Vegan Pumpkin Spice Latte Recipe
Hey friend, if you’re craving that cozy, fall-in-a-cup feeling but want a dairy-free twist, you have to try my Vegan Pumpkin Spice Latte Recipe. It’s creamy, lightly sweetened, and bursting with those warm pumpkin spice vibes we all love this time of year. Whether you’re making it for a chilly morning pick-me-up or an afternoon treat, this recipe is super quick, simple, and just downright delicious. Stick around—I promise you’ll enjoy every sip!
Why This Recipe Works
- Simple Ingredients: Uses pantry staples and easy-to-find plant milks.
- Balanced Sweetness: Maple syrup adds just the right natural sweetness without overpowering.
- Creamy Texture: Barista-style oat milk creates the perfect frothy finish.
- Customizable: You can tweak spice levels, sweetness, and milk types to your liking.
Ingredients & Why They Work
Before you dive into making this Vegan Pumpkin Spice Latte Recipe, let’s chat about the ingredients that really make it shine. Each one plays a role — from creamy oat milk for smoothness to pumpkin puree adding that authentic fall flavor. Knowing why helps you substitute smartly or shop with confidence.
- Pumpkin Puree: Using real pumpkin puree is key for that earthy, natural depth — not pumpkin pie filling, which is sweeter and spiced already.
- Pure Maple Syrup: I love maple for its rich sweetness and subtle complexity, but you can swap in organic sugar if needed.
- Pumpkin Pie Spice: This blend brings all the cozy spices — cinnamon, nutmeg, cloves, and ginger, but a pinch of cinnamon alone also works in a pinch.
- Barista Oat Milk: The creamy texture and frothiness from oat milk make this latte feel indulgent, plus it plays well with espresso.
- Espresso or Strong Coffee: The bold coffee flavor balances all the sweetness and pumpkin spice — espresso if you can, but strong brewed coffee is totally fine.
- Dairy-Free Whipped Cream: Optional, but my fave finishing touch for that café vibe.
Tweak to Your Taste
I like to keep this Vegan Pumpkin Spice Latte Recipe flexible because everyone’s taste buds dance differently! Depending on your mood or health goals, adjust the sweetness, spice level, or coffee strength. Making it personal makes it way more satisfying.
- Less Sweet, More Spice: Sometimes I cut back on maple syrup and add an extra pinch of cinnamon or pumpkin pie spice to really bring out that cozy warmth.
- Caffeine-Free Option: When I’m making this for my niece, I swap coffee for extra oat milk for a kid-friendly, gentle treat.
- Ultra Creamy Treat: I’ve experimented with canned coconut milk for a richer latte on special days—so decadent!
- Adding a drop of vanilla extract can elevate the flavors if you want a slightly sweeter, aromatic twist.
Step-by-Step: How I Make Vegan Pumpkin Spice Latte Recipe
Step 1: Brew Your Coffee or Pull Espresso Shots
Start by making your coffee base—whether that’s pulling two shots of espresso or brewing about half a cup of really strong coffee. I find espresso gives the best boldness for this latte, but strong drip coffee works great too. Keep this warm on the side as you prep the rest.
Step 2: Warm Pumpkin and Milk Mixture
In a small pot over medium heat, combine your pumpkin puree, maple syrup, pumpkin pie spice, and oat milk. Whisk frequently as it heats up—this helps everything blend smoothly without lumps. Be careful not to let it boil; when it’s hot and steamy, it’s ready.
Step 3: Mix Coffee and Taste for Sweetness
Turn off the heat and pour in your freshly brewed espresso or coffee. Give it a taste and decide if you want to add a bit more maple syrup for sweetness. I usually add another half tablespoon depending on my mood or how bold the coffee is.
Step 4: Blend for Frothy Perfection
This step is optional but trust me, it ups your latte game. Pour your warm mixture into an immersion blender cup or a regular blender, then blend for about 30 seconds until frothy and light. This is what gives that lovely café-style texture that makes each sip special.
Step 5: Serve and Top with Whipped Cream
Pour your beautiful frothy latte into your favorite mug. Top generously with dairy-free whipped cream — it really turns this simple drink into a celebration. I like to sprinkle a pinch more pumpkin pie spice on top just for that finishing touch.
Pro Tips for Making Vegan Pumpkin Spice Latte Recipe
- Use Barista Blend Milks: They froth better and have a creamier mouthfeel than regular plant milks, making your latte more luscious.
- Don’t Boil the Milk Mixture: Heating too high can cause the pumpkin to curdle or scorch, so keep it to a gentle simmer.
- Blend for a Professional Finish: Blending the latte is a game changer—it creates a silky texture that you’d usually only get at a coffee shop.
- Customize Spice Mix: If you’re out of pumpkin pie spice, cinnamon alone works, but adding a tiny pinch of ground ginger and nutmeg can brighten the flavor.
How to Serve Vegan Pumpkin Spice Latte Recipe
Garnishes
I’m a sucker for topping this latte with a generous swirl of dairy-free whipped cream and a sprinkle of extra pumpkin pie spice or cinnamon. Sometimes I even add a dash of cocoa powder or a cinnamon stick for stirring. It makes it feel extra special, especially when sharing with friends.
Side Dishes
I like pairing this latte with some warm vegan banana bread or a spiced muffin—both complement the pumpkin flavors beautifully. For a lighter snack, a handful of toasted almonds or a crisp apple slice hits the spot.
Creative Ways to Present
For a festive touch during fall gatherings, I’ve served this latte in clear glass mugs to show off the creamy, frothy layers. Adding a cinnamon stick as a stirrer not only looks pretty but infuses a bit more warm spice. Also, mini pumpkin-shaped marshmallows (vegan, of course) on top make it super cute for parties!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which could happen if you make a double batch), pour your latte mix into an airtight container and store it in the fridge for up to 2 days. Just give it a good stir before reheating because some separation can happen.
Freezing
I haven’t tried freezing the whole latte because the texture of oat milk changes when frozen, but you can freeze extra pumpkin puree mixed with the spices and syrup in ice cube trays. Then add those cubes to hot coffee for an easy, fresh latte anytime.
Reheating
Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring in between. Avoid high heat to keep the oat milk smooth and prevent the pumpkin from splitting. Then froth again if you want that fresh latte feel.
FAQs
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Can I make this Vegan Pumpkin Spice Latte Recipe without espresso?
Absolutely! You can use half a cup of strong brewed coffee instead of espresso shots. Just make sure it’s brewed strong so the coffee flavor still stands up well to the pumpkin and spices.
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What’s the best plant milk for making this latte?
I recommend using Barista oat milk because it has a creamy texture and froths beautifully, mimicking dairy milk well. Soy or coconut milk also work, but I find oat milk has the best balance of flavor and creaminess.
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Can I prepare the pumpkin spice mixture ahead of time?
Yes! You can whisk together the pumpkin puree, pumpkin pie spice, and maple syrup ahead and keep it refrigerated for a couple of days. When ready to make your latte, just warm it with your plant milk and espresso.
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Is this recipe kid-friendly?
Definitely! Just swap the espresso or coffee with extra plant milk to make it caffeine-free. It’s a sweet, comforting treat that kids love, especially topped with vegan whipped cream.
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I’d recommend sticking to plain pumpkin puree rather than pie filling because the filling already contains added sugar and spices, which might throw off the balance. Pure pumpkin puree lets you control the sweetness and spice exactly.
Final Thoughts
This Vegan Pumpkin Spice Latte Recipe has become my go-to every fall when I want a treat that’s cozy but still nourishing. I remember the first time I sipped it while curled up with a good book—it felt like a little hug in a mug. I hope you’ll enjoy it just as much, whether it’s your morning ritual or a relaxing afternoon pause. Make yourself one, or whip up a batch to share with someone special—you deserve all the cozy goodness this season!
Print
Vegan Pumpkin Spice Latte Recipe
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A delicious and creamy vegan pumpkin spice latte made with pumpkin puree, warm spices, and dairy-free milk, perfect for a cozy autumn treat.
Ingredients
Main Ingredients
- 1 tablespoon pumpkin puree
- 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
Instructions
- Prepare Coffee: Pull your espresso shots or brew your coffee and set nearby.
- Warm the Mixture: In a small pot over medium heat, add the pumpkin puree, maple syrup, pumpkin pie spice mix, and oat milk. Whisk frequently as it warms, but do not let it boil.
- Add Coffee: Once warm, turn off the heat and add your espresso or coffee. Taste and add more maple syrup if desired for sweetness.
- Blend for Froth: Blend the warm mixture using an immersion blender or regular blender for 30 seconds until frothy, which is optional but recommended.
- Serve: Pour into a mug, top with dairy-free whipped cream, and sprinkle a little more pumpkin pie spice on top if desired. Enjoy!
Notes
- For a creamier and richer beverage, use canned coconut milk instead of oat milk.
- To keep it caffeine-free for kids, replace the coffee with more non-dairy milk.
- You can substitute maple syrup with organic granulated sugar if preferred.
- Double, triple, or quadruple the recipe to make enough for a group.
- If pumpkin spice mix is unavailable, use 1/4 teaspoon cinnamon plus tiny pinches of ginger, cloves, and nutmeg, or just cinnamon alone.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
