It’s fall, it’s morning…..Vegan Pumpkin Spice Coffee Creamer in my coffee. Anyone out there a MAJOR pumpkin spice fan like me??
There’s just something about the way it smells and tastes that speaks cool, cozy, fresh fall mornings. Comfy socks, pajamas, perfect morning light pouring into your perfectly sized living room window as you snuggle up with a blanket and watch the perfectly browned leaves fall off of the trees outside.
ALL of that in this one cup of jo!
Ingredients for Making Pumpkin Spice Coffee Creamer
- Water
- Coconut sugar
- Pumpkin puree
- Pumpkin spice
- Coconut milk
- Vanilla
- Stevia
This stuff is so good! And healthy, as in not filled with preservatives, chemicals, and sugar/dairy overload. If you have leftover pumpkin puree, you can also use it to make these Pumpkin Pie Overnight Oats for breakfast the next day!
Each serving is about 1/4 Cup. However, you can adjust the serving size depending on how sweet or strong you like your coffee! Somedays I like less, somedays it’s just the right amount. Once you make the creamer, you can store it in the fridge for about 1.5 weeks! These vintage glass milk bottles are a great and adorable way to store it!
Can You Freeze Pumpkin Spice Coffee Creamer?
Yes, because this coffee creamer is vegan and contains no dairy you can freeze it easily in either ice cube trays or freezer bags and it will keep well for up to 6 months.
How to Make Pumpkin Spice Coffee Creamer in 4 Easy Steps
- Bring the water and sugar to a boil over medium heat. Allow sugar to dissolve into water.
- Lower heat. Add in the pumpkin puree and pumpkin spice. Stir over low heat.
- Remove from heat. Add in 1/2 cup coconut milk, the vanilla, and stevia. Let cool.
- Once the creamer is nearly cooled, add in the remaining 1 cup coconut milk. Refrigerate and enjoy!
Top Tip: I love the delicious flavor of coconut milk but you could swap it for another nut milk if you don’t have it.
More Delicious Drinks You Might Like:
Pumpkin Spice Creamer
Ingredients
- 1/4 cup Water
- 2 Tbsp Coconut Sugar
- 1/2 Cup Pumpkin Puree
- 2 Tbsp Pumpkin Spice
- 1 1/2 Cup Silk Coconut Milk
- 1 tsp Vanilla
- 2 Packets Stevia
Instructions
- Bring the water and sugar to a boil over medium heat. Allow sugar to dissolve into water.
- Lower heat. Add in the pumpkin puree and pumpkin spice. Stir over low heat.
- Remove from heat. Add in 1/2 cup coconut milk, the vanilla, and stevia. Let cool.
- Once the creamer is nearly cooled, add in the remaining 1 cup coconut milk. Refrigerate and enjoy!
Nirvana says:
Would it be ok to replace the coconut milk with oat milk?
Christine McMichael replied:
Yes, absolutely! Enjoy the recipe! 🙂
Mama Maggie's Kitchen says:
This looks insanely, incredibly good. Sooo yummy!
Amanda Marie Boyle says:
I love this creamer. So much nicer than anything I bought in a store.
Emily Flint says:
Yes!! I’m so glad I found your recipe so I can have pumpkin coffee all season long!!
Sue L says:
This pumpkin spice creamer is so perfect for fall!
Christina says:
This looks sooo good! What a great healthy treat.
Emily Kemp says:
I’m so excited about this, I could drink pumpkin spice coffees all year round!
Kim @ Three Olives Branch says:
Yum! I love the idea of making your own, personalizing it, and even making it vegan! Looks great!
Christine McMichael replied:
Thank you, Kim! 🙂
Kristyn says:
I never thought to make my own creamer, but this is a great idea. And it sounds healthy too. Yum!
Christine McMichael replied:
It’s such an easy recipe, Kristyn! Enjoy! 🙂