Dairy-Free Pumpkin Spice Coffee Creamer


This time last year: Coconut Hot Chocolate (2013)



I woke up this morning to snow on the ground. It wasn’t a lot of snow, and honestly it’s probably more a mixture of ice than anything, however it is white, and beautiful and I love it.

All winter, across the country, we have been experiencing abnormally warm temperatures. My brother goes to college in Saint Paul and they still have yet to receive snow. That’s crazy! Not a good sign for global warning.

As much as I have loved wearing shorts in December and going on long runs without freezing to death, it feels weird to go a whole winter without snow. Snow, like christmas lights and fire places, is one of those few things that make winter and the holidays feel real!

Thus, when I woke up this morning to a thin white layer of snow on the ground, I thought the recipe of the day needed to be a warm winter treat- something you could put in a cup, wrap cold fingers around, and enjoy the comfort of that warmth.

Thus, for my third holiday drink that’s not egg nog, in this mini holiday drink series, I present you with this Dair Free Pumpkin Spice Coffee Creamer.

It’s good y’all. It’s winter in a cup, and it will warm your soul.

Come back for another holiday drink that isn’t eggnog!

XO Sarah




  • 1 and 1/2 cups almond milk*
  • 2 Tablespoons pumpkin puree (not pumpking pie filling!)
  • 2 Tablespoons pure maple syrup
  • 1/2 – 1 teaspoon pumpkin pie spice
  • 1 – 2 cinnamon sticks


  1. In a small saucepan over medium heat, combine the heavy cream, pumpkin puree, maple syrup, and pumpkin pie spice. Whisk together until fully combined.
  2. Add the cinnamon sticks.
  3. Increase the heat to high and bring to a boil. Whisk while boiling for one minute, then remove the pot from the heat.
  4. Allow the creamer to cool for five minutes before adding to your coffee.
  5. Dress your coffee as you like- adding sugar, whip cream, and/or a sprinkle of cinnamon as you like!



Notes and Tips!:

  • I chose to make this coffee creamer dairy free, because I often get requests for dairy free recipes! Although almond milk is not as creamy as whole milk or half an half, it is definitely healthier, and still has a nice creamy flavor to it! However, if you prefer to go the traditional route, feel free to substitute the almond milk out for whole milk or half and half!
  • Store leftovers in a covered container for up to a week. Shake well before each use.
  • Source: Sally’s Baking Addiction 
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links below photos):

Pumpkin Week at A Rented Kitchen!

Good news of great joy- it is officially Pumpkin Week at A Rented Kitchen!


You heard me. I’m wearing flannel, it’s grey outside, and the department stores have already brought out the Christmas decorations (pre-halloween, they may or may not be rushing things).

Therefore, all signs point towards pumpkin season! In order to celebrate this seasonal change, and one particularly delicious vegetable, A Rented Kitchen will be bringing you a new pumpkin recipe each day this week!

Get pumped! You are about to have so many pumpkin recipes, you won’t even know what to do with yourself.

In order to kick off this new series, I thought it would only be appropriate to highlight the pumpkin recipes that already exist on this site! I have attached links and photos below to some of my favorite pumpkin recipes, that I hope will become some of your favorites as well!

Baked Pumpkin Oatmeal Cups

Gluten Free Pumpkin Chocolate Chip Granola Bars

Pumpkin Hot Chocolate

Pumpkin Spice Doughnuts 

Pumpkin Spice Glazed Scones

Vegan Pumpkin Oat Bread

Check back every day this week for a new delicious treat from my kitchen to yours!

With lots of pumpkins, and lots of love,

– A Rented Kitchen

Pumpkin Spice Glazed Scones

For those of you who don’t know, I have a Facebook page for this blog- A Rented Kitchen– that gets updated regularly with pictures, stats, and reminders of new posts! Just this weekend I figured out I could create a poll for my Facebook page (I’m a few steps behind….)  and did just that! The poll question I posed out of curiosity was:

“What would you rather see more of from this rented kitchen?”

a) vegetarian dishes

b) desserts and breads

 c) healthy food yummies

d) vegan noms.

Twenty-four hours after I placed the poll, the desserts and bread category was in the lead. I promised people that whatever they wanted to see more of I would try to incorporate more into my recipe list. Thus, since the people wanted desserts and breads- I bring you these delicious, perfectly seasonal, pumpkin spice glazed scones.

These treats were perfect for this weekend. Every morning I woke up, warmed one up in the microwave for a few seconds, just until the icing got a little soft, and sat on my front porch while the birds woke up. It was just what I needed, and hopefully you’ll enjoy them too!

At this point, the request for vegetarian dishes and healthy food yummies has evened out with the level of desserts and breads requests, but since the first people who polled wanted sweets- that is what I’m delivering first. However, I would love to hear your responses to my question as well! Feel free to check out my Facebook page and write in your own request or vote on the options provided! It’s never too late! I love knowing what you all are thinking.

In the meantime, I hope this recipe finds you with some slow mornings and an opportunity to embrace the season. Come back soon!

Scone Ingredients:

  • 2 cups all-purpose flour
  • 7 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 Tablespoons cold butter
  • ½ cup canned pumpkin
  • 3 Tablespoons half-and-half
(I used 2% milk instead and they turned out great!)
  • 1 large egg

Powder-Sugar Glaze Ingredients:

  • 1 cup plus 1 Tablespoon powdered sugar
  • 2 Tablespoons milk

Spiced Glaze Ingredients:

  • 1 cup plus 3 Tablespoons powdered sugar
  • 2 Tablespoons milk
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves


  1. Preheat the oven to 425˚ F and prepare a baking sheet by lining it with parchment paper; set aside.
  2. Combine the first 8 ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger- in a large bowl and mix well.
  3. Using two forks, cut the cold butter into the dry ingredients so that there are no obvious clumps remaining; set aside.
  4. In a medium sized bowl, combine the pumpkin, milk (half-and-half/ whole/ 2%- your preference!), and the egg. Whisk until well blended and then fold the wet ingredients into the dry ingredients.
  5. Once the wet and dry ingredients are evenly combined, you will be able to fold the dough into a ball- pat it some to eliminate cracks and ensure the ingredients are evenly distributed.
  6. Lightly flour a working surface, place your dough ball in the center, and pat it out into a rectangle- one inch thick and about three times as long as wide.
  7. Using a long knife or a pizza cutter cut the rectangle into three even sections- cutting twice through the width.
  8. Cut each of those three sections diagonally both ways, like an X, so that you end up with four pieces per section, and 12 triangular pieces total.
  9. Arrange the scones on the prepared baking sheet and bake for 10-14 minutes, or until light brown and a toothpick comes out clean.
  10. Once cooked, place the scones on a cooling rack and begin preparing glaze.
  11. Powdered Sugar Glaze: Mix the powdered sugar and milk together in a small bowl until smooth. When the scones are cool, brush a thin layer of the glaze on top of each.
  12. Spiced Glaze: Combine the powdered sugar, milk, and spices together in a small bowl- mixing well. Once the powdered sugar glaze is firm, drizzle a layer on top of each scone. Allow for the icing to firm up before serving (about an hour). Enjoy!


Notes and Tips!:

  • This recipe calls for two different glazes. Since this was my first time making scones I followed the directions, however I think these scones would be just as good with one glaze. Sooo, if you’re interested in making them slightly healthier- drop the powdered sugar glaze and instead of drizzling the spiced glaze, spread a thin layer on top of each scone! Sometimes less can be more.
  • Don’t forget to allow time for the icing to cool before serving or moving the scones! You want at least an hour for that step or else things get messy!
  • Source: Brown Eyes Baker Food blog, originally adapted from We [Heart] Food
  • In the mood for more fall pumpkin recipes? Try these: Pumpkin Spice Donuts and Baked Pumpkin Oatmeal Cups!
  • In the breakfast food mood? You’d love these!: Blueberry Cinnamon Coffee Cake, Oatmeal Chocolate Chip Cookie Pancakes

Pumpkin Spice Donuts

I am not a very impulsive person. I like to plan things, have a to-do list, and carry around a calendar. Particularly when it comes to spending and budgeting my money, I never buy something I had not planned to purchase.  Over the summer however, I purchased a donut pan on an total impulse buy, and it was one of the best non-choices I ever made. I passed by the pan in the store isle and immediately swooped one up and put it in my cart- no second thoughts!

I am so grateful for this uncharacteristic impulsiveness, because that pan was worth every penny for these delicious donuts. These pumpkin spice delicacies are perfect for crisp fall mornings and a warm drink. They will make your whole house smell fantastic, and they’re just plain fun to make! If you don’t have a donut pan, check the notes bellow for some potential alternatives you can try- but seriously, you should consider investing in a donut pan. Hope you love pumpkin treats as much as I do! Happy fall!

Donut Ingredients:

  • 1 ¾ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • ½ cup brown sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • ¾ cup canned pumpkin
  • ½ cup milk

Coating Ingredients:

  • ½ cup butter, melted
  • 2/3 cup sugar
  • 1-2 tablespoons cinnamon 


  1. Preheat the oven to 350, butter a donut pan and set aside.
  2. In a medium sized bowl combine the first seven ingredients- flour, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves- mixing thoroughly.
  3. In a separate large bowl, whisk together the remaining donut ingredients- oil, brown sugar, egg, vanilla, pumpkin, and milk.
  4. Once the liquid mixture has been completely blended, slowly add the dry ingredients to the mix, gently stirring together.
  5. Fill each donut cup with batter* so that each cup is full, but not overflowing. Bake for 12- 25 minutes, or until the donuts will spring back when gently pressed.
  6. Once the donuts are done baking, flip onto a wire rack and allow them to cool for a minute.
  7. Meanwhile, melt the butter in the microwave.  In a separate small bowl, combine the sugar and cinnamon and stir.
  8. Once the donuts are cool enough to touch, but still hot, dip each donut in the melted butter and coat in a layer of cinnamon-sugar. Serve immediately!


Notes and Tips!:

  • I used a pastry bag to fill the donut pans, however you also can use a spoon and a stable hand!
  • If you do not plan on eating the donuts immediately (try to avoid eating them all by yourself! Easier said than done!), you can bake the donuts a day in advance, store in an air tight container, and then add the cinnamon sugar coating when you are ready to serve them again. The donuts may get soggy if you coat them too early.
  • Another method you can try is baking donuts in a mini donut pan by baking them for only 8-9 minutes, or muffins by baking in muffin tins for 10- 12 minutes. Follow the same steps for coating.
  • If you do not have a donut pan, I purchased mine at Michael’s Arts and Crafts Store for fairly cheap! You probably would be able to find some there in their baking section.
  • Adapted from: Blue- Eyed Bakers
  • If you like this recipe, you may like my Pumpkin chocolate chip granola bars or Apple Spice Cookies with Cardamom Cinnamon Frosting!