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!

Print
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!!

160 Comments

  1. 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? 

    1. 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.

    2. 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.

  2. 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

    1. 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?

    1. 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.

  3. 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..

    1. 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.

  4. 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.

    1. 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.

  5. 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 😛

  6. 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!

  7. 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.

  8. 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!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×