If you’re anything like me, there’s nothing quite like settling in on a chilly day with a warm cup of cozy goodness. That’s why I’m so excited to share this **Vegan Pumpkin Spice Latte Recipe** with you—it’s rich, creamy, and perfectly spiced, plus it’s 100% plant-based and easy to whip up at home. Trust me, once you try this, you’ll never want to buy the coffee shop version again. It’s just that good.

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and a few fresh items for an approachable recipe.
Balanced Flavors: The pumpkin puree and spices blend seamlessly with creamy plant milk and bold espresso.
Customizable Sweetness: Maple syrup lets you control how sweet your latte is, or you can swap it for sugar.
Frothy Finish: Optional blending creates that beautiful frothy layer, just like your favorite coffeehouse latte.

Vegan Pumpkin Spice Latte, dairy-free pumpkin spice latte, plant-based pumpkin coffee, homemade pumpkin latte, healthy vegan coffee drinks - A clear glass cup filled with two layers: a thick orange-colored frothy liquid at the bottom and a tall, white swirled whipped cream layer on top sprinkled lightly with orange spice powder. The cup has a clear handle and sits on a surface with a white marbled texture. An orange cloth is partly visible in the bottom left corner, and blurred small white bowls with orange contents appear in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Getting your hands on the right ingredients really helps nail this Vegan Pumpkin Spice Latte Recipe. Each one plays a role in creating that creamy, cozy texture and signature fall flavor we all crave. Plus, I’ll share a few shopping tips so you won’t waste a trip to the store.

Vegan Pumpkin Spice Latte, dairy-free pumpkin spice latte, plant-based pumpkin coffee, homemade pumpkin latte, healthy vegan coffee drinks - Flat lay of smooth, bright orange pumpkin puree dollops, rich amber maple syrup in glistening small pools, warm brown cinnamon sticks, ground cinnamon and specks of nutmeg and ginger powder sprinkled softly, creamy white oat milk gently poured in a clear small jar, dark roasted espresso shots in tiny glass vessels, and a fluffy swirl of white dairy-free whipped cream with a light dusting of pumpkin pie spice, all naturally arranged with a cozy autumn feel, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Puree: Fresh or canned, make sure it’s pure pumpkin—not pumpkin pie filling with added spices and sugar.
Pure Maple Syrup: Adds natural sweetness and richness; you can adjust this to your taste or swap with organic sugar if you prefer.
Pumpkin Pie Spice: This magic mix of cinnamon, nutmeg, ginger, and cloves brings the iconic pumpkin spice flavor.
Barista Oat Milk: Creamy and smooth, this plant milk froths beautifully and enhances the latte’s texture.
Espresso or Strong Brewed Coffee: The coffee provides that rich, bold base that balances sweetness perfectly.
Dairy-Free Whipped Cream: The finishing touch—totally optional but oh-so-delicious if you want to make it feel indulgent.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Vegan Pumpkin Spice Latte Recipe my own depending on my mood and what’s in my pantry. It’s super forgiving, so don’t hesitate to tweak it and make it yours!

Extra Creamy: I often use canned coconut milk instead of oat milk for a richer latte that feels like a dessert treat.
Less Sweet: If you prefer it less sugary, start with just one tablespoon of maple syrup, then add more after tasting.
Caffeine-Free: Swap the coffee for extra plant milk to keep it kid-friendly or enjoy anytime without the jitters.
Spice Mix Swap: If you don’t have pumpkin pie spice handy, cinnamon alone works, or sprinkle in a pinch of nutmeg and ginger to keep that cozy feel.

Step-by-Step: How I Make Vegan Pumpkin Spice Latte Recipe

Step 1: Brew Your Base

First up, pull your espresso shots or brew a strong cup of coffee—my go-to is a double shot of espresso for that robust flavor. Set it aside for the moment; keep it hot so it melds perfectly when added to the pumpkin mix.

Step 2: Warm & Whisk Pumpkin Mixture

In a small saucepan over medium heat, combine pumpkin puree, maple syrup, pumpkin pie spice, and your oat milk. Whisk frequently to blend the flavors and heat gently—no need to boil! You want this warm enough to be comforting but not so hot it scorches or separates.

Step 3: Mix in the Coffee

Turn off the heat and slowly stir in your brewed espresso or coffee. Give it a taste and add more maple syrup if you like it sweeter. This part is all about adjusting to your perfect balance of sweet and spiced.

Step 4: Blend for Frothiness (Optional but Worth It)

This is my secret step to barista-level lattes at home. Pour the warm pumpkin coffee mixture into an immersion blender cup or a regular blender and pulse for about 30 seconds until you get a lovely frothy top. It makes such a difference, trust me!

Step 5: Serve & Top

Pour your frothy latte into your favorite mug, crown it with a generous swirl of dairy-free whipped cream, and sprinkle on a bit more pumpkin pie spice to finish it off. Find a cozy spot and savor every sip.

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Pro Tips for Making Vegan Pumpkin Spice Latte Recipe

Use Barista-Style Milk: I swear by Barista oat milk because it steams and froths better than regular plant milk, giving you that creamy texture without extra effort.
Gentle Heat Only: Keeping the pumpkin mixture just warm and not boiling prevents a grainy texture and maintains the delicate spice flavors.
Blending Makes a Difference: I learned that blending the latte is key to achieving that café-quality frothy top—don’t skip it if you want the full experience.
Adjust Sweetness Last: Always taste after adding coffee and adjust your sweetener then—coffee can add bitterness that changes how sweet you want it.

How to Serve Vegan Pumpkin Spice Latte Recipe

Vegan Pumpkin Spice Latte Recipe - Serving Suggestion

Garnishes

I adore topping my latte with dairy-free whipped cream and a sprinkle of extra pumpkin pie spice—simple but festive. Sometimes I’ll toss on a few toasted pepitas or a tiny drizzle of maple syrup for a little extra flair.

Side Dishes

Pair your latte with warm cinnamon-sprinkled vegan muffins or soft pumpkin bread for an indulgent fall breakfast or afternoon snack. The flavors complement each other perfectly and keep the cozy vibes going strong.

Creative Ways to Present

For special occasions, I like serving these lattes in clear glass mugs to show off the beautiful layers, topped with edible gold leaf or a cinnamon stick stirrer. It’s a little extra effort that really delights guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pumpkin latte (I’m rarely that lucky!), store it in an airtight container in the fridge for up to 48 hours. Just give it a good stir before reheating to bring it back together.

Freezing

I don’t usually freeze this latte because the texture can change after thawing, but if you want to, freeze it in ice cube trays for coffee ice cubes—great for iced fall drinks later on!

Reheating

When reheating, warm gently on the stovetop or in the microwave in short bursts, stirring in between to avoid curdling. Adding a splash of fresh oat milk can revive creaminess and flavor.

FAQs

Can I make this Vegan Pumpkin Spice Latte Recipe without espresso?

Absolutely! You can use strong brewed coffee instead of espresso shots for a similar bold flavor. If you want it caffeine-free, simply replace the coffee with extra plant milk and it’s just as delicious.
What’s the best plant milk to use in this Vegan Pumpkin Spice Latte Recipe?

I recommend Barista oat milk because it’s creamy and froths well, but you can also use soy, almond, or canned coconut milk if you prefer a richer texture. Experiment to find your favorite!
Can I make this recipe ahead for a crowd?

Yes! You can easily double or triple the recipe and keep the pumpkin-oat milk mixture warm on the stove while brewing coffee separately. Blend right before serving to keep the froth fresh.
What if I don’t have pumpkin pie spice?

No worries! Just mix together a pinch of cinnamon, nutmeg, ginger, and cloves, or even just cinnamon alone works well to evoke that pumpkin spice flavor.
Can I use canned pumpkin in this recipe?

Yes! Canned pumpkin puree works perfectly and is convenient, just make sure it’s 100% pumpkin and not pie filling, which includes extra sugars and spices.

Final Thoughts

This Vegan Pumpkin Spice Latte Recipe has become my go-to comfort drink whenever I want to feel warm and cozy, especially as the leaves turn and the air gets crisp. It’s simple enough to make on a busy morning or treat yourself to in the afternoon. I hope you’ll enjoy crafting this at home just as much as I do—because there’s just something special about sipping homemade pumpkin spice latte magic with friends or curled up with a good book. Give it a try and make it your own cozy ritual this season!

Vegan Pumpkin Spice Latte Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews

Author: Julia
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Yield: 1 serving
Category: Beverage
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

A cozy and delicious Vegan Pumpkin Spice Latte made with pumpkin puree, warm spices, creamy oat milk, and espresso, topped with dairy-free whipped cream. Perfect for a comforting fall or winter beverage that’s both dairy-free and full of flavor.

Ingredients

Main 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 for topping

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Instructions

Prepare Coffee: Pull your espresso shots or brew your coffee and set it nearby to keep warm.
Heat Ingredients: In a small pot over medium heat, combine the pumpkin puree, maple syrup, pumpkin pie spice mix, and oat milk. Whisk frequently while warming, but do not allow the mixture to boil.
Combine Coffee and Mixture: Once the mixture is warm, turn off the heat and stir in the espresso or brewed coffee. Taste and add more maple syrup if you prefer a sweeter latte.
Blend the Latte: (Optional but recommended) Transfer the warm mixture to an immersion blender cup and blend until frothy, or pour into a regular blender and blend for about 30 seconds to create a creamy texture.
Serve: Pour the latte into a mug, top with dairy-free whipped cream, and sprinkle a little more pumpkin pie spice on top if desired. Serve immediately and enjoy!

Notes

For a richer, creamier latte, substitute oat milk with canned coconut milk or use soy milk according to your preference.
To make this caffeine-free for kids or sensitive drinkers, replace the coffee with additional non-dairy milk.
If maple syrup is not available, organic granulated sugar can be used as an alternative sweetener.
This recipe can easily be doubled, tripled, or quadrupled to serve more people.
If you don’t have pumpkin pie spice, substitute with 1/4 teaspoon cinnamon plus small pinches of ground ginger, cloves, and nutmeg, or simply use cinnamon alone if spices are limited.