★★★★★

Pumpkin Coffee Creamer

If you love fall coffee house drinks, you’ve got to try making this easy, Homemade Pumpkin Coffee Creamer! Ready in minutes, and with a few easy to find ingredients, you can make your own coffee creamer flavor.

Coffee creamer being poured into a blue mug of coffee.

Do you like creamer in your coffee? It’s the easiest way to make a simple cup of brewed coffee taste like a special treat.

Why Make Your Own Creamer

These days you can find every flavor of coffee creamer imaginable at the store, from cinnamon coffee creamer to creme brulee coffee creamer.

I often find that the store bought versions taste artificial or just generally unsatisfying compared to coffee house drinks.

I learned awhile ago how to make my own coffee creamer when I tried this French Vanilla Coffee Creamer recipe. It’s not difficult at all and tastes so good!

With all the coffee drinking I do, I can’t afford to NOT make my own creamer, considering both time and money spent.

Seriously it’s two ingredients…plus whatever flavoring you want. Easy, inexpensive and you can mix up the flavors to replicate your favorite Starbucks coffees at home.

Today’s recipe is my all time favorite homemade creamer. If you love pumpkin spice lattes, this is a coffee creamer recipe you need to try ASAP!

With real pumpkin and fall spices, it totally satisfies my cravings for a seasonal coffee treat, at a fraction of the cost and in less time than it takes to do a Starbucks run.

Ingredient Notes

Sweetened Condensed Milknot to be confused with evaporated milk!

Heavy Whipping Creamin a pinch, you can use whole milk or half and half instead.

Next, you need the flavoring.

All that wonderful fall flavor comes from pure pumpkin and spices. Cinnamon and allspice make this creamer smell like pumpkin pie!

If preferred, you could also substitute pumpkin pie spice.

Step by Step

Once you have all your ingredients, you’re ready to make Pumpkin Spice Coffee Creamer!

STEP 1. Whisk together half a cup heavy cream, cinnamon, allspice and pumpkin.

Simmer this mixture in a saucepan on low for about 15-20 minutes whisking occasionally. This is key for helping the spices dissolve into the cream so you don’t get gritty residue in your coffee.

Remove the pan from heat and cool completely.

STEP 2. Whisk in the remaining heavy cream and sweetened condensed milk.

Pour the cooled mixture into a mason jar and store in the fridge until ready to use. When you’re ready to add it to your coffee, give the mason jar a good shake to recombine and separated cream and spices.

Pumpkin Coffee Creamer tastes great in both hot and iced coffee!

FAQ

Can I make this creamer fat free?

While it won’t be completely fat free, you can use fat free condensed milk (look for it at supermarket) and fat free milk. However, the creamer will be thinner.

What else can I use coffee creamer for?

Add to hot chocolate, cereal, or pumpkin waffles for a delicious burst of flavor.

Can I replace the heavy cream with half and half?

Yes! While it will cut out some of the fat, it also won’t be as rich.

Tips and Tricks

  • Always keep coffee creamer in the fridge. It will stay good for about 1 week. I like to make the creamer on Sundays so it’s ready for all my coffee needs throughout the week.
  • Be sure to use real pumpkin puree, NOT pumpkin pie filling in this recipe.
  • Add to brewed coffee, espresso or even black tea for the perfect pick-me-up. Similar to Pumpkin Cream Cold Brew, this creamer recipe is perfect for fall cups of joe.
Creamer, mug of coffee, and shaker of coffee creamer on table.

Okay. So now you have this rich, creamy Pumpkin Spice coffee creamer. What now? I suggest you brew up a delicious pot of coffee asap!

More Breakfast Recipes

Yield: 1 pint

Pumpkin Coffee Creamer

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

If you love fall coffee house drinks, you've got to try making this easy, Homemade Pumpkin Spice Coffee Creamer!

Ingredients

  • 1 1/2 cup heavy whipping cream, divided
  • 1/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 cup pure pumpkin puree
  • 1 can (14oz) sweetened condensed milk

Instructions

  1. In a medium saucepan, whisk together 1/2 cup heavy cream, cinnamon, allspice and pumpkin puree. Simmer over low for about 15-20 minutes. Remove from heat and cool completely.
  2. Once cooled, whisk in the remaining heavy cream and sweetened condensed milk. Pour into mason jars. Keep for up to one week in the refrigerator.
  3. **SHAKE WELL before using

Notes

  • Store in refigerator for up to one week. Best used within 7 days.
  • Make sure to use pumpkin PUREE not pumpkin pie filling.

Nutrition Information:

Yield:

32

Serving Size:

1 Tbsp

Amount Per Serving: Calories: 43Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 5mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Starbucks Pumpkin Spice coffee lovers rejoice! No more breaking the bank to feed your fall coffee habit. This creamer is sweet , so pumpkin-y and has just the right hint of spice to get my morning off to a great start.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 18, 2013

Comments & Reviews

  1. I cannot wait to try this!!!! I’ve been so disappointed with two different pumpkin syrups I bought on Amazon, so I can’t wait to give this a try! 

  2. I need flavor creamers that are sugar free. Can you please tell us what we need to make without sugar and without fat if possible?

  3. I would like to know if this can be frozen. I love the Bailey’s Pumpkin Spice Creamer but have to wait until fall for it, so I am anxious to try this. If you could please advise me.
    Thank you for your time.

  4. Quick question, on your pumpkin creamer recipe you mention “Keep for up to one week in the refrigerator.” Do you mean keep for up to one week before using or is that how long the creamer will remain good for?

    1. Nope, you can use immediately. I usually tell people it’s good for a week in the fridge. However, I usually follow my milk’s expiration date to determine how long to keep the creamer. And, when I make homemade creamer it’s usually gone within a week anyways 🙂

  5. I’m not much of a cook, but this looks easy even I could try it. Silly question, can you make this in larger batches and freeze for later use?

  6. My dear friend had a stroke last year in October. Since then she complains that her taste buds have changed. She really likes coffee and sweets. I will make her some of your pumpkin coffee creamer and see if she likes it. She loves the homemade foods I bring her from time to time. Thanks for the ideas.

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