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Craving a cozy, fall-inspired drink without the dairy? This Vegan Pumpkin Spice Latte is the ultimate seasonal treat—creamy, comforting, and made from real ingredients. Whether you’re vegan, lactose intolerant, or simply looking for a healthier take on the beloved Starbucks version, this recipe delivers all the warmth and spice you expect—without the artificial syrups or dairy.
In this article, you’ll learn how to make an easy vegan pumpkin spice latte at home, using wholesome ingredients and customizable options. Let’s bring the café to your kitchen!
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Why You’ll Love This Recipe
This homemade vegan pumpkin spice latte is:
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100% dairy-free and plant-based
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Made with real pumpkin puree and warm fall spices
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Naturally sweetened
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Easily customizable (sugar-free, decaf, etc.)
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Cheaper and healthier than store-bought lattes
Whether it’s October or you just love fall flavors year-round, this recipe will become a favorite in your morning routine.
Ingredients You’ll Need
To make the perfect vegan PSL at home, gather the following:
For the Latte:
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1 cup plant-based milk (oat milk or almond milk work best)
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2–3 tablespoons pumpkin puree (not pumpkin pie filling)
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1–2 tablespoons maple syrup (or coconut sugar)
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½ teaspoon pumpkin pie spice (or homemade mix: cinnamon, nutmeg, ginger, cloves)
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¼ teaspoon vanilla extract
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½ cup strong brewed coffee or 1-2 shots espresso
Optional Toppings:
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Coconut whipped cream
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Cinnamon stick or dash of pumpkin spice
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Vegan caramel drizzle
🔄 Pro Tip: Use barista-style oat milk for the creamiest latte with perfect foam.
How to Make Vegan Pumpkin Spice Latte
Step 1: Prepare the Pumpkin Mixture
In a small saucepan over medium heat, combine:
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Pumpkin puree
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Maple syrup
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Pumpkin pie spice
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Vanilla extract
Stir until the mixture is smooth and fragrant (about 1–2 minutes).
Step 2: Add the Milk
Pour in your plant-based milk and whisk until well combined. Heat gently until hot but not boiling. If you have a milk frother, this is a great time to use it for extra foam.
Step 3: Brew the Coffee
While the milk is heating, brew your coffee or espresso. You want it strong, so it stands up to the richness of the milk and pumpkin.
Step 4: Assemble the Latte
Pour the hot coffee into your mug. Then slowly pour the pumpkin-spiced milk mixture over the top. Stir to combine.
Step 5: Add Toppings (Optional but Recommended!)
Top your latte with a generous dollop of vegan whipped cream, a sprinkle of cinnamon, or a swirl of vegan caramel sauce.
Nutritional Value
Here’s an approximate breakdown per serving (without toppings):
| Nutrient | Amount |
|---|---|
| Calories | 130–160 kcal |
| Carbohydrates | 20g |
| Sugars | 12g |
| Protein | 2g |
| Fat | 4g |
| Saturated Fat | 1g |
| Fiber | 2g |
| Caffeine | 60–80mg |
Note: Nutrition may vary depending on milk choice and sweetener used.
Tips & Variations
💡 Tips
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Use real pumpkin puree: Avoid canned pie filling, which contains added sugars and spices.
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Warm your mug first: It keeps your latte hot longer.
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Adjust sweetness: Taste and tweak with more or less maple syrup.
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Froth for foam: A milk frother creates café-style texture.
🔄 Variations
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Iced Vegan Pumpkin Spice Latte: Let the milk mixture cool, then pour over ice and add cold brew coffee.
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Sugar-Free Version: Use stevia, monk fruit, or skip the sweetener entirely.
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Decaf Version: Substitute decaf espresso or coffee.
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Spice it your way: Add more cinnamon for warmth or ginger for a slight kick.
Storage & Reheating
If you’ve made extra or want to prep ahead:
Storage
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Store the pumpkin-spiced milk base (without coffee) in an airtight container in the fridge for up to 3 days.
Reheating
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Reheat on the stove over low heat or in the microwave. Then add fresh coffee or espresso before serving.
🧊 Note: This recipe is best enjoyed fresh but does refrigerate well.
Common Mistakes to Avoid
❌ Using pumpkin pie filling
It’s sweetened and spiced already, throwing off your flavor balance.
❌ Boiling the milk
Overheating can ruin the texture and curdle some plant milks. Heat gently!
❌ Skipping the froth
Texture matters. Frothing your milk—even with a handheld whisk—makes a big difference.
❌ Using weak coffee
This latte needs bold coffee to stand up to the pumpkin and milk.
FAQs
1. Can I use coconut milk instead of oat or almond milk?
Yes! Full-fat canned coconut milk makes it extra rich, but can slightly overpower the pumpkin flavor. Try a lighter version or blend it with almond milk.
2. Can I make a big batch ahead of time?
Absolutely. Double or triple the pumpkin-spiced milk base and store it in the fridge. Just reheat and mix with fresh coffee.
3. Is this recipe gluten-free?
Yes—just ensure your pumpkin puree and plant-based milk are certified gluten-free.
4. Can I turn this into a Starbucks-style frappuccino?
Yes! Blend the pumpkin milk base with cold coffee and ice, and top with vegan whipped cream for a chilly treat.
Final Thoughts
Making your own vegan pumpkin spice latte at home is easier—and tastier—than you think. With simple ingredients and a few minutes, you’ll be sipping a creamy, fall-scented drink that rivals anything from a café.
Whether you’re embracing a dairy-free lifestyle or just want to control what goes into your latte, this homemade recipe is a must-try. Warm, inviting, and customizable—this PSL is pure fall in a cup.
