You can make flavorful homemade pumpkin coffee creamer in less than 15 minutes and enjoy it all week long. Made with real pumpkin puree and no artificial flavorings or preservatives, you can feel good about adding a splash to your coffee!
I originally published this recipe in 2015 and have since added new photos and a few more success tips.
Nothing compares to a steaming-hot cup of coffee on cool mornings. Add some pumpkin coffee creamer and maybe some apple cider donuts, and you have a sweater-weather dream come true.
While there are plenty of pumpkin spice coffee creamers at the grocery store these days, and the pre-made packaged stuff is certainly convenient, homemade pumpkin coffee creamer is surprisingly quick and easy to make. Plus, it keeps for a week in the refrigerator, so one batch will last for multiple mornings of that mmm-moment worth getting out of bed for!
Readers are raving about this homemade coffee creamer:
One reader, Grace, commented: “So easy! And sooo good!! I love how the amounts of maple syrup in this recipe is not too sweet at all! And more importantly I love that we control the wholesome ingredients. Perfect flavor and wonderful smell!! ★★★★★”
One reader, Argie, commented: “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… ★★★★★”
Why You’ll Love This Homemade Pumpkin Coffee Creamer
- Outstanding pumpkin flavor from pure pumpkin puree
- Cozy, warming spices
- Real, natural, recognizable ingredients—no preservatives or mystery ingredients
- Takes only 15 minutes to make
- Feel free to freeze in an ice cube tray to add to hot coffee
- Keeps in the refrigerator for up to a week
- Can be made dairy free
You Need Just 5 Ingredients
- Half-and-half, Whole Milk, or Heavy Cream: For extra rich flavor and the creamiest texture, use heavy cream. It’s delicious that way! But I usually use half-and-half for something a little lighter. You can also use whole milk. See below for best nondairy alternatives.
- Pumpkin Puree: You don’t need a whole can, so you’ll have some left over. Here are recipes to make with leftover pumpkin puree.
- Pure Maple Syrup: You’ll appreciate that we’re using a natural sweetener in this creamer. Make sure it’s the real deal, not the bottle labeled “pancake syrup.”
- Pumpkin Pie Spice: You can use either store-bought or homemade pumpkin pie spice blend.
- Cinnamon Sticks: Two cinnamon sticks infuse this creamer with so much warming flavor. I always keep some on hand in the fall, for making homemade apple cider and honeycrisp apple sangria, too!
How to Make It
You just need a saucepan and a whisk, and in less than 15 minutes of cooking, you have the perfect blend of fall flavors for your morning coffee.
That’s all you do!
Dairy-Free Pumpkin Spice Coffee Creamer
The base of coffee creamer is, obviously, dairy cream or half-and-half. For a dairy-free alternative, try using coconut milk, cashew milk, oat milk, or almond milk. Full-fat coconut milk will give you the thickest, creamiest result; other nondairy milks may be on the thinner side.
One favorite way to enjoy coffee in the fall? Add a splash of homemade pumpkin creamer, then top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Talk about dreamy.
Print
Homemade Pumpkin Coffee Creamer
- Prep Time: 10 minutes
- Cook Time: 5 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 heaping Tablespoons (about 35g) pumpkin puree
- 2 Tablespoons (30ml) pure maple syrup (or more, if you prefer sweeter creamer)
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 2 cinnamon sticks
Instructions
- In a 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 a boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in the pan for 5 minutes. Pour through a fine-mesh sieve if the creamer looks separated.
- You can use the creamer in your coffee right away, and keep in mind that it’s not super sweet as is, so you can add sugar to your coffee if you take it that way. You can also top your coffee with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, too.
- Store leftover creamer, without cinnamon sticks, in a tightly sealing jar in the refrigerator for up to 1 week. Shake well before using.
Notes
- Special Tools (affiliate links): Saucepan | Whisk
- Dairy-Free Creamer: Try using coconut, cashew, oat, or almond milk. The creamer won’t be as thick.
- Pumpkin Pie Spice: I add 1 and 1/2 teaspoons of spice, so you can really taste it. Feel free to start with less, and then add more to taste. You can buy pumpkin pie spice from the store or use homemade pumpkin pie spice. If you don’t have either and wish to use the individual spices in this recipe, use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 ground nutmeg, and 1/8 teaspoon ground cloves.
I make this creamer every year for the season, so yummy! Also, where did you get those mugs!?
Hi Danielle, those mugs are actually vintage, sourced from an antique shop a while back. Sorry I can’t be of more help!
I like a little fall flavor in my coffee but don’t want it to be too sweet. This is delicious in hot and iced coffee!
I really loved the flavor of this and the fact that I know all the ingredients are wholesome.
There was a lot of grit in the bottom of my coffee cup – was I supposed to strain it?
OMG– This creamer is AMAZING! Soooo smooth and adds a level of autumn magic to your cup of coffee. I love that it isn’t sweetened a lot so that you can easily adjust the sugar level based on your preference. This will absolutely be a staple during the fall!
The creamer added a great fall flavor to our pumpkin spice hot chocolate. We decided to add a little more pumpkin puree for flavor.
Do you leave the cinnamon sticks in through the week of storage? Mine fell apart, did I get the wrong ones? Or is that normal?
Hi Karen, it’s best to remove the cinnamon sticks when you store it in the fridge. I’ve updated the instructions in the recipe card to note that, thank you!
This was so good!!!
Please make OTHER flavors of natural creamers, like CARAMEL, chocolate, etc. That would be AWESOME!!
So delicious and not overly sweet! I love PSLs but hate to buy them because I often forget to ask for them with half the syrup and then am so disappointed. This was perfect…even my psl hating husband thought the coffee was tasty! Thank you so much for yet another winning recipe!!
whaaaat??? pumpkin spice creamer?? i’m so excited. is there a mix of spices i can use since i don’t have pumpkin spice? thanks sally!
Hi Lily, you can make this homemade pumpkin pie spice blend. Enjoy!
Sounds delicious. Can you use ground cinnamon in place of the sticks. I didn’t see in previous comments
Yes, you can skip the cinnamon sticks and add extra ground cinnamon.
Can I just sprinkle some cinnamon instead of using sticks?
Hi Ray, yes, you can use extra cinnamon.
So easy! And sooo good!! I love how the amounts of maple syrup in this recipe is not too sweet at all! And more importantly I love that we control the wholesome ingredients. Perfect flavor and wonderful smell!!
Not good at all. I followed this recipe as written and I have to say it was gross. I had to double the pumpkin for any pumpkin flavor and adjust other spices to get it to have the right flavor profile. Once I poured it into my coffee my coffee it felt thinner than usual and the creamer still needed more sweetness. It truthfully tased like lightly flavored (not sweetened) half and half before I made adjustments.
So I think I’m going to like this because of using real pumpkin. I used it with iced coffee but felt I had to use alot. What is the average serving size? Does the flavor ramp up in the refrigerator?
Hi Dee, the amount used per coffee is really up to personal preference. You can always increase the spices too, if you wish. Thanks for giving this one a try!
I love this! Now I no longer have to wait for seasonal drinks to come by!
I used pecan milk and reduced the amount of maple syrup (since I like it less sweet) to make a delicious latte. Definitely gonna be a staple! It’s absolutely yummy!
This smelled sooo good while making. I followed the recipe to a T and when I poured it into my coffee, it immediately curdled. Any tips on how to not have that happened?
Hi Lindsey, Does the creamer look curdled or has it just separated from the hot coffee? Or does it look curdled in the refrigerator? Either way, you may just need to give it a good stir to help it come back together.
This. Is. Delightful. The recipe is easy to make, straight forward and absolutely delish! I used a 13 oz can of organic coconut cream, organic maple syrup, organic pumpkin, and Sally’s homemade pumpkin pie spice (not organic for the most part!) and COULD NOT BE HAPPIER … ok, back to sipping this WAY better than a coffee shop creamer. I should have company over for coffee right now – it’s that good!
This is a great, simple recipe that I use all the time now. Thank you for sharing this. How long do you find the creamer lasts? I discard mine after 3 days, but am wondering if I should extend it to 5 days.
Hi Blake, we find the creamer stays well for up to a week in the refrigerator. We’re so glad you enjoyed it!
You’re definitely throwing it out way too early and wasting your creamer! I’ve held it for up to 12 days. Just keep a lid on it and make sure it’s in the fridge when not using.
Sally, you are culinary expert. Made this creamer, added extra spice and it turned out excellent. Ratting then stirring , I stored mine in a glass jar, give it a quick shake and done. Thank you
I’m pretty sure it curdled!!! What happened?! Or is it pumpkin floating? Was fine before I put in fridge. Yikes.
Does the creamer look curdled or has it just separated from the hot coffee? Or does it look curdled in the refrigerator? Either way, you may just need to give it a good stir to help it come back together.
Sounds good, simple and takes little time. Thank you.
This recipe sounds so good! I think a homemade peppermint mocha creamer sounds delicious as well. If you ever publish that recipe I will be all over that too!
I would love to have the Keto version (no sugar) of this pumpkin spice creamer. I wonder what can be substituted for the Maple sugar?
Hi Randi, We’d love to help but we are not trained in baking or cooking with sugar substitutes. For best taste (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
One of the other commenters said she left the maple syrup out so you could probably just do that. I plan on making this for my son and he does not like maple flavor, so I will be leaving it out myself.
First time to try it!
Mmmm! Not a coffee drinker, but this could quite possibly turn me! I used 1/2 milk and 1/2 cream, to reduce the fat, and none of the flavour was compromised. I LOVE your recipes!
Can this be made into a whipped cream frosting?
I froze mine using ice cube trays. I slightly melt a cube or two prior to adding to hot coffee, but use frozen for ice X coffee drinks. Sally is a culinary genius, I appreciate and enjoy her work..
yum yum
This was so good! My daughter ask if I could make something like the ‘fall cold brew’ at the ‘star’ coffee shop. I used heavy cream, pumpkin, my own pumpkin spice mix, smidge of vanilla, and sugar. It tasted JUST like that corner shop! Next time I’ll add the maple syrup and, I’m sure, it’ll be so much better. Thanks, Sally, for all your recipes.
I don’t drink coffee but this sounds delicious anyway…is there something else I could put this into? Just wondering what’s been tried out there…
Hi Allison! I’m sure this would be great in a black tea or maybe to replace some milk in pancake/waffle batter or when making homemade oatmeal.