Homemade Pumpkin Spice Coffee Creamer
Make your own Pumpkin Spice Coffee Creamer at home in just a few minutes! This easy homemade coffee creamer is made with real pumpkin, warm pumpkin pie spice, and vanilla for the perfect taste of fall in your morning coffee.
Pumpkin spice season has officially arrived, which means I am completely justified in putting pumpkin spice in my coffee every morning. Those are the rules.
The good news is you don’t need a coffee shop (or a refrigerator full of expensive seasonal creamers) to make it happen.
This homemade pumpkin spice coffee creamer takes about 5 minutes to make and lets you control exactly what’s in it and how sweet you want it. You can make it rich and creamy with half-and-half or easily make it dairy-free with coconut milk or your favorite plant-based milk.
Why You’ll Love This Pumpkin Spice Creamer
This is one of those ridiculously simple recipes that makes your morning coffee feel a little more special.
- Ready in about 5 minutes
- Made with real pumpkin
- Easy to adjust to your taste
- Make it sweetened or unsweetened
- Works with dairy or dairy-free milk
- Delicious in hot or iced coffee
Best of all, you only need a few simple ingredients.
Ingredients
Half-and-half:Â This gives the creamer a rich, creamy consistency without being too heavy. You can also use heavy cream, whole milk, or a combination of the two.
Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling.
Pumpkin pie spice:Â Grab your favorite blend from the pantry or use my homemade pumpkin pie spice.
Vanilla extract:Â A splash of vanilla brings all those warm fall flavors together.
Sweetener: You can leave the creamer unsweetened or add maple syrup, brown sugar, or your favorite sweetener to taste. This is one of those ingredients that is optional but oh so good!
How to Make Pumpkin Spice Coffee Creamer
Making homemade coffee creamer couldn’t be much easier.
Add the half-and-half, pumpkin puree, vanilla, sweetener, and pumpkin pie spice to a blender and blend until everything is smooth and creamy.
Don’t want to dirty the blender? Put everything in a mason jar or large measuring cup and mix it with a handheld milk frother.
Taste and add sweetener if desired.
Pour your pumpkin spice creamer into an airtight container or mason jar and refrigerate until you’re ready for coffee.
Give it a good shake before each use since the pumpkin and spices can settle.
Dairy-Free & Vegan Pumpkin Spice Creamer
Want to make it dairy-free? Easy.
Replace the half-and-half with canned coconut milk for an extra-rich pumpkin spice creamer. Oat milk also works well if you prefer a more neutral flavor.
If you’re making the vegan version, just make sure any sweetener you add works for your dietary preferences.
One quick note about coconut milk: Full-fat coconut milk can become very thick when refrigerated. That’s completely normal. Give it a good shake or let it sit out for a few minutes before using it. Once it hits hot coffee, it melts right in.
Make It Your Own
One of the best parts about making coffee creamer at home is that you can adjust everything to your taste.
Want more pumpkin? Add a little extra puree.
Love pumpkin spice? Sprinkle in a bit more.
Prefer sweet coffee? Maple syrup is especially good with the pumpkin and warm spices.
You can even add a spoonful to strong coffee or espresso, top it with whipped cream and pumpkin pie spice, and make your own easy pumpkin spice latte at home.
How to Store Homemade Coffee Creamer
Keep your homemade pumpkin spice creamer in a covered container in the refrigerator.
Give it a good shake or stir before using since some separation is completely normal.
For the best quality, make a small batch and use it within about 4–5 days.
More Pumpkin Recipes
Once the pumpkin spice comes out, you might as well commit.
Try some of these other fall favorites:
Whether you make it with half-and-half or go with the dairy-free version, this homemade Pumpkin Spice Coffee Creamer is an easy way to make your morning coffee taste like fall without leaving the house.
Pumpkin Spice Coffee Creamer Recipe
Ingredients
- 1 cup half and half or substitute (See below)
- 1/4 cup Pumpkin Puree
- 2-3 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp Pumpkin Pie Spice
Instructions
- Mix together all of the ingredients with a blender or frother. Store in an airtight container (like a mason jar) in the fridge until ready to use. Pour in coffee, tea, or milk as desired.
- Keeps for 1 – 2 weeks in the fridge.
Great, simple recipe! I doubled the spice using my German Lebkuchen spice blend and, since I was making it for guests, I added 2 TBSP maple syrup. It was perfect…thanks!
I followed all the instructions. I went to pull this out of the fridge to use this morning. The creamer was almost like a solid. I expected it to be more liquidy like store bought creamer. Did I do something wrong?
Amber, it sounds like your coconut milk was a little higher fat. That is all. The Coconut fat solidifies at temperatures below 75 F. Just give it a shake or leave it on the counter for a little while and stir. It will also melt in a warm beverage. Enjoy.