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Only 4 ingredients and 5 minutes gets you an all-natural, chemical free pumpkin flavored cup of coffee!
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, that link is my own recipe!) 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, 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!
Pumpkin Spice Coffee Creamer
Ingredients
- 1/2 cup brown sugar light or dark
- 1/2 cup water
- 2 Tablespoons pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1/2 cup half-and-half
Instructions
- 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 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!
Amy says
Our coffee shops don’t do pumpkin spice anything! I am definitely going to be trying a pumpkin spice latte when I get to the US next time 🙂
However, I think your version will be much better for me and far more delicious! Thanks for making pumpkin spice deliciousness available to your fans down under 🙂
Lynn says
What?! That is such a sad day for you! Australia needs to get with the program, hahaha. I hope you’ll try it and let me know what you think! 🙂
Trisha @ Home Sweet Homemade says
Yum! This is a def try! I love things made without chemicals, which is why I stopped drinking commercial creamers! Thank you for bringing flavored creamer back into my life!
Lynn says
You bet, Trisha! Let me know if you try it!
Melani says
Love this!!! Best cup of coffee I’ve had in a long time! Let the fall begin! Thanks for sharing!
Lynn says
Awesome, Melani! Thanks for letting me know 🙂
Nat says
This is great Lynn! For me and for friends overseas that I’ve passed along the recipe because the US is one of the only places in the world with flavored coffee creamers. So bring on more recipes, vanilla, mint etc 😀
Lynn says
Hi Nat! Thanks for the feedback! I actually have a blogger friend in Australia who educated me on the lack of flavored creamers in other countries. I had no idea! What a travesty!! This recipe got so much traffic, I think it’s clear I need to make some more recipes… Stay tuned! 😉
Lauren McGinnis says
I’m so excited I am I came across your blog today AND found this recipe! I have had homemade pumpkin coffee creamer on my mind for months now! And yeah, I totally wasn’t going to get around to creating a recipe any time soon :/ thank you, I’ll be making this this weekend for sure!
Lynn says
Hahaha, you’re welcome, Lauren! I hope you enjoy it! Let me know 🙂
Brenda Kraft says
I made this and it is wonderful! However, in my second batch I used half real maple syrup and half brown sugar – gives it that fall taste. THANK YOU FOR YOUR GREAT IDEA!!
Lynn says
Ooooh, Brenda, that sounds delicious! Thanks for the feedback! I’m glad you enjoyed it 🙂
Mark says
Hey lynn sounds really tasty. International delight ..not so international. Lol Im dad husband provider and scratch post for cats and belly scratcher for pup.. wife and I love fall as well.
Lynn says
Thanks, Mark! Great to have you as a visitor! 🙂
janine says
Hi Lynn, I’m thinking about making this for Christmas for one of my managers. About how long will it last if I put it in a mason jar?
Lynn says
Hi, Janine! I kept mine until it was gone, and it lasted me about 3 weeks. I would say if you’re giving it as a gift, wait a little closer to the time of giving. Although there is plenty of sugar to keep the dairy good for awhile, I wouldn’t chance it too much. Enjoy!
Allison says
So funny story. I misread this and thought it said 1/2 cup pumpkin puree and didn’t realize my mistake until I had already mixed in the water with it… soooooo now I have a quadruple batch of this. Half in the fridge, half in the freezer. o.o
Lynn says
Haha, not a terrible problem to have, Allison!
Maryliz says
I really like your approach. I have used another homemade syrup that called for straining with a fine mesh and cheese cloth. It gets messy and lots to clean. I will be making yours and the coco peppermint also!
Lynn says
Thanks, Maryliz! I hope you do! There’s definitely sediment at the bottom, but I think that just adds flavor and reminds me it’s all natural! 😉 Enjoy!
Mitzie Donovan says
I didn’t have the pumpkin part to this but it still came out good thank you was having a withdrawal lol
Lynn says
Hahaha, I totally understand. Glad you enjoyed it!
Bethany Torres says
Wow! This is amazing! It’s like I’m drinking a slice of pumpkin pie.