Pumpkin Spice Coffee Creamer (Easy & Creamy Fall Favorite!)

There’s something about that first crisp morning in September that practically begs for pumpkin spice. I whipped this up on a whim one groggy school run morning, and now? It’s my not-so-secret way to make Tuesday feel like a cozy coffee shop date. This pumpkin spice coffee creamer is creamy, fragrant, and so easy—you’ll wonder why you ever settled for store-bought.

Why You’ll Love This Pumpkin Spice Coffee Creamer

If fall had a flavor, this would be it—warm cinnamon, a hint of maple, and real pumpkin coziness in every swirl. This homemade pumpkin spice coffee creamer transforms plain coffee into a café-worthy treat. It’s made with simple, wholesome ingredients (no mystery oils or stabilizers here!), and it costs way less than those seasonal cartons at the store. Plus, it works like a charm in both hot and iced coffee. Want it dairy-free? Totally doable. This creamer is not just delicious—it’s flexible, fast, and fall-in-a-mug fabulous.

Ingredients You’ll Need

You only need a handful of pantry staples for this recipe. Here’s what you’ll grab:

• 1.5 cups heavy cream – or swap for half-and-half, almond milk, oat milk, or coconut milk
• 1/4 cup pumpkin puree – canned is great, just make sure it’s 100% pumpkin (not pie filling)
• 2–4 tbsp maple syrup – adjust to taste, or use honey, stevia, or brown sugar
• 1 tsp vanilla extract – for that mellow, dessert-like depth
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves

Or, if you’re keeping it simple, just use 1 tsp pumpkin pie spice instead of the last three.

Dairy & Non-Dairy Options

Go creamy with half-and-half or whole milk, or keep it plant-based with oat milk, almond milk, or coconut milk. Just note: the creamier the base, the richer your creamer.

Sweetener Choices

Maple syrup is my fave for flavor and vibe, but honey or a touch of brown sugar works, too. For sugar-free, monk fruit or stevia blends are great options.

How to Make Pumpkin Spice Coffee Creamer

In just 10 minutes, you’ll have a jar of autumn magic ready to swirl into your morning brew. Here’s how to make it:

1. In a small saucepan, combine your milk or cream, pumpkin puree, maple syrup, vanilla, and spices.
2. Whisk over medium heat until it starts to bubble gently—this helps the flavors meld.
3. Let it simmer for just a minute, then remove from heat and allow to cool for 5 minutes.
4. Pour into a mason jar or glass bottle and pop it in the fridge.

Give it a good shake before each use!

Tips for Best Results

• For an ultra-smooth texture, strain through a fine mesh sieve before bottling.
• Want more sweetness? Stir in extra maple syrup or a spoonful of brown sugar while cooking.
• Some dairy-free milks might curdle in hot coffee. Let your coffee cool slightly before adding if that happens.

Storage & Shelf Life

Store your creamer in a sealed glass jar or bottle in the refrigerator. It stays fresh for up to 2 weeks, though chances are you’ll use it up way before then. Always shake before using—natural ingredients can separate a bit, and that’s totally normal.

FAQ About Homemade Coffee Creamers

Before you go, you might also love these fall-friendly recipes:
Try this moist and flavorful pumpkin cake with yellow cake mix, whip up easy pumpkin muffins for fall mornings, or cozy up with a slice of pumpkin banana bread with warm autumn spices.

Feeling inspired? Come hang out with us on Pinterest and Facebook for more cozy ideas!

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