Why You’ll Love Homemade Pumpkin Coffee Creamer Recipe

Seasonal flair: Brings the comforting tastes of fall right into your cup—think pumpkin, cinnamon, nutmeg, and cloves.
Customizable sweetness and creaminess: Adjust sugar and milk to suit your preferences.
Healthier & preservative-free: Made with wholesome ingredients, no artificial flavors or additives.
Make ahead: Prep a batch to enjoy all week long, saving time and effort every morning.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

milk (whole, almond, oat, or your favorite)
pure pumpkin puree
brown sugar or maple syrup
vanilla extract
ground cinnamon
ground nutmeg
ground cloves (optional)
salt

directions

In a small saucepan over medium heat, combine pumpkin puree, sugar or maple syrup, cinnamon, nutmeg, cloves (if using), and a pinch of salt.
Cook, stirring frequently, until warmed through and fragrant—about 2–3 minutes.
Remove from heat and stir in milk and vanilla extract until fully incorporated.
Allow mixture to cool slightly, then transfer to a clean jar or bottle with a tight lid.
Refrigerate before using. Give it a good shake before each use.

Servings and timing

Yield: Makes about 2 cups (16 servings at 2 tablespoons each).
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

Dairy-free: Use almond, oat, or soy milk instead of dairy.
Sweetener swaps: Replace brown sugar with coconut sugar or honey (reduce to taste).
Spice blend: Add ginger, cardamom, or a dash of pumpkin pie spice for extra warmth.
Vegan twist: Combine soy milk with coconut cream for extra richness.

storage/reheating

Store in an airtight container in the refrigerator for up to 1 week.
If separation occurs, simply shake or gently stir before use.
It’s meant to be added to hot coffee—no reheating required. If you’d like, warm it gently on the stove before stirring into your drink.

FAQs

What type of milk works best for pumpkin coffee creamer?

Any milk works—whole dairy gives the richest texture, while almond, oat, or soy milk offer lighter, dairy-free alternatives. Choose based on your preference.

Can I make this recipe sugar-free?

Yes! Use a sugar substitute like stevia or erythritol, adjusting to your desired sweetness.

How long does homemade creamer last in the fridge?

Up to one week. Always store in a sealed container and check for signs of spoilage before using.

Can I freeze this creamer?

Freezing isn’t recommended. Separation can occur and texture may become grainy once thawed.

Is pumpkin puree the same as canned pumpkin pie filling?

No. Use pure pumpkin puree (just pumpkin), not canned pie filling, which includes added sugar and spices.

Can I increase the pumpkin flavor?

Yes—you can increase pumpkin puree by up to 25%, though you may need to adjust sweetener and spice balance.

Can I use fresh pumpkin instead of canned?

Yes. Roast or steam pumpkin chunks until tender, then blend until smooth. Use in place of canned puree.

How do I make it spicier?

Add extra cinnamon, nutmeg, cloves, or even a pinch of ginger and cardamom to intensify the spice profile.

Can I use evaporated milk instead of regular milk?

Yes—evaporated milk will provide a richer, creamier texture, similar to store-bought creamers.

What’s the best way to incorporate the creamer into my coffee?

Shake the jar well, then add 1–2 tablespoons to hot coffee and stir. Taste and adjust amount as desired.

Conclusion

Elevate your morning coffee with this delightful homemade pumpkin coffee creamer—easy to make, naturally flavored, and perfect for fall (or anytime you crave that cozy pumpkin spice vibe). Give it a try and enjoy the warmth of autumn in every sip.

Homemade Pumpkin Coffee Creamer

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Warm up your mornings with this creamy and flavorful Homemade Pumpkin Coffee Creamer! Crafted with real pumpkin puree, cozy fall spices, and your choice of milk, this café-style creamer is easy to make and adds seasonal sweetness to every cup. Perfect for lattes, drip coffee, or cozy at-home brews.

Author: Emily
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: About 2½ cups (8 servings)
Category: Beverage
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup pumpkin puree (not pumpkin pie filling)
2 cups milk (dairy or plant-based: almond, oat, or cashew)
1 teaspoon vanilla extract
2–3 tablespoons maple syrup or honey (adjust sweetness to taste)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Pinch of ground cloves or allspice (optional)

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Instructions

In a medium saucepan over medium heat, whisk together pumpkin puree, milk, maple syrup, and spices.
Cook, stirring frequently, until the mixture is hot and well combined (about 4–5 minutes), but don’t let it boil.
Remove from heat and stir in vanilla extract.
Let cool slightly, then strain through a fine-mesh sieve or cheesecloth into a clean jar to remove any solids.
Seal and refrigerate. Shake before use.

Notes

Adjust sweetness: Add more or less syrup/honey to suit your taste.
Straining helps remove pumpkin fibers for a smoother creamer.
Shelf life: Keeps 5–7 days in the refrigerator.
Milk swap: Use half-and-half or heavy cream for richer texture.