You know it’s fall when the Pumpkin Spice Lattes start popping up at coffee shops. Whether you’re a die-hard Pumpkin Spice Latte fan or want to try out the dairy-free version, I hope you love this homemade vegan option!
Not only do some coffee shops *Ahem, Starbucks* include dairy in their Pumpkin Spice Lattes, they’re also really expensive. Now, I’m all for treating yourself to a pricier coffee that you love every now and then, but I happen to think that my Vegan Pumpkin Spice Latte Recipe is more delicious and way less expensive, so it’s a win-win all around.
While you can definitely use espresso for this PSL, I know not everyone (myself included!) has an espresso machine, which is why I actually made this recipe based on drip coffee. To be honest, the PSL isn’t my favorite fall drink (I’m a classic oat milk cappuccino type of person), but I’m a much bigger fan of this version since it isn’t as sweet as most coffee shop versions. With that being said, feel free to adjust the ratios of the ingredients based on your personal taste preferences, making the Pumpkin Spice Latte stronger by adding more coffee, creamier by adding more plant-based milk, more pumpkin-y by adding more pumpkin purée and pumpkin spice, or sweeter by adding more maple syrup.
Main Ingredients for Pumpkin Spice Latte
Coffee: I use medium pour-over coffee in this recipe, but feel free to use espresso if you prefer! You can also use decaf coffee if you prefer.
Plant-Based Milk: I recommend using a creamy plant-based milk in this recipe, like oat, coconut, or soy. I always recommend using unsweetened, fortified plant-based milk so you can control the sweetness of your drinks, and so that you’re getting a good dose of calcium and vitamin D!
Pumpkin Purée: It’s important that you use pumpkin purée in this recipe rather than pumpkin pie filling. If you can only find pumpkin pie filling, just reduce the sugar in this recipe to compensate. Since we only use a small amount of pumpkin purée in this Vegan Pumpkin Spice Latte recipe, feel free to freeze any leftovers in an ice cube tray so nothing goes to waste!
Pumpkin Spice: Pumpkin spice can be purchased at the store or you can make your own! I created an Instagram Reel about my favorite recipe, which you can watch here!
Maple Syrup: I’ve used maple syrup in this recipe since it adds a delicious fall flavor, but feel free to use whatever sweetener you like or have on hand!
Vegan Pumpkin Spice Latte
This homemade vegan pumpkin spice latte is packed with classic fall flavors
- 2 cups steeped coffee Can sub with 2-4 shots of espresso
- 3/4 cup plant-based milk I prefer oat, coconut or soy milk
- 2 tbsp pumpkin purée
- 1 tbsp maple syrup Or sweetener of choice
- 1/4 tsp pumpkin spice See notes for details
- 1/2 tsp vanilla extract
Add all ingredients to a small saucepan over medium heat. Whisk all ingredients together to combine, and heat until hot. Serve and enjoy!
To learn how to make your own pumpkin spice mix, watch this Reel!
Looking for more fall-inspired recipes? Check these out!
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