Served Cold: Fill a short cocktail glass with ice. Add vodka and coffee liqueur to the ice. Combine the half-and-half and pumpkin spice creamer and pour over the top. Lightly sprinkle the top with pumpkin pie spice.
Served Hot: Combine the half-and-half and pumpkin spice creamer in a small saucepan. Place over medium heat and cook until hot and steaming but not boiling. Pour into a mug and add caramel vodka to the mug and stir. Lightly sprinkle the top with pumpkin pie spice.