Finished pumpkin spice collagen creamer swirling into iced coffee, styled with fall accents

The second September hits, I'm making this.

Every year, same thing — I'd rather make my own pumpkin spice creamer than buy the bottled stuff loaded with gums and stabilizers I can't pronounce. This one is just real pumpkin, warm spices, and a scoop of collagen protein stirred in — and it tastes better than anything you'd get in a drive-thru line.

Why You'll Love This Creamer

No gums or fillers — just pumpkin, spice, and collagen
Ready in about 10 minutes, mostly hands-off
Thick and rich, not watery like some homemade versions
A protein boost in your coffee, thanks to Vitauthority's Pumpkin Spice Multi-Collagen Protein
Customizable — dairy or dairy-free, your call

Half and half heating in a saucepan, first step of making pumpkin spice collagen creamer

Ingredients

2 cups half and half (or 1 cup heavy cream + 1 cup whole milk)
⅓ cup pumpkin puree
2 tbsp Vitauthority Pumpkin Spice Multi-Collagen Protein
3 tbsp maple syrup
1½ tsp pumpkin pie spice
1 tsp vanilla extract
Pinch of salt
Pinch of nutmeg

Ingredient Notes

Half and half vs. cream + milk: Half and half is the easiest swap — one item, one measurement, and it keeps that thick, coats-the-spoon texture. If you want it extra rich, go with the heavy cream + whole milk combo instead.

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling — pie filling already has sugar and spice mixed in and will throw off the flavor balance.

Collagen: This recipe is built around Vitauthority's Pumpkin Spice Multi-Collagen Protein, which already carries pumpkin spice flavor. If you're using an unflavored collagen, add an extra ¼ tsp pumpkin pie spice to compensate.

Maple syrup: Real maple syrup, not pancake syrup — it's less processed and doesn't compete with the pumpkin spice flavor.

Tips for the Best Creamer

Always add the collagen off the heat — adding it while the liquid is still boiling is the #1 reason collagen creamers turn clumpy.
Give it a good shake or stir before every use. The pumpkin settles at the bottom.
For an iced coffee, pour over ice and coffee first, then add the creamer last for that marbled, cascading pour.
If your creamer turns out thinner than you'd like, simmer it an extra minute or two before adding the collagen — it thickens as it reduces slightly.

Whisking pumpkin puree and spices into warm half and half

How to Make Pumpkin Spice Collagen Creamer

Warm the base. In a small saucepan over medium-low heat, warm the half and half until steaming but not boiling, about 3-4 minutes.
Whisk in pumpkin and spice. Add the pumpkin puree, pumpkin pie spice, and salt. Whisk until fully smooth, about 1 minute.
Add the collagen off heat. Remove the pan from the heat and whisk in the collagen protein. Adding it off the heat keeps it from clumping.
Sweeten and finish. Whisk in the maple syrup and vanilla extract. Let cool slightly.
Store or use immediately. Pour into a jar and use right away in hot coffee, or chill and shake before pouring over iced coffee.

Vitauthority Pumpkin Spice Multi-Collagen Protein jar styled on the counter with fall decor

How to Use It

This creamer works in hot or iced coffee, cold brew, or even stirred into oatmeal for a pumpkin spice twist. For the best iced coffee moment: fill a glass with ice, pour your coffee over it, then pour the creamer in slowly from a little height so it cascades through the coffee before settling.

Storage

Store in an airtight jar in the fridge for 5-6 days. Shake well before each use since the pumpkin puree naturally settles.

Smooth, finished pumpkin spice collagen creamer in the saucepan, ready to pour into a jar

FAQ

Can I use oat milk instead of half and half?

Yes. Oat milk works well and even helps thicken the creamer slightly thanks to its natural starch. Watch your heat though — oat milk scorches faster than dairy, so keep it at medium-low.

Can I make this dairy-free?

Yes, swap the half and half for full-fat oat milk or coconut milk. The texture will be a little lighter than the dairy version, but still creamy.

Why did my creamer turn out clumpy?

The collagen was likely added while the liquid was too hot. Always pull the pan off the heat before whisking in the collagen protein.

Can I use fresh roasted pumpkin instead of canned puree?

Yes, as long as it's well-drained and smooth. Canned puree is more consistent in moisture, so fresh pumpkin may need a touch more simmering time to thicken.

How long does this creamer last?

About 5-6 days in the fridge in a sealed jar. Shake before each use.

Pumpkin Spice Collagen Creamer

Table of Contents