You can make flavorful homemade pumpkin coffee creamer in less than 15 minutes and enjoy it all week long. Made with real pumpkin puree and no artificial flavorings or preservatives, you can feel good about adding a splash to your coffee!
Nothing compares to a steaming-hot cup of coffee on cool mornings. Add some pumpkin coffee creamer and maybe some apple cider donuts, and you have a sweater-weather dream come true.
While there are plenty of pumpkin spice coffee creamers at the grocery store these days, and the pre-made packaged stuff is certainly convenient, homemade pumpkin coffee creamer is surprisingly quick and easy to make. Plus, it keeps for a week in the refrigerator, so one batch will last for multiple mornings of that mmm-moment worth getting out of bed for!
Readers are raving about this homemade coffee creamer:
Why You’ll Love This Homemade Pumpkin Coffee Creamer
- Outstanding pumpkin flavor from pure pumpkin puree
- Cozy, warming spices
- Real, natural, recognizable ingredients—no preservatives or mystery ingredients
- Takes only 15 minutes to make
- Feel free to freeze in an ice cube tray to add to hot coffee
- Keeps in the refrigerator for up to a week
- Can be made dairy free
You Need Just 5 Ingredients
How to Make It
You just need a saucepan and a whisk, and in less than 15 minutes of cooking, you have the perfect blend of fall flavors for your morning coffee.
That’s all you do!
Dairy-Free Pumpkin Spice Coffee Creamer
The base of coffee creamer is, obviously, dairy cream or half-and-half. For a dairy-free alternative, try using coconut milk, cashew milk, oat milk, or almond milk. Full-fat coconut milk will give you the thickest, creamiest result; other nondairy milks may be on the thinner side.
One favorite way to enjoy coffee in the fall? Add a splash of homemade pumpkin creamer, then top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Talk about dreamy.
Homemade Pumpkin Coffee Creamer Recipe
Ingredients You’ll Need
Instructions
- In a small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to a boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in the pan for 5 minutes. Pour through a fine-mesh sieve if the creamer looks separated.
- You can use the creamer in your coffee right away, and keep in mind that it’s not super sweet as is, so you can add sugar to your coffee if you take it that way. You can also top your coffee with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, too.
- Store leftover creamer, without cinnamon sticks, in a tightly sealing jar in the refrigerator for up to 1 week. Shake well before using.
