, but I doubt that’s the cause of the problem. Any insight would be appreciated!

    Kylie

    • The spices shouldn’t be it, but maybe the halving is part of it. Though I’ve found that if I’m drinking super acidic coffee, this can happen.

  16. I made this last night and I thought it tasted delicious, but this morning when I put it in my coffee it had a slightly sour/scalded taste. I didn’t boil it long. Do you think my heat was too high? I’m attempting it again today, cause I know it was something with my technique. Any advice? I love ALL your recipes.

  17. Sally, thank you so much for posting this recipe – I am OBSESSED. I make it every year for all of September and October. I can’t get enough of it!

    Now that we’re approaching November, I was wondering if you’ve ever considered making a Christmas-themed version of this recipe – maybe an eggnog or gingerbread version?

    • I LOVE the idea of a gingerbread version! I would drink that in my coffee nonstop. I’m not sure I can get to it this year, but if you ever test anything out– please report back!

  18. Hi Sally, I was wondering if you had issue with excess grittiness? If so, how did you deal with it? Delicious recipe though!

  19. I made this recipe and I find the taste with the coffee is a little bitter.. any suggestions ? 

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