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looking down on a vegan pumpkin spice latte with whipped topping
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4.89 from 9 votes

Vegan Pumpkin Spice Latte

Learn how to make the best pumpkin spice latte at home. Better than Starbucks, and absolutely no dairy required! 
Cook Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: American
Servings: 1 serving
Calories: 163kcal
Author: Nora Taylor



  • In a small pot over medium heat, add the maple syrup and pumpkin puree. Stir, then add the pumpkin pie spice mix and the non-dairy milk. Warm, but do not bring to a boil.
  • Once warm, turn off the heat and add the coffee (or espresso shots) and stir. Taste for sweetness: Add more maple syrup for a sweeter drink; I found 2 tablespoons to be just right.
  • Pour into a mug and top with vegan whipped cream. Sprinkle a little more pumpkin pie spice mix on top if desired. Enjoy!


  1. If you want a really creamy and rich beverage, use canned coconut milk.
  2. To keep it caffeine free for kids, replace the 1/2 cup of coffee with more non-dairy milk.
  3. You can also just use organic granulated sugar instead of maple syrup, if that's what you have. 
  4. Double, triple or quadruple the recipe to make enough for company!
  5. 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!


Serving: 1serving | Calories: 163kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 356mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4920IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 1mg