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!
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
Make homemade pumpkin spice coffee creamer in less than 15 minutes! It has incredible flavor thanks to real pumpkin puree.
- 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
- 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.
- 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.
- Special Tools: Whisk | Libby’s Pure Pumpkin | Glass Mugs
Keywords: homemade pumpkin coffee creamer, pumpkin spice coffee creamer
Reader Comments & Reviews
Thank you Sally! I like pumpkin spice creamer- but was reading the ingredients list- and it was kind of scary! You don’t have a recipe for peppermint mocha creamer do you?
Hi Joy, we don’t have a recipe for peppermint mocha creamer at this time. But let us know if you find one you love!
If you are storing in the fridge why does it need to be cooked first?
Hi Vicki, cooking the ingredients helps combine the ingredients and allows the flavors to really come together.
Loved this recipe! Very tasty and I used it on the very delicious Pumpkin Coffee Cake! My question: When I put the refrigerated coffee creamer in my hot coffee this morning, the coffee curdled. I used fresh half and half. Do you know why this would happen? I was surprised as cold half and half doesn’t curdle. Thank you!
Hi Eileen, does the creamer look curdled or has it just separated from the hot coffee? That’s happened to me before and I just had to really stir it back together.
The pumpkin creamer looked curdled. I tried stirring it, but it still looked as if the creamer had gone bad ( which wasn’t the case!). I’ll try making it again 🙂
Hi Sally. I love your recipes and really appreciate that you add the weight measurements as we don’t do cups here in the UK. You have listed a few non-dairy milks but I wonder if you think this would also work with oat milk. Thanks!
Hi Julie, we haven’t tried it with oat milk but can’t see why that wouldn’t work. Let us know if you give it a try!
Hi! I made it both with heavy cream as in the recipe, which was outstanding, and a few weeks later made it with oat milk. I have to say the original recipe with the cream is so decadent and delicious. Making it with oat milk has less fat/calories and is still very tasty but it does not thicken up like the cream does. Both have lovely flavors but I would say making it with cream is a much nicer texture and is definitely more indulgent.
I took one sip and said OH WOW. It is so good. Considering making another batch just to make it into whipped cream. Then I got some for my coffee and some for my ice cream. Why not, right?
This is one amazing coffee, thanks for sharing. Keep up the good work. I doubt it tastes as good as yours but I followed the recipe and it tastes amazing. Thanks for the recipe, seriously, thank you! Never thought I’ll enjoy pumpkin coffee so much. It has such a.. Christmas(?) flavor..
Has anyone tried it without using the pumpkin? I’m thinking of doing that to get more spice flavor and then it should last longer? Would I even still need to heat it at that point?
I am allergic to the protein in milk so i have to use almond milk. Can I use that as an alternative to the other milks?
For a dairy-free alternative, try using coconut milk, cashew milk, or almond milk.
This was so good!!! I added a couple pinches of my favorite spices (aka ginger, cinnamon, nutmeg, and cloves) and it was fantastic! The only thing i don’t love about it is that once it cooled the texture was a little gelatinous. I wonder if i cooked it to long. What do you think? Thanks for another great recipe!! Happy Baking!
Hi Tiana! I’m glad you enjoyed this homemade coffee creamer! I haven’t experienced that texture before. Did you use pure pumpkin puree? It could have cooked too long though.
Do you have the nutritional information (calories, fat, etc.) for this recipe?
Hi Kathy, I’m so happy you gave this recipe a try! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp
Hi! Can i half this recipe?
Thank you! I’m very excited to try this! Would love to see more creamer recipes! Thanks again!
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!
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.
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.
Fantastic! I have always wanted to know how to make this!
So yummy!! I need more creamer recipes from you!
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!
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 😛
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.
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.
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.
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.
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?
Margaret..use sugar free maple syrup.. keto friendly
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.
Mine is thick and not creamy.. lots of pumpkin left behind after ever drink . Did i overcook?
This is very, very good adding such great fall flavors to my morning coffees. Love it. Whole new experience for me.
Thank you very much.
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, love that I’m getting my veggies in with this along with a healthy dose of spices! Great recipe, thanks!
I had a tiny bit of pumpkin leftover from the chocolate chip pumpkin bread recipe. The bread is so good! I made the creamer and it was amazing! I usually don’t love flavored coffee but it was really good. Thanks for all the great ideas. I bake your recipes at least once a week (or twice) and my family is loving it.