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Pumpkin Spice Coffee Creamer

This delicious pumpkin spice creamer is perfect for the changing fall weather. It is sweetened with dates and can be made dairy free too!

It pairs wonderfully with pumpkin spice coffee and my {sugar free} pumpkin bread too :)


1/2 cup pitted dates

1/2 cup hot water

2 Tbsp pumpkin puree

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/2 tsp vanilla extract

1 cup canned coconut milk (or you can substitute for cream, almond milk, half and half...)

** I typically add the creamer to a pumpkin spice coffee so I don't add in a ton of extra spices to the creamer itself. If you are using a regular blend of coffee, you may want to increase the amount of spices used.


  1. Add the pitted dates to the food processor (soak dates for 10min if they are dry) and blend on high until they have been thoroughly blended

  2. Add the hot water and blend until a paste is formed. Stop to scrape down the sides as needed.

  3. Next, add in the pumpkin puree, spices, and vanilla and blend again until combined.

  4. Add in the coconut milk or "milk" of choice and combine until the mixture becomes smooth and creamy.

  5. This step is optional but I prefer it~ Strain the liquid through a fine mesh strainer to remove any pieces that may remain.

  6. Transfer the creamer into an airtight container and store in the refrigerator for up to a week. * Make sure to shake it up before you put it into your coffee.

Because this creamer contains no added sugars or chemicals I love surprising my kiddos with a "pumpkin spice steamer" every now and again. It makes fall fun for the whole family :) Just froth your milk of choice (ours is typically almond milk) with a little bit of the creamer mixed in and add some cinnamon on top.

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