Pumpkin Spice Coffee Creamer

A decorative mason jar full of pumpkin 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!

Course Breakfast, Drinks

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 119

Author Ashlyn Edwards | Belle of the Kitchen

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.

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