Easy Homemade Vegan Pumpkin Spice Latte

Forget about Starbucks, now you can make a Vegan Pumpkin Spice Latte in minutes at home, all year round. Easy, creamy, frothy, dairy-free, low calorie, low fat, and so much better than Starbucks for half the cost. Make it quick on your stovetop, in a blender, or with an espresso machine and say hooray for the homemade PSL!

Cheers 🥂 to fall, my favorite season where celebrating all that is pumpkin is on the top of my priority list. I adore recipes with pumpkin - like these Whole Wheat Vegan Pumpkin Pancakes or these Warm Pumpkin Pie Overnight Oats - and am so happy to present this Starbucks copycat Pumpkin Spice Latte which pairs perfectly with a toasted croissant slathered with my Pear Ginger Jam and my quick and easy Banana Peel Bacon.

The difference: this one is dairy-free. It's quick and easy to make and the best part about it is you can make it ALL YEAR ROUND!

☕ What Goes In a Pumpkin Spice Latte?

Starbucks is famous for their Pumpkin Spice Latte that hits the barista counters sometime in August. However, even if you ask for dairy-free milk when opting for this seasonal special, it WILL NOT make it vegan. Why?

Some of the ingredients, including the pumpkin syrup (or sauce), contain dairy. There's also a ton of sugar in the Starbuck's version (see full nutritional information here). That's why we're going to make this PSL at home with no added sugar, using the following healthy, organic, vegan ingredients:

• Pumpkin puree - be sure to purchase pumpkin puree, not pumpkin pie filling. I buy a case of organic pumpkin puree from Amazon every year because my local grocery stores seem to run out. For more recipes with pumpkin puree, check out my Indian Butter Chickpeas, easy Vegan Pumpkin Bread , and my spicy pecan Pumpkin Hummus Recipe.
• Oat milk - in my opinion, oat milk froths the best when making a latte and this oat milk pumpkin spice latte turns out perfect when using it. I use this extra creamy oatmilk from Planet Oat and absolutely love it. However, you can use any plant milk that's available. For more recipes with oat milk, check out my oatmilk banana bread Overnight Chia Pudding, and my Apple Pie Overnight Oats.
• Espresso - if you don't have espresso, no worries, simply substitute with really strong coffee. If you love coffee drinks with espresso, try my Skinny Vanilla Latte.
• Spices - including pumpkin pie spice, cardamom and cinnamon sticks (for serving). If you don't have pumpkin pie spice, make your own (instructions in the Substitution Section below).
• Vanilla extract - feel free to add more if you like. Vanilla extract helps to counteract the bitterness of the pumpkin puree.
• Maple syrup - sweetens the pie, if you will! Again, pumpkin puree is bitter, as is espresso. Maple syrup replaces the sugar in the Starbuck's version. Feel free to use more, or less, per your taste! Of course, if you prefer it unsweetened, omit the maple syrup. For more no added sugar recipes, check out my Strawberry Champagne Vinaigrette, and my Watermelon Agua Fresca.
• Sea salt & black pepper - just a tad on both of these. Sea salt is a flavor enhancer and black pepper makes your pumpkin spice latte a little spicy.

Complete ingredient measurements are listed in the Recipe Card.

📖 How to Make a Vegan Pumpkin Spice Latte

For this Vegan Pumpkin Spice Latte, we are using the stovetop. Instructions to make in a blender or espresso machine are below in the variation section.

1. Begin by making a double espresso or a cup of really strong coffee. Divide into two mugs. Add pumpkin puree, pumpkin pie spice, cardamom, maple syrup, vanilla extract, sea salt and black pepper to a small saucepan.

2. While stirring frequently so it doesn't burn, bring to a simmer over medium heat.

3. Add plant milk and stir until all ingredients are well-blended.

4. Remove from heat, and froth the mixture using either an immersion (handheld) blender or a wire whisk. Pour into 2 mugs filed with espresso. Top with non-dairy whipped cream and a sprinkle of nutmeg. Garnish with cinnamon sticks. Serve immediately.

🥧 Substitutions

• Don't have pumpkin pie spice? No worries! Make your own by combining 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg and ¼ teaspoons cloves or allspice. This will give you enough for several Vegan Pumpkin Spice Latte's.
• For a richer flavor, add 3 tablespoons full fat coconut milk to the mix. Simply open a refrigerated can, and scrape off the top fat portion and add it to the plant-milk mixture when cooking on the stove.
• You may substitute equal amounts of fresh pumpkin puree for canned.
• Simplify the recipe by omitting everything but the espresso, non-dairy milk, and pumpkin pie spice. You will still get a delicious dairy-free Pumpkin Spice Latte.

🥛 Variations

• Toppings - think vegan whip cream, dairy-free chocolate chips, cinnamon sticks, a sprinkle of nutmeg.
• Make it iced - pour the Pumpkin Spice Latte over a large glass of ice and you have an Iced Pumpkin Spice Latte that is pure vegan. Top with non-dairy whipped cream and a sprinkle of your favorite spice.
• Make it skinny - make a skinny pumpkin spice latte by using low fat plant milk, reducing the amount of maple syrup and omitting whipped cream.
• Make in a blender - prepare a double espresso or a full cup of extra strong coffee. Divide into 2 mugs. Heat plant milk, pumpkin puree, pumpkin pie spice, cardamom, maple syrup, vanilla extract and sea salt and pepper in a small saucepan until it starts to simmer. Pour mixture into blender. Hold the lid tightly and blend for 30 seconds or until the mixture becomes frothy. Top espresso with frothy blended mixture and a generous dollop of vegan whipped cream. Dust with a sprinkle of nutmeg, cinnamon or pumpkin pie spice. If the blended plant milk mixture cools down the beverage, stick in microwave for 30 seconds to 1 minute (do this prior to topping with whipped cream if you are using it).
• Make with an espresso machine - make a double batch of espresso (I just purchased this espresso machine to make this recipe and I love it) or a full cup of extra strong coffee. Add to a large cup or bowl. Add pumpkin puree, spices, maple syrup, vanilla extract, sea salt, and pepper to the espresso. Whisk until well-blended. Pour into two separate mugs. Froth non-dairy milk with your espresso machine using the milk frother (or use an immersion blender). Then pour steamy milk into espresso. Spoon any remaining foamy plant milk on top of latte, dust with nutmeg and don't forget a cinnamon stick.

💭 FAQ

👩🏻‍🍳 Expert Tips

• For a drink to be a true latte, it has to be made with an espresso machine or a Nespresso. However, I won't tell anyone if you won't, if you use a blender or the stove top!
• To make strong brewed coffee in a regular coffee machine, use ¼ cup coffee to 1 cup water.
• In case you missed it above, make homemade pumpkin pie spice by combining 1.5 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg and ¼ teaspoons cloves or allspice. This will yield enough for several lattes simply store in an airtight container in panty.
• If possible, obtain whole espresso beans instead of ground espresso and grind at home. This ensures you get the freshest espresso possible without it becoming stale.
• For best results, grind coffee beans right before brewing to get the freshest espresso possible.
• If your Pumpkin Latte isn't hot enough once you've combined all ingredients, simply place mugs in microwave for 30 seconds prior to adding any toppings.
• Looking for something to pair with this latte? Try these Vegan Banana Bread Muffins or this amazing raspberry Vegan Pavlova.

🌡️ Storage

This Vegan Pumpkin Spice Latte is meant to be enjoyed immediately after preparation. However, if you have leftovers, you may store them separately for up to 4 days in an airtight container in your refrigerator.

For best results, DO NOT FREEZE!

🥞 More Pumpkin Recipes

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

📖 Recipe

Easy Homemade Vegan Pumpkin Spice Latte

Forget about Starbucks, now you can make a Vegan Pumpkin Spice Latte in minutes at home, all year round. Easy, creamy, frothy, dairy-free, low calorie, and so much better than Starbucks for half the cost. Make it in a blender or espresso machine and say hooray for the homemade PSL!

5 from 48 votes

Print Pin Rate

Course: coffee drinks, Drinks, Vegan Beverages

Cuisine: All

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 servings

Calories: 221kcal

Author: Deborah

Cost: $3

Equipment

• ▢
  Espresso machine or you can use the stove top or blender
• ▢
  Blender or you can use stove top or espresso machine

Ingredients

• ▢ 2 cups oat milk (or other plant milk) divided
• ▢ 1 cup espresso divided
• ▢ 3 tablespoon pumpkin puree
• ▢ 2 tablespoon maple syrup more or less per your taste
• ▢ 1 ½ teaspoon pumpkin pie spice heaping
• ▢ 1 teaspoon ground cardamom
• ▢ 2 tsp vanilla extract
• ▢ ¼ teaspoon sea salt
• ▢ ¼ teaspoon black pepper

Cook ModePrevent your screen from going dark

Instructions

Stovetop Method

• Start by making a double espresso or 1 cup of really strong coffee. Divide into two mugs.
• In the meantime, add pumpkin puree, pumpkin pie spice, cardamom, maple syrup, vanilla extract, sea salt and black pepper to a small saucepan. While stirring frequently so it doesn't burn, bring to a simmer over medium heat.
• Add plant milk and stir until all ingredients are well-blended. Remove from heat, and froth the mixture using either an immersion (handheld) blender or a wire whisk.
• Pour mixture into the espresso or strong coffee that you added to your mugs leaving a tad bit of room on the top for non-dairy whipped cream and a sprinkle of nutmeg. Garnish with cinnamon sticks and serve immediately.

Notes

• Nutrition information is estimated.
•  For a drink to be a true latte, it has to be made with an espresso machine or a Nespresso. However, I won't tell anyone if you won't, if you use a blender or the stove top!
• To make strong brewed coffee in a regular coffee machine, use ¼ cup coffee to 1 cup water.
• In case you missed it above, make homemade pumpkin pie spice by combining 1.5 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg and ¼ teaspoons cloves or allspice. This will yield enough for several lattes simply store in an airtight container in panty.
• If possible, obtain whole espresso beans instead of ground espresso and grind at home. This ensures you get the freshest espresso possible without it becoming stale.
• For best results, grind coffee beans right before brewing to get the freshest espresso possible.
• If your Pumpkin Latte isn't hot enough once you've combined all ingredients, simply place mugs in microwave for 30 seconds prior to adding any toppings

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 425mg | Potassium: 376mg | Fiber: 3g | Sugar: 32g | Vitamin A: 3999IU | Vitamin C: 2mg | Calcium: 391mg | Iron: 3mg

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