Savourer la citrouille épicée

Pumpkin spice and everything nice

Need a pumpkin spice fix? It's that time of year! Check out these quick-and-easy recipes for brew-at-home coffees or coffee creamers that have a delicious hint of pumpkin spice. 

Add a little spice


The most basic and common approach to making pumpkin spice coffee is the addition of spices to the coffee grounds.

Check your spice cabinet: mixing some ground spices into your coffee grounds as you're brewing is a super simple way to add flavour. The blend of spices most frequently used is a mixture of ground cinnamon, cloves, ginger, allspice and freshly grated nutmeg. Why not make your own pumpkin pie spice mix? 

DIY Pumpkin Spice

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon fresh ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground clove

Suggest adding 1 teaspoon of pumpkin spice to the coffee grounds for 1 mug of coffee, and then adjust to taste. Adding a little pumpkin spice to your coffee grounds as you're brewing is a simple, natural, and calorie-free way to add a fall flavour kick to your coffee. 

Pumpkin Spice Coffee Creamer


There’s nothing artificial about this homemade pumpkin coffee creamer. Made with real pumpkin puree, you can feel good about adding a splash to your coffee! You will love the flavours and appreciate that it is only mildly sweet from the maple syrup.

Pumpkin Spice Coffee Creamer

1½ cups heavy cream
2 tablespoons pumpkin puree
2 tablespoons pure maple syrup
½ – 1 teaspoon pumpkin spice
1 – 2 cinnamon sticks
In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool for 5 minutes before using in your coffee. 
Store leftovers in refrigerator for up to 1 week. Shake well before using.

Optional: For a dairy free creamer, substitute heavy cream with either coconut, cashew or almond milk.



Why not make your own PSL at home? This simple pumpkin spice syrup will provide you with cup after cup of homemade coffee goodness.

Pumpkin Spice Syrup

¾ cup water
¾ cup brown sugar
¼ cup pumpkin puree
2 teaspoons pumpkin spice

In a medium saucepan, add water and sugar. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Turn the heat down to low and whisk in pumpkin spice and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Remove from the heat and strain through a thin mesh strainer while still hot. The mixture will remain thin after straining; simple syrup is not meant to be thick like maple syrup. Allow to cool to room-temperature and store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator. 

Homemade PSL

¾ cups warm milk
1 shot espresso
1-2 tablespoons pumpkin spice syrup (or to taste)
Whipped cream and pumpkin spice, if desired

Stir together the milk, espresso and syrup. Taste and adjust if needed. Top with whipped cream and pumpkin spice and enjoy hot.  

COLD BREW + pumpkin spice


COLD BREW + pumpkin spice = the perfect drink to honour the transition between summer and fall.

Pumpkin Cream

1 cup half and half cream
½ cup brown sugar
1 tablespoon pure pumpkin puree
1 teaspoon pumpkin spice
2 teaspoons vanilla extract
In a medium saucepan, combine half and half, sugar, pumpkin puree, and pumpkin spice. Whisk over medium heat until sugar is dissolved and mixture is steaming. Do not boil. Remove from heat and whisk in vanilla extract. Strain through a fine mesh strainer. Transfer to a jar with a lid and store in the fridge (recommended to use within one week.)

Optional: Froth the pumpkin cream (using milk frother or blender) right before using.

Pour COLD BREW concentrate into a glass filled with ice. Top with desired amount of pumpkin cream. Top with a pinch of pumpkin spice.


Have any seasonal recipes you'd like to share with the BBCR community? Please email us at We would love to hear them! 

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