This Vegan Pumpkin Spice Latte is creamy, cozy, and packed with warm fall spices! Made with real pumpkin, espresso, and maple syrup, it’s an easy dairy-free version of the coffee shop favorite that you can make right at home in just minutes.
Craving all things pumpkin? Try my Easy Pumpkin Spice Cold Foam for topping your favorite fall drinks, pair your latte with a slice of moist Pumpkin Bread (No Eggs), or blend up a Pumpkin Pie Protein Shake for another creamy pumpkin treat.
Living in Southern California, fall weather can’t always make up its mind, one day I’m craving a cozy hot latte, and the next I want it poured over ice! I’ve tested this pumpkin spice latte with both espresso and brewed coffee, so you can use whichever you prefer.
If you love making coffee shop drinks at home, try my Creamy Oat Milk Chai Latte, Refreshing Iced Lavender Latte, or Easy Matcha Chai Latte served hot or iced next.
Quick Look: Vegan Pumpkin Spice Latte
- ⏱ Prep Time: 5 minutes
- ♨️ Cook Time: 5 minutes
- ⏳ Total Time: 10 minutes
- ☕ Serving Size: 2 latte
- ⚡ Calories: 147 calories per serving
- 😋 Flavor Profile: Creamy, warmly spiced, and lightly sweet
- 👌 Difficulty: Easy
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Why I Love This Recipe
- Real pumpkin flavor: Pumpkin purée and warm spices create that cozy fall flavor without flavored syrups.
- Quick and easy: Ready in just 10 minutes with simple, everyday ingredients.
- Hot or iced: Serve it warm and frothy or pour it over ice for a refreshing twist.
- Easy to customize: Choose espresso or brewed coffee and adjust the sweetness or spices to taste.
Ingredients & Substitutions
Espresso or brewed coffee: Espresso gives the latte a bolder coffee flavor, but strongly brewed coffee works well without an espresso machine.
Soy milk: I use Trader Joe’s Soy Beverage for its creamy, neutral flavor. You can also use another plant milk, such as oat or almond milk. For extra foam, try a barista-style variety.
Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. A little adds real pumpkin flavor without making the latte too thick. Use any leftover purée to make my Easy Vegan Pumpkin Bread for another cozy fall treat.
Maple syrup: Naturally sweetens the latte and complements the warm pumpkin spices. Adjust to taste.
Pumpkin pie spice + cinnamon: Adds that classic warm, cozy fall flavor. If you love spiced drinks, try my Creamy Ginger Milk Tea with cinnamon and cardamom.
Vanilla extract: Adds warmth and rounds out the coffee and spices.
Sea salt: A small pinch balances the sweetness and enhances the other flavors.
Turmeric (optional): Add a small pinch of turmeric for a warmer golden color. Use just a little so it doesn’t overpower the pumpkin spice flavor.
How to Make a Vegan Pumpkin Spice Latte
Step 1: Prepare 2 shots of espresso and evenly pour into 2 separate mugs.
Step 2: Whisk the soy milk, pumpkin purée, maple syrup, vanilla, spices, and salt in a small saucepan over medium-low heat until smooth and steaming. Do not boil.
Step 3: Remove from the heat and froth until creamy and foamy, then pour the pumpkin milk over the espresso, spoon the foam on top.
Step 4: Finish with Oat Milk Whipped Cream or Homemade Coconut Whipped Cream. Sprinkle of cinnamon, if desired.
How to Make an Iced Vegan Pumpkin Spice Latte
Step 1: Whisk or froth the soy milk, pumpkin purée, maple syrup, vanilla, pumpkin spice, cinnamon, and salt until smooth.
Step 2: Fill a glass with ice and pour the pumpkin milk over it.
Step 3: Pour 2 shots of espresso over the pumpkin milk and stir. Top with vegan whipped cream and a sprinkle of cinnamon, if desired.
Expert Tips
- Use espresso for bolder flavor: I prefer espresso because its concentrated flavor stands up to the creamy pumpkin mixture.
- Brew coffee extra strong: If using brewed coffee, make it stronger than usual so the flavor doesn’t get lost. Use ⅓ cup in place of the espresso.
- Don’t overdo the pumpkin: A little pumpkin purée goes a long way; too much can make the latte thick and overpower the coffee.
- Adjust to taste: Add more maple syrup or pumpkin spice as needed before serving.
Storage
Store leftover vegan pumpkin spice latte in an airtight container in the refrigerator for up to 3 days. Stir or shake well before serving, as the pumpkin and spices may settle. Serve cold or gently reheat.
Vegan Pumpkin Spice Latte FAQs
No. In the U.S., Starbucks Pumpkin Spice Latte is not vegan because its pumpkin spice sauce contains dairy, so swapping in plant-based milk does not make it vegan.
Yes. Use decaf espresso or strongly brewed decaf coffee to make a caffeine-free pumpkin spice latte. You can also omit the coffee, but it will taste more like spiced pumpkin milk than a latte.
It depends on the recipe. This vegan pumpkin spice latte uses pure pumpkin purée and pumpkin pie spice for real pumpkin flavor with warm notes of cinnamon, ginger, nutmeg, and cloves.
More Cozy Vegan Drinks
If you tried this Vegan Pumpkin Spice Latte recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Vegan Pumpkin Spice Latte
DESCRIPTION
EQUIPMENT
- Espresso Machine to make espresso shots
- Saucepan to heat pumpkin spice flavored milk
- Handheld Frother to froth and foam up the latte
INGREDIENTS
- 2 shots espresso or ⅓ cup strongly brewed coffee
- 1 ½ cups soy milk
- 2 tablespoon maple syrup
- 2 tablespoon pure pumpkin purée
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin spice powder
- ¼ teaspoon cinnamon powder
- 1 pinch sea salt
- 1-2 pinches turmeric powder optional for color
Optional Toppings
- dollop vegan whipped cream
- sprinkle cinnamon powder
METHOD
- Prepare 2 shots of espresso and pour into a mug.
- Add the soy milk, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt to a small saucepan. Whisk over medium-low heat until smooth and steaming, but do not boil.Optional: If you want to add a little golden color to your latte, add a pinch of turmeric powder to the milk.
- Remove from the heat and froth the pumpkin milk until creamy and foamy.
- Pour the pumpkin milk over the espresso. Top with vegan whipped cream and a sprinkle of cinnamon, if desired.
For an iced latte
- Whisk or froth the pumpkin milk ingredients without heating. Pour over a glass of ice, add the espresso, and stir. Top with vegan whipped cream and cinnamon, if desired.
NOTES
- Coffee: No espresso machine? Use strongly brewed coffee instead. Brew it stronger than usual so the coffee flavor stands up to the creamy pumpkin mixture.
- Plant milk: I use Trader Joe’s Soy Beverage for a creamy, neutral flavor. For a foamier latte, try a barista-style plant milk.
- Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling. Avoid adding too much, as it can make the latte overly thick.
- For more color: Add a small pinch of turmeric for a warmer golden-orange color without overpowering the pumpkin spice.
- Adjust to taste: Add more maple syrup for sweetness or pumpkin pie spice for a stronger spiced flavor.
- Iced latte: For less melting, let freshly brewed espresso cool slightly before pouring it over the ice.
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