‘Tis the season, friends! We’ve taken inspiration from the ever-classic Pumpkin Spice Latte and put our own twist on it with this super simple homemade coffee creamer. The result: dairy-free, naturally sweetened pumpkin spice lattes FAST.
This ultra creamy and perfectly-spiced coffee companion adds the dreamiest touch of fall to hot or iced coffee or tea! And it comes together in just 5 minutes with 8 ingredients you probably have around right now. Let us show you how it’s done!
How to Make Pumpkin Spice Creamer
What do we want? A flavorful, sweet, and luscious creamer that’s perfect for hot or iced coffee. When do we want it?! As soon as humanly possible (please and thank you)!
This EASY, dairy-free creamer starts with a base of coconut milk, cashew butter, and water. Using cashew butter rather than whole cashews is the ultimate hack for getting a whipped cream level of creaminess without any soaking, waiting, or vigorous blending. We love it.
Next up, FLAVOR. For a perfectly punchy pumpkin spice taste, we rely on vanilla extract, cinnamon, nutmeg, and fresh ginger. A pinch of sea salt adds balance while maple syrup adds natural sweetness! Then blend and get ready for magic.
We hope you LOVE this pumpkin spiced coffee creamer! It’s:
Ultra creamy
Perfectly spiced
Naturally sweetened
Quick & easy
& PERFECT for fall!
It’s the dreamiest fall-infused treat that’s ready and waiting to be added to your morning cup of joe. Add a splash and enjoy it with other fall-forward treats, like our Best Vegan Gluten-Free Zucchini Bread, Pumpkin Spice Energy Bites, or 1-Bowl Vegan Coffee Cake (GF, Oil-Free).
Love All Things Pumpkin Spice? Try These Next!
- Pumpkin Pie Overnight Oats
- Pumpkin Spice Matcha Latte (4 Ingredients!)
- Cranberry Pumpkin Steel Cut Oats
- Pumpkin Swirl Cheesecake Bars
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Pumpkin Spice Coffee Creamer (Dairy-Free!)
Ingredients
- 1 cup water
- 3/4 cup canned full-fat coconut milk
- 1/4 cup raw cashew butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 4 tsp ground cinnamon
- 1 ½ Tbsp fresh ginger, finely chopped (1 ½ -inch piece yields ~1 ½ Tbsp or 10 g)
- 1/8 heaping tsp ground nutmeg
- 1 pinch sea salt
Instructions
- Add all ingredients to a high-speed blender and blend on high until smooth and creamy, about 1 minute. Strain (optional) to remove any stringy bits of ginger, and transfer to an airtight container or bottle. Shake before using to distribute the spices.
- Enjoy in hot or iced coffee or in steeped black tea. We like ~3 ½ Tbsp creamer for an 8 oz. coffee. Leftover creamer keeps for 4-5 days in the refrigerator or can be frozen in an ice cube tray for easy pumpkin spice iced coffee!
Video
Notes
*Nutrition information is a rough estimate.
Jenn says
I made this last night and after trying it from the blender it was amazing! I put it in the fridge last night and when I went to try it this morning it was solid. I’m not sure where I went wrong as I followed the recipe exactly.
Hi Jenn, sorry that happened! It sounds like you were using a brand of coconut milk that doesn’t have any emulsifiers in it (such as guar gum), which will make it prone to separating.
Tania Guadalupe Ramírez Palacios says
This recipe is amazing! I’m lactose intolerant and I wanted to make drinks for Christmas. It will be very useful for me.
We’re so glad you enjoy it, Tania! Thank you for the lovely review! xo
Becca says
Hi, I’m so excited to make this! I’m making it for someone with a nut allergy though, do you think I could make it with oat/coconut milk or something?
Hi Becca the cashew butter just makes it creamier, you could try it with extra coconut cream!
Kassidy says
I’m wondering if I could use coconut cream instead of the coconut milk and cashew butter combo? Any thoughts?
Hi Kassidy! It will have a slightly different texture and will probably be more “coconut-y” but we think it would work. Hope this helps!
Nance says
I followed the instructions on your site for making cashew butter, which turned out perfectly, then got to work on the pumpkin spice coffee creamer. I followed the recipe with the exception of adding a pinch of cloves. It got so creamy and flavorful overnight in the fridge! I just added it to my espresso but sadly the ginger takes over and does not compliment the coffee. I think all of the other ingredients are a match so next time I make it I’ll just use pumpkin pie spice and NO fresh ginger.
I’m sure there are many other uses for the current concoction, like chia seed pudding or stirring it into oatmeal!
We’re so glad you enjoyed it overall, Nance. Thanks so much for the lovely review! You could also try a bit less ginger next time!
Monica says
I made my pumpkin spice coffee creamer yesterday afternoon and it tasted soooo yummy when I licked the spatula, so I was excited to try it in my coffee today.
Unfortunately when I added it to my coffee this morning all I can taste (or smell) is the ginger. It completely overpowers all of the other spices and flavors that were so delicious yesterday. Ginger coffee is not what I was going for and is not particularly tasty to me lol
Do you have an ideas on how I might fix this batch? Or how to tweak the recipe in the future when I make some? Perhaps just use less ginger next time?
Any suggestions are welcome lol
Hi Monica! So sorry this recipe didn’t work out for you! Next time you could definitely try using less ginger! To make this batch more palatable, you could add a bit more milk, maple syrup, and a bit more of the other spices!!
Yoko says
I would love to try this. Can I just use pumpkin pie spice instead of mixing the three spices on the recipe?
Hi Yoko, we haven’t tested it with pumpkin pie spice, but it should work! The flavor might be a little different. Let us know if you try it!
Charlotte says
Just purchased the cashew butter and plan on making this. Interesting though, I make cashew creamer all the time with cashews, salt, sweetener, almond extract. I wonder if instead of using cashews if I could swap out and use cashew butter? You got me thinking on this…..
Hi Charlotte! We think you could definitely try swapping cashew butter for cashews in your creamer. You may just have to play around with the quantity to get your desired creaminess! Hope you enjoy! xo
Malka says
How can I make this sugar free/low sugar? I have monkfruit sugar substitute but it may not dissolve. Ideas?
Hi Malka, perhaps a sugar-free maple syrup such as Choc Zero would work? Hope that helps!
Roz Skeen says
Sorry, I forgot to leave a rating. Definitely five stars.
Thank you, Roz!
Roz Skeen says
This was a perfect autumn creamer. The ginger and nutmeg were so warming and delicious. The balance of all the ingredients was perfect. And it’s so easy and quick to make. Next time I’ll have to double the recipe. Thank you!
Thanks so much for the lovely review, Roz. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Iris says
Excellent creamer and a lot healthier than Starbucks. I was afraid that I was going to taste the coconut milk but that was not the case. I taste the warm spices that I enjoy during the fall season. Thanks!
Woohoo! Thanks for the lovely review, Iris!
Lauren says
Hi! Can you sub dates for the maple syrup? If so, what would be the ratio? Thanks so much!
Hi Lauren, we haven’t tried it and we suspect it might change the texture quite a bit, but we think ~1/2 cup of packed dates could be worth trying (maybe 6-8 large dates)? Let us know how it goes if you give it a try!
Monica says
This looks so delicious! I want to try making it today but I don’t have any maple syrup, could I sub something else?
Hi Monica, we haven’t tried this recipe with agave, but you could possibly try it (maybe a tiny bit less, since it can be a little sweeter than maple). If you’re not vegan you could also try honey, but it will add a slightly different flavor. Hope this helps!
Esther says
Can I substitute another plant-based milk for the coconut milk?
Thanks,
Esther
Hi Esther, it won’t be as rich and creamy without the coconut, but should work okay! Your next best options would probably be a thick oat or cashew milk. You might also want to sub the water for dairy-free milk to help with thickness. Let us know if you try it!
Rae says
I cannot eat cashews. Can you recommend a substitute?
Hi Rae, we’d suggest almond butter. Or another option would be to omit the cashew butter and sub the water for a thick, dairy-free milk. Just know it might not be quite as thick and creamy. Hope that helps!
Mandy says
Could you use peanut butter instead of cashew?
We don’t think the flavor would be good, unfortunately! Another option would be almond butter.
Susie Paxhia says
Can you just blend whole cashews instead and can you substitute another nut in its place.
Hi Susie, it won’t be quite as creamy with whole cashews – there may be some cashew bits at the bottom of your latte/creamer. But it would technically work! Another reader reported almond butter worked well. Or you could try omitting the cashew butter and subbing a thick, dairy-free milk in place of the water. Hope that helps!
Susie says
Great thanks I’ll try the almond butter.
Brennen says
Can I add whole cashews in with the mixture to the vitamix or does it need to be made into a butter first?
Hi Brennan, it won’t be quite as creamy, so there may be some cashew bits at the bottom of your latte/creamer. But it would technically work!
Anisa says
Where is the pumpkin in this pumpkin spice creamer? Also I am not a fan of coconut milk. Can you use dairy milk instead?
Hi Anisa, Dairy milk should work, but we haven’t tested it. Let us know if you try it out! Pumpkin spice refers to pumpkin pie spice. There’s typically very little (if any) pumpkin purée in a pumpkin spice latte.
Dana says
My problem is the flavor doesn’t translate in my coffee. Alone. it’s DELICIOUS. I don’t know what to do.
Hi Dana, how much of the creamer did you add to your coffee? We’d suggest trying more to see if that helps! We recommend 3 1/2 tablespoons for 8 ounces of coffee, or up to 4 tablespoons for a more noticeable pumpkin spice flavor. Another idea – are any of your spices old? If so, we’d suggest adding more of them or purchasing new. Hope that helps!
Stephanie D says
If you are okay with dairy, could you make this with half/half or cream? (I am not a fan of coconut!)
Hi Stephanie, We haven’t tested it that way, but we think it would work. Let us know if you try it out!
Jennifer says
This was really delicious! I didn’t have cashew butter, so I used almond butter instead. It still turned out well (although I think cashew butter would probably be even better)! I always think I want a pumpkin spice latte from a coffee shop, but every time I get one, I regret it bc it tastes too sweet and artificial. I thought this really was SO much better than a purchased pumpkin spice latte!
Yay! We’re so glad you enjoyed this version, Jennifer. Thank you for sharing! xo
Rebecca says
This is a hippy, dietitian question, how do you think it would work if I wanted to add pumpkin puree to it?
Hi Rebecca, we think you could add it, but the texture would be a little gloopy and the pumpkin would be prone to sinking to the bottom. Hope that helps!
The Vegan Goddess says
Why not just make our own cashew butter? How many cashews would you use to make enough for this recipe?
You can definitely make your own if you have time for the extra step! It would probably be about 1 cup cashews, but you’d likely need to make a larger batch to have enough volume to cover the blades, unless you have a smaller powerful blender/food processor.
Celine says
Awesome!
I was scared the cinnamon & ginger would be too much, but I ended up adding it all!
I like my stuff spicy, so added a little tripple corn pepper. Very excited for tomorrow’s coffee.
Whoop! Love your modifications, Celine. Thank you for sharing! xo
The Vegan Goddess says
Wow, I love all of the seasonal goodies. I’m definitely going to try this!
And when it’s not in season, I bet this would be a great creamer without the pumpkin spice.
Yes! Definitely would be great for all seasons =) Let us know how you like it!
Gem says
Made a batch based on watching the Instagram reel. Fast, delicious and made from ingredients I had on hand!
Yay! We’re so glad to hear it, Gem! Thank you for sharing! xo
Abby says
Any suggestions on substitutes for cashew butter?
Hi Abby, another option would be to omit it and sub the water for a thick dairy-free milk of choice. Let us know if you try it!
Geri says
Almond butter works!!!
Diane says
This looks so yummy! How do you think it would work to froth the creamer before adding to the coffee? Looking forward to trying this out with my morning coffee.
Hi Diane, it is lovely frothed! We hope you enjoy!