Delightful Vegan Pumpkin Spice Latte Recipe for Fall

What’s up, everyone? Welcome to my latest vegan recipe article. Today we’re going to dive deep into one of the most beloved fall recipes of all time – the Pumpkin Spice Latte. That’s right, I’m talking about that cozy, warm drink that just screams pumpkin pie and cinnamon goodness.

Now, I know what some of you might be thinking, “Gary, a vegan version of the Pumpkin Spice Latte can’t possibly compare to the real deal.” But listen up, because I’m about to blow your mind. This vegan Pumpkin Spice Latte recipe is not only healthier and better for the planet, but it also tastes just as delicious as the non-vegan version.

I’ve spent years perfecting this plant-based recipe with ingredients that are easy to find and won’t break the bank. So whether you’re a die-hard vegan or just looking for a healthier alternative to Starbucks’ popular Pumpkin Spice Latte, this recipe is for you. Trust me; once you try it, you’ll never go back to the traditional version. So let’s dive in and get cooking!

Why You’ll Love This Recipe

Vegan Pumpkin Spice Latte
Vegan Pumpkin Spice Latte

Listen up, my fellow foodies! If you’re a fan of pumpkin spice lattes but want to stay true to your vegan lifestyle, then you’ll absolutely fall in love with this recipe. Don’t get fooled by the fancy names, this is an easy vegan pumpkin spice latte recipe that you can whip up in the comfort of your home. Trust me, it’s a simpler process than ordering at Starbucks.

What’s not to love about a creamy pumpkin-flavored coffee blend? This exquisite beverage is everything you need on chilly evenings. Not only is it vegan, but it’s also healthy and packed with mouth-watering flavors. You can enjoy it without the guilt of consuming artificial sweeteners because we use erythritol and maple syrup as a natural sweetener in this recipe.

So what makes this beverage stand out? First off, homemade pumpkin pie spice mix takes center stage. It includes staple spices like cinnamon, nutmeg, and ginger that give the latte its signature robust flavor. Plus, we use pumpkin puree so that every sip has an authentic taste of fall season. This gives a whole new meaning to healthy pumpkin spice!

The best part of this recipe is that it’s customizable enough to meet everyone’s unique taste preferences. Do you like espresso shots? Add two shots to bring out that coffee flavor even more! Want it extra creamy? Pick your favorite dairy-free milk choice like almond, coconut, or oat milk. This way, you can make vegan pumpkin spice latte customized at home just the way you want.

So go ahead and dust off your blender and put its blending skills to test for making whipped cream using canned coconut milk! Get ready for some serious indulgence in flavorful vegan pumpkin spice latte goodness while snuggled up on your couch. Trust me; once you try this recipe at home, there’s no going back to store-bought options or even Starbucks’ pre-made version. This easy vegan pumpkin spice latte will save you money and calories while giving you that warm autumn feeling all year long!

Ingredient List

“Sip into fall with this delicious vegan pumpkin spice latte.”

Let’s start by gathering all the ingredients we’ll need for this incredible vegan pumpkin spice latte recipe. Don’t worry, you won’t need anything too fancy or hard to find at your local grocery store.

Here’s what you’ll need:


  • 2 cups of your favorite non-dairy milk (such as oat milk, soy milk, almond milk or coconut milk).

Brewed coffee:

  • 1 cup strong brewed coffee (or 2 shots of espresso if you have an espresso machine)

Pumpkin puree:

  • 2 tablespoons of canned pumpkin puree


  • 3-4 tablespoons of maple syrup or erythritol

Pumpkin spice mix:

  • 1 and 1/2 teaspoons of pumpkin pie spice ^(1)
  • or
  • Mix together
  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cloves

Vanilla extract:

  • 1 teaspoon of vanilla extract

To serve:

  • Vegan whipped cream (optional)
  • Extra cinnamon for dusting (optional)

^1 If pumpkin pie spice is not available, use a blend of cinnamon, nutmeg, allspice and cloves.

Now that you have everything you need, let’s start making this delicious vegan pumpkin spice latte!

The Recipe How-To

“Indulge in the rich, velvety goodness of this vegan pumpkin spice latte.”

Now that we’ve gathered our ingredients and have the kitchen smelling like a warm pumpkin spice haven, it’s time to get started on making our Vegan Pumpkin Spice Latte! Here is a step-by-step guide to help without missing a beat:

Step 1 – Brew Coffee

Brew a cup of strong coffee. This recipe calls for two shots of espresso, but if you don’t have an espresso machine, don’t worry, brewed coffee will work just as well.

Step 2 – Mix and Heat Ingredients

In a small pot over low-medium heat, combine 2 tablespoons of pumpkin puree, 1 cup of your favorite non-dairy milk (such as oat or soy milk), 2 tablespoons of maple syrup, ½ teaspoon of pumpkin pie spice or a mixture of 1/4 teaspoon each nutmeg and cinnamon, 1 tablespoon vanilla extract and whisk together until fully combined.

Step 3 – Combine Coffee and Milk Mixture

Once the milk mixture has reached your desired temperature (heated through but not boiling), pour in your prepared coffee and give it a stir.

Step 4 – Pour into Serving Mug

Next, pour the latte into your mug of choice. If you want to add some extra flair to your drink, top it off with some vegan whipped cream or sprinkle some cinnamon on top.

And there you have it! Your very own Vegan Pumpkin Spice Latte is ready to be sipped and savored. Enjoy!

Substitutions and Variations

“Cozy up with a warm mug of this vegan pumpkin spice latte during those chilly autumn days.”

Hey there, I’m thrilled to share this recipe with you guys! But I also understand that we all have different tastes and preferences when it comes to our beverages. So, let’s talk about some substitutions and variations you can try with this Vegan Pumpkin Spice Latte.

First off, let’s talk about milk. I used oat milk in this recipe because it has a natural sweetness and a creamy texture that perfectly complements the pumpkin spice flavors. But if you’re not a fan of oat milk or can’t find it in your local store, feel free to use any non-dairy milk of your choice. Unsweetened almond milk or soy milk works well too.

Next up, is the sweetener. I used maple syrup in this recipe for its rich flavor and its natural sweetness. But if you prefer something sweeter or less sweet than maple syrup, feel free to use erythritol or any other similar sweeteners.

If you want to make it more decadent, just add whipped cream on top! You may also use coconut whipped cream as a dairy-free alternative.

Another twist you can do with this recipe is by playing with the spices. Feel free to experiment with the quantities of cinnamon, nutmeg or pumpkin pie spice to suit your taste buds.

You can also use canned pumpkin instead of pumpkin puree for an extra earthy flavor.

Lastly, if you want a caffeine-free version of this recipe, skip the espresso and replace it with hot water instead. It will still be creamy, pumpkiny and equally delicious!

So go ahead and play around with these substitutions and variations until you find the perfect combination that reflects your own unique taste!

Serving and Pairing

“A vegan twist on a classic fall favorite: pumpkin spice latte.”

Now that you’ve brewed up a creamy and decadent Vegan Pumpkin Spice Latte, it’s time to think of the perfect accompaniments to amplify this already extraordinary drink. For me, there is no better way to enjoy fall’s flavors than with a freshly baked pumpkin pie. The combination of spices in both the latte and the pie is a match made in heaven. You can even use some leftover canned pumpkin puree from the latte recipe to make the pie filling.

If you want something lighter to pair with your latte, then a warm slice of toast topped with almond butter and cinnamon will provide that comforting and cozy feeling you crave. The nuttiness of the almond butter complements perfectly with the spiciness of the coffee.

Looking for something indulgent? How about vegan whipped cream on top? It’s easy to make by whipping chilled full-fat coconut milk and confectioner’s sugar and then adding it as a topping to your latte. This rich and creamy addition is perfect for satisfying that sweet craving on cooler autumn days.

Finally, let’s not forget about non-coffee drinkers since the season needs to be celebrated by all. If you’re not a coffee person or looking for an alternative hot beverage that goes well with pumpkin flavors, try an herbal tea like chamomile, ginger or cinnamon tea. These drinks are excellent for unwinding by a bonfire while savouring your favorite fall flavor.

Make-Ahead, Storing and Reheating

“Get your pumpkin spice fix in a cruelty-free way with this vegan latte recipe.”

Listen up, my fellow vegan coffee enthusiasts! I’m about to share some crucial information with you on how to make this tantalizing pumpkin spice latte ahead of time, store it correctly, and reheat it to perfection.

First things first, if you want to make your morning routine a breeze, you can prepare the pumpkin spice latte mix the night before or even a few days in advance. Pour the mixture into an airtight container and place it in the refrigerator. When you’re ready to indulge in a quality morning treat, remove it from the fridge to reach room temperature while the coffee brews.

Concerned about storing it for longer than three or four days? Don’t be! You can freeze your homemade pumpkin spice latte mixture for up to one month without affecting its taste or quality. Make sure to freeze it in batches, so you can easily take out just enough for each day’s use.

But how do you properly reheat the mixture without ruining its flavor profile? It’s simple! Firstly, heat up some unsweetened almond milk and pour it in a cup. Next, add the frozen pumpkin spice latte mixture and whisk till smooth. Finally, microwave or heat on low on a stove until it’s heated through appropriately.

Keep in mind that reheating homemade pumpkin spice latte mix requires vigilance; otherwise, it could curdle, lose its consistency or even get infected. Be careful not to overheat your pumpkin puree as well since overheating may cause undesirable changes in texture and taste.

When going for canned pumpkin puree or store-bought products containing preservatives, always check the expiration dates and if they require refrigeration before purchase. The key here is to remain mindful of food safety regulations when preparing your vegan pumpkin spice latte recipe from scratch or using store-bought items.

Now that you’re armed with this knowledge on how to prep, store and reheat your own delicious vegan pumpkin spice latte mix correctly let nothing stand between you and wholeheartedly enjoying this healthy indulgence at time of day!

Tips for Perfect Results

“Skip the coffee shop’s line and make your own vegan pumpkin spice latte at home.”

As a vegan chef, I’ve learned a lot of tips and tricks for achieving the perfect vegan pumpkin spice latte. Here are some tips that can help you make an excellent homemade version of this famous fall classic.

First and foremost, it’s essential to use good quality ingredients. Start with freshly brewed coffee, and make sure to use pure pumpkin puree, not pumpkin pie filling that may contain artificial flavors and additives. In addition, using high-quality non-dairy milk such as oat or soy milk will give your latte a creamier taste, and the vanilla extract will elevate the flavor profile.

Another critical factor in making a good latte is timing. You don’t want to burn your pumpkin spice mix, so keep an eye on your mixture as it simmers. Once the pumpkin spice mix has reached a boil, lower the heat and whisk for only 2-3 more minutes before allowing it to cool down.

The texture is also vital when making a perfect latte. Always ensure that you get the right consistency by adjusting the amount of pumpkin puree used in the recipe. Some people prefer their latte to be thicker while others like it lighter; it all depends on personal preference. If you like your latte sweeter, try adding some erythritol or maple syrup to taste.

To take your vegan pumpkin spice latte to another level, add whipped cream or marshmallows and sprinkle some cinnamon or nutmeg powder on top of it. Yum!

Finally, if you’re making this recipe for a group of friends or family members, bear in mind that everyone has different tastes. Offer them variations in terms of sweetness levels or topping options so that they can customize their drinks and satisfy their taste buds.

Following these tips will guarantee a delicious vegan pumpkin spice latte that you can enjoy at home without having to visit Starbucks or any other coffee shop!

Bottom Line

As I wrap up this article, I want to remind you that making your own vegan pumpkin spice latte at home is not only budget-friendly but also super satisfying. You can tweak the ingredients to suit your taste buds, and enjoy a healthier version of what might otherwise be a calorie-dense drink.

With just a few simple and affordable ingredients, you can create a delicious vegan pumpkin spice latte that’s perfect for autumn or any time of year– without compromising on taste or nutrition.

So why not give it a try? I promise you won’t regret it. And who knows – your homemade vegan pumpkin spice latte might become your new go-to drink, even as the seasons change.

Vegan Pumpkin Spice Latte

Vegan Pumpkin Spice Latte Recipe

If you have a little bit of leftover pureed pumpkin, this is a good way to use it up. Fore more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog,
No ratings yet
Prep Time 5 mins
Cook Time 5 mins
Course Beverage
Cuisine Vegan
Calories 193.6 kcal


  • 2 cups non-dairy milk (I used almond milk)
  • 1/2 cup strongly brewed coffee or 1/2 cup coffee, alternative drink such as teeccino
  • 3 tablespoons pumpkin puree
  • 2 tablespoons erythritol, xylitol or 2 tablespoons coconut sugar crystals
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons coconut coffee creamer (option) or 2 tablespoons soy coffee creamer (option)
  • cinnamon, for dusting


  • In a saucepan, place milk, coffee and pureed pumpkin and heat until it is about to boil.
  • Transfer the liquid to a blender, add the remaining ingredients and blend.
  • Pour into two large mugs and dust some cinnamon.
  • Infuse love and serve!

Add Your Own Notes


Serving: 330gCalories: 193.6kcalCarbohydrates: 13.1gProtein: 8.6gFat: 11.9gSaturated Fat: 7.4gCholesterol: 43.9mgSodium: 126.9mgFiber: 0.3gSugar: 0.4g
Keyword < 15 Mins, Beverages, Vegan
Tried this recipe?Let us know how it was!

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