If you are looking for a delicious, pumpkin spice coffee creamer that is simple to make, then you will fall in love with this flavorful autumn recipe. Three simple ingredients combine to create a rich, spicy taste that will delight your senses.
- light cream (18%)
- sweetener – sugar or agave nectar
- pumpkin pie spice blend
Smooth, light cream is the key to the creamy texture, while the sugar adds the perfect touch of sweetness for your morning java. The pumpkin spice will perk up your senses, and you will look forward to your next coffee break.
It takes only a few minutes to whisk or shake all of the ingredients together, so no need to wait too long for your pumpkin spice coffee!
How to Use
The creamer can be added straight to your freshly brewed coffee, until your desired taste.
The creamer should be refrigerated in an airtight container or squeeze bottle for up to 10 days or until the date on the cream carton.
Simple Pumpkin Spice Coffee Creamer
- 2 cups light cream - 18%
- 4 tablespoons sweetener (like sugar or agave nectar) - or to taste
- 1 teaspoon pumpkin pie spice blend
- Whisk the above 3 ingredients together in a measuring cup or small mixing bowl until well combined.
- Transfer to a squeeze bottle or small pitcher.
- Add desired amount to your coffee. Store the creamer in the refrigerator.
- This recipes yields 2 cups coffee creamer.
- The spice will settle to the bottom over time so give it a quick shake or stir before each use.
- If you do not have pumpkin pie spice on hand, you can check out our tutorial: How to Make Pumpkin Pie Spice
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
What is your favorite fall drink? If you liked this simple version of pumpkin spice coffee creamer, please share the recipe!
CAN’T GET ENOUGH PUMPKIN? TRY OUR:
This is ok, but using pumpkin puree in recipe really takes it over the top.
This recipe is good for people who don’t like the pulpy texture pumpkin purée adds. Also, most of the flavor comes from the spices, not the purée.