Vegan Pumpkin Spice Latte
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Fall mornings are a little brighter when I start them with a homemade vegan pumpkin spice latte. Made with real pumpkin puree, maple syrup, and warm pumpkin spice, this coffeehouse copycat drink is ready in 10 minutes and delivers all the seasonal flavor I love without waiting in line.
Nothing says autumn quite like a vegan pumpkin spice latte. The combination of espresso, pumpkin, and warming spices creates a drink that is tempting enough to get me out of bed, even on the chilliest mornings. If you have kids like me who love the aroma of pumpkin spice but are not yet old enough to drink coffee, start their mornings with vegan pumpkin pancakes instead.
The inspiration for this recipe came from one too many expensive coffee runs, which usually took way longer than I expected due to the popularity of pumpkin spice lattes. I wanted a version that tasted just as satisfying, made with wholesome ingredients I already had in my pantry. After a few rounds of testing, I made this drink for one of my friends from book club who adores anything pumpkin spice, and she had nothing but compliments. For summer, I am planning on saving even more time and money by making my own Starbucks dragon drink.
👩🏽🍳 Why I Love This Recipe
One sip of this vegan pumpkin spice latte reminds me of why it is a seasonal staple for so many people. Unlike the Starbucks version, which uses pumpkin syrup, I use real pumpkin puree, which adds vitamin A and fiber. The maple syrup provides a natural sweetness, while the dairy-free milk keeps everything creamy but light. As a health coach, I love that I have captured all the best parts of the drink and managed to exclude less-than-ideal ingredients that contain things like high-fructose corn syrup, artificial flavors, preservatives, and colorants.
The secret behind the latte is building the flavors in layers. I start by brewing the espresso, then I warm the pumpkin puree with the spices before stirring in the maple syrup and vanilla. Once the milk is heated, I blend everything until frothy and pour it over the coffee for a smooth and creamy drink, which, in my opinion, rivals any coffee shop version.
During lockdown, I did what many people did and kept in touch with friends and family with video calls. During one of these calls, I was drinking a homemade pumpkin spice latte, which I really dressed up with extra vegan whipped cream and even a drizzle of vegan caramel sauce. All my friends leaned in close to their screens to get a good look at it and asked what it was. When I told them, they all started talking about missing their daily Starbucks fixes. I sent them the recipe, and it brought some serious solace during a grim time. Even when everything opened up again, my friend told me that she could not go back to the commercial version and preferred her homemade drink instead. Grab your favorite mug and give this vegan pumpkin spice latte a try this season.
🥘 Ingredients
Every ingredient in this vegan pumpkin spice latte serves a purpose while also adding incredible flavor. This is everything I use:
Espresso or strong coffee: I use freshly brewed espresso for a rich coffee flavor.
Pumpkin puree: Pure pumpkin puree creates an authentic pumpkin flavor and adds natural creaminess.
Pumpkin pie spice: This blend is key to achieving the trademark flavor.
Maple syrup: I sweeten the latte naturally with maple syrup for a warm flavor that complements the pumpkin.
Vanilla extract: A splash of vanilla rounds out the spices.
Unsweetened soy milk: I use this to create a creamy froth.
Coconut whipped cream: I like adding a dollop on top when I want my latte to look like it was made by a barista.
🔪 How To Make
I am always amazed at how quickly this vegan pumpkin spice latte comes together. This is how I make it:
Brew the coffee: I prepare 2 shots of espresso or brew some strong coffee and set it aside.
Prepare the pumpkin mixture: Then, I whisk the pumpkin puree and pumpkin pie spice together in a small saucepan over medium heat for 2 minutes. I add the maple syrup and vanilla while continuing to stir until bubbly and syrupy.
Add milk: Next, I add the soy milk to the pumpkin mixture and whisk together until combined, making sure to heat the milk until warm but not boiling.
Blend until frothy: I add the mixture to a blender and blend until smooth and frothy.
Assemble and serve: Finally, I pour the espresso into my mug and add the frothed pumpkin milk mixture along with whipped coconut cream for the topping. I like finishing it off with a dusting of pumpkin spice.
💭 Expert Tips
My #1 Secret Tip for this vegan pumpkin spice recipe is to always warm the pumpkin puree with the spices before adding the milk. I do this to help the spices bloom and create a richer pumpkin flavor throughout the latte.
Other Tips To Keep In Mind:
- Use soy milk: I get the best texture when I use unsweetened soy milk instead of thinner dairy-free milks.
- Blend carefully: Always make sure to leave enough room in the blender for the hot liquid to expand while blending. I also remove the lid carefully to avoid getting burned by escaping steam.
- Use pure pumpkin: I always double-check that I am using pumpkin puree and not pumpkin pie filling, which can make the drink overly sweet.
- Adjust sweetness: I start with less maple syrup and add more if needed, since everyone prefers a different level of sweetness.
- Serve immediately: I enjoy this latte as soon as it is finished blending while the foam is at its peak.
📖 Variations
I have experimented with a few variations over the years, and these are 3 that I enjoy the most:
Extra espresso: I add 1 additional espresso shot per serving when I want a bolder coffee flavor or need an extra boost on hectic mornings. I always make sure to pair this with a vegan apple muffin so the added caffeine does not affect my stomach in a bad way.
Chocolate pumpkin: I stir in 1 tablespoon of cocoa powder with the pumpkin puree for a rich mocha-inspired version. My kids love the smell of this one and always say it’s what they want to drink when they are allowed to have coffee.
Maple cinnamon: When it is the holiday season, I add an extra 1/4 teaspoon of cinnamon and 1 tablespoon of maple syrup for an extra festive flavor. My husband loves this version on winter mornings.
🍽 Serving Suggestions
In my opinion, nothing goes better with a warm mug of vegan pumpkin spice latte than a really good book. Ha! But if you want to enjoy it with something edible, I recommend some sesame tahini cookies for an earthy note that pairs well with the warm spices. Or if you are in the mood for a warmer dessert, try it with a helping of vegan peach cobbler. Either way, I still highly recommend it with a good book.
During the fall months, I can get a bit pumpkin crazy in my house. Last fall, I paired this latte with a variety of desserts, including vegan Rice Krispie treats with pumpkin spice and vegan pumpkin brownies. And on the days when I was not making lattes, I was usually making a layered vegan pumpkin dessert.
🧊 Storing And ♨️ Reheating
Refrigeration: I store any leftover pumpkin milk mixture in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze the pumpkin mixture without the coffee in a freezer-safe container for up to 2 months.
Reheating: I warm the mixture gently in a saucepan over low heat, then blend again before serving.
❓ Recipe FAQs
What if I cannot find pumpkin spice?
When my cabinet is missing pumpkin pie spice, I make my own using 1 tablespoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon nutmeg, and 1 teaspoon allspice or cloves. I stir everything together and store it in a small airtight jar for future oatmeal and other baking recipes.
How do I make this pumpkin spice latte with instant coffee?
When I do not have espresso or freshly brewed coffee on hand, I make this latte with instant coffee instead. I dissolve 2 teaspoons of instant coffee in 1/2 cup of hot water, then use it exactly as I would the espresso in the recipe. For a stronger coffee flavor, I increase the instant coffee to 3 teaspoons. Since instant coffee brands vary in strength, I recommend tasting before assembling the latte and adjusting as needed.
How can I make an iced version of this pumpkin spice latte?
I prepare the pumpkin mixture as directed, then let it cool completely before pouring it over ice and adding cold brew or espresso. A splash of extra milk on top makes it especially refreshing, which is perfect for warmer days when you are craving these fall flavors.
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🎥 Watch How to Make It
Vegan Pumpkin Spice Latte
Fall mornings are a little brighter when I start them with a homemade vegan pumpkin spice latte. Made with real pumpkin puree, maple syrup, and warm pumpkin spice, this coffeehouse copycat drink is ready in 10 minutes and delivers all the seasonal flavor I love without waiting in line.
Servings: 2
Calories: 117kcal
Ingredients
- 1/2 cup strong black coffee or 2 shots of espresso
- 2 tbsp pumpkin puree
- 1 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 cups unsweetened soy milk
- 1/4 cup whipped coconut topping
Equipment
- Espresso Maker optional
- Milk Frother optional
Instructions
- Prepare 2 shots of espresso or 1/2 cup of strong black coffee.
- In a small saucepan over medium heat whisk together the pumpkin puree, pumpkin pie spice. Stir continuously until warm, about 2 minutes. Add maple syrup and vanilla extract. Continue to stir until bubbly, and a thick syrup forms.
- Add soy milk to pot. Whisk until smooth and combined.
- Transfer to a blender, and blend until smooth and frothy.
- Pour the espresso into your mug. Add the pumpkin spice-frothed milk. Top with whipped coconut cream (optional) and a sprinkle of pumpkin pie spice.
Notes
- My #1 Secret Tip for this vegan pumpkin spice recipe is to always warm the pumpkin puree with the spices before adding the milk. I do this to help the spices bloom and create a richer pumpkin flavor throughout the latte.
- Use soy milk: I get the best texture when I use unsweetened soy milk instead of thinner dairy-free milks.
- Blend carefully: Always make sure to leave enough room in the blender for the hot liquid to expand while blending. I also remove the lid carefully to avoid getting burned by escaping steam.
- Use pure pumpkin: I always double-check that I am using pumpkin puree and not pumpkin pie filling, which can make the drink overly sweet.
- Adjust sweetness: I start with less maple syrup and add more if needed, since everyone prefers a different level of sweetness.
- Serve immediately: I enjoy this latte as soon as it is finished blending, while the foam is at its peak.
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 374mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2837IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 1mg
This looks delicious!! And I love that it’s just lightly sweetened – so I can have one every day 😉
Looks delicious! Can’t wait to try this one.
love this diy vegan PSL version! I’ve got all the ingredients and need to just make it now! yum
I feel unique that I do not need to go to Starbucks anymore: I can make this Pumpkin Spice Latte at home! Your recipe is a treasure! Thanks.
What a delicious way to enjoy the season without dairy!! Love it!