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Homemade + Easy Vegan Pumpkin Spice Latte 

This super easy homemade vegan pumpkin spice latte tastes way better than any coffee shop version! It’s made with real pumpkin, plant-based milk, and tons of cozy pumpkin spices like cinnamon, cloves, and ginger! This dairy-free pumpkin spice latte is the perfect way to welcome cool weather. 

2 glass mugs filled with the finished vegan pumpkin spice latte. Mini pumpkins and cinnamon sticks are blurred next to and behind the mugs.
2 mugs of vegan pumpkin spice latte ready to be enjoyed.

I’ve included variations on how to make this with hot coffee, an iced pumpkin spice latte, and how to jazz this up into the ultimate vegan version! This is one of my favorite things this time of year and I hope you love this recipe, too! 

No one flavor overpowers the other, making for a perfect blend of pumpkin, coffee, and spices. This latte recipe is a delicious drink for everyone but especially if you are a coffee lover.

Ingredients 

There are only 6 ingredients needed for this recipe. 

Ingredients for the pumpkin spice lattes in various glass bowls on a wood table. Black and white labels have been added to name each ingredient.
All the ingredients for the recipe in various bowls after measuring out each ingredient ready to mix.
  • Dairy-free milk: You can use your favorite non-dairy milk for this recipe. I personally found that a creamy milk like coconut milk and soy milk worked a lot better than rice milk. 
  • Pumpkin: The star of the show! And surprisingly you don’t need a lot of pumpkin, just a few tablespoons will make this latte. Make sure to use 100% pure pumpkin puree and not pumpkin pie filling so that you can control the spices. 
  • Coffee: I wanted to make a homemade version of this that uses regular coffee and not espresso. I think it’s way easier this way! If you want it more intense, use 2 shots of espresso. I just used some coffee that I made in my coffee maker for a more subtle coffee. You can also use some cold brew coffee. 
  • Sweetener: You can use either white sugar or maple syrup for this recipe depending on your sugar tolerance. For less sugar use maple syrup. You can use brown sugar as well for a more molasses taste.
  • Vanilla extract: The vanilla is a subtle flavor that adds that sweet depth of flavor. 
  • Pumpkin Pie Spice and Salt: Just a pinch of spices really bring out the flavors of the pumpkin. I love to use my homemade pumpkin pie spice recipe for this as it has extra cinnamon and ginger for a spicier spice blend. 

Optional Toppings 

  • Whipped Cream: Coconut cream is amazing on top of this! 
  • Cinnamon: To totally copy what I did in these photos, first top with coconut whip cream and then a sprinkle of cinnamon on top. It totally tastes like fall in a cup! 
  • Cocoa Nibs: If you are feeling more chocolate, you can sprinkle cocoa nibs or mini chocolate chips on top for a sweet pumpkin chocolate combo. 
  • Vegan Marshmallows: What goes better than marshmallows in a warm drink? Not much! 
  • Caramel: Try a drizzle of vegan caramel sauce on top of the coconut whip cream for a truly delicious drink. 

Variations

  • Iced PSL: After making the pumpkin spice syrup, let it cool. Then mix with cold brew coffee and serve over ice. The nice thing about pumpkin lattes is that you can enjoy them hot or cold!
  • If you don’t have pumpkin pie spice, use just a quarter teaspoon of cinnamon. 
  • For a stronger coffee flavor, reduce milk to 1 ½ cups and increase coffee to 1 cup. 
  • For a spicier latte, increase pumpkin pie spice to up to 1 teaspoon. For something less spicy, use only ¼ teaspoon pumpkin pie spice.

Instructions 

Making this homemade pumpkin spice latte is quick and easy! 

Make sure to check out the recipe card below for the full recipe and ingredient list.

First, combine the plant based milk, pumpkin, spices, salt, and sugar in a small saucepan on the stove. 

Heat it over medium heat until it just comes to a simmer. You don’t want to scald the milk so make sure that you are whisking constantly. 

White sauce pot on a trivet on a wood tabletop. Inside in the cooked pumpkin spice latte mix.
Showing the cooked pumpkin spice latte still in the pot before placing in mugs.

Remove it from the heat and add the vanilla and the coffee. Give it a good stir. 

Pour into a large mug, serve and enjoy! Don’t forget to top it with your favorite toppings. 

Top Tips

Coconut milk is my favorite for this recipe because it is so thick and creamy. Soy milk and oat milk also taste great! 

A single glass mug filled with vegan pumpkin spice latte is covered in coconut whipped cream and sprinkled with cinnamon. Mini pumpkins and cinnamon sticks are next to the mug.
The best way to make the PSL better is to add tons of whipped coconut cream on top.

FAQ

Is Starbucks pumpkin spice latte vegan? 

No. The PSL at Starbucks is no longer vegan as it contains milk in the pumpkin spice sauce itself. That’s why this recipe exists! 

Can I use instant coffee to make this?

You can! You want to make sure that you use a good strong coffee when you make this. Espresso Is what they use at Starbucks. I use regular coffee from my coffee pot.

How to Store 

Keep any leftover dairy free pumpkin spice latte in the fridge for up to 3 days and enjoy either warmed again or over ice! 

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

2 glass mugs filled with the finished vegan pumpkin spice latte. Mini pumpkins and cinnamon sticks are blurred next to and behind the mugs.

Vegan Pumpkin Spice Latte

This super easy homemade vegan pumpkin spice latte tastes way better than any coffee shop version! It’s made with real pumpkin, plant-based milk, and tons of cozy pumpkin spices like cinnamon, cloves, and ginger.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Drinks
Cuisine: American
Keyword: fall, holiday
Servings: 2 servings
Calories: 200kcal

Equipment

  • Mixing bowls
  • mixing spoon
  • measuring cup
  • Measuring spoons
  • Sauce pot
  • Mug for serving

Ingredients

  • 2 cups dairy free milk recommend coconut milk, almond milk, soy milk
  • 2 tablespoons pumpkin puree
  • 3 tablespoons maple syrup or brown sugar
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • ½ cup coffee

Instructions

  • Heat. In a small saucepan over medium heat, stir together the milk, pumpkin, sugar, and pumpkin spice mix. Heat to a boil and then simmer for 1 minute.
  • Combine. Remove from the heat and add the vanilla extract, pinch of salt, and coffee. Stir again.
  • Drink. Divide between 2 mugs and enjoy!

Notes

  • Variations
    • For a stronger coffee flavor, reduce milk to 1 ½ cups and increase coffee to 1 cup.
    • For a spicery latte, increase pumpkin pie spice to up to 1 teaspoon. For a less spicy, use only ¼ teaspoon pumpkin pie spice.
  • How to Store
    • Keep any leftover dairy free pumpkin spice latte in the fridge for up to 3 days and enjoy either warmed again or over ice!

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 466mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3263IU | Vitamin C: 18mg | Calcium: 372mg | Iron: 2mg
Love this recipe?Mention @friendlyvegankitchen or tag #friendlyvegankitchen!

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