Pumpkin Spice Coffee Creamer
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You only need 4 ingredients to make your own pumpkin spice coffee creamer. In just 5 minutes you can be enjoying an all-natural, chemical-free pumpkin flavored cup of coffee! This recipe can easily be made with non-dairy milk.
This coffee creamer recipe has lived on my site since early on in my career of providing recipes with strangers. I first shared it in the fall of 2014 and folks LOVED IT.
They loved it so much, in fact, that I found a steady flow of traffic to this recipe year round every year that followed. As in, all year long, people are looking to get their hands on a pumpkin spice creamer recipe because it doesn’t actually hit store shelves until August (which is still pretty early, I think).
In fact, I have had people find this pumpkin creamer by searching, literally, for “when does pumpkin spice coffee creamer come out” in the dog days of summer.
It turns out, people would probably order a pumpkin spice latte in July if they could.
Funny enough, I find people looking for my homemade peppermint mocha coffee creamer year round, too. So why not just get all the seasonal coffee creamer recipes whenever we want? Thank you, internet recipe makers (you’re welcome).
Pumpkin Spice Creamer Ingredients
The list of ingredients for this homemade pumpkin coffee creamer is short. Like, super short. It’s just 4 ingredients + water (does that count as 5?), and you likely have most of them on hand already.
You will need a can of real pumpkin puree, which you can usually find all year long, so stock up in the off-season in case it’s in short supply from September to December!
Alongside your pumpkin puree, you will need brown sugar, pumpkin pie spice, and half-and-half. You can also use heavy cream, almond milk, oat milk, soy milk, whatever kind of milk you want!
Whatever you like in your coffee goes well in homemade coffee creamer, so choose your preference.
HOW TO MAKE PUMPKIN SPICE CREAMER
Coffee creamer is made up of two parts: a flavored simple syrup and a dairy/creamy component.
The simple syrup is made of brown sugar for that rich sweetness we love in fall flavors that we will heat to dissolve in water. But remember we’re flavoring that simple syrup with pumpkin?
Yes, the pumpkin puree and pumpkin pie spice go in a saucepan, too.
You’ll mix all 4 of these things together, bring it to a boil, and then let it cool off for a few minutes.
You can either keep this as is, which would be a pure pumpkin simple syrup, but I like to go for gold and turn it into a pumpkin creamer for coffee right on the spot.
When I first developed this pumpkin creamer recipe, I tried a few different ratios of syrup to milk and I found that 1:1 was perfect for my liking. You may want more or less, or as I mentioned, you can just leave your syrup the way it is and add it as a standalone flavoring.
SHAKE OR STIR BEFORE USING
Whatever your preference (standalone syrup or creamer), 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 will be some separation.
Commercial creamers have emulsifiers to keep everything smooth. That’s the one downside to this homemade method, but I assure you, you will love having homemade pumpkin spice creamer on hand whenever you want it!
Coffee to Creamer Ratio
Add your half-and-half to a ratio of your liking. I prefer a 1:1 ratio, which is pretty spot on with commercial creamers. You may also leave the syrup as a standalone flavoring so you can add your cream element separately.
WHAT CAN I DO WITH LEFTOVER PUMPKIN PUREE?
Since this pumpkin spice creamer only uses 2 Tablespoons of pumpkin puree, you will have quite a bit leftover.
My favorite way to store leftover pumpkin, if you aren’t able to use it up within a week or so before it goes bad in the fridge, is to throw it into a zip top bag, freeze it flat, and then use it as needed for any pumpkin recipe I’m making in the future.
If you’re looking to use that pumpkin puree right away, though, consider some of my favorite pumpkin recipes to enjoy alongside your new homemade pumpkin spice coffee. You know, any time of the year you want.
More like this Pumpkin Creamer Recipe:
Consider making my pumpkin pie smoothie, pumpkin ice cream, pumpkin streusel muffins, pumpkin spice cookies, or any of the other pumpkin recipes that live on my site.
If you love this coffee creamer recipe, you’ll enjoy my others: French vanilla coffee creamer and peppermint mocha coffee creamer.
Homemade Pumpkin Spice Creamer
Ingredients
- ½ cup (100g) firmly packed brown sugar light or dark
- ½ cup (120mL) water
- 2 Tablespoons pumpkin purée1
- 1 teaspoon pumpkin pie spice
- ½ cup (120mL) half-and-half or non-dairy milk
Instructions
- In a small saucepan over medium heat, whisk together the brown sugar, water, pumpkin, and pumpkin pie spice. Bring to a boil and remove from heat. Allow to cool for a few minutes.½ cup (100g) firmly packed brown sugar, ½ cup (120mL) water, 2 Tablespoons pumpkin purée1, 1 teaspoon pumpkin pie spice
- 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.½ cup (120mL) half-and-half
Notes
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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 🙂
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! 🙂
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!
You bet, Trisha! Let me know if you try it!
Love this!!! Best cup of coffee I’ve had in a long time! Let the fall begin! Thanks for sharing!
Awesome, Melani! Thanks for letting me know 🙂
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 😀
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! 😉
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!
Hahaha, you’re welcome, Lauren! I hope you enjoy it! Let me know 🙂
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!!
Ooooh, Brenda, that sounds delicious! Thanks for the feedback! I’m glad you enjoyed it 🙂
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.
Thanks, Mark! Great to have you as a visitor! 🙂
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?
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!
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
Haha, not a terrible problem to have, Allison!
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!
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!
I didn’t have the pumpkin part to this but it still came out good thank you was having a withdrawal lol
Hahaha, I totally understand. Glad you enjoyed it!
Wow! This is amazing! It’s like I’m drinking a slice of pumpkin pie.
Our go to for fall! I make this for teacher gifts each year and they love it!
I hadn’t had any pumpkin creamer in a long time, so I made this to try it out again. So good. better than I remember.
Love this recipe for so many reasons, mainly because it uses real, whole food ingredients! But, I am like your other people, I started craving Pumpkin Spice in July — haha! So glad I have this recipe now!
Haha, right?! Thanks, Kathleen!
This homemade pumpkin spice coffee creamer is SO TASTY! It makes my morning coffee feel way fancier and was actually so easy to make, too. We’ll be keeping this in the fridge from now through the holidays, haha.
Heck yes, Erin! 🙂
This is my morning routine now. Only this in my coffee. It’s amazing.
Thanks so much, Susannah!
This is so much better than the store bought creamers! Definitely going to have to make a second batch soon!
For sure! Thanks, Megan 🙂
I am OBSESSED with this recipe! Cannot believe how tasty it is!! Thank you so much!
Thanks so much, Mindy!
This coffee creamer is giving me all the fall feels! No more trips to fancy coffee shops to get my pumpkin spice coffee, now I make it right at home.
YESSSS! Jammies all day!!