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 literally have a fall dream come true. I usually just buy pumpkin spice creamer from the store, but after finally reading the ingredient list, I knew I could do better. (There’s no actual pumpkin in the store bought stuff!) 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
- 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.
My favorite way to enjoy coffee in the fall? Adding a splash of homemade pumpkin creamer, then topping with whipped cream and a sprinkle of cinnamon. Talk about dreamy!
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PinDescription
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 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
- 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 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.
- Special Tools: Saucepan | Whisk | Libby’s Pure Pumpkin | Pumpkin Pie Spice | Glass Mugs
Keywords: homemade pumpkin coffee creamer, pumpkin spice coffee creamer
I also had the issue where it came out SUPER thick, like, it comes out of the container slow it’s so thick. Not sure why this happened?
Was it the syrup that you used? I just made this today and mine came out decently. There was just a layer on the top that became thicker.
Did you use heavy cream? Heavy cream does that and the more you shake it the thicker it gets… it’s what you use to make whipped cream.
How long will this keep? A week? 2 weeks? Thank you!
You can store leftovers in refrigerator for up to 1 week. Just shake well before using 🙂
I’m on a Keto diet and can’t have the maple syrup. How do you think it will be without the maple? I usually drink my coffee black, so I’m used to no sugar.
Thanks
Hi Margaret, you can leave it out though you will lose a little maple flavor. Maybe add some maple extract if you’re allowed to eat that?
Thanks Sally
Are there any modifications if I use fresh (frozen) pumpkin puree, rather than canned? Thanks.
No modification necessary, just a simple swap.
Do I have to use cinnamon sticks or can I use just plain old powdered cinnamon?
A couple pinches of ground cinnamon work in place of the cinnamon sticks.
Why does it only last a week?
The fresh ingredients. 🙂 There are no preservatives to extend the shelf life. You could probably use this pumpkin coffee creamer for up to 2 weeks, but for best taste I only recommend 1.
Dear Sally, I’m unable to eat maple syrup, I’ve had severe pancreatitis that almost killed me with major organ stoppage, so I look for sugar substitutes, not artificial sugar, which is basically poison to people, there are many more bad things in sugar substitute than sugar, I have tried date sugar which is lower in sugars, but maybe not enough. Thank you..
Date sugar or coconut sugar work, but they may leave a grainy texture until used in hot coffee. Honey would be great too.
I use Monk Fruit to sweeten. My husband found a Maple syrup sweetened with Erythritol (extracted from algae) on Amazon. Both of these sweeteners are natural sweeteners with very low to no glycemic impact.
Is there any reason that this recipe can’t be placed in the freezer?
I have done this with Coffee mate Pumpkin Spice it doesn’t
actually freeze but when stirred into my coffee, it turned out fine.
I always use it before I would need to freeze it so I haven’t actually tried, but I don’t see why you couldn’t! I would thaw in the refrigerator one day before you wish to use it.
Could possibly use an ice tray for controlled servings if freezing it.
I used agave instead of maple, and I loved it! Thank you for such an easy and versatile recipe that tastes like gourmet heaven. I found its best to make when I’m making my overnight oats. I like to add pumpkin purée to my oats with yogurt for the pumpkin spice oats. So this is perfect to make
At the same time 😛
★★★★★
Perfect! I used a generous shake of ground cinnamon and instead of the maple syrup used a squirt of Splenda Zero liquid (after it cooled). Dee-lish!
★★★★★
Fantastic! I have always wanted to know how to make this!
★★★★★
Made this and it is amazing! So much better than any store bought! Do you happen to have nutrition info?
★★★★★
Hi Angela! I don’t, sorry! Feel free to calculate it using an online recipe calculator.
This is to die for! The commercial pumpkin pie spice creamers do nasty things to my digestive system. This recipe does not. And, I might try using skim milk to make a pumpkin drink to enjoy warm or cold.
★★★★★
I’m 8 months pregnant and have been craving pumpkin lattes like crazy! I made this recipe this morning as written (using half & half) and it came out great and was so easy! I love the flavors and appreciate that it is only mildly sweet from the maple syrup. Thanks for this recipe!
★★★★★