Homemade Pumpkin Spice Creamer brings all the cozy fall flavor to your morning coffee! Made with just 5 simple ingredients in 5 minutes, it’s naturally dairy-free, tastes so much better than store-bought, and keeps all week in the fridge.

Mug of coffee made topped with foamy cream and spices.

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A Note from Kim

Pumpkin Spice Season Starts Here

Homemade pumpkin spice creamer is one of my favorite ways to welcome fall! I’m a huge pumpkin spice fan, so once the weather starts to cool down, I’m ready to add that warm, cozy flavor to just about everything. A splash in my morning coffee is such an easy way to do it, and since this recipe takes only 5 minutes to make, I like to keep a jar in the fridge all season long.

I also love being able to make my favorite fall coffee right at home. It has plenty of pumpkin and warm spice flavor, and you can add as much or as little as you like. Pour it into hot coffee, iced coffee, or cold brew for an easy little taste of fall any day of the week. And if you really want to lean into pumpkin season, your pumpkin-flavored coffee is especially delicious with a slice of my pumpkin coffee cake!

With love (and lots of good eats), - Kim

I made this pumpkin spice creamer on a whim because I ran out of my store bought pumpkin creamer. Oh my goodness! Seriously soooo good and soooo rich. I love it. & the flavors are just blended so beautifully. Never going back! Thank you for the recipe!

— Janett
Pumpkin spice creamer in a small glass jar.

What are the ingredients in pumpkin spice creamer?

Store-bought pumpkin spice drinks can come with a surprisingly long ingredient list and plenty of added sugar. That’s one reason I love making my own! You only need 5 simple ingredients, and you get to control exactly what goes into your cup. Here’s what you’ll need:

The full list of ingredients with measurements can be found in the printable recipe card below.

Bowl filled with milk near small bowls with pumpkin, spices and vanilla.
  • Milk: Almond, oat, or cashew milk all work great. Unsweetened vanilla cashew milk is my favorite because it’s a little thicker than most plant-based milks and gives the creamer a nice consistency. Feel free to use any dairy or nondairy milk you enjoy in your coffee.
  • Pumpkin puree: Canned or homemade pumpkin puree works perfectly. If using canned, be sure to grab 100% pure pumpkin, not pumpkin pie filling, which already has sugar and spices added. Have some left in the can? Use it to make my pumpkin banana muffins!
  • Pumpkin pie spice + cinnamon: These warm spices give the creamer its classic pumpkin spice flavor. Feel free to adjust them to taste if you like your coffee extra spiced.
  • Vanilla: Just a little vanilla rounds out the warm spices and brings all the flavors together.
  • Sweetener: Pure maple syrup is my favorite choice here because it pairs so well with the pumpkin and warm spices. Start with 1 tablespoon, taste, and add more if you like your creamer sweeter. Coconut sugar, stevia or your preferred sweetener will work, too.

Kim’s Recipe Tips

  • No cooking required: Some recipes simmer the ingredients, but I don’t find it necessary. If you want to deepen the pumpkin and spice flavors, combine everything in a small saucepan and gently simmer over medium-low heat for 5–7 minutes. Remove from the heat, cover, and let sit for 15 minutes. Cool completely before refrigerating.
  • Make it extra rich: For the richest, creamiest texture, use heavy cream or half-and-half. Whole milk works well, too. For a dairy-free option, try oat, cashew, almond, or coconut milk. Coconut cream will give you an extra-rich consistency.
  • No pumpkin pie spice? Make your own by combining cinnamon with a small pinch each of ginger, nutmeg, cloves, and allspice. It’s easy to adjust the blend to suit your taste.
  • Sweeten it your way: Start with less sweetener and taste before adding more. Remember, you can always sweeten your individual cup of coffee if you want it sweeter.
  • Give it a good shake: Some separation is completely normal, especially when using real pumpkin. Shake the jar well before pouring to bring everything back together.
  • Adjust the consistency: If you like a thicker creamer, use a richer milk or a splash of cream. For something lighter, simply add a little more milk.

How to Make Pumpkin Spice Creamer from Scratch

This easy homemade creamer recipe comes together in just 2 easy steps and about 5 minutes! Here’s the simple process:

Find the full, printable recipe in the recipe card at the bottom of the page.

  1. Blend: Add the milk, pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and sweetener to a blender. Blend until smooth and well combined.
  2. Taste: Give it a taste and add more sweetener or spice, if desired.
  3. Store: Pour into a jar or airtight container and refrigerate. 
  4. Shake well before each use, since some separation is natural.
  5. Serve: Add your desired amount to hot coffee, iced coffee, or cold brew and enjoy!

That’s it! Now you have no excuse to not drink homemade pumpkin spice lattes all season long!

Pouring pumpkin creamer into a glass with coffee.

Storage Recommendations

Store batches of homemade pumpkin spice coffee creamer in an airtight container in the refrigerator for up to 7–10 days, or until the milk you used expires, whichever comes first. I like using a mason jar because it makes it easy to shake before pouring. The pumpkin and spices will naturally settle as it sits, so give it a good shake or stir before each use.

Mugs of lattes served on saucers.

More Pumpkin Recipes to Try

Pumpkin waffles on a white plate served with yogurt, chopped pecans and syrup.

Pumpkin Waffles
Pumpkin baked oatmeal on a plate with chocolate chips.

Pumpkin Baked Oatmeal
Pumpkin hummus in a bowl surrounded by raw veggies.

Pumpkin Hummus
Pumpkin Spice Frappuccino topped with whipped cream and served with a straw.

Pumpkin Spice Frappuccino

If you try this pumpkin creamer recipe, let me know! Leave a comment and if you love it as much as I do, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.

Mug of coffee made topped with foamy cream and spices.
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Pumpkin Spice Creamer

Yield: 14 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Homemade Pumpkin Spice Creamer is made with 5 simple ingredients in just 5 minutes! It’s full of cozy fall flavor, naturally dairy-free, and so much better than store-bought.
Author: Kim

Ingredients

  • 1½ cups milk*
  • 1/4 cup pumpkin puree, (NOT pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice**
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract

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Instructions 

  • Add 1½ cups milk*, 1/4 cup pumpkin puree, 1/2 teaspoon pumpkin pie spice**, 1/2 teaspoon cinnamon, and 1 teaspoon pure vanilla extract to a blender and blend until smooth.
  • Transfer to an airtight container and store in the fridge. Always shake creamer before using. You can add sweetener to the creamer, but I prefer to add sweetener to my cup of coffee.

Notes

*For the milk variety, I typically use unsweetened vanilla cashew milk. However, for extra creaminess, use 1 cup full fat canned coconut milk and 1/2 cup unsweetened vanilla almond or cashew milk. You can also use dairy milk.
**If you don’t have pumpkin pie spice on hand, make your own 1/2 teaspoon pumpkin pie spice by combining a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. You could also simply use 1/2 teaspoon cinnamon instead, but your creamer won’t be as pumpkin-y.
How to Store: Store creamer in an airtight container in the refrigerator for up to 7–10 days, or until the milk you used expires, whichever comes first. I like using a mason jar because it makes it easy to shake before pouring. The pumpkin and spices will naturally settle as it sits, so give it a good shake or stir before each use.
photos by sasha at eat love eats
Author: Kim
Course: Drinks
Cuisine: American
Serving: 2tablespoons, Calories: 5kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 17mg, Potassium: 9mg, Fiber: 1g, Sugar: 1g, Vitamin A: 681IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg

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