Homemade Pumpkin Spice Coffee Creamer

Made with real pumpkin puree, this simple pumpkin coffee creamer is spiced to perfection and ready in just 15 minutes. It’s perfect for adding to your coffee or for making homemade lattes.

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I love pumpkin spice flavored coffee but I was always bothered by how expensive store-bought creamer was and also how it lacked wholesome ingredients.

So I started making this homemade coffee creamer several years ago and haven’t looked back! It’s surprisingly easy to make and the cozy flavors combined with real pumpkin definitely make it a winner.

While it tastes amazing in regular coffee, I love using it to make iced pumpkin spiced lattes. Yum!

Why You’ll Love This Recipe

• Simple Ingredients. Have you looked at the creamer ingredient labels lately? I love that I can make pumpkin creamer from scratch with real ingredients and know that it won’t have any artificial flavorings or preservatives. Plus, I usually have all of the ingredients on hand too!
• Budget-Friendly. It’s a no-brainer when you can make pumpkin spice creamer for about half the price of what you’d pay for a bottle at the supermarket.
• Quick and Easy. It takes just 15 minutes to make, requires no special equipment and stores well for later.
• Customizable. It’s so easy to adjust the level of sweetness and the amount of pumpkin spice flavor in this recipe, allowing you to make it exactly the way you love it!
• Enjoy it Year Round. If you love the warm flavors of pumpkin spice in your coffee, you’ll love not needing to wait until fall to be able to enjoy your favorite creamer!

Pumpkin Spice Creamer Ingredients

• Half and Half. Milk and heavy cream can be substituted, see the notes section below.
• Maple Syrup. You can also use a bit of brown or white sugar instead, but it will affect the flavor slightly.
• Pumpkin Puree. Be sure you are not using pumpkin pie filling. Pumpkin puree is pure pumpkin, whereas pie filling has added sugars and spices that are used in baking.
• Cinnamon, Nutmeg, and Ginger. Basically, the seasonings you typically find in pumpkin pie spice. You likely could substitute 1/2 tsp. store-bought pumpkin pie spice, although I haven’t tried it.

How to Make This Recipe

STEP 1: Combine all of the creamer ingredients in a small saucepan over medium heat.

STEP 2: Bring the mixture to a boil, stirring occasionally.

STEP 3: Remove the pumpkin creamer from the heat and let it sit for 5 minutes.

STEP 4: Strain the creamer using a fine mesh strainer or cheesecloth.

STEP 5: Shake gently before using.

FAQ and Expert Tips

Milk and Heavy Cream. If preferred, you can use 1 cup of heavy cream and 1 cup of milk in place of the half and half. Add the cup of heavy whipping cream to the saucepan. Once you have strained the creamer, add the cup of milk and mix. If the milk is added at the same time as the cream, a film can form.

Leftover Pumpkin Puree. Freeze the extra pumpkin puree in tablespoons on a plate lined with wax paper. Once frozen, transfer to a freezer bag to use in the future. You can also do this in a greased ice cube tray. You could also use the leftover pumpkin to make pumpkin cheesecake trifles.

Storage. Homemade pumpkin spice coffee creamer will stay fresh for up to 7 days in the refrigerator when stored in an airtight container or jar. Before each use, shake gently.

More Recipes You’ll Love

• Super Easy Homemade Chocolate Syrup (like Hershey’s!)
• Homemade Whipped Cream (homemade Cool Whip)
• Pumpkin Crunch Cake without a Cake Mix
• Warm Vanilla Custard Drink (no caffeine!)

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5 from 4 votes

Homemade Pumpkin Spice Coffee Creamer

This pumpkin coffee creamer is made with real pumpkin puree, spiced to perfection, uses whole ingredients, and is ready in 15 minutes.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Drinks

Cuisine: American

Servings: 16

Author: Lydia @ ThriftyFrugalMom.com

Cook ModePrevent your screen from going dark

Ingredients

• 2 c. half and half see notes about using milk and heavy cream
• 2 tbsp. Maple syrup or to taste
• 3 tbsp pumpkin puree not pumpkin pie filling!
• ¼ tsp. Cinnamon
• ⅛ tsp. Nutmeg
• ⅛ tsp. Ginger

Instructions

• Mix all ingredients in a small saucepan.
• Heat just until it starts to boil, stirring occasionally.
• Remove from heat, cover and let set for 5 minutes to allow the flavors to permeate.
• Strain with a fine mesh strainer or cheesecloth.
• Use as desired, shaking gently before using.

Notes

Using milk and cream: If preferred, you can use 1 c. heavy cream and 1 c. milk in place of the half and half. When making it, you will only add the 1 c. of heavy cream to your saucepan. Then once you have completed step 4 and strained it, you will add the 1 c. of milk, and mix. If you add the milk along with the cream, a skin or film can form, which isn’t ideal.

Leftover pumpkin puree: Freeze extra pumpkin into tablespoonfuls onto a plate lined with wax paper, then when frozen, pop into a freezer bag to use in the future. Or you can do a similar thing by using a greased ice cube tray.