Get ready for fall coffees y’all! I’m not just ready for fall coffee flavors, I’m ready for cold weather, leaves changing color, cozy rainy days, and the holidays. I want it all. It’s my favorite time of year and I know we’re not quite there yet, but this pumpkin spice creamer is tricking my mind into thinking it’s here already.
If you’re not a huge fan of pumpkin flavored coffees, but you like desserts like pumpkin pie or pumpkin cheesecake, you might still like this. The flavor is not as strong as with a Starbucks PSL, but the pumpkin is noticeable. You can amp up the flavors if you want a stronger flavor and you can tone it down or mix it up if you want something more mild. The beauty of making your own is customizing it to your taste. For example, I like to add more vanilla, because I just think it makes everything taste better. You do you, booboo.
Pumpkin Spice Creamer: Ingredients
Not a terribly long list here, but you’ll need a handful of things to make this. Now, I do mix it over the stove top. I find it mixes and binds the ingredients together better than shaking. I do not strain, because I’m lazy, but you can also strain it if you like. I do give it a good shake before using it, as the pumpkin pie spice can settle in the fridge.
- Milk – Choose your milk. Use whatever you prefer. Some flavors will change the flavor profile slightly. I used cashew milk here. I do prefer this with oat milk or even regular milk. But, you can use whatever you have on hand.
- Sweetened Condensed Milk – You’ll need one full can of this. Use a spatula to get it all out of the can.
- Pumpkin Pie Spice – This is a delicious spice that will make it easy to get all the flavors in one teaspoon. You could make your own, but I don’t have the ingredient breakdown for that.
- Vanilla Extract – I love love vanilla extract and I love vanilla flavoring, so I did add more of this. You can tone it down if that’s not your vibe.
- Pumpkin Puree – You’ll need 3 tbsp. of canned pumpkin puree. Use the rest for something like pumpkin bread or even for pumpkin cold foam.
- Large Jar – I picked up this 32 oz. mason jar with a pourable spout and I love it. It’s the perfect size for these recipes. It keeps nicely in the fridge, doesn’t leak, and is the right amount for how often and how much I use. Of course, you can increase or decrease this recipe for the amount you like.
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How To Make Homemade Pumpkin Spice Creamer:
Here’s a quick video I shared on my Instagram of how to make this. I did do this on the stovetop, but you can just add the ingredients and shake shake shake. You’ll want to shake until the sweetened condensed milk and pumpkin are fully mixed, though. Scroll down for the step by step.
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Step By Step Instructions:
- Add 1 1/2 or 1 3/4 milk to a saucepan (I used 1 3/4)
- Add one can of sweetened condensed milk
- Add 3-4 tablespoons of pumpkin. More if you like stronger pumpkin flavor.
- Add 1/2 tbsp. vanilla extract.
- Add 1 tsp. pumpkin pie spice. You can do a little more if you like stronger flavor.
- Stir over medium to medium low heat until dissolved and then remove from heat.
- Pour into a container for storage. Wait to cool before putting it in the fridge.
- Use within 2 weeks (if it lasts that long)
Pour this over cold brew, iced coffee, or hot coffee! Delish!
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Would you like to see more coffee creamer recipes? I have lots of delicious coffee syrup recipes on the site, as well as great copycat recipes.
Get roasted,
A
