Homemade Pumpkin Spice Coffee Creamer

My favorite way to enjoy a cozy cup of coffee in the fall is with a big splash of homemade pumpkin spice creamer.

Made with real pumpkin, warm spices, and rich cream, this pumpkin creamer tastes just like pumpkin pie in your mug.

Best of all, it only takes about 10 minutes to make (faster than a trip to the store for bottled creamer).

Unlike many store-bought creamers that are oil-based (ick!), this one is made with real cream and real ingredients. That means it’s not only delicious poured into hot coffee, but you can also froth it into silky pumpkin cold foam to top your iced drinks.

Why You’ll Love this Pumpkin Spice Creamer Recipe

Tastes amazing – This pumpkin spice creamer turns an ordinary cup of coffee into a cozy, pumpkin-flavored treat with just the right balance of creamy sweetness and warm fall spices.

Made with real ingredients – Unlike store-bought creamers that often contain oil or preservatives, this one is made with real pumpkin, cream, and spices.

Easy to make – From start to finish, this recipe takes less than 10 minutes.

Versatile – Use a splash in your morning coffee, froth it into cold foam, or steam it for a homemade pumpkin spice latte.

Year-round enjoyment – You don’t have to wait for fall—make this pumpkin spice creamer recipe anytime the craving hits.

More homemade creamers to try: Salted Caramel Creamer and Cinnamon Roll Creamer

Ingredients Needed

• Heavy cream
• Whole milk
• Sugar
• Water
• Pumpkin puree
• Pumpkin pie spice
• Vanilla extract
• Cinnamon sticks (optional)

Ingredient Notes

Heavy cream & whole milk – I prefer using cream and whole milk rather than sweetened condensed milk. It gives the creamer a perfectly pourable consistency—not too thick and not too thin. This combo also mimics how Starbucks makes their sweet cream base.

Sugar & water – These make a quick simple syrup that sweetens the creamer. If you prefer, you can substitute with your favorite sweetener.

Pumpkin puree & pumpkin pie spice – Be sure to use pure pumpkin puree, not pumpkin pie filling. The pumpkin pie spice blend (cinnamon, ginger, nutmeg, and allspice) adds that warm, classic fall flavor.

Vanilla extract – Stir it in after removing the syrup from the heat so the vanilla flavor stays strong.

Cinnamon sticks (optional) – For even more depth of flavor, steep a couple of cinnamon sticks in the syrup before mixing it with the cream.

Looking for more cozy holiday flavors? Try my homemade gingerbread creamer or cookie butter creamer.

How to Make Pumpkin Spice Coffee Creamer

Detailed recipe and instructions are in recipe card at bottom of post.

1. In a small saucepan, combine sugar and water over medium heat. Bring to a boil, then simmer until the sugar dissolves.
2. Stir in the pumpkin puree and pumpkin pie spice. Cook on medium-low heat for about 3 minutes, adding cinnamon sticks if desired.
3. Remove from heat and stir in the vanilla extract. Let the syrup cool.
4. Add the heavy cream and milk to a 16-ounce (or larger) bottle. Pour in the cooled pumpkin syrup (removing cinnamon sticks first) and stir or shake to combine. Alternatively, whisk the cream and milk directly into the saucepan of syrup, then transfer the finished creamer to a bottle.
5. Store in the refrigerator for up to 7 days (or sooner if your milk or cream expires). Shake before each use since the spices will settle.

Making the Pumpkin Spice Syrup

Here’s a step-by-step look at how the pumpkin spice syrup comes together on the stovetop.

Combining the Syrup and Cream

You can either pour the cooled syrup into a bottle with cream and milk (like shown here with a funnel), or whisk everything together in the saucepan before bottling. Mixing in the pan saves a step and eliminates the need to shake to combine.

How to Use Pumpkin Spice Creamer

Pumpkin cream cold brew – Froth the creamer into cold foam (shake in a chilled jar, then whip with a handheld frother) and spoon it over cold brew.

In coffee or tea – Add a splash for a cozy fall flavor. It’s also delicious in black tea or chai.

Pumpkin spice latte – Steam the creamer with a frother or steam wand, then pour over espresso. For iced, just pour over ice with espresso. Top with a sprinkle of pumpkin spice.

Pumpkin hot chocolate – Add to hot cocoa for a pumpkin twist.

Non-Dairy Pumpkin Spice Creamer Option

For a dairy-free version, use full-fat coconut milk as the base and thin it with almond, oat, or soy milk. This keeps the creamer rich and creamy without being too watery.

More Pumpkin Recipes You’ll Love

• Homemade Pumpkin Sauce for Coffee (Starbucks Copycat)
• Pumpkin Spice Syrup Recipe for Coffee and Lattes
• Pumpkin Pie Latte with Crumbled Pie Crust Topping
• Starbucks Copycat Pumpkin Spice Steamer
• Iced Chai with Pumpkin Cream Cold Foam

Continue to Content

Pumpkin Spice Coffee Creamer

Yield: 10 servings (1/4 cup each)

Cook Time: 5 minutes

Additional Time: 5 minutes

Total Time: 10 minutes

This pumpkin spice coffee creamer is a homemade recipe made with real pumpkin, cream, and warm pumpkin pie spices. It’s quick and easy to whip up in about 10 minutes, and so much better than store-bought. Add a splash to your morning coffee or froth it into pumpkin cold foam for the ultimate fall drink.

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Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup sugar
• 1/3 cup water
• 3 tablespoons pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• cinnamon sticks (optional)

Instructions

1. In a small saucepan, combine sugar and water over medium heat. Bring to a boil, then simmer until the sugar dissolves.
2. Stir in the pumpkin puree and pumpkin pie spice. Cook on medium-low heat for about 3 minutes, adding cinnamon sticks if desired.
3. Remove from heat and stir in the vanilla extract. Let the syrup cool.
4. Add the heavy cream and milk to a 16-ounce (or larger) bottle. Pour in the cooled pumpkin syrup (removing cinnamon sticks first) and stir or shake to combine. (Alternatively, whisk the cream and milk directly into the saucepan of syrup, then transfer the finished creamer to a bottle.)
5. Store in the refrigerator for up to 7 days (or sooner if your milk or cream expires). Shake before each use since the spices will settle.

Notes

This recipe makes slightly more than 16 ounces of pumpkin spice coffee creamer. So you may want to put it in a bigger or bottle or just use the small amount that doesn't fit in a cup of coffee.

To make pumpkin cold foam, shake a small amount of the pumpkin creamer in a very cold jar with lid. Then use handheld milk frother to make it a little more creamy. Pumpkin cold foam is delicious on top of iced cold brew coffee.

To make a hot pumpkin spice latte, steam the pumpkin coffee creamer with a steam wand on an espresso machine or with an electric milk frother.

Nutrition Information:

Yield: 20 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 65Total Fat: 6.6gCholesterol: 20.6mgSodium: 9mgCarbohydrates: 4.6gSugar: .4g

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