Pumpkin Spice Coffee Creamer
This homemade Pumpkin Spice Coffee Creamer is so much better than the store bought kind! It’s made with simple ingredients (including real pumpkin) and has the perfect balance of sweetness and cozy pumpkin spice flavor. It’s so creamy and delicious; once you try it, you will be hooked!
For more Fall Recipes, be sure to check out my Instant Pot Butternut Squash Soup, Cinnamon and Sugar Roasted Pecans, and Crockpot Cinnamon Applesauce.
Fall is finally peeking its way around the corner, and that means it’s time to start celebrating pumpkin spice season. If you enjoy starting your day with a little taste of fall in your coffee cup, then this homemade pumpkin spice coffee creamer is just for you!
I will be the first to admit that I have tried almost all of the store bought pumpkin creamers over the years. And I have yet to find one that I really love.
Some are too heavy on the spice, while others are overly sweet. I was always disappointed and ended up letting my husband use the rest of whatever I bought (he isn’t picky.) And as much as I love grabbing a PSL from Starbucks or my local coffee shop, that gets expensive and of course isn’t the healthiest option either.
That was until I tried my hand at making my own pumpkin spice creamer. It took a few tries to get it just right. Since I prefer a nice smooth balance of sweetness and pumpkin spice flavor, I had to play around with the ingredients and the measurements until it was just right.
I have to say that after many attempts, I am supremely proud of this homemade coffee creamer! It has just the right amount of sweetness, the perfect balance of pumpkin spice flavor, and a nice rich smoothness with a hint of vanilla and maple (so good!)
It’s also made with really simple ingredients, making it so much better and tastier than what you can find at the grocery store. I really think you’re going to love it!
Ingredients for Homemade Pumpkin Spice Coffee Creamer
- Half and half – you will need one pint of half and half. I don’t recommend substituting this with heavy cream (I tried it, no good!)
- Pumpkin puree – make sure to purchase pure pumpkin puree; not pumpkin pie filling.
- Pumpkin pie spice – you can use store bought pumpkin pie spice (that’s what I use) or homemade.
- Vanilla and maple extract – I like a little bit of both extracts. They really complement the flavor of the pumpkin spice and add a nice rich flavor.
- Sweetened condensed milk – adds that sweet, creamy flavor to your pumpkin creamer! Make sure to use full-fat; not fat free.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Pumpkin Spice Coffee Creamer – Step by Step
In a small saucepan, whisk ½ cup of the half and half, the pumpkin puree, pumpkin pie spice, vanilla extract, and maple extract together over low heat. Heat, stirring occasionally, for about 3-5 minutes, until slightly thickened and well combined. DO NOT bring to a boil. Remove from the heat.
Pour the pumpkin mixture into a large bowl (I used an 8 cup handled pyrex bowl with a spout) and add the sweetened condensed milk and remaining 1 ½ cups half and half.
Use a hand held frother or immersion blender over low speed to combine the ingredients well.
Divide the creamer into mason jars or other similar sized glass containers and cover with lids (I used two 16 oz mason jars.) Refrigerate for up to 1 week. You will need to shake the creamer in the container very well each time you use it.
Tips and Notes
- My favorite way to use Pumpkin Spice Coffee creamer is to pour it into a hot cup of coffee (soooo good!) You could also use it to make an iced coffee or a pumpkin spice latte, splash a little into a warm bowl of oatmeal, or add it your hot chocolate or tea.
- Shake your creamer well before each use. The ingredients will sometimes separate while in the fridge, so make sure to shake your pumpkin spice coffee creamer really well before using.
- Store in an airtight container of your choice (I love to use a couple of large mason jars.) Your pumpkin creamer will stay fresh for up to one week in the refrigerator.
- I have not tried making this with alternative milks like almond milk or oat milk, so I can’t recommend using those. Half and half works so well because it adds a nice rich creaminess to the creamer without being too heavy. If you try an alternative milk, please leave a comment to let us know how it goes.
- This Pumpkin Spice Coffee Creamer only uses a small amount of pumpkin puree. To use up any leftover pumpkin, try out my Chewy Pumpkin Chocolate Chip Cookies for an easy dessert.
More Fall Breakfast Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Pumpkin Spice Coffee Creamer
Ingredients
- 16 ounces half and half, divided
- 1/4 cup pumpkin puree, not pumpkin pie filling
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 14 ounce can sweetened condensed milk
Instructions
- In a medium sized saucepan, whisk ½ cup of the half and half, the pumpkin puree, pumpkin pie spice, vanilla extract, and maple extract together over low heat. Heat, stirring occasionally, for about 3-5 minutes, until slightly thickened and well combined. DO NOT bring to a boil. Remove from the heat.
- Pour the pumpkin mixture into a large bowl (I used an 8 cup handled pyrex bowl with a spout) and add the sweetened condensed milk and remaining 1 ½ cups half and half.
- Use a hand held frother or immersion blender over low speed to combine the ingredients well.
- Divide the creamer into mason jars or other similar sized glass containers and cover with lids (I used two 16 oz mason jars.) Refrigerate for up to 1 week. You will need to shake the creamer in the container very well each time you use it.
Notes
- My favorite way to use Pumpkin Spice Coffee creamer is to pour it into a hot cup of coffee (soooo good!) You could also use it to make an iced coffee or a pumpkin spice latte, splash a little into a warm bowl of oatmeal, or add it your hot chocolate or tea.
- Shake your creamer well before each use. The ingredients will sometimes separate while in the fridge, so make sure to shake your pumpkin spice coffee creamer really well before using.
- Store in an airtight container of your choice (I love to use a couple of large mason jars.) Your pumpkin creamer will stay fresh for up to one week in the refrigerator.
- I have not tried making this with alternative milks like almond milk or oat milk, so I can’t recommend using those. Half and half works so well because it adds a nice rich creaminess to the creamer without being too heavy. If you try an alternative milk, please leave a comment to let us know how it goes.
- This Pumpkin Spice Coffee Creamer only uses a small amount of pumpkin puree. To use up any leftover pumpkin, try out my Chewy Pumpkin Chocolate Chip Cookies for an easy dessert.
