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This homemade pumpkin spice creamer allows you to enjoy the creamy flavors of fall year round! Adding just a splash, makes a perfectly blended cup of coffee. And the best part is there are no artificial flavors, and you only need a few ingredients!
Easy Pumpkin Spice Creamer Recipe
With the darkness of the winter mornings, I love the smells of fall and I look forward to enjoying everything pumpkin spice! But having this homemade creamer on hand, I can make my morning coffee a pumpkin spice latte.
This recipe uses simple ingredients, and is much cheaper than stopping by the coffee shop every morning. And when you’re done making the creamer, you store it in bottles that can also be perfect for gift giving. Just add a bow or ribbon, and you’ve got a special little present for the coffee lovers in your life.
Ingredients You Will Need
half and half– or milk (any kind – whole milk, almond, cashew milk, or oat milk)
real pumpkin puree (not pumpkin pie filling)
pure maple syrup (or more, depending on sweetness preference)
vanilla extract
pumpkin pie spice
How to Make Homemade Pumpkin Spice Coffee Creamer
STEP 1. In a small saucepan, add the half and half, pumpkin purée, maple syrup, and pumpkin pie spice. Whisk everything together until smooth.
STEP 2. Warm the mixture over medium heat, continuously whisking as it heats. Don’t let it come to a boil—just let it simmer so the flavors can combine.
STEP 3. Remove the creamer from heat and then stir in the vanilla extract. Let the creamer cool for about 10-15 minutes.
STEP 4. For extra smooth creamer, strain the mixture as you pour it from the saucepan to mason jar or bottle with a lid. Store in the refrigerator for up to one week.
Tips for Making Pumpkin Spice Creamer
- Dairy-Free Version: Swap out the milk and cream with coconut milk or almond milk for a delicious dairy-free alternative.
- Sweetness Level: Adjust the maple syrup to make the creamer sweeter or less sweet, depending on your taste.
- Coffee: Stir a couple of tablespoons into your favorite coffee or cold brew for an instant fall-flavored treat. Top with whipped cream and a sprinkle of cinnamon, and you’ll have a coffee just like this shops!
- Tea: Add it to chai tea for a pumpkin-spiced latte twist.
- Baking: You can even use it in recipes like pancakes or French toast batter to make them pumpkin spice!
Substitutions
- Change the sweetness: Use brown sugar instead of the maple syrup.
- Make it thicker: For extra thick and creamy pumpkin coffee creamer, blend in heavy cream instead of half and half.
- Make your own pumpkin spice: Have pumpkin spice on hand for this recipe and other fall favorites. Combine ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves and store in a bottle.
FAQ’S
This stores in the fridge for up to a week! Shake before using because the spices will settle to the bottom.
If you needed to make this dairy free, You could substitute the half and half for oat milk! Or your favorite non dairy milk.
More Drink Recipes
Pumpkin Spice Creamer
Equipment
- Saucepan
- Jar/Bottle for storage
Ingredients
- 1 cup half and half, or milk, heavy creamer, almond milk, etc.
- 2 tablespoons pumpkin puree
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
Instructions
- In a small saucepan, add the half and half, pumpkin purée, maple syrup, and pumpkin pie spice. Whisk everything together until smooth.
- Warm the mixture over medium heat, continuously whisking as it heats. Don’t let it come to a boil—just let it simmer so the flavors can combine.
- Remove the creamer from heat and then stir in the vanilla extract. Let the creamer cool for about 10-15 minutes.
- For extra smooth creamer, strain the mixture as you pour it from the saucepan to mason jar or bottle with a lid. Store in the refrigerator for up to one week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious
I love how easy this is!