Homemade Pumpkin Spice Coffee Creamer with Sweetened Condensed Milk

Nothing makes a cup of coffee feel more like fall than a swirl of creamy pumpkin spice goodness. This homemade pumpkin spice coffee creamer is smooth, cozy, and just the right balance of sweet and spiced.

It comes together quickly with pantry staples, keeps well in the fridge, and makes every cup of coffee taste like a little autumn celebration.

Let’s make a batch today so tomorrow morning’s coffee feels extra special.

• 14 ounces heavy whipping cream, divided
• ¼ cup maple syrup
• 3 tablespoons pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk

1. Blend the pumpkin mixture

In a microwave-safe bowl, whisk together 4 ounces (½ cup) of the heavy cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract.

• Tip: If your pumpkin puree looks watery, blot it with a paper towel before measuring so the creamer isn’t thin.
• Tip: A small hand blender or milk frother makes this step extra quick and smooth.

2. Warm gently

Microwave the mixture in 30-second intervals, stirring each time, until it’s heated through and completely blended, 1 to 3 minutes. Don’t let it boil, since overheating can change the flavor of the cream.

Prefer stovetop? Heat on low in a small saucepan, stirring constantly, until everything is smooth.

3. Combine with condensed milk and remaining cream

In a large container or pitcher, add the pumpkin mixture, sweetened condensed milk, and the remaining 10 ounces of heavy cream. Whisk until smooth. For the silkiest texture, strain the pumpkin mixture through a fine mesh sieve before adding it in.

Want a thicker creamer? Whip the finished mixture with a hand mixer for 30 to 60 seconds before chilling.

4. Store and enjoy

Cover the container with a lid and refrigerate. Shake or stir well before each use, since spices and pumpkin may settle at the bottom.

• Storage: Keeps up to 1 week in the fridge.
• Adjusting flavors: Taste after chilling and stir in an extra pinch of pumpkin pie spice or cinnamon if you like more spice.

• Dairy-free option: Use canned coconut cream and sweetened condensed coconut milk instead of dairy cream.
• Sweetness: Adjust by adding a little more or less maple syrup, depending on how sweet you like your coffee.
• Serving idea: Pour into a mason jar with a cute label for an easy DIY fall gift.

With this simple recipe, you’ll never need to buy store-bought pumpkin spice creamer again. Make it once, and you’ll be set for cozy mornings all week.