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

  • Author: Sally
  • 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
  • 1/21 teaspoon pumpkin pie spice*
  • 1 – 2 cinnamon sticks


  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.


  1. Dairy Free Creamer: Try using coconut, cashew, or almond milk.
  2. 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.
  3. Special Tools: Saucepan | Whisk | Libby’s Pure Pumpkin | Pumpkin Pie Spice | Glass Mugs

Keywords: homemade pumpkin coffee creamer, pumpkin spice coffee creamer

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!!


  1. I made it with coconut cream and it’s very, very good. I didn’t have pumpkin spice coffee (but will pick some up) so did find I had to use quite a bit more than your 1-2T suggested to get the flavor, but I know that’s all a personal preference. Thanks for the recipe! 

  2. This sounds so good. I don’t drink coffee, but I love the idea of using the whole milk version and adding some cocoa powder to make pumpkin hot chocolate. 

  3. Hi! I can’t wait to make this recipe! If you ever need inspiration creating recipes, I would love to see an orange/chocolate flavored cake or cupcake recipe. I have tried to find a good recipe on Pinterest, but all the recipes I have found just don’t look that great, or have billions of steps. All of your recipes are not only fabulous every time, but are easy to make!

  4. This is probably a silly question but would you add this to your coffee hot or cold? Or does it not matter?

    p.s. love your blog!

  5. Do you think this would work with pumpkin pie filling? I think the difference is that the instead of just the pumpkin..the filling has all the spices in it already (I might be so wrong!) I have some leftover I need to use up..

  6. Yum!!! I made this this morning and it was so good! I’ve been searching for a pumpkin spice latte type recipe I could make at home that wasn’t too sweet and this was perfect! Thanks for the great recipe!! 

  7. This looks amazing – perfect way to greet fall!! Do you think it would freeze okay if I put single servings in an ice cube tray? I don’t think I could finish 1.5 cups in a week 🙂

  8. This is fantastic and I’m so happy to start my pumpkin season off with this! I used fat free half & half and close to 1t of pumpkin pie spice and it was the perfect amount. It thickened nicely in the fridge, thanks Sally!

  9. I made this today, even thought it is a cool 99 degrees today. I added 1/2 TBLS more of pumpkin and maple syrup. I really LIKE pumpkin. And I use a lot of cinnamon, supposed to help with diabetes, I add it to my coffee allotment every morning anyway. I upped the sticks to 4 and added a few shakes of nutmeg.  Fall time to me is a time for spices!!
    I put it in a glass jar I decorated for fall.  Too fancy for the frige but oh well.
    I posted a collage to my Instagram account with reference back to your site. I told everyone your is the best site for recipes and pictures. I’ll try with tomorrows morning coffee.
    Barbara Ann 
    BarbaraAnnsCreations on IG

  10. Sally, for the dairy free version do you add the same amount as you would of the milk ir heavy cream?  Thanks in advance.  By the way I currently have some cinnamon-sugar apple slices in the oven. 

  11. Hi Sally,

    I made the coffee creamer this weekend and it is AMAZING! Absolutely delicious.  The only issue I have is that it is VERY thick.  I followed your directions exactly how you said and cooled it completely before putting it in the fridge.  I shook it well the next morning after taking it out of the fridge, but it was still really thick.  Is it supposed to be like that? Do you think I did something wrong?  It did dissolve fine into my coffee so that was not an issue. The thickness just makes it a little difficult to add to my coffee.  ANYWAY, please let me know if you can think of any tips.  Thanks so much for this recipe! I am thinking of all the other things I can do with it (french toast!).  


  12. How do you come up with these designs?! These are incredible 🙂 I have not seen anything you have made that wasn’t awesome. Step by step instructions always help me. thank you

  13. Hi Sally, A silly question from an Aussie. How much pumpkin coffee creamer do you add to your coffee? It’s not something I have ever seen over here, but it sounds intriguing. I do love just about everything with pumpkin and spice. I often bake for my daughter’s colleagues and their favourites so far are your mini pumpkin cinnamon donuts and pumpkin cream cheese muffins. I have made lots of other recipes too. Many thanks in advance.

    1. For me, usually a Tablespoon or two. It depends on how you take your coffee and how much flavored creamer you prefer.

      I love those mini pumpkin donuts! Like, so so so much. Thanks Judy. Enjoy.

  14. I know this is a dumb question but, as soon as I made it; what do I do with the sticks?? Take them out or leave them in? Thanks for any advice!

  15. I would love to make this and give it as little gifts to my coffee drinking friends.  How much does this recipe make?

    Thank you!

  16. I’m thinking of trying to make this as a dry creamer. I have dehydrated pumpkin and I’ve seen dehydrated heavy cream online. I’ll have to see what’s in that. I also already have Maple sugar so that square is covered. LOL

  17. Just wanted to chime in and confirm this is indeed delicious!  I made it this morning with almond milk, and my kitchen smelled so good!  Had to force myself not to drink it straight. 

  18. Sally,
    I LOVE this recipe! I’ve made it too many times to count, its a staple in my refrigerator and makes every morning feel like vacation.  I even made this as a gift and it was VERY well received! Thanks for posting these genius recipes, we are all grateful.  🙂

  19. I am so behind, can’t believe it’s halfway through October almost.  I have to get out and get some pumpkin to make this and the pumpkin snickerdoodles (which have been a big hit ever since I found your recipe last year).  So here’s my “dumb” question.  Do you ever reuse your cinnamon sticks?  They’re not cheap around here and seems like there should be a lot of flavor left in them after this recipe.  Anyway, my daughter and I are going to love this tomorrow with our coffee.  I wonder how it will go with the orange-lemon poppyseed muffins I made today — can you tell I’m a big fan!?

    1. I definitely reuse my cinnamon sticks in various recipes like this. Give them a quick rinse under warm water first. Who knows if that’s “correct” but I hate tossing them!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally