Chobani Pumpkin Spice Creamer Recipe – Easy DIY Fall Coffee Creamer

Last night I made a Chobani Pumpkin Spice Creamer Recipe. It’s cozy, velvety, and made with pumpkin spice warmth with creamy smoothness. 

In this post, I’ll show you exactly how to make the best pumpkin spice creamer recipe at home.

It’s the one that rivals Chobani’s seasonal favorite, but with flexibility so you can adapt it to your taste, your diet, and even try it with a chocolate twist (I did it, and loved it)

 

How to Make Chobani Pumpkin Spice Creamer

The Chobani Pumpkin Spice Creamer copycat is cozy, creamy, and simple — you can get it ready in about 10 minutes and tweak it sugar-free or chocolatey if you like.

Ingredients:

Here’s my base Chobani pumpkin spice creamer recipe; it is very close to the store version, but much more customizable.

• 2 cups whole milk: Chobani uses a dairy base for creaminess. So, whole milk is what you want to use for richness. If you want to keep it dairy-free, use almond or oat milk.
• 1 cup heavy cream: You’ll want to use it for that lush, thick texture; without it, the creamer will feel more like flavored milk than a creamer.
• 3–4 tbsp sweetened condensed milk: This will mimic Chobani’s sweetness and velvety smoothness. Plus, if you want a Chobani pumpkin spice creamer recipe with condensed milk, this is the core.
• 2–3 tbsp maple syrup or sugar: You can also adjust the sweetness. If making sugar-free, replace with stevia, monk fruit, or erythritol.
• 1 ½ tsp pumpkin pie spice: it’s a fall flavor star. I usually recommend cinnamon, nutmeg, cloves, ginger, and sometimes allspice.
• 1 tsp vanilla extract: Vanilla will add café-style rounded flavor.
• Optional: 2 tbsp pumpkin puree: it’s a funny thing that some people think pumpkin spice means pumpkin, but it’s mostly the spice blend. Still, puree will add depth. If you skip it, this will turn into a pumpkin spice creamer recipe without pumpkin puree, which a lot of people actually prefer.

Instructions:

Here is how I make this Creamer, so you want to follow this exactly like me:

Step 1: Warm the Base

In a medium saucepan, you want to combine milk and heavy cream. 

Heat it on medium-low until it becomes hot but not boiling. 

Also, keep stirring occasionally.

Step 2: Add Sweetness

Whisk in condensed milk and maple syrup. Stir until it becomes smooth and creamy.

This is where you will get a Chobani-like texture.

Step 3: Spice It Up

Add the pumpkin pie spice and whisk vigorously. 

Here you can smell it 

Also, if you’re using puree, add it here too.

Step 4: Vanilla Finish

Turn off the heat and stir in vanilla extract. 

It will round the edges of the spice and balance the sweetness.

Step 5: Cool & Store

Now, allow it to cool. Once done, then pour it into a glass jar. 

You can store it in the fridge for up to 7–8 days. 

However, you will want to shake before each use since spices will settle at the bottom.

Ingredient Substitutes:

That’s the good thing about homemade Pumpkin Spice Creamer. You can use different ingredients if any ingredients aren’t available at home.

• Milk: You can swap whole milk with oat milk for thickness or almond milk for a lighter taste. Also, for this recipe, Oatly Barista is my favorite non-dairy base because it froths well in this Creamer.
• Cream: Coconut cream will add richness without dairy. Cashew cream is another good option if you want a nutty undertone.
• Sweeteners: Maple syrup is my go-to, but honey will work too if you kinda like floral sweetness. For sugar-free, you can use monk fruit or liquid stevia.
• Pumpkin Puree: If you don’t want to deal with puree, skip it. In fact, many people love the pumpkin spice creamer recipe without pumpkin puree. Many big brands don’t use it, and yet it still tastes amazing..
• Spices: If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, and cloves. It won’t be exactly the same, but still close enough.

 

Nutrition Info

The actual nutrition value will depend on your ingredients, but here’s the breakdown (per 2 tbsp serving, dairy + condensed milk version):

• Calories: ~60–70
• Sugar: ~6–7g
• Fat: 3–4g
• Protein: 1–2g

If you’re making a homemade pumpkin spice creamer healthy version with almond milk and monk fruit, you can reduce the calories to about 25–30 calories and 0–1g sugar per serving.

 

Customization & Variations

You don’t have to try the exact same Creamer every time; you can just play a little with ingredients and get a different variation every time.

1. Sugar-Free Pumpkin Spice Creamer

You can swap condensed milk with unsweetened almond milk and add monk fruit sweetener.

That’s how you’ll have a guilt-free morning coffee booster.

2. Starbucks-Style Pumpkin Creamer

If you want a pumpkin spice creamer Starbucks vibe? You can use half-and-half instead of milk, go heavy on spice, and foam it before pouring.

3. International Delight Pumpkin Spice Copycat

You should go for a sweeter and thicker version. 

You’ll need to add an extra tablespoon of sugar (or maple syrup) and double the cream. 

This will mimic the dessert-like International Delight pumpkin spice creamer.

4. Chocolate Pumpkin Spice Creamer

For a chocolate twist, you will need to whisk in 2 tbsp unsweetened cocoa powder while warming the milk. 

This will give you a pumpkin spice mocha-style creamer. 

Trust me — chocolate plus pumpkin spice is the upgrade that nobody will tell you about. Because I am a chocolate lover, I experiment with it for myself.

For an indulgent chocolate twist, you can try this chocolate lava mug cake or rich chocolate fudge recipe with marshmallow fluff.

 

Seasonal Serving Ideas

This creamer isn’t just limited to coffee. You can try it with too many things. Here are some recommendations:

• In hot cocoa: You can mix it into your next hot chocolate for a spiced fall twist.
• Over oatmeal: Drizzle into warm oats instead of sugar.
• In baking: You can replace milk in muffin or pancake recipes with this creamer.

 

What to serve with Chobani Pumpkin Spice Creamer

I always believe that a good drink deserves a good pairing, so here is what you can serve creamer with:

Savory Pairings:

• Buttery croissants are perfect — or you can switch things up with the Dunkin’ Donuts stuffed bagel minis for a flavorful start.
• Cheese scones — they’re salty, and salt will cut the sweetness.

Sweet Pairings:

• Pumpkin bread also doubles down on fall flavors — see if you like the bakery-style oatmeal chocolate chip muffins as a similar treat.
• Chocolate brownies pair particularly well, especially with the chocolate variation of this creamer. You can try chocolate chip cookies or chocolate-covered Graham crackers.
• Cinnamon rolls — cinnamon will meet cinnamon.

Healthy Pairings:

• Fresh apple slices — crisp and sweet.
• Homemade granola bars — nutty crunch to go with creamy spice.

 

How Does It Compare to Others?

Let’s quickly line it up against the popular brands that we usually see in grocery shops and on Amazon:

• Chobani Pumpkin Spice Creamer: It’s smooth, not overly sweet, and has a real dairy base. My version that I shared matches this best.
• Starbucks Pumpkin Spice Creamer: It has quite a strong spice, and it is foamy when frothed. While my Starbucks-style variation nails this.
• International Delight Pumpkin Spice Creamer: It’s sweeter, almost dessert-like. The indulgent variation above hits this profile.

 

Why You’ll Love This Creamer Recipe

It’s my personal opinion why I like and believe you’ll also love it for these reasons:

• It’s way cheaper than buying seasonal creamers every week.
• Fully customizable — from indulgent condensed milk to sugar free pumpkin spice creamer recipe.
• It works year-round, not just in the fall.
• You can also sneak in a chocolate twist.

 

Conclusion

This was my Homemade Chobani Pumpkin Spice Creamer Recipe. 

As I’ve shared many variations, you can go indulgent with condensed milk, a homemade pumpkin spice creamer healthy version with almond milk.

Or a sugar free pumpkin spice creamer recipe with monk fruit.

Besides this, you can also add a spoon of cocoa powder and turn it into a chocolate-pumpkin creamer.

So next time you wanna have pumpkin spice creamer Starbucks or International Delight pumpkin spice creamer, you can try my recipes.

 

Frequently Asked Questions (FAQs)

Here are some questions and answers about this Homeland Chobani Pumpkin Creamer recipe 

Can I make this creamer without pumpkin puree?

Yes, you make it. You might be surprised to know that most big brands like Chobani don’t even use pumpkin puree at all. 

So, if you prefer a smooth flavor without any texture, you can go for a pumpkin spice creamer recipe without pumpkin puree — it’ll still taste amazing.

How long does homemade pumpkin spice creamer last in the fridge?

You can store it in a glass jar or an airtight bottle, and it will stay fresh for about 7 to 8 days (approximately a week)

However, don’t forget to shake it before use, because spices mostly settle at the bottom.

Can I make a sugar-free version?

Yes! You’ll need to replace condensed milk with almond milk or coconut cream, and use monk fruit or stevia for sweetness. 

By doing so, you’ll get a sugar free pumpkin spice creamer recipe that will still taste cozy and delicious.

What’s the difference between this recipe and store-bought creamers like Chobani or International Delight?

Chobani’s version is smooth, lightly spiced, and not too sweet. 

International Delight, on the other hand, is much sweeter and feels more like a dessert. 

But good things about this homemade creamer are that you can hit either profile, or even do a hybrid — the best Chobani pumpkin spice creamer recipe style with sweetness adjusted to your liking.