If you love the cozy flavors of fall and enjoy livening up your morning coffee, I have a treat for you! This Pumpkin Spice Coffee Creamer Recipe is absolutely fantastic, and it’s so simple you’ll wonder why you didn’t try it sooner. I first made this when I was craving that classic pumpkin spice latte vibe without the expensive coffee shop price, and it quickly became a staple in my fridge. Whether you’re a pumpkin fan or just want to switch up your daily brew, this creamer adds that perfect fall warmth and sweetness to every cup.
Why You’ll Love This Recipe
- Rich, creamy texture: Using half and half creates a luxurious mouthfeel without feeling too heavy in your coffee.
- Homemade goodness: You control the sweetness and spice levels, so it’s fresh and customizable every time.
- Versatile uses: Works great not just in coffee, but also in tea, hot chocolate, or even drizzled over oatmeal.
- Budget friendly and easy: Whipping up your own creamer means no expensive trips to the cafe, and it comes together in under 20 minutes.
Ingredients You’ll Need
All the ingredients here blend beautifully for that classic pumpkin spice flavor you crave. A quick heads up—make sure to use pumpkin puree, not pumpkin pie filling, to get the right balance without extra sugar or spices messing with your creamer.
- Half and half: It’s the secret to creamy, dreamy coffee without being too thick or overly rich.
- Pumpkin puree: Adds authentic pumpkin flavor and beautiful color—don’t skip this!
- Pumpkin pie spice: A perfect blend of cinnamon, nutmeg, ginger, and cloves that makes everything feel like fall.
- Vanilla extract: Brings a warm sweetness that rounds out the spices perfectly.
- Maple extract: A subtle hint of maple adds complexity and pairs so well with pumpkin and spice.
- Sweetened condensed milk: This is your sweetener and thickener rolled into one, giving your creamer a luscious texture.
Variations
I like to tweak this Pumpkin Spice Coffee Creamer Recipe depending on my mood or what’s in the pantry. Feel free to play around to find your favorite version—you can easily adjust the spice mix or sweeteners.
- Dairy-free: While I haven’t tried this myself, some friends have experimented replacing half and half with full-fat coconut milk—just be sure to shake it well before each use to re-mix.
- Spice it up: If you love an extra kick, add a pinch of ground cloves or cardamom for a twist on the standard pumpkin pie spice blend.
- Less sweet: Reduce the sweetened condensed milk slightly if you prefer a less sugary creamer—add a splash of maple syrup if you want to balance it back naturally.
- For an adult version: A dash of bourbon or spiced rum stirred in just before serving makes a lovely cozy treat for chilly evenings.
How to Make Pumpkin Spice Coffee Creamer Recipe
Step 1: Warm and blend your pumpkin spices
Start by whisking together ½ cup of half and half, pumpkin puree, pumpkin pie spice, vanilla extract, and maple extract in a medium saucepan over low heat. Stir it occasionally and gently warm for about 3 to 5 minutes—this helps the flavors meld and slightly thickens the mixture. Crucially, don’t let it boil; you want it just warm enough to coax out those fragrant spices without curdling. I discovered that careful low heat keeps the creamer smooth and velvety.
Step 2: Combine with sweetened condensed milk and half and half
Once your pumpkin mixture is ready, pour it into a large bowl. Add the sweetened condensed milk along with the remaining 1 ½ cups of half and half. Using a handheld frother or immersion blender on low speed, blend everything together until it’s perfectly combined and creamy. If you don’t have these tools, a vigorous whisking works too, but the frother really gives a lovely silky texture.
Step 3: Store and shake well before each use
Pour the creamer into glass containers—mason jars are perfect here—and secure the lids. Pop your creamer into the fridge where it will keep fresh for up to one week. One key thing I learned? The ingredients tend to separate after sitting, so you absolutely must shake the jar well before using to keep your coffee smooth and flavorful.
Pro Tips for Making Pumpkin Spice Coffee Creamer Recipe
- Low and slow heating: Heating the pumpkin and spices slowly prevents cracking or curdling and brings out deeper spice notes.
- Use quality pumpkin puree: Fresh or canned pumpkin puree works, but avoid pumpkin pie filling—it’s too sweet and can alter texture.
- Shake before every pour: Creamers separate naturally over time, so give the jar a good shake for even flavor and texture.
- Keep it refrigerated: Storing your creamer cold ensures freshness and keeps layers from separating too drastically.
How to Serve Pumpkin Spice Coffee Creamer Recipe
Garnishes
When I serve coffee with this creamer, I love sprinkling a little extra pumpkin pie spice or cinnamon on top—just a light dusting adds that final cozy touch. Some days, a dollop of whipped cream makes it feel like a coffee shop indulgence without leaving the house.
Side Dishes
Pairing your coffee with homemade pumpkin spice creamer goes perfectly with warm baked goods like pumpkin bread, cinnamon rolls, or even a simple buttery biscuit. My family goes crazy for pumpkin chocolate chip cookies on the side (I promise, they’re amazing) when we’re enjoying lazy weekend mornings.
Creative Ways to Present
For special occasions or brunch, I like to set up a little “coffee bar” with different toppings like crushed pecans, a drizzle of caramel sauce, and cinnamon sticks for stirring. Serving the creamer in a glass dispenser with a spout or decanting into mini pitchers adds a fun, fancy vibe that guests really appreciate.
Make Ahead and Storage
Storing Leftovers
I always store my leftover Pumpkin Spice Coffee Creamer in tightly sealed glass jars in the fridge. It lasts nicely for up to a week, which is plenty of time to enjoy multiple batches without worrying about it going bad. Just don’t forget to shake really well each time—you’ll notice they tend to separate.
Freezing
I haven’t personally tried freezing this creamer because I love making it fresh every week, but if you want to experiment, freeze in small portions in silicone molds or ice cube trays. This way, you can add a cube to hot coffee to slowly melt and flavor it. If you try this, let me know how it goes—I’d be curious to hear your experience!
Reheating
When I want a warmer hit of spice, I sometimes reheat a small portion of the creamer on the stove over very low heat before stirring it into my coffee. Just be careful not to boil it. Or, pop it in the microwave for 15 to 20 seconds—either way, warming it helps fully wake up those delicious pumpkin pie flavors.
FAQs
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Can I use almond milk or oat milk instead of half and half in this Pumpkin Spice Coffee Creamer Recipe?
I haven’t tested this recipe with almond or oat milk, so I can’t guarantee the same creamy texture or flavor. Half and half really gives this creamer its signature richness without being too heavy. However, if you want to try dairy-free alternatives, go for full-fat coconut milk or cashew milk and blend well before use, but keep in mind the texture and taste might be a bit different.
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How long does homemade Pumpkin Spice Coffee Creamer last in the fridge?
Stored properly in an airtight container, this creamer will keep fresh for up to one week in the refrigerator. Just always remember to give it a good shake before using to recombine any separated ingredients.
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Can I make this creamer sweeter or less sweet?
Absolutely! The sweetened condensed milk provides sweetness and texture, but you can adjust the amount to your liking. For less sweetness, reduce the condensed milk a little and consider adding a touch of pure maple syrup or your preferred sweetener to taste.
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Is pumpkin puree the same as pumpkin pie filling?
Nope! Pumpkin puree is just cooked and mashed pumpkin without added sugars or spices, while pumpkin pie filling typically contains sweeteners and spices that can alter the taste and texture of the creamer. Using pumpkin puree ensures your creamer stays balanced and fresh-tasting.
Final Thoughts
This Pumpkin Spice Coffee Creamer Recipe has been such a delightful discovery for me—it’s transformed my mornings into cozy little rituals filled with the comforting flavors of fall. I love how simple it is to make, yet how rich and full of warmth each sip tastes. If you’re looking to bring some pumpkin spice magic right into your kitchen without the fuss or expense, give this recipe a try. I promise, once you make it, your coffee breaks will never be the same!
Print
Pumpkin Spice Coffee Creamer Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 16 ounces, enough for about 2 cups of creamer
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Description
This Pumpkin Spice Coffee Creamer is a rich and creamy homemade creamer infused with warm pumpkin pie spices, perfect for adding a seasonal twist to your morning coffee. Made with half and half, pumpkin puree, sweetened condensed milk, and flavored extracts, it offers a cozy and delicious way to celebrate fall flavors all week long.
Ingredients
Main 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
- Combine Pumpkin Mixture: In a medium saucepan, whisk together ½ cup of the half and half, the pumpkin puree, pumpkin pie spice, vanilla extract, and maple extract over low heat. Stir occasionally for about 3-5 minutes until the mixture slightly thickens and the flavors meld together. Make sure not to let it boil. Remove from heat once ready.
- Mix with Condensed Milk: Pour the warm pumpkin mixture into a large bowl or jug. Add the sweetened condensed milk and the remaining 1 ½ cups half and half to the bowl.
- Blend Ingredients: Use a handheld frother or an immersion blender on low speed to thoroughly combine all ingredients until smooth and evenly mixed.
- Store the Creamer: Divide the finished creamer into clean mason jars or similar glass containers, cover with lids, and refrigerate. The creamer will keep fresh for up to one week. Remember to shake well before each use as ingredients may settle.
Notes
- Shake the creamer vigorously before each use to ensure the ingredients are well combined.
- This creamer is delicious poured into hot coffee, iced coffee, or used in pumpkin spice lattes, oatmeal, hot chocolate, or tea.
- Store in airtight containers such as mason jars to keep fresh up to one week refrigerated.
- The recipe uses half and half for the ideal rich but balanced creaminess; alternative milks like almond or oat milk are not tested.
- If you have leftover pumpkin puree, try using it in other recipes like Chewy Pumpkin Chocolate Chip Cookies.
Nutrition
- Serving Size: 2 tablespoons (30 ml)
- Calories: 70
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 10 mg
