Homemade Pumpkin Spice Coffee Creamer

Satisfy your seasonal cravings with this Homemade Pumpkin Spice Coffee Creamer, easily made on the stovetop in less than 30 minutes. Make-ahead on Sunday, then transform morning coffee into creamy pumpkin bliss all week long!

Ingredients in this Homemade Pumpkin Spice Coffee Creamer:

The only ingredients I had to purchase for this recipe were heavy cream and pumpkin puree. But if you commonly keep those ingredients on hand, or have some leftover from another recipe, you’re ready to make a batch of this creamer.

Here’s a list everything I used in this recipe and a little info on each:

• milk – It’s recommended to use either 2% or whole fat milk to go along with the heavy cream. The higher the fat content in your liquids, the creamier and frothier your final homemade creamer will be.
• heavy cream – Putting the cream in creamer! You can alter the milk but I don’t think you should skip the cream, or your final result won’t be so “creamy” and delicious.
• pumpkin puree – Use two heaping tablespoons of 100% pumpkin puree. Really great for leftovers, since it doesn’t have to be a super specific amount.
• maple syrup – This is the sweetener brewed directly into the creamer. You could swap with brown sugar, but I really like the maple flavor too.
• pure vanilla extract – The backbone to any good sweet treat. You’d notice if it was gone, and sort of ties everything together.
• pumpkin spice – Along with the pumpkin puree and cinnamon sticks, this is bringing in most of the pumpkin flavor. It’s also what settles at the bottom and why we gotta shake it up!
• cinnamon sticks – Using cinnamon sticks instead of ground cinnamon helps infuse the best cinnamon flavor into the liquid, instead of adding more ground spices, which can add up with the pumpkin spices as well.
• a pinch of salt – Lots of sweetened and unsalted ingredients here, so I personally think a tiny pinch of salt brings them all out a little more.

Equipment you’ll need to make this Pumpkin Spice Coffee Creamer:

Besides some common kitchen tools, there’s no super specific equipment needed to make this recipe, but I do have some recommendations on brands to look for if you’re in the market:

• mason jars – To store the prepared coffee creamer, I like to pour it into one of these Pint Sized Wide Mouth Mason Jars (affiliate link!). These are good for all kinds of meal prep, so it’s a good investment in my opinion.
• whisk – Any kind of whisk works, but if you’re using a nonstick coated pot (like I am in these photos), be sure you’re using a silicone coated whisk instead of a metal one to avoid scratching the pan. I like this Cuisinart 10-Inch Silicone Whisk (affiliate link!).
• measuring spoons – We’ve had these 5-Piece Magnetic Measuring Spoons (affiliate link!) forever, and they still work great for their purpose. I love the different shaped ends on each spoon, so it’s basically two-for-one.

How to make Pumpkin Spice Coffee Creamer:

This homemade creamer recipe couldn’t be easier. Simply brew everything on the stovetop, let the cinnamon infuse a bit as it cools, then store in the fridge and use as needed. Might as well make a double batch!

Here’s a breakdown of each cooking step, plus some extra tips you might find helpful:

Best tips for making this homemade coffee creamer:

Here are my best tips for making this creamer successfully in your own kitchen:

• Keep the heat low, and keep your eyes on the prize (the creamer). Because it’s nearly all dairy, it can scald easily if the heat is too hot.
• If a milk skin forms while it’s cooling, just whisk really well until it dissolves back in. This can happen as the water evaporates, leaving milk proteins behind. A lid on the pot as it cools will help keep this from happening.
• Shake the creamer really well before using it in your coffee. Since these are all natural ingredients and ground spices, they can tend to settle in the bottom of the jar. Just shake really well before adding to your coffee.

How to serve this Pumpkin Spice Coffee Creamer:

This creamer makes an excellent addition to morning coffee, especially in the colder months. To be honest, that’s the only way I’ve had it so far. It’s always gone before I need to find another use for it! 

Since it’s just a flavored cream, it would also be good in sweet treats that call for dairy cream, such as an icebox cake, a powdered sugar glaze, or flavoring a bit of whipped cream.

Ways to customize this recipe:

Here are some ideas on ways to customize this coffee cream recipe to your own tastes:

• change the sweetness level – I don’t usually sweeten my coffee too much, so 1 tablespoon in the whole batch is good enough for me. But feel free to add more, or swap it for brown sugar if that sounds more appealing to you.
• your favorite milk – If you’re a full dairy person, keep the recipe as is. If you want to try a non-dairy option, I’d recommend either coconut cream with coconut milk, OR plain Nutpods.
• serve with whipped cream – Take it up a notch with an easy to make homemade whipped cream.
• adjust the spices – Use a quality spice blend, or make your own pumpkin pie spice at home using ground cinnamon, ginger, nutmeg, cloves, and allspice.

Ways to meal prep this recipe:

This recipe is a make-ahead copycat of all those seasonal store-bought creamers and flavored coffees you see around those months ending in -ember. Since you brew a batch on the stovetop and then store it in a jar in the fridge, it’s naturally made for meal prep.

Feel free to make a double batch, too. It goes quicker than you might think. You can also freeze it into ice cubes if you won’t get to it all within a week.

This coffee creamer is freezer friendly, but you should note that the texture may change slightly after thawing. Freeze it into an ice cube tray or Souper Cubes 2 Tablespoon Freezing Tray, so you can pop out individual servings and melt them directly in your coffee.

Keep the creamer stored in a mason jar or liquid storage bottle with lid. Keep in the fridge and enjoy within 7 days. Shake well before use, as the natural ingredients will settle at the bottom of the jar.

No need to separately reheat this creamer; just pour it directly into your coffee. As with any creamer, the temperature of the creamer will affect the temperature of your coffee.

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

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Recipe developed by Rachel Phipps.