Creamy Brown Sugar Cinnamon Pumpkin Creamer Recipe Easy Fall Iced Coffee Boost
A cozy, homemade pumpkin creamer that blends brown sugar, cinnamon, and pumpkin puree to add a subtle, comforting depth to iced coffee. Perfect for fall, this creamer is quick, easy, and uses simple pantry ingredients.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: About 1 1/4 cups (10 servings of 2 tablespoons each) 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- ½ cup pumpkin puree (about 120 ml), preferably canned 100% pure pumpkin
- ¼ cup brown sugar (50 grams), packed
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1 cup milk of choice (240 ml), whole milk recommended or almond, oat, coconut milk for dairy-free
- ¼ cup heavy cream or half-and-half (60 ml), optional for extra creaminess
- A pinch of salt
Instructions
- In a medium saucepan, whisk together ½ cup pumpkin puree, ¼ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt until sugar dissolves and pumpkin breaks up (about 2 minutes).
- Add 1 cup milk of choice and ¼ cup heavy cream or half-and-half if using. Whisk thoroughly to combine into a smooth mixture (1-2 minutes).
- Warm the mixture gently over low-medium heat, stirring constantly with a whisk to prevent sticking or burning. Heat until warm but not boiling, about 5 minutes.
- Remove from heat and whisk in ½ teaspoon pure vanilla extract.
- Let the creamer cool to room temperature. For a silky texture, strain through a fine mesh sieve to remove pumpkin pulp.
- Transfer to a clean glass jar or airtight container and refrigerate for at least 2 hours before use. The creamer thickens and flavors deepen overnight.
- Shake well before each use. Pour 2-4 tablespoons (30-60 ml) into iced coffee and stir gently. Adjust amount to taste.
Notes
Warm the mixture slowly and whisk constantly to avoid burning or curdling. Use a pinch of salt to balance sweetness. Strain for a smoother texture if desired. Store refrigerated up to one week and shake before use. For dairy-free, use plant-based milk and coconut cream instead of heavy cream.
Nutrition
- Serving Size: 2 tablespoons (30 ml
- Calories: 50
- Sugar: 6
- Sodium: 40
- Fat: 2.5
- Saturated Fat: 1.5
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 1
Keywords: pumpkin creamer, fall iced coffee, brown sugar creamer, cinnamon pumpkin creamer, homemade coffee creamer, dairy-free pumpkin creamer, easy fall recipe