If you’re like me autumn equals all things pumpkin and for many of us that starts with that first sip of your morning coffee. Warm sweaters, chunky scarves and pumpkin spice lattes are some of my favorite things about fall and this easy pumpkin creamer recipe brings the coffee shop experience home. Skip the coffee shop and whip up a batch of Homemade Pumpkin Spice Coffee Creamer for that cozy feeling at home all season long.
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With so many flavored coffee creamers at the grocery store, why should you make your homemade creamer? Making your own pumpkin spice creamer is easy, made with natural ingredients (no hydrogenated vegetable oil or stabilizers in this recipe) and you can adjust the ingredients to your tastes (be sure to try my French Vanilla Coffee Creamer for every day or my Peppermint Mocha Coffee Creamer and Gingerbread Coffee Creamer during the holidays!). Enjoy your coffee with Pumpkin Spice Granola or Pumpkin Tiramisu!
Ingredients for Pumpkin Spice Coffee Creamer
- Heavy cream (or half and half, whole milk, or your favorite nondairy milk)
- pumpkin puree
- maple syrup
- vanilla extract
- cinnamon
- ground nutmeg
- ground cloves
Cooking Tips
- During fall baking season this pumpkin coffee creamer is a great way to use up any leftover pumpkin puree.
- you can replace the cinnamon, nutmeg and cloves with 1 tsp of pumpkin pie spice.
- I typically use half and half but you can also use your favorite kind of milk including Full fat milk, heavy cream or skim milk
- For a dairy-free pumpkin spice creamer almond milk or oat milk would be delicious!
- If you like like a sweeter creamer you can increase the amount of maple syrup or use brown sugar in place of the maple syrup.
- To customize your spices you can also add 1/4 teaspoon of ground ginger or ground allspice.
How to Make Pumpkin Spice Coffee Creamer
In a small saucepan combine cream (or milk of your choice), real pumpkin puree, maple syrup (2-4 tablespoons to taste), cinnamon, nutmeg and cloves . Bring to a boil over medium heat, whisking occasionally. Cook for 1 minute then remove the pan from heat. Allow to cool for at least five minutes before adding to coffee. During refrigeration it’s normal for the spices to settle so I recommend shaking well before using.You can use this creamer for both your morning mug of hot coffee and a tall glass of cold brew.
Storage
Transfer creamer to a container ( I love these bottles, or you can also use a mason jar) and store in the refrigerator for up to 2 weeks. The spices may settle so shake well before serving.
If you like this Homemade Pumpkin Spice Coffee Creamer be sure to take a look at some of my other recipes!
Caramel Apple French Toast Bake
Orange Pecan French Toast Casserole
If you make this Homemade Pumpkin Spice Coffee Creamer please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Homemade Pumpkin Spice Coffee Creamer
Ingredients
- 1.5 cups heavy cream, half and half or nondairy milk
- 1/4 cup pumpkin puree
- 2-4 tbsp maple syrup to taste
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- In a small saucepan combine cream (or milk of your choice), pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg and cloves. Bring to a boil over medium heat, whisking occasionally. Cook for 1 minute then remove the pan from heat. Allow to cool for at least five minutes before adding to coffee.
- Transfer to a container and store in the refrigerator for up to 2 weeks.
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Pam says
We don’t buy coffee creamers because of all the added ingredients. I never knew you could make your own! Game changer! This is going to be perfect this fall!
Krystal Allbritton says
Wow! Never buying pumpkin creamer again! So creamy, not too sweet like the grocery store version. Perfect! Thank you!
Brianna Simmons says
Yay, I’m so glad you liked it!
Kristina says
Great coffee creamer! I made it once and now my husband requests it every week!
Sue says
I made this and poured it into my coffee and it curdled. Also, it’s super hot so can you put it in the refrigerator that way or you have to let it cool?
Brianna Simmons says
You can put the creamer straight into the fridge to cool. I’ve found some brands of cream of a thicker texture.
Trish says
I made this creamer. I was super excited to try it. I do buy the Starbucks Pumpkin Spice Creamer when in season.
I made Thai recipe and wasn’t happy. The smell was wonderful but the taste was bland. There was no sweetness at all. I made this with milk. Any suggestions?
Brianna Simmons says
I tend to make things less sweet, but try adding 2-3 tablespoons of brown sugar when cooking the creamer.
Maggie says
Love this creamer recipe! Easy to make and I love that it’s not overly sweet.
Kara says
Can I use oatmilk?
Brianna Simmons says
Yes! I’ve personally used both regular dairy half and half and almond milk, oatmilk should work fine as well.
Sophia G says
Just made this recipe and it is DELICIOUS!!! Thank you so much for sharing. One question~ what if I want to make a larger amount, do I just double/triple/etc. the recipe?
Brianna Simmons says
I’m thrilled you love this creamer as much as I do, it’s one of my favorites! While I personall haven’t doubled this recipe it should be fine to double or triple.
Kelli says
This pumpkin spice creamer recipe was perfect! Love the warm fall spices and that this creamer wasn’t overly sweet.
Christina says
Love this recipe. It so easy to make and I love knowing what it am putting in my morning coffee.
Brianna Simmons says
I’m so glad to hear this! It’s one of my favorite creamer recipes in the fall 🙂
Carly says
Love this creamer recipe! Great flavor and not too sweet.
Claudette says
Added a little brown sugar for sweetness
Beka Stiles says
Great flavor but it curdled!! Maybe not a good idea to boil it? I followed directions exactly.
Brianna Simmons says
Oh no! I’ve never had that happen!