Homemade Pumpkin Spice Creamer: A Taste of Autumn in Your Coffee

Don’t get me wrong, I enjoy summer. But the moment there’s a chill in the air and the leaves start to turn, my mind goes straight to autumn. Think cosy sweaters, crisp mornings, and of course… pumpkins. And nothing says autumn quite like pumpkin spice. Today, I’m sharing one of my favourite ways to bring seasonal magic into your daily routine: a homemade Pumpkin Spice Creamer that’s creamy, fragrant, and incredibly easy to make.

Homemade Pumpkin Spice Creamer: A Taste of Autumn in Your Coffee

Why Make Your Own Pumpkin Spice Creamer?

Store-bought creamers often come with a long list of additives and artificial flavours. Making your own means:

• Fresh, real ingredients – actual pumpkin puree and warm spices.

• Customisable sweetness – use maple syrup, honey, or your favourite alternative.

• Dairy-free options – substitute oat milk and coconut cream for a vegan alternative.

Plus, it makes your kitchen smell heavenly while you’re whisking it together.

How to Make Pumpkin Spice Creamer

What You’ll Need

• 1 cup whole milk (or oat milk for dairy-free)

• 1 cup heavy cream (or coconut cream for a vegan option)

• 3 tbsp pure pumpkin puree

• 3 tbsp maple syrup (or honey)

• 1 tsp pumpkin pie spice (or mix your own: cinnamon, nutmeg, ginger, cloves)

• 1 tsp vanilla extract

How to Make Pumpkin Spice Creamer

Prep time: 5 minutes | Cook time: 10 minutes | Makes: About 2 cups

1. In a small saucepan, combine milk, cream, pumpkin puree, and maple syrup.

2. Warm over medium-low heat, whisking constantly for about 5–7 minutes. Do not boil.

3. Stir in pumpkin pie spice and vanilla extract.

4. Remove from heat and strain through a fine mesh sieve for a smooth finish.

5. Let it cool slightly, then pour it into a jar or bottle.

6. Store in the fridge for up to 5 days. Shake before using.

Serving Tip

Add 2–3 tablespoons to your coffee or latte, then sprinkle a little extra cinnamon on top for that coffee shop vibe.

Pumpkin Spice Creamer Variations & Tips

1. Vegan Pumpkin Spice Creamer

Swap the dairy for:

• 1 cup oat milk (or almond/cashew milk)

• 1 cup coconut cream for richnessStill add the pumpkin puree and spices for that authentic flavour.

2. Sugar-Free Version

Replace maple syrup with:

• A few drops of liquid stevia, or

• Monk fruit sweetener for a natural low-carb option.

3. Spice Control

Want more kick? Add an extra pinch of ground cinnamon or a dash of ginger for warmth. For a subtler taste, cut the pumpkin pie spice in half.

4. Protein Boost

Mix in ½ scoop vanilla protein powder after cooling for a morning coffee that doubles as a power-up.

5. Frothy Latte Trick

Pour your coffee and creamer into a blender or frother and blitz for 10 seconds.The result? A silky, frothy pumpkin spice latte—no coffee shop required.

6. Make it Boozy (Adults Only)

Add a splash of Baileys, Kahlúa, or spiced rum for a cosy autumn cocktail treat.

Bring Autumn into Your Cup

This pumpkin spice creamer is more than just a flavour boost—it’s an experience. Every sip feels like a cosy hug, perfect for chilly mornings and slow weekends. Pair it with a slice of pumpkin bread, and you’re all set for the season.

Homemade Pumpkin Spice Creamer: Frequently Asked Questions

1. Can I use almond milk instead of oat milk?

Yes, any plant-based milk works, but oat milk gives the creamiest texture.

2. How long does it last?

About 5 days in an airtight container in the fridge.

3. Do I need to strain the mixture?

If you like a super smooth creamer, yes. It removes any pumpkin bits.

4. Can I make it without maple syrup?

Absolutely. Use honey, agave, or your preferred sweetener.

5. Can I freeze it?

Not recommended—the texture can separate after thawing.