Take your coffee up a notch this season without the coffeehouse price tag. This Dairy Free Pumpkin Spice Creamer is thick and creamy, refined sugar free, and loaded with plenty of fall flavor! Ready in just 5 minutes!
I usually like to drink my coffee black, but there is something about the sweet spice of fall flavors that beckons to me every time. And because I can control how sweet this creamer is, it’s perfect for that little added something without it being overly sweet.
This dairy free Pumpkin Spice Creamer in your coffee is a super start to the day, the perfect pick-me-up in the afternoon, and a cozy cup of warmth in the evening (but, not all in the course of ONE day – well, ok – maybe, sometimes.)
Ingredients you need
Ingredient notes and substitutions
Milk ~ Any non-dairy unsweetened milk will work. My favorites are oat, soy, or cashew, but you could also use almond or light coconut milk. Full fat coconut milk has a strong coconut flavor which I don’t think works as well in this recipe.
Pumpkin ~ You can use canned or homemade pumpkin purée. If you’re using canned, be sure to use pure pumpkin, not pumpkin pie filling.
Spices ~ Using a pumpkin pie spice blend is easiest, but you can combine your own spices if you want. Typical pumpkin pie spice contains cinnamon, ginger, allspice, nutmeg, and cloves.
I like add additional cinnamon to this pumpkin spice creamer because it’s just so good!
Vanilla ~ Pure vanilla extract adds extra sweetness and a delightful flavor.
Sweetener ~ Pure maple syrup is the perfect complement to the pumpkin flavors. You could use granulated coconut sugar or cane sugar, as well.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Measure all of the ingredients into a high-speed blender.
- Blend until smooth.
Use a small whisk to incorporate 2-3 tablespoons of pumpkin spice coffee creamer into a cup of coffee to make a homemade pumpkin spice latte.
Storage and freezing
Fridge: Store the creamer in an air-tight container, like a mason jar, in the fridge for 7 to 10 days.
Freezer: Because this pumpkin spice creamer is dairy-free, you can also freeze it. Pour the blended mixture into ice cube trays and freeze until solid. Once frozen, transfer them to a freezer-safe plastic bag. They should keep well for up to 3 months.
You can use these frozen cubes, as is, in iced coffee or thaw them to use as intended.
Thaw: To use from frozen, let them thaw in the fridge overnight and whisk well or re-blend before adding to your coffee.
Pro tips and tricks
~ Use unsweetened, vanilla flavored non-dairy milk to add extra richness.
~ Be sure to use 100% pure pumpkin purée.
~ Use more or less sweetener depending on your taste preference.
~ The creamer will thicken as it sits in the fridge.
~ Use about 2-3 tablespoons of creamer per cup of coffee. If you like a sweeter coffee drink, you can add additional sweetener to your cup of coffee, as well.
~ To make this dairy-free pumpkin spice creamer nut-free, use oat or soy milk.
Coffeehouse pumpkin spice sauce, like Starbucks, is made of sugar, condensed milk, pumpkin, and spices. This homemade vegan version uses non-dairy milk, pumpkin purée, warming spices, pure vanilla extract, and pure maple syrup.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Dairy Free Pumpkin Spice Creamer
- 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.
Nutrition facts calculated using organic unsweetened soy milk. Recipe makes about 2 cups. Serving size is 3 tablespoons.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.