This ultra creamy, homemade pumpkin spice coffee creamer is the perfect addition to your cozy fall coffees and lattes. It’s made in a blender with just a few ingredients, is bursting with flavor, and perfect for vegan, dairy-free, whole 30, and paleo diets!
I have been seeing so many fall recipes gracing my social media feeds. Don’t get me wrong, I love everything pumpkin and fall themed, but i’m also still trying to soak up these last two weeks of summer. HOWEVER, I will admit to dabbling in a pumpkin spice or fall flavored coffee a time or two before September hits.
It’s hard to find dairy-free store-bought creamers that aren’t packed full of unnecessary ingredients, like additives, artificial flavors, sugar, and preservatives. If you have never made coffee creamer at home, you HAVE to try it. Not only is it incredibly easy and cost-effective, but you can adjust it to your taste preferences. This pumpkin spice coffee creamer is vegan, refined sugar-free, and made with just a few wholesome ingredients!
Why you’ll love this recipe
- This homemade coffee creamer is so easy. It’s made in a blender in under 5 minutes.
- It stores well! Store it in an air-tight container in the fridge for the week!
- Works great in hot and cold beverages. Use it in your warm pumpkin spice latte or an iced coffee.
- It’s full of pumpkin spice flavor and super creamy! The base is made with cashews which creates the creamiest, smoothest texture.
- It’s naturally sweetened with no artificial flavors or preservatives.
Pumpkin spice coffee creamer recipe video
How to make pumpkin spice creamer
Full recipe is in the recipe card at bottom of post!
Equipment
Ingredients
- Cashews: Raw cashews create the creamiest base. I soak my cashews in hot water for 20 minutes prior to blending to create an ultra smooth, no-strain creamer. I buy them in bulk on Amazon as they’re the cheapest!
- Filtered water
- Pumpkin puree: NOT pumpkin pie filling!
- Dates/maple syrup: I like to use a mix of both! I’ll add a date or two and a tablespoon or two of maple syrup. The dates give the creamer a caramel-like flavor!
- Pantry staples: Sea salt, vanilla extract, cinnamon, pumpkin spice
Steps to make pumpkin spice coffee creamer
- Add all of the creamer ingredients to a high powered blender, blending until super smooth. Taste & adjust as you’d like.
- Add the creamer to an air-tight container and store in the fridge. Shake well before using! Because this is natural with no preservatives, separation is natural!
FAQ’s
- How long does homemade coffee creamer last? It’ll last in the fridge for up to 5 days.
- How to use pumpkin spice creamer: Stir 2-3 tablespoons into your coffee, hot or iced! You an also add a tablespoon or two into things like overnight oats, chia pudding, or smoothies for a bit of fun fall flavor!
More Fall Recipes recipes to try
- Starbucks copycat pumpkin spice scones
- Pumpkin yogurt cup with chocolate magic shell
- Healthy pumpkin spice frappuccino
- Pumpkin spice chia pudding
- Healthy single-serve pumpkin pie
- Vegan pumpkin spice twix bars
- Peanut butter espresso protein shake
- Homemade Affogato
- Healthy pumpkin s’mores bars
Pumpkin Spice Cashew Coffee Creamer (Vegan, Paleo)
Ingredients
Cashew-based version
- 1 1/2 cups filtered water
- 3/4 cup raw cashews
- 2 tbsp pumpkin puree
- 1 tbsp pumpkin spice *You can start with 2 tsp and add another if you don't like it with too much spice.
- 3 dates or 2-4 tbsp maple syrup *I like to use 1-2 dates & 1-2 tbsp maple syrup. Up to you!
- 1 1/2 tsp vanilla extract & good pinch of sea salt
Nut-free version
- 1 cup Nutpods creamer, half and half, or dairy-free half & half
- 1/4 cup pumpkin puree
- 1/2-1 tsp pumpkin pie spice
- 3 tbsp maple syrup *more if needed
- 1 tsp vanilla extract & good pinch sea salt
Instructions
- I like to start by soaking my cashews in hot water for 15 minutes. If your blender isn't super high-powered, I highly recommend doing this! Simply add the cashews to a small pot and cover them with water. Place on the stove on medium-high and let the water come to a boil. Turn off the heat and let them soak for 15-20 minutes. Then drain the water, then use the cashews.
- Add all of the ingredients to a high-powered blender and blend for a few minutes until super smooth. You may need to scrape down the sides and blend again to make sure there aren't any chunks of cashews!
- Taste the creamer & adjust as you'd like (more pumpkin spice, more sweetener, etc.). If the creamer is too thick for your liking, simply add a little extra water, but this is meant to be thick!
- Stir 2-3 tbsp into each coffee. Can be used in iced or hot beverages! Sometimes i'll even add a few tbsp to my chia pudding or fall smoothies!
- Store in an air-tight container in the fridge for up to 5 days! Separation is natural, just shake before use!
Nut-free version
- Simply blend everything in a blender, then store in a container in the fridge! Shake before use.
When you make it with the raw cashews, after soaking and discarding the water do you add a fresh 1.5 cups of water to the blender? Or is the water just for soaking the cashews?
hi Naomi! Fresh water!