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Skip the coffeehouse line and the grocery store markup — this homemade Dairy-Free Pumpkin Spice Creamer is thick, creamy, and loaded with real pumpkin and warm fall spices. Made with just 6 simple ingredients and ready in 5 minutes, it’s everything you love about a pumpkin spice latte in convenient creamer form. And because you control the sweetener, it’s never overly sweet — just perfectly spiced and exactly right for your morning cup.
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I usually drink my coffee black, but there is something about the sweet warmth of pumpkin spice season that beckons to me every fall. This creamer is the perfect little something — cozy enough to feel like a treat, simple enough to make on a Tuesday morning.
Why you’ll love this recipe
■ Ready in 5 minutes — blend and done
■ Just 6 simple ingredients
■ Completely vegan and dairy-free
■ Refined sugar-free — sweetened with pure maple syrup
■ Better than Starbucks and a fraction of the price
■ Freezer-friendly — make a big batch and freeze in ice cube trays
■ Customizable — adjust sweetness and spice to your taste
Ingredients you need
Ingredient notes and substitutions
- Non-Dairy Milk ~ Any unsweetened non-dairy milk works here. My favorites are oat, soy, or cashew for the creamiest result. Almond milk works too but is a little thinner. Full-fat coconut milk has a strong coconut flavor that competes with the pumpkin spice — I’d stick with light coconut milk if coconut is your only option. For extra richness, try a vanilla-flavored unsweetened non-dairy milk.
- Pumpkin Purée ~ Use canned or homemade pumpkin purée. If using canned, make sure it’s 100% pure pumpkin — not pumpkin pie filling, which already has added sugar and spices.
- Maple Syrup ~ Pure maple syrup is the perfect complement to pumpkin spice flavors. Start with ¼ cup and adjust to taste — you can always add more. Granulated coconut sugar also works well if you prefer; just blend an extra minute to ensure it fully dissolves.
- Pumpkin Pie Spice ~ A pumpkin pie spice blend is the easiest option. If you don’t have it on hand, you can make your own by combining cinnamon, ginger, allspice, nutmeg, and cloves. I also add extra cinnamon on top of the blend because it’s just that good.
- Vanilla Extract ~ Pure vanilla extract adds depth and a subtle sweetness that makes everything taste more complex. Don’t skip it.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
This couldn’t be simpler:
Step 1: Add all ingredients to a high-speed blender.
Step 2: Blend until completely smooth, about 1-2 minutes.
Step 3: Transfer to an airtight container and refrigerate until ready to use.
To serve: Whisk or stir 2-3 tablespoons of creamer into a cup of hot coffee. For an iced version, add to cold brew or iced coffee over ice. For a full pumpkin spice latte experience, froth the creamer with a milk frother before adding to your coffee.
Other Ways to Use This Creamer
Don’t limit this to just coffee! Leftover pumpkin spice creamer is delicious:
- Stirred into oatmeal instead of regular milk — instant pumpkin spice oatmeal
- Poured over granola for a fall-flavored breakfast bowl
- Used as the liquid in muffins, pancakes, or waffles for a subtle pumpkin spice flavor
- Added to a smoothie along with banana and a pinch of cinnamon
- Frozen into ice cubes and added directly to iced coffee so it doesn’t water down your drink
Storage and freezing
Fridge: Store in an airtight container, like a mason jar, for up to 7-10 days. Give it a good whisk or shake before each use as it will thicken as it sits.
Freezer: This creamer freezes beautifully! Pour into ice cube trays and freeze until solid. Transfer frozen cubes to a freezer-safe bag and store for up to 3 months. Drop cubes directly into iced coffee as-is, or thaw overnight in the fridge and whisk or re-blend before using in hot coffee
Pro tips and tricks
~ Use vanilla-flavored non-dairy milk for extra richness and depth of flavor.
~ Always use 100% pure pumpkin purée — not pumpkin pie filling.
~ Adjust sweetness to your taste. Start with ¼ cup maple syrup and add more after blending if you want it sweeter. Remember you’re adding this to coffee, so a little sweetness goes a long way.
~ The creamer will thicken in the fridge — this is normal. Just whisk it well before use.
~ Use 2-3 tablespoons per cup of coffee. If you like your coffee on the sweeter side, add a little extra sweetener directly to your cup.
~ Make it nut-free by using oat or soy milk instead of cashew or almond.
~ Froth it! A handheld milk frother transforms this creamer into a proper coffeehouse-style pumpkin spice latte in seconds.
FAQs
Starbucks pumpkin spice sauce is made with sugar, condensed milk, pumpkin purée, and spices — and it’s very sweet. This homemade version uses non-dairy milk, pure pumpkin purée, warming spices, vanilla, and pure maple syrup. The result is a creamer rather than a concentrated sauce, so it’s less intensely sweet and much more customizable. Personally, I think it tastes better — you can actually taste the real pumpkin and spice rather than just sugar.
This creamer is the base — add 2-3 tablespoons to a cup of strong coffee and you essentially have a pumpkin spice latte! For an even more authentic latte experience, froth the creamer before adding it to your espresso or strong coffee.
A blender gives the smoothest result, but in a pinch you can whisk everything together vigorously in a bowl or shake it in a sealed jar. The texture won’t be quite as smooth but it will still taste great.
Use leftover pumpkin purée to make Pumpkin Fudge Bars, Pumpkin Cornbread, Vegan Pumpkin Chili, Pumpkin Donuts, or Vegan Pumpkin Cookies.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Dairy-Free Pumpkin Spice Creamer
Recommended Equipment
Ingredients
- 1 ½ cups unsweetened non-dairy milk soy, oat, cashew, almond, or light coconut milk will all work.
- ½ cup pure pumpkin purée
- ¼ cup pure maple syrup or to taste
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
- In a high speed blender, blend all ingredients for several minutes until smooth.
- Transfer to an air-tight container in the fridge until ready to use.
- To serve: Add 2-3 tablespoons to 1 cup of coffee. Add additional sweetener to your coffee if you like it sweeter.
Notes
Nutrition facts calculated using organic unsweetened soy milk. Recipe makes about 2 cups. Serving size is 3 tablespoons.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sophie C
So yummy! Tastes like a cool fall morning and makes you feel warm and fuzzy inside. And so easy and quick to make. You likely already have all these ingredients in your pantry already. No need to buy pumpkin spice creamer again!
Jenn Sebestyen
Thank you, Sophie! I’m so glad you love it!
Lisa Haggard
can I sub coconut sugar and will it blend/dissolve in a Vitamix?
thank you
Lisa
Jenn Sebestyen
Yes, I think that would work fine in a Vitamix. Let me know how it turns out. Enjoy!
Lisa
I made this using coconut sugar instead of maple syrup to cut down on the carbs and it turned out great!! I just let it go in my Vitamix for a few minutes and everything blended up really well. looking forward to my iced coffee in the morning.
Jenn Sebestyen
Wonderful! I’m so glad it worked out and that you loved it. Thank you so much for your feedback.
Diana Mahurin
can you freeze this in ice cubes?
Jenn Sebestyen
I haven’t tried that, but I don’t see why not. Sounds like a great idea to me! Let me know if you give it a try.
Donnita
Hi there. This sounds amazing. I will be trying it this weekend. I just had one quick question. About how long does this stay good in the refrigerator? Thank you.
Jenn S.
Hi, Donnita. It should keep for about 3-5 days. You may find you need to whisk it up a bit after it sits. Enjoy!
Peggy Allum
What are the nutritional facts that are included on most recipes???
How many calories, gm fat, gm sugar, serving size???
Jenn S.
Hi, Peggy. I haven’t run the numbers myself. It will vary based on which plant milk you choose and how much maple syrup you wish to add. There are a number of free online calorie counters (nutritiondata.com or myfitnesspal.com are examples) that you can use to calculate it. Hope you enjoy!
Maura Foley
can’t wait to try it
Jenn S.
Thanks, Maura! I hope you love it! Enjoy!
vegannomnoms
Ooo, love this and love how easy it seems!
sebestyen2
It is very easy! Hope you love it!