Pumpkin Spice Coffee Creamer (Dairy-Free!)

Barbara F. Watson

Pouring dairy-free pumpkin spice coffee creamer into a small bottle

‘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!

Ginger, water, coconut milk, cashew butter, vanilla, maple syrup, salt, nutmeg, and cinnamon

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.

Fresh ginger, cashew butter, coconut milk, and spices in a blender

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.

Small bottle of homemade pumpkin spice coffee creamer

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!

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!

Pouring pumpkin spice coffee creamer into a glass of iced coffee

Prep Time 5 minutes

Total Time 5 minutes

Servings 10 (3 ½ Tbsp servings)

Course Beverage

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 4-5 Days

  • 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
  • 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!

*Recipe as written makes ~2 ¼ cups of creamer.
*Nutrition information is a rough estimate.

Serving: 1 (3 ½ tablespoon) Calories: 114 Carbohydrates: 13.8 g Protein: 1.4 g Fat: 6.2 g Saturated Fat: 3.5 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 15 mg Potassium: 104 mg Fiber: 0.7 g Sugar: 10.2 g Vitamin A: 3 IU Vitamin C: 0 mg Calcium: 29 mg Iron: 0.5 mg

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