Learn how to make the best vegan pumpkin spice latte at home! It’s creamy, sweet, and has the same comforting flavors of pumpkin pie. Only 5 ingredients and 5 minutes needed.
If you love sweet pumpkin treats as much as I do, you should also give my Pumpkin Spice Latte Cake, Vegan Pumpkin Pancakes, and Pumpkin Chocolate Chip Cookies recipes a try!
I don’t need a calendar to tell me fall has begun… The release of Starbucks’ pumpkin spice latte always does the trick! It’s the most beloved beverage of the season thanks to its creamy, sweet, and cinnamon- and nutmeg-spiced sips.
The only downside? PSLs from Starbucks contain dairy and are pretty pricey. I do enjoy the vegan-friendly pumpkin latte at Peet’s occasionally, but more often than not I make my own at home.
I’m so much happier making my amazing Vegan Pumpkin Spice Latte recipe at home. It’s just as warm, rich, and cozy as the version you’d get from a coffee shop, but it is incredibly easy to make in only 5 minutes. Make it with coffee, espresso, or extra milk… Just don’t forget the vegan whipped cream on top!
“This is the best pumpkin spice latte recipe…vegan or not! Smooth, rich & creamy.” – Debi
Are pumpkin spice lattes vegan?
The pumpkin spice lattes from Starbucks can be made with non-dairy milks, but they are not inherently vegan-friendly because their pumpkin spice syrup contains dairy (in the US).
Luckily, we vegans don’t have to miss out on this signature fall drink thanks to my vegan PSL recipe. It’s made with a creamy pumpkin pie-spiced base, then combined with espresso or coffee. All you need is 5 minutes to make it on the stovetop and, even better, it won’t cost you an arm and a leg!
How to make a vegan pumpkin spice latte
Find the complete printable recipe with measurements below in the recipe card.
Pull your espresso shots or brew your coffee first, and set nearby. In a small pot over medium heat, warm the pumpkin puree, maple syrup, pumpkin pie spice mix and oat milk. Whisk while it warms, but be careful not to let it boil.
Turn off the heat and stir in the coffee (or espresso shots). Taste and adjust the sweetness as needed.
Pour your vegan PSL into a mug and top it with dairy-free whipped cream and a sprinkle of pumpkin pie spice mix. Sip and enjoy!
Blend and Froth – Optional
Add the warm mixture to an immersion blender cup or a regular blender and blend for 30 seconds or so, until frothy. This is totally optional but I like how frothy it gets when I blend it, so I don’t usually skip this part.
Frequently asked questions
If you don’t have an espresso maker, you can make your vegan pumpkin latte with espresso shots from your favorite coffee shop or with strongly brewed drip coffee instead. It’s delicious either way!
Simply replace the regular coffee or espresso with an equal amount of decaf coffee. Or, to keep it caffeine-free for the kids, replace the 1/2 cup of coffee (or two espresso shots) with more non-dairy milk.
Absolutely! The pumpkin creamer base can be made without the coffee, bottled, and stored in the fridge for a few days. Reheat it on the stove with fresh coffee or espresso, or enjoy it straight from the fridge for an iced vegan pumpkin spice latte.
Homemade pumpkin spice mix is typically made with a blend of cinnamon, ginger, cloves, and nutmeg. If you’re making it yourself for this recipe, use 1/4 teaspoon of cinnamon and a small pinch of the remaining spices.
Vegan Pumpkin Spice Latte
Ingredients
- 1 tablespoon pumpkin puree
- 1-2 tablespoons pure maple syrup
- 1/4 teaspoon pumpkin pie spice
- 3/4 cup Barista oat milk or other creamy plant milk
- 2 shots espresso or 1/2 cup strong brewed coffee
- dairy-free whipped cream
Instructions
- Pull your espresso shots or brew your coffee and set nearby.
- In a small pot over medium heat, add the pumpkin puree, maple syrup, pumpkin pie spice mix and oat milk. Whisk frequently as it warms, but do not let it boil.
- Once warm, turn off the heat and add your espresso/coffee. Taste; add more maple syrup as desired for sweetness.
- Blend (optional but recommended!) – Add the warm mixture to an immersion blender cup and blend until frothy. Or add the warm mixture to a regular blender and blend for 30 seconds.
- Pour into a mug and top with dairy-free whipped cream. Sprinkle a little more pumpkin pie spice mix on top if desired. Enjoy!
Notes
- If you want a really creamy and rich beverage, use canned coconut milk. I prefer Barista oat milk, but you may also use soy milk or another plant milk you enjoy.
- To keep it caffeine free for kids, replace the 1/2 cup of coffee with more non-dairy milk.
- You can also just use organic granulated sugar instead of maple syrup, if that’s what you have.
- Double, triple or quadruple the recipe to make enough for company!
- Don’t have pumpkin spice mix? Use this instead: 1/4 teaspoon cinnamon and a tiny pinch of ginger, cloves and nutmeg. You can just use cinnamon if you’re short on spices!
Nutrition
*Recipe last updated September 2025 with new photos and a slight recipe update. I lowered the spice mix by 1/4 teaspoon, increased the milk by 1/4 cup and lowered the pumpkin puree from 2 tablespoons to 1. These are my preferences after making it for years, but feel free to play around with the amounts.
Delicious! I’ll be making this drink often.
So good! Perfect amount of pumpkin and sweetness.