Pumpkin Coffee Creamer

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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.

Love trendy coffee? Be sure to try my Pumpkin Cream Cold Brew recipe and Dalgona Coffee!

Pumpkin coffee creamer being poured into a mug of hot, black coffee.
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Why Make Your Own Creamer

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.

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!

Ingredients needed to make homemade pumpkin spice creamer.

Ingredient Notes

Sweetened Condensed Milk– not to be confused with evaporated milk!

Heavy Whipping Cream– in 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 Instructions

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

Step by step photos showing how 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!

Don’t forget to top your mug of pumpkin spice coffee with some whipped cream and cinnamon!

Pumpkin spice creamer topped with whipped cream.

Recipe FAQs

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.

Mason jar filled with pumpkin spice creamer.

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 shake your mason jar or stir your creamer before serving, as it may separate in the refrigerator.
  • Be sure to use real pumpkin puree, NOT pumpkin pie filling in this recipe.

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!

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Pumpkin Coffee Creamer

4.78 from 18 votes
By: Aimee
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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 pint


  • 1 ½ cups heavy whipping cream divided
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ cup pure pumpkin puree
  • 1 can sweetened condensed milk 14 ounce
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  • 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.
  • 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.
  • **SHAKE WELL before using


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



Serving: 1Tbsp, Calories: 43kcal, Carbohydrates: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 5mg, Sugar: 1g
Course: Basics
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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.

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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 October 2, 2020

Comments & Reviews

  1. 5 stars
    Amazing I have made another pumpkin recipe that I was not a fan of it was ok but nothing I would make again. This recipe was so good I also added 1/4 tsp of nutmeg and cloves. I used regular whole milk instead of heavy cream. It’s so good can’t wait to use it for my coffee.

  2. 5 stars
    Even though I messed up and put the sweetened condensed milk in the pan to cook, it came out amazing! Best creamer ever! I’m going to try vanilla when this is gone and then maybe peppermint mocha. Possibilities are endless. Thank you!

  3. Is there a low carb (low sugar) recipe for this? Not too concerned about the cream, just the sweetned condensed milk

  4. Made my own recipe 1 can evaporated milk, one small can pumpkin, vanilla cinnamon stevia and lots of cinnamon, and allspice. Came out great. Could be used as a base for mix drinks, and I might try it in my tea.

  5. Made the Pumpkin Creamer this morning, it is Wonderful!! I used low fat half and half in place of heavy cream.
    I brewed Pumpkin Spice coffee to have with it.
    I love your recipes!!

  6. Looks so good, will definitely try, I bought some last year and it wasn’t that good. Need recipe for vanilla creamer also.

    1. Made my own recipe 1 can evaporated milk, one small can pumpkin, vanilla cinnamon stevia and lots of cinnamon, and allspice. Came out great. Could be used as a base for mix drinks, and I might try it in my tea.

  7. 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! 

  8. Since I love Le Creuset and blue is also my favorite color, I would definitely be keeping the set for myself.

  9. LOVE THIS!!! 🙂 One quick question…. When you say pure pumpkin would that be the canned pumpkin in the grocery store?

  10. 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?

  11. 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.

    1. I’ve never tried to freeze coffee creamer. If you try it let me know how it works out for you!

  12. 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 🙂

  13. 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?

  14. 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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