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!! โ โ โ โ โ ”
One reader, Argie, commented: “Well I just made this and itโs delicious! Goals, avoid paying $6 for a pumpkin spice latte when I can make one at home thatโs richer, cheaper, and easier. Sweetness is great, not nearly as sweet as those commercial PSLs… โ โ โ โ โ ”
Why You’ll Love This Homemade Pumpkin Coffee Creamer
- Outstanding pumpkin flavor from pure pumpkin puree
- Cozy, warming spices
- Real, natural, recognizable ingredientsโno 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.ย
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 | Whiskย
- 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.
Reader Comments and Reviews
So much better than store bought! Thank you for sharing!
Can the pumpkin creamer be made with oat milk?
Hi Heather, absolutely. The creamer may be a bit thinner.
LOVE this creamer! Can you create a peppermint mocha creamer recipe please?
I don’t understand what happens after I post a question in the comments’ section? I come back and check for a response and my post does not even exist. This is the 2nd time, it has happened. I only posted one time before asking a question about sugar in some cookie and now the splitting with this creamer. No answers and the post just does not appear on the blog any longer. Not sure what is going on. Does the question get deleted? I am confused.
Hi Neha, the comments need to be seen by and then responded to by a team member. It can take time to answer all the questions! I see your question is still waiting. We will get to it soon. Thank you for your patience!
Hello Sally,
I was excited to try this recipe & made it last year. Followed the instructions and strained the mixture too. Mine still look pretty split, which kinda ruined the look of the coffee. I used Half and Half & Canned Pumpkin Puree, along with McCormick Pumpkin Pie Spice. What can I do differently, so it doesn’t look curdled? Should I warm the Half & Half in the Microwave first, before adding the spice mix and the Puree?
Thanks
Hi Neha, does the creamer look curdled right off the stove or has it just separated from the hot coffee? For either instance, you vigorously stirring should help to bring it all together.
Oh wow. I donโt even LIKE pumpkin and I could drink this stuff just over ice. I wanted it sweeter, so I added about 1/4 cup of dark brown sugar and let it simmer with the cinnamon sticks then cool. Definitely a keeper!
Hi Sally
Regarding your recipe for pumpkin spice creamer. If I want to make this sugar free can I omitt the maple syrup.
Hi Jeff, you can leave out the maple syrup, but the flavor may be lacking without it.
I would love to see other flavors of homemade creamers!
Love, love, LOVE! Will be saving this to make for family and friends at Thanksgiving! My favorite part is that itโs not overly sweet so everyone can adjust the sweetness to their liking.
Made this for the second time yesterday. Easy and delicious. The first time I didn’t have cinnamon sticks, so I just used 1 tsp ground cinnamon. I also used 2 tsp homemade pumpkin pie spice, since I really like the flavors and don’t use a ton of creamer in my coffee. Hoping you have time to write a peppermint mocha creamer recipe soon!
I made thus recipe today. I went out to buy the pure maple syrup and it is thicker than the pancake syrup in my pantry. It took about 20 minutes for me to get it all together, couldn’t find the cinnamon sticks, but I went with everything else. I added a bit of Monks no calorie sugar for a sweeter creamer and set my saucepan on medium stove heat. Once it started to boil I stirred it with the whisk and I didn’t see separation of the fluid. After colling, approx. 10 min. I strained it carefully stirring thr mixture while it slowly drained to the funnel I used under the strainer. I tasted it and it’s very good. First try on yours, but the recipe is easy and a “keepe”. Thank you
I used pumpkin powder instead of canned pumpkin. Only have to heat to dissolve sugar. Buy in a packet on Amazon. Eliminates pumpkin residue.
Delicious! I heated the cream before adding the pumpkin and didnโt have any bits of pumpkin or pumpkin sludge in the bottom of my cup..
I followed the directions to heat and was left with pumpkin sludge sunk to the bottom of my cup of coffee–even after I used an immersion blender to incorporate. Also not sweet enough. First Sally’s recipe I was very disappointed with.
Hi Melissa, thank you for reporting back. The creamer isn’t supposed to be very sweet. It’s normal for some separation after the creamer sits in the refrigerator, but not so much that there’s pumpkin puree/sludge at the bottom of your cup! What type of milk did you use? Did you use canned or fresh pumpkin puree? Sorry you had trouble here.
This recipe was perfect as a starting point so that I can add to taste. Iโd rather taste the pumpkin flavor than strong spices so I was able to tweak it. Thanks so much!
Love it! I think next time I’ll reduce the spice a bit as I found it very clove heavy (might be my mix) but it was delish. I strained it through a metal tea strainer before putting it in a jar.
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 purรฉed 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.