Vegan Pumpkin Spice Latte Recipe
If you’re anything like me and fall head over heels for all things pumpkin and cozy spices come fall, then you’re going to adore this Vegan Pumpkin Spice Latte Recipe. It’s creamy, comforting, and has that perfectly spiced kick that warms your soul on chilly mornings. Plus, it’s all plant-based and surprisingly simple to whip up at home — no fancy coffee shop run needed! Stick around because this recipe is fan-freaking-tastic and will have you craving pumpkin spice season all year long.
Why This Recipe Works
- Simple Ingredients: Uses pantry staples and a few plant-based swaps you probably already have.
- Balanced Flavors: The natural sweetness of maple syrup with real pumpkin gives an authentic taste without being overpowering.
- Customizable Creaminess: Barista oat milk makes it dreamy, but you can easily adjust to your favorite plant milk.
- Quick & Cozy: Ready in about 5 minutes—perfect for busy mornings or an afternoon pick-me-up.
Ingredients & Why They Work
Each ingredient in this Vegan Pumpkin Spice Latte Recipe plays a delicious role in recreating the classic coffeehouse vibe at home. Plus, the ingredients are easy to find and blend beautifully together. A few shopping tips? Look for pure pumpkin puree (not pie filling!) and a rich oat milk labeled “Barista” for that perfect foam and creaminess.
- Pumpkin puree:This adds natural pumpkin flavor and subtle creaminess without any artificial stuff – bonus points for antioxidants!
- Pure maple syrup:Use this as your natural sweetener. It’s less harsh than sugar and pairs so well with pumpkin spice.
- Pumpkin pie spice: The magic blend of cinnamon, nutmeg, ginger, and cloves that gives pumpkin spice its soul.
- Barista oat milk (or creamy plant milk): Oat milk steams beautifully and doesn’t overpower the flavors—great for that velvety texture.
- Espresso shots or strong brewed coffee: This gives you that rich coffee punch; adjust to your caffeine level preference.
- Dairy-free whipped cream: For topping off your latte with a cloud of indulgence that’s totally plant-based.
Make It Your Way
One of my favorite parts about this Vegan Pumpkin Spice Latte Recipe is how easy it is to tweak. Whether you like it sweeter, stronger, or even caffeine-free, this recipe invites you to make it your own. Don’t hesitate to experiment a bit and find your perfect cup.
- Sweetness Level: Some mornings I like it just lightly sweet; other days call for a little extra maple syrup. Taste as you go.
- Milk Options: I’ve tried canned coconut milk for a rich, indulgent twist—so good! Soy or almond milk work great too.
- Caffeine-Free Version: Swap the coffee for extra oat milk and you’ve got a kid-friendly pumpkin spice drink that adults will enjoy too.
- Spice Mix: Sometimes I add a little extra cinnamon on top; other times I make my own spice blend when I’m out of store-bought pumpkin pie spice.
Step-by-Step: How I Make Vegan Pumpkin Spice Latte Recipe
Step 1: Brew Your Coffee or Espresso
Start by pulling two shots of espresso or brewing a strong half cup of your favorite coffee. Keep it nearby because you’ll want to mix it with the warm pumpkin milk right away. If you’re using a drip machine or French press, aim for robust, bold coffee to stand up against the spices and pumpkin.
Step 2: Warm and Whisk Pumpkin Mixture
In a small pot over medium heat, combine pumpkin puree, maple syrup, pumpkin pie spice, and oat milk. Whisk frequently to blend everything smoothly and warm the milk evenly—just don’t let it come to a boil or it might scald and change flavor. When you see steam and small bubbles on the side, it’s ready.
Step 3: Mix in Coffee and Taste
Take the pot off the heat and stir in your espresso or brewed coffee. Give it a quick taste test—this is the moment to add a little more maple syrup if you want it sweeter. It’s all about what feels right for your morning mood.
Step 4: Blend for Frothiness (Highly Recommended!)
If you have an immersion blender, pop the mixture right into the cup and blend until frothy and light—this step really takes your latte to the next level. No immersion blender? A regular blender works perfectly fine; just blend for about 30 seconds until you get that lovely foam.
Step 5: Serve and Top with Whipped Cream
Pour your Pumpkin Spice Latte into your favorite mug and dollop with a generous swirl of dairy-free whipped cream. For an extra cozy touch, sprinkle a pinch more of pumpkin pie spice right on top. Then, dive in and savor every creamy, spicy sip!
Tips from My Kitchen
- Use Barista Oat Milk: It steams and froths like dairy milk, making your latte creamy and smooth without added weird flavors.
- Don’t Overheat: Keep the pumpkin milk warm, not boiling, so the spices stay fragrant and the milk doesn’t curdle.
- Blend for Best Texture: I always blend my latte because those little bubbles give a cafe-style experience right at home.
- Make it Your Own: Feel free to adjust sweetness and spice levels—it’s your cozy ritual after all!
How to Serve Vegan Pumpkin Spice Latte Recipe
Garnishes
I’m a sucker for a good sprinkle of extra pumpkin pie spice on top of my whipped cream—it adds that final pop of spice aroma and looks super cute, too. Some days I like crushed vegan cinnamon streusel cookies crushed down as a garnish for texture.
Side Dishes
A warm pumpkin spice latte pairs beautifully with soft vegan banana bread or oat-based muffins. I often grab a slice of my favorite pumpkin bread or cinnamon rolls to match the flavor vibes.
Creative Ways to Present
For special mornings, I like to serve the latte in a clear glass mug so you can see those beautiful layers of frothy foam and deep coffee. Adding a cinnamon stick stirrer doubles as a fancy touch and extra flavor infusion.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pumpkin spice latte in a tightly sealed jar or bottle in the fridge. It keeps well for up to 2 days, though the frothy texture might settle and separate, so give it a good shake before reheating.
Freezing
Freezing isn’t my favorite with this recipe since the spices and milk separate a bit, but if you’re in a pinch, freeze in an ice cube tray and then blend with hot milk or coffee. It can be a quick shortcut to a pumpkin latte smoothie.
Reheating
When I reheat leftover latte, I warm it gently on the stove or in the microwave in short bursts, stirring in between so it doesn’t scorch. Adding a splash of fresh oat milk helps bring back creaminess and wakes up the spices.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree in the Vegan Pumpkin Spice Latte Recipe?
It’s best to use pure pumpkin puree because pumpkin pie filling often contains added sugars and spices that can throw off the flavor balance of your latte. Pure pumpkin puree lets you control the sweetness and spice, so your latte tastes just right.
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What’s the best plant milk for making a vegan pumpkin spice latte?
I recommend Barista oat milk since it froths nicely and has a naturally sweet, creamy texture that complements pumpkin and coffee. However, soy, coconut, or almond milk can work too, depending on your taste and dietary preferences.
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Can I make this latte caffeine-free?
Absolutely! Simply skip the espresso or coffee and replace it with an equal amount of warm oat milk or your favorite plant milk. It’s a great option if you’re making the latte for kids or want to enjoy a cozy drink before bedtime.
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How do I make my Vegan Pumpkin Spice Latte extra frothy without a blender?
If you don’t have an immersion or regular blender, try vigorously whisking the warm milk mixture while warming it or using a frothing wand. It won’t be as frothy as blending, but it still creates a nice texture.
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Can I double or quadruple this Vegan Pumpkin Spice Latte Recipe for a group?
Definitely! This recipe scales up beautifully—just multiply the ingredients and warm everything in a larger pot. Blending larger quantities might require working in batches, but it’s totally worth it for sharing the cozy vibes.
Final Thoughts
I adore this Vegan Pumpkin Spice Latte Recipe because it hits all the cozy fall feels without any fuss or fancy ingredients. Whether I’m curled up with a book or need a little morning boost, this latte makes me feel instantly warm and comforted. You’ll love how easy it is to make and how it fills your kitchen with that nostalgic pumpkin spice aroma. Give it a try—you just might find your new fall (or anytime!) ritual has been born right in your own kitchen.
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 cozy and dairy-free Vegan Pumpkin Spice Latte made with pumpkin puree, warm plant milk, espresso or strong brewed coffee, and a blend of pumpkin pie spices, topped with dairy-free whipped cream for a perfect autumn treat.
Ingredients
Drink Base
- 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
Topping
- dairy-free whipped cream
Instructions
- Prepare Coffee: Pull your espresso shots or brew your strong coffee and set it aside nearby to use later.
- Heat Ingredients: In a small pot over medium heat, combine pumpkin puree, maple syrup, pumpkin pie spice, and oat milk. Whisk frequently as the mixture warms up, being careful not to let it boil.
- Add Coffee: Once the mixture is warmed through, turn off the heat and stir in the espresso or brewed coffee. Taste and add more maple syrup if you want extra sweetness.
- Blend to Froth: For a frothy beverage, transfer the warm mixture to an immersion blender cup or a regular blender. Blend for about 30 seconds until frothy.
- Serve: Pour the blended latte into a mug. Top with dairy-free whipped cream and sprinkle a pinch of pumpkin pie spice on top if desired. Enjoy immediately!
Notes
- For a creamier, richer latte, canned coconut milk can be used instead of oat milk.
- Use soy milk or other preferred plant milks if you do not have oat milk.
- Replace coffee with extra non-dairy milk to make a caffeine-free version suitable for kids.
- If maple syrup is unavailable, organic granulated sugar can be substituted for sweetness.
- Multiply the recipe quantities to serve multiple people at once.
- If you don’t have pumpkin pie spice, use 1/4 teaspoon cinnamon with a tiny pinch of ground ginger, cloves, and nutmeg, or just cinnamon alone.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
