This homemade pumpkin spice creamer recipe is made with heavy cream, pumpkin purée, and sweetened condensed milk. It’s perfect for your favorite fall coffee.

You may also love my pumpkin spice latte and butterscotch coffee recipes.

Coffee mixed with pumpkin spice creamer in cups.

Pumpkin Spice Coffee Creamer

This pumpkin creamer is one of my favorite ways to add fall flavor to a regular cup of coffee.

It’s creamy, lightly spiced, and has the perfect amount of sweetness from the sweetened condensed milk.

My recipe is super simple, and you probably have everything you need in your kitchen already.

A small saucepan and a whisk are about all the tools you’ll need. Once you make it from scratch, you may never use store-bought again!

Two cups filled with the pumpkin coffee.

How to Make Pumpkin Spice Creamer

Here’s a quick overview showing how I make this homemade creamer. The full recipe with ingredient amounts is further down the page.

Start by adding a small portion of the heavy cream to a saucepan with the pumpkin purée, pumpkin pie spice, vanilla, and a pinch of salt.

Warm it over low heat while whisking until everything looks smooth and combined. You don’t want it to boil. Just heat it enough to blend the flavors.

An aerial view of the finished pumpkin spice creamer.

Take the pan off the stove and whisk in the rest of the heavy cream and the sweetened condensed milk. Once it’s all mixed together, let it cool a bit before pouring it into a jar or bottle.

Give the creamer a gentle shake before each use, and add it to your favorite hot or iced coffee. It’s especially good in a homemade pumpkin spice latte.

Quick Tips

Use pure pumpkin purée, not pumpkin pie filling.
If you prefer a stronger pumpkin flavor, add an extra teaspoon of pumpkin purée.
Want more spice? Stir in a little extra pumpkin pie spice.
Try frothing it with a handheld frother for that coffee shop-style foam.

Whipped cream and nutmeg on top of coffee.

Can I make this creamer dairy-free?

Yes! Use full-fat coconut milk instead of heavy cream and your favorite non-dairy sweetened condensed milk (there are several oat and coconut versions available now). The texture will be a little thinner, but that’s the best combo for a creamy texture.

Can I use this coffee creamer in iced coffee?

Absolutely. It blends great with both hot and iced drinks. Just give it a good shake first since the pumpkin purée tends to settle a little at the bottom.

How can I adjust the sweetness?

Start with less sweetened condensed milk and add more as needed.

How to Store Leftovers

Keep leftover creamer in a sealed jar or airtight bottle in the refrigerator. It stays fresh for about a week assuming the dairy doesn’t expire.

Shake well before using since the spice and pumpkin can settle a bit at the bottom.

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