This homemade pumpkin coffee creamer recipe is a healthy and delicious way to add cozy fall flavors to your morning cup of coffee! It’s dairy-free and has no refined sugar but is still irresistibly creamy.

I  love my cup of coffee in the morning. I look forward to that glorious moment in the quiet before my kids wake up when I am embraced by a warm, caffeinated liquid hug.

However I am not a black coffee drinker. I prefer my morning java to be more towards the “dark brown” end of the spectrum with a touch of sweetness, which means that creamer is a must for me!

This homemade pumpkin coffee creamer is delicious way to add cozy fall spices to your morning coffee. Real pumpkin, warm spices and rich vanilla beans all come together to make your morning coffee extra special!

Store bought creamers can be OK in a pinch, but homemade is always a better choice! You know exactly what’s in it (and more importantly what isn’t).

This Homemade Pumpkin Coffee Creamer is gluten-free, grain-free, dairy-free and has no refined sugar but is still irresistibly creamy and delicious!

 How to Make Pumpkin Coffee Creamer 

Here are a few helpful notes on how to make homemade coffee creamer!

1. Blend! Since we use real pumpkin it’s important to blend the creamer before letting it steep with the vanilla beans! Of course, I recommend a Vitamix for an ultimate silky-smooth texture…but any blender should work just fine with this recipe!
2. Steep baby steep! I am allllll about the vanilla beans in this creamer. Seriously they add the richest, deepest, dreamiest texture ever. After blending pour the mixture into a small saucepan and scrape the vanilla bean seeds into the mixture. Then toss the pod and everything in and stir. Heat it up and let it sit for 30 minutes to really infuse that vanilla flavor into your creamer!
3. Strain! Use a fine mesh strainer and strain the creamer as your pour it into a large glass jar to store.

Store

Store this pumpkin coffee creamer in a glass jar with a lid in the refrigerator for up to 2 weeks.

Freeze

I like to freeze this creamer in silicone ice cube trays. Then I pop one out, warm it up in my mug, pour coffee over it and stir.

Homemade Pumpkin Coffee Creamer: Substitutions 

There are only 8 ingredients in this recipe, but here are a few potential substitutions.

• Coconut sugar. Any granulated sugar works in this recipe, you can also use maple syrup. 
• Coconut milk. You can substitute regular whole milk or half and half for both the coconut milk and almond milk.
• Almond milk. Any non-dairy milk works well. The almond milk’s lower fat content makes the creamer a little less thick and a little more pourable
• Pumpkin Pie Spice. Use store bought or make this homemade pumpkin pie spice recipe!
• Vanilla bean. Vanilla bean paste is the best substitute for an actual vanilla bean! You can also substitute vanilla extract.

Pumpkin Coffee Creamer Recipe FAQs

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