Pumpkin Spice Coffee Creamer (using REAL pumpkin!)

I’m not much of a coffee shop person – those visits are rare treats, usually when I’m out of town or meeting up with a friend. At home, I’ve been spoiled with excellent coffee for as long as I can remember. One of my husband’s great loves in life (other than his family, of course) is his Italian espresso machine. He’s had two fancy machines over the past 20 years, and they make incredible espresso.

We’ve been married nearly 24 years, and for most of them he’s made me a daily coffee – whether it’s a latte, an Americano, or a fresh pot of cold brew for the fridge. It’s a finicky machine, and only a few people in the Bay Area even know how to service it, but it holds a coveted spot on our kitchen counter. Our little coffee station has become a treasured part of our morning routine. We may not call ourselves coffee snobs, but the label wouldn’t be far off.

Why Make Homemade Pumpkin Spice Creamer

When seasonal coffee drinks start rolling out at the big chains, I don’t run to get the first pumpkin spice latte or peppermint mocha. Honestly, I can’t remember the last time I ordered one. It’s not that I don’t love a seasonal beverage (I absolutely do – I’m a seasonal cook after all!), but for me those menus are my signal to make my own version at home. More often than not, the homemade version is tastier, and always made with cleaner, more nourishing ingredients.

A Cleaner, Creamier Pumpkin Spice Coffee

This pumpkin spice creamer is a perfect example. It’s creamy and just sweet enough, without dairy or refined sugar. Coconut milk and cashew butter give it richness, maple syrup adds natural sweetness, and the flavor comes from actual pumpkin and warming pumpkin pie spices – not chemical flavoring. One sip, and you won’t miss the coffee shop version at all.

Happy Fall,
Christina