Homemade Pumpkin Spice Coffee Creamer

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Hi Bold Bakers!

• Real pumpkin flavor: My creamer uses pumpkin puree, not just pumpkin flavoring, for an authentic taste of fall.
• Your favorite fall coffee for less: Skip the coffee shop run! When you become a barista at home, you can make your own pumpkin coffees for a fraction of the cost.
• Rich and creamy: Sweetened condensed milk gives my creamer a wonderfully velvety texture.
• Perfect spice level. Warm pumpkin spice complements that coffee without overpowering it, giving you just the right amount of comforting flavor in every cup. You can control the flavor yourself to make it just the way you want.
• Generous amount of creamer. It’s easy to make a big batch that will last through the week. Make and enjoy all fall long!

Before I can start my day as a professional baker, I need coffee! And once summer is over, I am so excited for my first flavorful, comforting Pumpkin Spice Latte. I’m definitely a Starbucks fan, but once I developed my go-to Pumpkin Spice Coffee Creamer, I loved being able to enjoy a fall coffee whenever I want. Even better, my homemade creamer is made with simple ingredients, and if you’re someone who buys seasonal coffee regularly, you’ll be amazed at how much you save by making it at home.

My most important tip here is to take a minute to strain the mixture. Because this creamer uses real pumpkin puree and ground spices, straining removes any tiny bits and gives you that smooth, coffee-shop-style texture. Some Bigger Bolder Baking fans enjoy the thicker texture of an unstrained creamer, so feel free to skip this step if that is your preference. For more flavorful coffee creamers and coffee drinks, check out my Homemade Starbucks Pumpkin Spice Latte, Bailey’s Coffee Creamer, French Vanilla Coffee Creamer, O’Driscolls Irish Cream Recipe, and Homemade Starbucks Peppermint Mocha.

Bold Bakers Loved This!

“Yum! So authentic, and makes my morning cup taste even better than one from a certain coffee company!”—Jill

“My family is loving this—it makes a good amount, but I’ll be lucky if it lasts to the end of the day in my house!”—Lucy 

“Hands down, the best coffee creamer I’ve ever had! So easy, too. Make this—you won’t be disappointed!”—Jessica 

“Love it! And I don’t wait for fall—I use it all year long!”—Araceli

IMPORTANT NOTE: This recipe was improved and updated on 9/21/1026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, flavor variations, answers to the most frequently asked questions, and Pro Chef Tips.  

Table of Contents

• What is Homemade Pumpkin Spice Coffee Creamer?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Homemade Pumpkin Spice Coffee Creamer
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• Flavor Variations
• FAQs
• More Pumpkin Spice Recipes

What is Homemade Pumpkin Spice Coffee Creamer?

Homemade Pumpkin Spice Coffee Creamer is a creamy mixture added to coffee to give it the rich texture and warm, spiced flavor of a pumpkin spice latte. My homemade version uses real pumpkin puree (canned or homemade), pumpkin spice, vanilla, milk, and sweetened condensed milk for balanced sweetness and a velvety texture. Pumpkin spice creamer became part of the broader American pumpkin spice craze that grew around the Pumpkin Spice Latte, which Starbucks introduced in 2003.

Tools You Need

• Measuring spoons
• Glass measuring jug
• Medium saucepan
• Whisk
• Storage jars

Key Ingredients and Substitutes

Whole milk

• Whole milk is the primary liquid base for the creamer.
• It provides a creamy mouthfeel and fresh dairy flavor.
• Substitutes: You can use an equal amount of 2% milk in this pumpkin coffee creamer recipe. The pumpkin creamer will be less rich.
  • You can also replace the whole milk with an unsweetened, full-fat plant milk, such as coconut milk, oat milk, or almond milk. The final result may be slightly less creamy.

Sweetened Condensed Milk

• Sweetened condensed milk is milk that has been heated so that its water content evaporates, leaving it thicker and syrupy. Sugar is also added, which not only sweetens the milk, but also acts as a natural preservative.
• The sweetened condensed milk gives the recipe pumpkin spice creamer a thick, velvety texture.
  • Do not use evaporated milk! This is a completely different product.
• You can make your own sweetened condensed milk with my 2-ingredient recipe.
• Substitute: You can use the same amount of store-bought or homemade Dairy-Free Condensed Milk.

Pumpkin Puree

• Pumpkin puree gives my homemade creamer authentic earthy-sweet pumpkin flavor.
• Additionally, the pumpkin puree adds seasonal color and contributes to the creamer’s thickness.
• Be sure to use 100% pure pumpkin puree and not pumpkin pie filling.
• Use canned puree or make your own Pumpkin Puree with my simple recipe—all you need is sugar pumpkin!

Pumpkin spice

• Pumpkin Spice, made from cinnamon, ginger, cloves, nutmeg, and allspice, is warmly spiced, with a kick from the ginger and a mild sweetness from the cloves. This aromatic blend is the essence of fall flavor.
• Here’s how to make your own Pumpkin Spice blend. It’s easy to customize to get just the flavor you love.
• For a bolder flavor, use Mixed Spice instead.

Vanilla extract

• Vanilla extract adds aromatic flavor and brings the ingredients together, rounding out the taste of the pumpkin spice creamer.
• Make your own vanilla extract so you always have some on hand.
• Substitute: Use the same amount of Vanilla Bean Paste.

How to Make Homemade Pumpkin Spice Cookie Creamer

1. Whisk the milks together. In a medium saucepan over medium-low heat, whisk together the whole milk and condensed milk and bring to a simmer.
2. Finish cooking, strain, and cool. Add in the pumpkin puree, pumpkin spice, and vanilla, and simmer for another minute while whisking constantly. Strain into a heatproof jar and allow to cool completely.

3. Serve and enjoy. Enjoy in your favorite coffee drink!

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Don’t boil the pumpkin creamer. Keep the heat on medium-low and cook the mixture gently.
• Strain for a silky creamer. Straining will remove pumpkin fiber and spice solids. However, if you prefer a thicker homemade pumpkin spice creamer, skip the straining!
• All DIY: You can make this an almost completely homemade recipe by using my Homemade Condensed Milk recipe, Homemade Pumpkin Puree, Homemade Pumpkin Spice, and Vanilla Extract Recipe.
• Cool before refrigerating. Cooling completely before refrigerating lets the flavors meld and thickens the mixture.
• Shake before using. The mixture could separate as it sits, so give it a good shake before using it in coffee.
• Go beyond coffee! You can also use this Pumpkin Spice Creamer in hot chocolate or teas.
  • Stir a splash into oatmeal.
  • Replace some of the milk in baked French toast with the creamer.
  • Drizzle over Vanilla Ice Cream.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make the creamer ahead and keep it in the refrigerator for up to one week.

How to store leftovers

• Store the homemade pumpkin coffee creamer in an airtight jar and store it in the fridge for up to one week.
• You can freeze this homemade pumpkin creamer in a freezer-safe container or ice cube trays, but note that the mixture may separate when frozen and thawed.

Flavor Variations

• Cinnamon Roll: Stir in an additional 1/2 teaspoon of cinnamon and 1 teaspoon of brown sugar.
• Maple Pumpkin: Add 1 teaspoon of pure maple syrup to the creamer.
• Pumpkin Chai: Replace the pumpkin spice with the same amount of a chai spice blend.
• Mixed Spice Pumpkin: Deepen the flavor by using the same amount of mixed spice instead of Pumpkin Spice.
• Vanilla Spice: Up the vanilla flavor by using an additional 1/2 to 1 teaspoon of vanilla extract or Vanilla Bean Paste.

FAQs

Can I make this Pumpkin Spice Creamer vegan?

• Yes, you can make this Pumpkin Spice Coffee Creamer vegan.
• Use a non-dairy, full-fat, unsweetened non-dairy milk, like coconut milk, almond milk, or oat milk.
• Instead of regular sweetened condensed milk, use Dairy-Free Condensed Milk.

Is it ok to use pumpkin pie filling instead of pumpkin puree?

• No, you can’t use pumpkin pie filling instead of pumpkin puree.
• Pumpkin pie filling contains sugar, and when used with the sweetened condensed milk, it would make the creamer too sweet.

Do I have to strain this homemade pumpkin creamer?

• You do not have to strain this homemade pumpkin creamer. I recommend it because it ensures that the mixture is perfectly smooth.
• If you prefer a thicker creamer and don’t mind a tiny bit of pumpkin or a few specks of spice, you can skip the straining.

Why did my pumpkin coffee creamer separate?

• Because the creamer contains real pumpkin and ground spices, it’s natural that this creamer mixture will separate.
• Simply stir or shake the mixture before using.

More Pumpkin Spice Recipes

• Best Pumpkin Pie
• Pumpkin Whoopie Pies
• Best Pumpkin Bread
• No Bake Pumpkin Cheesecake
• Pumpkin Blondies

IMPORTANT NOTE: This recipe was improved and updated on 9/21/1026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, flavor variations, answers to the most frequently asked questions, and Pro Chef Tips.  

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