How to Make Your Own Pumpkin Spice Latte Creamer

Coffee in a cup with foam and spoon showing it's time for a break

If you’re craving a luxurious coffee right now, this pumpkin pipe spice latte creamer will fix that in one sip any time of the year!

What I love about this recipe

This recipe is like a best friend – so easy going! 
You can tweak this recipe to suit any diet requirements. Switch the dairy milk to plant-based, change the percentage of fat, and use the sweetener of your choice.

If you use another sweetener such as Agave, remember to reduce the amount as it is sweeter.

Ingredients needed

  • 2 cups of unsweetened milk (dairy, almond, cashew, or oat)
  • 1/4 cup of liquid sugar such as honey or maple syrup. You can also use brown sugar with a little hot water.
  • 3 tbsp of pumpkin puree
  • 2 tsp of pumpkin pie spice
  • 1 tsp of cinnamon
  • 1 tsp vanilla extract
Cinnamon sticks close up
Cinnamon sticks

Equipment needed

  • Measuring spoons
  • Measuring cups
  • Mason jar with lid
  • Label

*If using brown sugar you’ll need a small bowl to dissolve the crystals in.

raw honey in the comb
Honey in the comb


If using brown sugar.
Place sugar in a small bowl and add 2 tablespoons of hot water.
Stir until crystals have dissolved and sugar is liquid.
~ ~ ~

  1. Add the liquid sweetener of your choice and 1/2 cup of milk to a clean Mason jar.
    Screw on lid until it is secure.
    Shake jar until milk and sweetener have blended together.
  2. Add remaining milk, pumpkin puree, cinnamon, vanilla essence, and pumpkin spice and shake until everything has blended.
    Note: some spices won’t dissolve but the colour should be even.
  3. Label the jar, include the milk’s expiry date and refrigerate.
  4. Shake well before using
Pumpkin Pie Spice Creamer poured into coffee
TIP: I made mine without pumpkin for a long flat coffee and it was just as delicious!
Coffee in a cup with foam and spoon showing it's time for a break

Pumpkin Spice Creamer

Now enjoy an authentic pumpkin spice creamer in your coffee any time of the year.
This recipe uses whole ingredients which makes it easy to adjust the spice and switch out the dairy for plant-based milk alternatives.
Suitable for dairy-free, gluten-free, vegetarians and vegans.
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course After-dinner, Breakfast, Brunch
Cuisine American
Servings 10 people
Calories 56 kcal


  • Mason jar
  • Measuring spoons
  • Measuring cups
  • Label


  • 2 cups milk or plant-based alternative
  • 1/4 c maple syrup
  • 3 tbsp pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract


  • Add maple syrup and 1/2 cup milk to a Mason jar.
    Secure lid and shake until well blended.
  • Add pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract and remaining milk to the Mason jar.
    Secure lid and shake until well blended.
  • Add a label, including the milk's expiry date and refrigerate.

To serve

  • Remove Pumpkin Spice Creamer from the fridge, shake well, and pour into a cup of coffee.


Nutritional values will differ based on the type of milk and percentage of fat content you choose.
Keyword Coffee, dairy-free, Fall, Quick, Spices, vegan, vegetarian

Pantry supplies

I’m a huge fan of Simply Organic’s spices because they have a clean, smooth taste and lately I’ve been substituting vanilla extract with vanilla paste.  
I don’t think the price of vanilla paste is good value for baking, but there’s a much bigger vanilla flavour if you use the paste in, for example, icing, sauces, marinades, and this recipe, which is already a real treat.

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Pumpkin Spice Creamer: the perfect party companion

If you’re looking for an excuse to make this recipe, why not host a cookie-swap party.
There’s no rule that says cookie-swaps need to be BIG or just at the end of the year. 
You can have one any time of the year  . . . Thanksgiving, Back-to-School, someone in need.

These always a great reason to bake cookies around the corner!

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