Vegan Pumpkin Spice Latte (Copycat Starbucks Recipe)

Name: Vegan Pumpkin Spice Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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

A must have for fall this copycat Starbucks Vegan Pumpkin Spice Latte is even better! Full of real pumpkin flavor, pumpkin spice, and natural sweetener, it’s a healthy, yet totally satisfying autumn drink!

It wouldn’t be fall without a warm pumpkin spice latte! It just screams fall, along with colorful falling leaves, hayrides, and apple orchards.

This latte recipe version is super simple to make. If you’re anything like me and you wake up on a lazy Sunday morning craving a latte, but don’t want to get out of your PJs to drive to Starbucks, then this is the recipe for you!

It’s my own copycat version of the infamous Starbucks Pumpkin Spice Latte!

It’s uses real pumpkin puree, natural maple syrup for a touch of sweetness, and creamy sugar-free soy milk to get that nice frothy texture!

The best way to enjoy this latte is with coconut whipped cream, and a sprinkle of cinnamon. Enjoy with these vegan dairy-free biscuits for the ultimate breakfast!

You just can’t go wrong!

If you’re looking for a cool and healthy smoothie to start your day, be sure to check out my 9 Favorite Plant-Based Smoothie Recipes!

Jump to:

Why This Recipe Works
Ingredients and Notes
Tools and Equipment
Instructions
Expert Tips
FAQs
Variations
More vegan pumpkin recipes!
Vegan Pumpkin Spice Latte

Why This Recipe Works

Healthier than Starbucks version
Simple and easy to make
Full of autumn spices
Creamy, yet dairy free!
Warm and comforting
Pairs perfectly with a vegan pumpkin muffin for a morning breakfast or snack!

Ingredients and Notes

Pumpkin latte ingredients: pumpkin pie spice, espresso, non-dairy milk, maple syrup, vanilla extract, pumpkin puree.

This recipe makes 2 servings, so you can share it with someone you love!

Espresso or Strong Coffee: If you have an espresso maker at home, prepare 2 shots. If not, prepare ½ a cup of strong coffee. You can always use decaf if you prepare!

Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling!

Pumpkin Pie Spice: A combination of warm spices like cinnamon, ginger, nutmeg, allspice, and cloves. You can purchase it in your grocery store, or prepare your own mix!

Maple Syrup: Added for a touch of natural sweetness. Feel free to add more if you like a sweeter flavor.

Vanilla Extract: Compliments the pumpkin puree and pumpkin spice, and gives a hint of vanilla flavor.

Unsweetened Non-Dairy Milk: You can use soy milk, cashew milk, or almond milk. I personally think that soy milk whips up the creamiest!

Coconut Whipped Cream (optional): I like to top my latte with coconut whipped cream, but this is totally optional! However, it makes it feel like a true barista style drink!

Scroll to the bottom of this post to the recipe card for complete measurements and instructions.

Tools and Equipment

Small saucepan to make the pumpkin syrup.
Wooden Spoon to stir the ingredients together.
Whisk to combine the pumpkin puree ingredients and whip up the coconut whipped cream.
Coffee Maker or Espresso Machine to prepare your espresso or coffee.
Blender to combine the coconut milk and syrup and create a frothy milk.

Instructions

Step 1: Prepare 2 shots of espresso using your espresso maker or ½ cup of strong black coffee.

Step 2: In a small pot 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.

Step 4: Add soy milk, and whisk together until combined. Heat milk until warm, but not bubbling.

Step 5: Add soy milk to a blender, pour in pumpkin syrup. Blend until smooth and frothy.

Step 5: Top with whipped coconut cream (optional) and a sprinkle of pumpkin pie spice.

Expert Tips

Use a blender to get that frothy texture without the need for a steam wand or fancy espresso machine. Just be sure it’s big enough to hold all the milk!
If you prefer, and want to skip a step, you can add the milk right to the pot with the pumpkin syrup and whisk together. It won’t be as frothy as it would be if you blended it, but the flavor is still the same!
You can make this latte stronger if your prefer. Just add an additional shot of espresso to each cup. If you don’t have an espresso machine, no problem! Just make your own strong black coffee and add as much as you like for your taste preference.

FAQs

How do you serve this vegan pumpkin spice latte?

I like to serve mine topped with coconut whipped cream, a cinnamon stick, and a sprinkle of cinnamon or pumpkin spice on top! You don’t need to any whipped cream, it tastes nice and creamy without it too!

Can you make the syrup in advance?

Yes, you can make the syrup in advance. In fact, if you prefer, you can double the amount for the syrup, store in a air-tight container in the refrigerator, and add it to your coffee in the morning.

What type of dairy-free milk is best to use?

I prefer to use a creamy milk such as soy, cashew, or oat milk. However, coconut milk also works well. I don’t recommend almond milk, as it doesn’t froth as well as the other creamier dairy-free versions.

How to Make Pumpkin Spice Mix

No Pumpkin pie spice? No problem! You can make your own pumpkin spice blend at home to get this authentic latte taste!

Ingredients:

1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice or cloves

Directions:

Stir together to combine. Store in a small jar with an air-tight lid.

Variations

Iced Pumpkin Spice Latte:

More vegan pumpkin recipes!

If you’ve tried this homemade vegan pumpkin spice latte, let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!