Pumpkin Spice Coffee Creamer (Dairy-Free!)

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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 BreadPumpkin 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

Pumpkin Spice Coffee Creamer (Dairy-Free!)

Vegan pumpkin spice coffee creamer that’s perfectly sweet and full of fall flavor! The ultimate dairy-free coffee companion, made in just 5 minutes with 8 ingredients!
Author Minimalist Baker
Print
Overhead shot of pouring pumpkin spice coffee creamer into a glass of coffee
4.75 from 8 votes
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

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

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

Nutrition (1 of 10 servings)

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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Reader Interactions

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My Rating:




  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  2. 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.

  3. 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?

  4. Kassidy says

    I’m wondering if I could use coconut cream instead of the coconut milk and cashew butter combo? Any thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  6. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  7. 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…..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  8. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  10. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think the flavor would be good, unfortunately! Another option would be almond butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, We haven’t tested it that way, but we think it would work. Let us know if you try it out!

  12. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  13. 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.

  14. 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.

  15. 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.