It’s time, friends. Time to break out the pumpkin. I’ll ease you in with juuuuust a little bit so as not to go all FALLISHERE on you. After all, it’s still Sprinkle September, and there’s more where that came from coming your way next week! But hey, if the grocery store can throw peppermint mocha creamer in my face (you’re in luck, I have a recipe for that one too!) and Kohl’s is already starting with the Christmas trees (I mean, let’s get a grip), surely you’ll allow this, yes?
Ok, let’s talk coffee. I love coffee. L-O-V-E. I don’t love flavored coffee too much, but there are a few flavors I will allow in my cup: cinnamon (this is my favorite creamer and I buy the entire shelf from ACME when I can find it), occasionally French vanilla, and always pumpkin. What I don’t love is all the crap that comes in flavored creamers… The ingredient list is ugly on some of those seasonal favorites. Pumpkin isn’t even a listed ingredient on those big name company bottles… Eesh!
That’s all about to change. I bring you homemade pumpkin spice creamer. This stuff is amazing. Plus, you can cater it to your liking by adjusting the syrup to cream ratio (more on that later).
The ingredient list here is simple: brown sugar, water, pumpkin, spices, and half-and-half/cream/milk. That’s it! You can pronounce all of those, right? Good. We’re off to a great start!
Your creamer base starts with a simple syrup. If you’ve never made a simple syrup before, it’s, for lack of a better term, simple. It’s just equal parts sugar and water, heated until all of the sugar is melted. See? Simple! Before I dove into this recipe, I knew I wanted a bold flavor, so I chose brown sugar. I used dark the first time I made it and light the second time. Either is fine.
To your simple syrup base, you’ll add 2 Tablespoons of pumpkin purée (you can freeze or refrigerate the rest in a zip top bag– do not do this in the can) and a teaspoon of pumpkin pie spice. Heat it up on the stove top in a small saucepan and remove it from the heat when it just starts to boil.
Let it cool off a bit and then add some half-and-half (or cream or milk or whatever you enjoy in your coffee) and you’re set! I tried a few different ratios here and I found that 1:1 was perfect for my liking. You may also just leave your syrup the way it is and add it as a standalone flavoring.
Whatever your preference, just be aware that you’ll have to shake or stir it up before you use it. Since this is an all-natural concoction, there can be some separation. Commercial creamers have emulsifiers to keep everything smooth. If you can handle a little extra shaking or stirring, this homemade creamer is right up your alley!
- ½ cup brown sugar (light or dark)
- ½ cup water
- 2 Tablespoons pumpkin purée
- 1 teaspoon pumpkin pie spice
- ½ cup half-and-half (or cream, milk)
- In a small saucepan over medium heat, whisk together the brown sugar, water, pumpkin, and spices. Bring to a boil and remove from heat. Allow to cool for a few minutes.
- Add half-and-half (if desired) to a ratio of your liking. I prefer a 1:1 ratio. You may also leave the syrup as a standalone flavoring. Store in a covered container in the refrigerator and use within 2 weeks.
Check out some more of my homemade coffee creamers!