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+ servings
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.
Course After-dinner, Breakfast, Brunch
Cuisine American
Keyword Coffee, dairy-free, Fall, Quick, Spices, vegan, vegetarian
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 10 people
Calories 56kcal


  • 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.


Calories: 56kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg