You can make the Best Vegan Pumpkin Spice Latte at home and it be better than Starbucks, and you can do it in 5 minutes! Easy to make, homemade and absolutely delicious! Naturally gluten-free and oil-free.
VEGAN PUMPKIN SPICE LATTE
I think pretty much anybody with a pulse loves a vegan pumpkin spice latte. Haha. Drinking one with a slice of my Best Vegan Pumpkin Bread is the best vegan breakfast. People seem to really love the Starbucks version, but of course it’s loaded with sugar, sodium, preservatives and other ingredients, which you can see here. I don’t judge at all, but if I can make something at home from a restaurant or coffee shop that tastes just as amazing and be healthier, that really excites me! This of course has actual real pumpkin in it and nothing artificial. To me, it isn’t overly sweet and definitely tastes better than Starbucks.
I already have a healthy pumpkin spice latte version on this Vegan Pumpkin Spice Sauce recipe, based on using that sauce for the latte. But I wanted to have an easy to make vegan PSL that didn’t require the sauce to be made.
There are a ton of version online of course, but what makes this one exceptional is the addition of molasses and vanilla!
You simply can’t leave them out. Also, the right amount of pumpkin spice is so important. Not enough and it just tastes like a plain latte and too much and it’s just overpowering. I’ve tested it 3 separate ways varying the amounts of milk, coffee and spices and this was the best version. I know you will all just love this dairy-free pumpkin spice latte!
INGREDIENTS NEEDED
(Only 7 main ingredients needed. Full details and measurements on the recipe card below.)
- Brewed strong coffee: If you need caffiene-free, use your favorite strong decaf variety.
- Milk: I’ve tested this with both cashew milk (Elmhurst brand because it’s the best, no added fillers, just nuts and water) and canned light coconut milk (Thai Kitchen brand). I like the Elmhurst brand because it does not get overly thick once heated (the way homemade cashew milk does) so I highly recommend it. But feel free to use your favorite creamy dairy-free plant-based milk. I just wouldn’t use a really watery milk like rice milk. Almond milk might work, but it will be less creamy and rich.
- Pure maple syrup: I love the depth of flavor maple gives, but I imagine agave would work well too.
- Pumpkin puree: Wouldn’t be a true pumpkin latte without real pumpkin! Make sure you are buying just pumpkin puree and not pumpkin pie filling.
- Molasses: This is my secret to the most amazing pumpkin spice latte. It gives a wonderful depth of flavor and richness! But don’t worry, you don’t actually taste the molasses.
- Pumpkin spice blend: I use my own, it’s so much better than store-bought.
- Vanilla extract: Many recipes do not call for vanilla, but to me, it’s a must for added depth of flavor, so don’t skip it.
HOW TO MAKE A VEGAN PUMPKIN SPICE LATTE
Step 1: Add all of the ingredients to a blender and blend until really frothy.
Step 2: Add the liquid to a small pot over medium-low heat. Let it come to a gentle simmer and cook for 1-2 minutes until warmed through. Do not overheat, we don’t want to thicken it, just heat it through and help all the spices to dissolve.
Step 3: Divide into 2 mugs or one really large one. Serve with a classic gluten-free vegan pumpkin muffin (pictured) or a vegan pumpkin chocolate chip cookie or a slice of the Best Vegan Pumpkin Pie and you will be in heaven. This would be really delicious served with a bagel topped with my pumpkin cream cheese. Or, if you are feeling indulgent and having this vegan latte at night as a dessert, a slice of the best vegan pumpkin cake would be incredible.
You will notice I did not put whipped cream on top of my lattes. Quite simply, it didn’t need any and I liked how healthy this was on it’s own, so it’s up to you. If you want it to truly resemble a traditional latte, then go for it. There are lots of vegan whipped cream options. So Delicious sells a wonderful tub of cocowhip. Also, Reddi-wip sells canned whipped cream in almond or coconut milk. They spray and taste just like the dairy version. I use dairy-free whipped cream always on my hot chocolate!
MORE VEGAN PUMPKIN RECIPES
- Vegan Gluten-free Pumpkin Bread
- Gluten-free Pumpkin Spice Latte Muffins
- Vegan Gluten-free Pumpkin Pancakes
- Pumpkin Waffles
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Pumpkin Spice Latte (Better Than Starbucks!)
Ingredients
- 1 1/4 cups (300g) creamy dairy-free milk (see NOTES)
- 3/4 cup (180g) strong brewed coffee
- 3 tablespoons (45g) pumpkin puree
- 2-3 tablespoons (40-60g) pure maple syrup
- 1 teaspoon molasses
- 1 teaspoon pumpkin pie spice (I use and recommend my homemade blend)
- 1/2 teaspoon vanilla extract
- pinch of sea salt
- I use this scale.
Instructions
- This recipe has the ratios of each ingredient that I felt was perfect after testing it 3 times. Enough coffee for a rich taste, but not so much that it overpowers the milk. Too much coffee takes away from the actual "latte" part. Make sure to use a strong coffee though, as this will obviously make a difference in the end result. Creamy milks will yield the richest taste, as watery milks will not dissolve the spices as well or taste as authentic.
- Add all of the ingredients to a blender (starting with 2 tablespoons syrup) and blend until very frothy. Taste and decide if you want more sweetener.
- Add the liquid to a small pot over medium-low. Once it comes to a gentle simmer, cook for 1-2 minutes, continually whisking, just to heat through. That is enough, don't overcook it. We aren't trying to thicken or reduce it.
- Divide into 2 mugs or one really large one. Serve as is with an extra sprinkling of pumpkin spice. It is rich and amazing as is! But, if you want to go all out, add some vegan whipped cream and my Vegan Pumpkin Spice Sauce! Brands recommended below.
Curious if date syrup would work instead of molasses. Plan to try it because that is what I have on hand.
The flavor is different so I’m not sure, but let me know if you try it!
I’m not a huge pumpkin spice latte girl but this looked so amazing I had to give it a try. It was a little too sweet for me but still delicious. As usual your recipes are easy, unique and yummy 🎃🧡☕️ This drink is literally autumn in a cup
Just a side note, the Starbucks PSL is also too sweet for me so I’m not surprised this one also os because truly you won’t be able to taste the difference 😊
So glad you enjoyed it Donna! Yes, you can reduce the syrup if you prefer next time! Since I significantly reduced sweets in the past year plus I imagine I would use less syrup for myself as well now, as my tastes have probably changed a bit.
The only reason I give it 4 stars is because it’s a bit too sweet for me but it’s a delicious pumpkin treat. I also used homemade oat milk and I’m looking forward to making it again tomorrow!
Most delish ever!
I guestimated everything and used brown sugar instead of molasses. I have DIY molasses and it’s just brown sugar. I used almond milk and microwave was sufficient for me instead of the stovetop method. Sooo yummy! Thanks again, Brandi!
So awesome to hear!
Just made this for my Thanksgiving treat. SO GOOD! I normally am not even a PSL fan and this is so rich and delicious
Woohoo, that is awesome to hear Torey!
Delicious! So much better than that “leading brand” AND I know exactly what’s in it. I don’t drink coffee regularly anymore. But I finally got some decaf so I can have some as a treat. And this was certainly a treat! Thank you for such amazing recipes!
Aww yay, Jen, so glad you loved it so much!
This Pumpkin latte tastes 10 times better than Starbucks and is so much cheaper to make.
Thank you so much Brittany!!
Wow soooo good, creamy and pumpkiny. James who could care less about pumpkin lattes LOVED this. I used Dandy blend as the “coffee” portion of the drink and it turned out lovely.
I have had the pumpkin spice latte at Starbucks and it does NOT compare to this recipe! This is SOOOO much better and with wayyyy better ingredients. It’s Autumn in a cup. Thank you so much @thevegan8! I’m newly opting for vegan options and going as oil-free as possible so your recipes are super helpful!
Woohoo, thanks Tricia!
I just made a batch of your pumpkin muffins so I decided to give the pumpkin latte a try with the leftover Organic pumpkin and organic TJ coconut milk. I added only 1/2 tsp of maple syrup and 1/2 tsp molasses as I do not like sweet coffee drinks yet it was still delicious. Thank You for the simple easy to follow directions. Your most recent cook book is a great resource even though I have.been vegan for 20+ years. I follow a handful of vegan vlogs and yours is my favorite.
So very happy to hear how much you enjoyed it, Luci, thank you as always for making my recipes!! Your kind feedback means so much!
I have had the pumpkin spice latte at Starbucks and it does NOT compare to this recipe! This is SOOOO much better and with wayyyy better ingredients. It’s Autumn in a cup. Thank you so much @thevegan8! I’m newly opting for vegan options and going as oil-free as possible so your recipes are super helpful!
I totally agree! “Better than Starbucks” is so right and true! I used agave syrup instead of the maple and decreased it to 1tbsp and 1 teaspoon. I used almond milk and doubled the pumpkin pie spice. So frothy and so good! Thanks again, Brandi!
This recipe is perfect!! I’m not even that huge of a pumpkin fan, but decided to try it. I haven’t had one at Starbuck’s to compare the quthenticity, but this is a delicious taste of fall! And sooooo frothy – I used flaxmilk and I think it was just the right amount of creamy. Does not need the whipped cream at all in my opinion. Will be making this all season. Thanks Brandi 🙂
That is so amazing to hear Michaela, thank you so much for making it!
What do you suggest to make it sugar free?
I don’t use sugar-free sweeteners, so I can’t advise on amounts, but you could try your favorite sweetener like stevia or a sugar-free syrup. I really don’t know since I never use them.
Loved this! I will be drinking it for the next several months, for sure! I used soy milk and added 1T coconut cream. I microwaved for 1.5 minutes. YUM! now to make some pumpkin bread and pumpkin brownies!!
Yay, thrilled to hear that Nina!!
I made this recipe exactly as posted, just doubled to make enough for the whole family. Everyone gave it two thumbs up. It is really delicious!! Next time I might top it with some coconut whipped cream to make it extra decadent!
So very happy to hear it was a hit with everybody, thank you Tara!
Is there a substitute for coffee? Can I leave it out? Sounds amazing! Thanks for the help, Kris
Hi Kris! There isn’t really a sub unless you want to do a caffeine-free coffee sub like dandy blend? The recipe is written based on using coffee, which is bitter, so the sweetener and everything is based on it having coffee. So, if you don’t want to use coffee, I would try doing 1 1/2 cups milk and start with just 1-2 tablespoons syrup instead. The sweetener is needed to offset the bitter coffee, so without coffee, you’d need less. I of course have not tested it like this, so this is a suggestion. Let me know if you try it.