All-Natural Pumpkin Flavored Coffee Creamer Recipe | Foodal (2024)

If you’re here, it’s because you love all things pumpkin spice.

So first off, I want to say: WELCOME!

I am one of those gals who doesn’t care about being called basic when I head out to grab a pumpkin spice latte as soon as they are in season.

I look forward to the start of fall (or maybe even the end of August…) all year long, eagerly anticipating the day when this drink comes back on the menu. And as soon as PSL season is over, I’m already jonesing for it to start all over again.

I embrace it. I will throw on my leggings, a flannel, big sunglasses, and a giant oversized scarf just to reinforce that basic PSL image.

Hey, leggings are comfortable and I look darn good in flannel, so why fight a good thing, am I right?

Of course, there are those crisp autumn mornings when I really don’t want to leave the house to get that fall fix to start my day. I also tend to eventually start to feel like I should be a little better about not spending all my money on coffee when the holidays are just around the corner, you know?

That’s actually where this creamer recipe comes into play.

I love this recipe because it’s made with real ingredients. It includes real pumpkin puree, pure maple syrup, spices, vanilla, and the milk or cream of your choice.

I like to use a combination of milk and cream to make more of a half-and-half, but this recipe can also be adapted to use your favorite type of dairy, or a non-dairy option if you so choose.

There’s no refined sugar, no corn syrup, and no artificial flavors or food dye here. Instead, you know exactly what’s in your creamer. And you can use it to make all sorts of fall coffee concoctions to get your caffeine fix.

I have used this creamer so many times to make my own pumpkin spice lattes. But when I’m in a rush, I’ll pour it straight into black coffee as I run out the door.

You can also add it to frothed milk or whipped cream if you want. And you can even use it in hot tea, like spiced chai or English breakfast, a personal favorite of mine.

Consider adding a splash to coffee co*cktails, too! This would be a fun and flavorful addition to our boozier beverages like an Irish coffee or a Pharisäer Kaffee.

Just be sure to have a spiced scone or some other type of fall pastry ready to pair with your favorite beverage. It’s a great way to enjoy any fall morning, with the newspaper or whatever book you’re currently devouring.

The best part is that when PSL season is over, you can keep that fall flavor going for as long as you want. If you’re not as out and proud as I am with the fall basic-ness, nobody has to know!

I actually find that this creamer makes for an awesome gift for friends and family, among other great options for the coffee lovers in your life. You can easily bottle it up in resealable glass bottles or jars, and it’s something that everyone will love. Just be sure to keep it refrigerated.

Since this time of year is the time when people start to gather together in force, it also makes for a fantastic host or hostess gift. We all know how exhausting it can be to host a party, so giving them something homemade and delicious to perk up their morning the next day is a welcome gift, let me tell you.

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Cooking By the Numbers…

Step 1 – Measure Ingredients

Measure out all of the ingredients as listed on the ingredients list. This will make it easier to cook, so you won’t have to be fiddling with measuring cups and spoons when the milk is already heating on the stove.

If you prefer to make this recipe dairy-free, you can substitute 1 1/2 cups coconut milk in lieu of the milk and cream. Or, try your favorite dairy-free creamer.

Step 2 – Cook

Add milk, cream, puree, and maple syrup to a medium saucepan over medium heat. Stir to combine with a whisk, and continue to stir occasionally, for 2-3 minutes.

As soon as steam begins to rise from the pan, stir in the pumpkin spice. Let the mixture continue to cook for about 30 seconds. You don’t want it to boil, or for a skin to form on top. Do not let the milk scald, and turn down or remove from the heat for a moment if you have to.

Remove the pan from the heat, then stir in vanilla extract until combined.

Step 3 – Cool and Store

Let the mixture cool completely in the pan. Then pour it into a glass jar, screw the lid on top, and store it in the refrigerator for up to one week.

If you don’t want the flecks of spices to appear in your creamer, you can strain the cooled mixture through a fine mesh sieve before storing it in a glass jar or your choice of container.