Homemade Pumpkin Coffee Creamer

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!

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

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!

homemade pumpkin spice coffee creamer


Pumpkin Coffee Creamer Video Tutorial


ingredients in pumpkin spice coffee creamer

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!!

homemade pumpkin spice coffee creamer

How to Make Pumpkin Coffee Creamer

In 15 minutes, you have the perfect blend of fall flavors for your morning coffee.

  1. Combine all liquids together in a saucepan.
  2. Add cinnamon sticks.
  3. Bring mixture to a boil & whisk.
  4. 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.

homemade pumpkin spice coffee creamer

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.

homemade pumpkin spice coffee creamer

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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homemade pumpkin spice coffee 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

Description

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

Instructions

  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.

Notes

  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

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!!

159 Comments

  1. 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? 

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

  2. 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! 

  3. 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!

  4. 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?

  5. 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

  6. 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. 

    1. 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.

      1. 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. 

  7. 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.

  8. 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.

  9. 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

    1. 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.

  10. 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.

  11. 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?

    1. 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!

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

  13. I love pumpkin season. Especially for coffee. Can I freeze the leftover pumpkin?  Or I’ll make enough creamer to use up the can.  Can I freeze the creamer for later?   

  14. I love all your recipes!! I would love to see a recipe for a smores coffee creamer! I got hooked on one from dunkin donuts over the summer and now it’s gone leaving me in withdrawals!

  15. Hi Sally!
    Could I use honey in place of maple syrup? Equal amount? This recipe sounds delicious. I have honey on hand and want to make it asap.

  16. Hey Sally! Wanted to thank you for the recipe, it is absolutely delicious, but I was wondering if you had plans for a Christmas themse coffee creamer otherwise I think this may become my new permanent.

  17. I made a very low sugar version of this recipe with maple flavoring and a little stevia. It still tastes amazing! Thank you for a customizable recipe for a delicious creamer!!

  18. 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.

  19. 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!

  20. Sally
    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.

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