This Vegan Pumpkin Spice Latte is warm, creamy, and full of cozy fall flavor. It's made with pumpkin purée, pumpkin pie spice, maple syrup, coffee, and plant-based milk, and it comes together in just 5 minutes. I like using soy milk because it makes the latte extra creamy, but you can use any plant-based milk you have on hand.
The Pumpkin Spice Latte was made famous by Starbucks, but it's surprisingly easy to make at home. The classic version is made with dairy milk and topped with whipped cream, but for this version I use plant-based milk and vegan whipped cream instead. I also keep things simple by using real pumpkin purée, pumpkin pie spice, and maple syrup or sugar instead of making a separate pumpkin spice syrup.
This latte is perfect for chilly fall mornings or an afternoon pick-me-up, and it's especially nice when you want something cozy without heading to a coffee shop. You can also mix the pumpkin purée, sweetener, vanilla, and spices ahead of time and keep the mixture in the fridge, then just add the milk and coffee when you're ready to make it.
If you're looking for more cozy drinks to make at home, try my Vegan Hot Chocolate, Vegan Eggnog, or Golden Milk. They're all easy to make and perfect for chilly fall and winter days.
Why You'll Love This Vegan Pumpkin Spice Latte
This is why I keep coming back to it:
- Ready in 5 minutes: It's quick enough for busy mornings or an easy afternoon treat, with just a few simple steps from start to finish.
- Made with real pumpkin: Pumpkin purée gives the latte real pumpkin flavor and a creamy texture without needing to make a separate pumpkin spice syrup.
- Simple ingredients: You only need plant-based milk, pumpkin purée, maple syrup or sugar, vanilla, pumpkin pie spice, and coffee or espresso.
- Cheaper than a coffee shop: Making it at home costs much less than buying one out, and you can enjoy it whenever you want without leaving the house.
- Smooth and frothy: Blending the warm mixture creates a creamy, frothy texture without needing a milk frother.
Vegan Pumpkin Spice Latte Ingredients
- Plant-based milk: I like using Soy Milk because it makes the latte creamy, but Oat Milk or any other Plant-Based Milk will work. Soy and oat milk are especially good choices, and a barista-style milk will make it even creamier and frothier.
- Pumpkin purée: Canned pumpkin purée works perfectly, or you can use Homemade Pumpkin Purée. Just make sure it's pure pumpkin, not pumpkin pie filling.
- Maple syrup or sugar: Maple syrup adds a little extra fall flavor, but granulated or brown sugar also works.
- Vanilla extract: Store-bought works great, or try my Homemade Vanilla Extract.
- Pumpkin pie spice: Use a store-bought blend or make your own Homemade Pumpkin Pie Spice.
- Espresso or strong brewed coffee: Espresso gives a more classic latte flavor, while strong brewed coffee works well if you don't have an espresso machine.
- Vegan whipped cream: I usually go with store-bought for convenience, but Homemade Vegan Whipped Cream works just as well. It's optional but recommended for an extra creamy texture and that classic coffee-shop finish.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Pumpkin Spice Latte
- Combine the plant-based milk, pumpkin purée, sweetener, vanilla, and pumpkin pie spice in a small saucepan.
- Heat over medium, whisking from time to time, until the mixture is hot and fully combined. Don't let it boil.
- Transfer the mixture to a blender, add the espresso or strong brewed coffee, and blend briefly until smooth and frothy.
- Pour into a mug and serve right away. Add vegan whipped cream and a little pumpkin pie spice on top if you like.
Tips for the Best Results
- Choose a creamy plant-based milk: Soy and oat milk work especially well for lattes, and a barista-style version will give you an even richer texture and more foam.
- Make the coffee nice and strong: The milk, pumpkin, and sweetener will soften the coffee flavor, so use strong brewed coffee or espresso rather than regular weak coffee.
- Don't overdo the pumpkin pie spice: A little goes a long way. Too much can overpower the pumpkin and coffee and make the latte taste slightly bitter.
- Warm your mug first: Fill it with hot water for a minute, then empty it before adding the latte. This helps your drink stay warm longer.
- Taste before serving: Pumpkin purées, plant-based milks, and coffees can all vary in flavor, so taste the latte and adjust the sweetener or spice if needed before pouring it into your mug.
Serving Suggestions
A Vegan Pumpkin Spice Latte is especially good with cozy fall baked goods. Pair it with Vegan Pumpkin Muffins, Vegan Pumpkin Bread, or Vegan Cinnamon Rolls for breakfast, brunch, or an afternoon treat.
Apple and cinnamon flavors also pair really well with the pumpkin and warm spices in the latte, so Vegan Apple Crisp, Vegan Apple Pie, or Vegan Coffee Cake are great choices too.
How to Store and Reheat Leftovers
- Fridge: Store leftover pumpkin spice latte in an airtight container in the refrigerator for up to 3-4 days. Give it a good shake or stir before reheating, as some separation is normal.
- Freezer: I don't recommend freezing it, as the plant-based milk and pumpkin mixture can separate and the texture may change once thawed.
- Reheat: Warm it gently in a saucepan over medium-low heat or in the microwave until hot. Whisk well, or blend briefly, to make it smooth and frothy again.
Frequently Asked Questions
Yes. Use ½ cup (120 ml) of strong brewed coffee instead of the espresso. Make it stronger than you normally would so the coffee flavor still comes through once it's mixed with the milk and pumpkin.
Soy and oat milk are my favorite options because they give the latte a creamy texture. Barista-style plant-based milks are also a great choice if you want an especially rich and frothy result.
Absolutely. A blender gives the latte a smoother, frothier texture, but you can whisk the mixture really well instead. A handheld milk frother also works if you have one.
You can prepare it in advance and keep it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently, then whisk or blend it again before serving to bring back some of the frothiness.
For an iced version, let the pumpkin mixture cool, then combine it with chilled coffee or espresso and pour it over ice. Using a little less plant-based milk can help keep the flavor from becoming diluted.
More Vegan Pumpkin Recipes
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Vegan Pumpkin Spice Latte
Ingredients
- 1 cup plant-based milk, I use soy milk
- 2 tablespoons pumpkin purée
- 2 tablespoons maple syrup, or sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 2 shots espresso, or ½ cup (120 ml) strong brewed coffee
- Vegan whipped cream, optional, but recommended
Instructions
- Add the plant-based milk, pumpkin purée, maple syrup or sugar, vanilla extract, and pumpkin pie spice to a small saucepan.
- Whisk until well combined, then cook over medium heat, whisking occasionally, until hot but not boiling.
- Pour the milk mixture into a blender, add the espresso or brewed coffee, and blend for about 30 seconds, or until smooth and frothy.
- Pour into a mug and serve immediately. Top with vegan whipped cream and a sprinkle of pumpkin pie spice, if desired.
Notes
- Soy and oat milk are my favorite options because they make the latte creamier and frothier, but any plant-based milk will work. A barista-style milk is even better if you want a richer, foamier texture.
- Keep leftovers in an airtight container in the fridge for up to 3-4 days. Stir or shake well before reheating, as some separation is normal.
- Freezing isn't recommended because the plant-based milk and pumpkin can separate and affect the texture.
- Reheat gently on the stovetop or in the microwave until hot, then whisk or blend briefly to make it smooth and frothy again.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.