This is an easy recipe for homemade Pumpkin Spice Coffee Creamer, using just 6 yummy ingredients. Pumpkin Coffee all the things!!! You’re welcome.
Yay! It’s the season of ‘Pumpkin Spice All The Things”!
Perhaps you need to try my Pumpkin Spice Poke Cake, or these delicious Pumpkin Spice Cream Cheese Muffins!
We’ve been waiting all year for this, friends.
It’s the one great perk of summer turning to Autumn, that sweet pumpkin taste which is wildly popular and sought-after.
There is many ‘pumpkin spice things’ on the market now.
Yet among them all, I would reach for the signature flavoured Pumpkin Coffee or latte if given the choice.
A hot cup of coffee on a chilly day is so delicious!
When picturing a fall-flavored coffee, pumpkin spice is the first that comes to mind.
In the past few years, it’s become the icon of Autumn, people mark the day by it more than the actual transition to fall.
For good reason too, it’s a taste that is the epitome of the fall season.
What you’ll love about this recipe:
- EASY RECIPE – With just 6 ingredients and 15 minutes, you can make your own creamer!
- DELICIOUS – You’ll fall in love with the taste of warm spices.
- HEALTHIER – The ingredients in store bought varieties are downright scary. You’ll love the natural ingredients of this recipe, right with the natural flavors.
- INEXPENSIVE – Way cheaper than buying in stores or from your favorite coffee shop.
- CONVENIENT – Have a flavoured cup of hot coffee whenever your craving strikes!
Yet, craving a favourite pumpkin coffee creamer beverage off mine also comes with a high cost at the coffee shop, so each year I limit myself to one or two for the season.
Well, that’s no fun, is it?
I’ve been waiting a long time, and don’t very much want to be held back like this.
Either in cost or the time limit that it’s available at your favourite coffee shop.
Have you looked into what you are really buying when it comes to flavored coffee creamer from the store?
So many artificial flavors. Vegetable oil, dipotassium phosphate. No thank you!
Have a craving? Make your own coffee creamer!
Then, I found a hack to make my own at home, check out the Pumpkin Spice Latte recipe in my recipe box here at My Organized Chaos. It’s so delicious!
This recipe is from a few years back and is so good, though it’s also an occasional treat. Which is the same for my Pumpkin Crème Brûlée recipe.
I told you it’s time to pumpkin spice all the things!
When I want to mark the season, I find all the best in flavour!
So, a friend came over a few weeks ago and when I offered her a morning coffee, she asked for a Pumpkin Spice Coffee.
We laughed and said our ‘I wishes’, but then it got me to thinking … where’s the Pumpkin Spice Coffee Creamer?
Then I thought, I could totally make one! Not drive to the store and buy one, but make my own coffee creamer.
Plus, I wanted a recipe that was the easiest way possible.
How to make Homemade Pumpkin Spice Coffee Creamer
You’ll need the following simple ingredients to make this homemade coffee creamer.
As always, the full details are the printable recipe card below.
- Heavy Whipping Cream
- Real Pumpkin Puree
- Pumpkin Pie Spice
- Sweetened Condensed Milk
- Vanilla Extract
- Milk
To Make: First combine the cream, milk, condensed milk and vanilla extract in a bowl.
Whisk together thoroughly using a hand mixer on medium speed, or a hand frother.
Then add in the pumpkin spice and puree and whisk again.
Transfer the liquid mixture to a medium saucepan and begin to heat slowly over medium heat.
Make sure you are continually whisking.
When the mixture is hot and steaming (but not boiling), remove from heat.
Yet continue to whisk occasionally until it’s completely cooled, to prevent a skin from forming on top of mixture.
When at room temperature, store for later use.
Serve into black coffee with a dash of ground cinnamon, whipped cream, or a cinnamon stick.
It’s also great as is, simply enjoying the flavors of pumpkin.
Bottom line: Simple to fancy, this recipe will please either way.
Storage:
Store the homemade creamer in an airtight container for up to 7 days.
I like to use a mason jar. Shake the container at each use as the spices settle when rested. Enjoy!
That would be the ultimate in pumpkin spice simplicity, and the masses would scoop it up off the shelves!
This way, you could pumpkin spice your coffee, whenever you want.
As easy as reaching into the fridge and pouring.
Craving a pumpkin spice coffee? No problem!
To take your coffee to a whole new level, top with whipped cream and a sprinkle of cinnamon!
Alternatives to Cream:
The base of pumpkin spice coffee cream is obviously cream, after all, it’s in the name.
This is why I like to use heavy cream in my recipe, for that thick flavour and texture. Yet there is room for variations.
I have tried half and half cream or whole milk before, and it’s turned out delicious.
How to Make Dairy-Free Pumpkin Coffee Creamer
If you’d like to make a dairy-free alternative, I’d suggest swapping the cream in this recipe for coconut milk, cashew milk, or almond milk.
No explanation is needed other than the suggestion that you might want some whipped cream on hand as a topping, because. Whipped topping. Always whipped topping.
I hope you enjoy this recipe for a copycat Starbucks pumpkin spice creamer recipe all year long as I have, it’s an easy treat for coffee!
What is your favourite pumpkin spice treat?
Pumpkin Spice Coffee Creamer
Yield: 15
Cook Time: 15 minutes
Total Time: 15 minutes
Easy recipe for the lust-worthy Pumpkin Spice Coffee Creamer, using just 6 yummy ingredients. Pumpkin Spice all the things!!! You're welcome.
Ingredients
- 1 cup Heavy Whipping Cream
- 3 tbsp Pumpkin Puree
- 3 tsp Pumpkin Pie Spice
- 1 can Sweetened Condensed Milk
- 1 tsp Vanilla
- ½ cup Milk
Instructions
- Combine cream, milk, condensed milk and vanilla in a bowl. Whisk together thoroughly.
- Add pumpkin spices, whisk to mix.
- Add pumpkin puree and whisk.
- Transfer mixture to a saucepan and begin to heat slowly, continually whisking to incorporate all ingredients.
- When mixture is hot and steaming {but not boiling}, remove off heat and whisk occasionally until completely cooked to prevent a skin from forming on top of mixture.
- Store creamer in a lidded container for up to a week {or for the length of time the expiry date reads on the whipping cream container}.
- Shake container with each use as the spices settle when resting.
- Enjoy!
Nutrition Information:
Yield: 15Serving Size: 15 Servings
Amount Per Serving:Calories: 62Saturated Fat: 3gCholesterol: 22mgSodium: 9mgCarbohydrates: 1g
Did you make this recipe?
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Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography.Learn more about Tammi.
