Now you can make your own VEGAN Pumpkin Spice Sauce like the Starbucks version at home instead! This version is absolutely to die for, yet is completely vegan, dairy-free, oil-free and refined sugar-free! Goes great in homemade lattes, on pancakes, waffles, ice cream or even brownies!
Well, here it is, the first recipe to excite us all for Fall coming. This one is from another reader request. She specifically asked for a healthier, dairy-free pumpkin spice sauce to use in lattes and smoothies. I might even suggest to drizzle this all over my Vegan Pumpkin Spice Pancakes or this Pumpkin Spice Latte Ice Cream!
Would you judge me if I said I wanted to just drink this Pumpkin Spice Sauce straight? I did, but I refrained.
I’ve already started to see a few pumpkin recipes lurking around and before everybody starts posting a bazillion pumpkin spice lattes all over the web, I thought this would be the perfect time to post a Vegan Pumpkin Spice Sauce recipe so you can make all of your lattes at home. They will be healthier, fresher and so darn delicious.
After you’ve sweetened the latte with the syrup, you then will want to add some whipped cream. I used the So Delicious CocoWhip, it is sooo good. I used the “lite” so it was low fat, it’s not low in sugar, but you only need a small amount. Then you will want to drizzle some more syrup on top and you will think you just left Starbucks.
Drizzle lots of it. Yes.
For my version I, of course, made my sauce out of real ingredients and preservative-free. The Starbucks Pumpkin Spice Syrup contains the following:
Sugar, condensed skim milk, pumpkin puree, contains less than 2% of the following: fruit and vegetable juice (color), natural flavors, annatto (for color), preservative: potassium sorbate, salt.
It’s not completely terrible, but I tend to always avoid products that contain “natural flavors” simply because you don’t know what the heck that is! They never reveal it and of course, it contains dairy and an excessive amount of sugar.
Well, let me tell you, this stuff is so darn delicious and rich in flavor, it will be hard not to just drink it straight. Oh, and by the way, get ready to be intoxicated by the aromas that will fill your place as it cooks! I’ve also provided a homemade DIY Pumpkin Spice in the recipe below if you can’t find the pre-made blend at the store.
Vegan Pumpkin Spice Sauce
Ingredients
- 1 cup (240g) canned "lite" coconut milk, can shaken well first
- 1/2 cup (120g) pumpkin puree (I used canned, make sure the only ingredient is pumpkin)
- 1/2 cup + 2 tablespoons (120g) coconut sugar
- 1/2 cup (160g) pure maple syrup
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 2 teaspoons (10g) vanilla
- NOTE:
- If you cannot find the pumpkin pie spice, then you can make your own by combining the following and then just use 1 tablespoon of the following blend for the above recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love, feel free to adjust if you like.
Instructions
- Add all of the ingredients (except the vanilla) to a small pot and whisk until well mixed and smooth. Turn the heat to high and as soon as the edges start to bubble, immediately cover with a lid and turn to the lowest heat. Simmer for 5-10 minutes, until thickened some. Set your timer to make sure not to over cook it, or it can get too thick/gooey. Whisk again and then let it cool for 10 minutes.
- Whisk in the vanilla and strain through a fine mesh strainer. You are adding the vanilla last because cooking it down kills the flavor, which we don't want to do. You can use it immediately if you like, but it will thicken a lot more as it cools. Keep it stored in the fridge. This makes a lot (2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don't want to use it all up right away. To use from the freezer, just scoop out the portion you want to use, it's easy to scoop out and gently reheat it on the stove or microwave.
To Make a Pumpkin Spice Latte
Add 1 cup strong coffee to a mug, 2 tablespoons coconut cream, cashew or soy cream (add more if you like) and 3-4 tablespoons of the pumpkin spice syrup and stir everything well. If you want it sweeter, add more of the syrup. Add some coco whipped cream (I used So Delicious CocoWhip "Lite" on top and drizzle more pumpkin spice syrup on top. YUM.
I didn’t think it was possible, but you’ve actually outdone yourself, Brandi! I’ve never actually had a Starbucks Pumpkin Spice Latte, knowing that their ingredients list can be rather ~dubious~. But I am SO ON BOARD with this natural, vegan version!! I don’t have any pumpkin on hand but I’m getting some ASAP SO I CAN MAKE THIS!! SO EXCITED!! 😀
Awww thank you so much Sarah! You are so sweet. Yes, I was always more a fan of the cinnamon dolce lattes, but I know the ingredients aren’t the best. This pumpkin sauce is so darn delicious. I put it on some toast this morning, so good!!
Gaaahhhhh…. I know by the beginning of November I’ll be “up to here” with pumpkin recipes, but I’m happy to see them now because I am READY for fall! Beautiful photos, Brandi!
I know it’s a bit early, but I know people are about to start breaking out all the latte recipes, lol, so I figured I better get this up quick and it was a reader request last week and I was just too excited to create it!
You are so sweet Annie, thank you for the photo compliment! 🙂
I notice you say to add “cream” and “whipped cream”. Do you mean a vegan brand? If so what brand do you recommend ?
Hi Mary! I updated the recipe to be more specific, sorry about the confusion! 🙂 Yes, I used coconut cream for the latte and for the whipped cream, I used So Delicious CocoWhip “lite”. It’s incredible!
Keep on bringing on the pumpkin goodness! And this does not need the label of a copycat! This is of it’s on true unique glory!
Haha thank you Rebecca!
This is just in time for fall, Brandi! It looks so perfect and all the ingredients are amazing. This is a sauce absolutely amazing for smoothies, lattes or maybe tea. But I guess it is so much more also fantastic for cakes, Ice cream or on top of some of your pancakes. Homemade is so much better for you already know what is in it, no preservatives or artificial flavors nobody knows what they are. I really like that you always react quickly to the wishes of your readers!
Love this, Brandi! I’ve been thinking about making a pumpkin spice latte as well, but abstained because I know I WOULD just drink it straight haha 😀 Looks delicious <3 I'm such a sucker for anything pumpkin!
Yes, this is the syrup for the latte and it’s insanely delicious! I did my best to mimic the taste of their version and deciding to do a combo of both maple and coconut sugar gave it incredible flavor!
Made this today and it is delicious all on its own and so easy. Can’t wait to try the latte I just need to get the Cocowhip but I imagine there are a lot of other things you could you this sauce for too! Thanks Brandi! 🙂
I’m so happy you made it already and loved it Debbie! Thank you so much for leaving the feedback and the pic you shared on Facebook! Try it on pancakes! 🙂
AWWWWW YEAHHHHH…bring on the pumpkin!! I imagine this to be a very tasty dessert soup. What? I’m only supposed to drizzle it on stuff? I think I prefer to eat this deliciousness in soup form, more bang for my buck because let’s be real, a drizzle will never be enough of this 😉
Hahaha! I basically was eating it by the spoonful it was so good! A drizzle is never enough!
I will definitely try it on pancakes. I think it would be good drizzled on banana ice cream with a few chopped pecans too. Really looking forward to making the Latte tomo though! 🙂
Ooooh that’s a great idea too! I was definitely thinking on ice cream would be amazing!
This sounds and looks heavenly! It’s rare that I get Starbucks, and when I do, I always feel guilty for drinking it. Because after all of the processed crap thrown in there, it isn’t really even coffee anymore. But I sure do love my pumpkin in the fall : )
Yes, the only thing I get there now is their chai tea with just water, so it’s literally just tea and it’s divine and naturally sweet!
I have not tried a starbucks drink like this so I can’t compare your version.. but it sure looks delicious and ideal for Fall too.
Thank you!
YUM!! I love pumpkin spice lattes. I have a very similar recipe on my site from last year. And like you, I was basically drinking it from the jar!! So good! I need to redo my pics though…yours are gorgeous! Bring on the pumpkin ALL THE THINGS!
Thank you so much Jenn! That’s so nice of you! Oh how funny, I just looked yours up right now and a creamer is great idea! This is definitely a TON sweeter, lol, because I was trying to mimic the Starbucks pumpkin sweet syrup they sell. It’s got the consistency of syrup and taste. So good! It’s basically very similar my sweet potato caramel here, just made sweeter like a syrup and with pumpkin of course. 🙂 https://thevegan8.com/2014/07/29/sweet-potato-cinnamon-muffins-with-sweet-potato-caramel-glaze/
Hi Brandi!
You’re the bomb-diggity girl!!!!! I’m making this at lunch time today so I can bring it back and put it in my fridge at work.
One question: When you say “coconut/cashew/soy cream” you mean “creamer” right?
I know my Heinen’s carries the So Delicious coffee creamers and I’m wondering if that’s what you’re talking about?
Thank you! Thank you! Thank you!
😉 Di
Aww thank you Diane!! I can’t wait to hear what you think!! Yes, you can use specifically coffee creamer or even coconut cream from a can, you just want a smooth creamy liquid to dilute the coffee some and you can add as little or as much as you want to taste. I like to taste coffee, so I only added 2 tablespoons and then added 3+ tablespoons of the pumpkin syrup so it tasted just like a Starbucks latte, lol! Let me know what you think when you make it! 🙂
yummylicious….
Very! Thank you.
This is such an amazing and valuable recipe!
Thanks for sharing!
Thank you so much for your kind words!
Made this today and …WOW! So delicious! I put it in my coffee and on the kids pancakes. Win win. Thank you 🙂
Yay!! SO happy to hear that! Thank you so much for the feedback! I bet it is fantastic on pancakes, I tried it on toast already and plan to do it on pancakes this weekend. Thanks again!
What an awesome recipe, Brandi! I feel like I could add this to everything and anything. Stunning pictures too 🙂
Thank you so very much for the compliment Vanessa!
So easy and so much healthier than Starbucks, and the maple syrup flavor sounds even more tasty and fall-esqu to sweeten than sugar! I’m not so sure I would’ve been able to refrain just drinking it! And with CocoWhip…my fall dreams would have been met. I’m good, no more pumpkin things needed!
Now this is really a great idea. A healthy flavoring at your fingertips. Company will love it too.
You know, being a black coffee drinker I have never had any of these fancy drinks from Starbucks but I really want to try this syrup in a non-dairy latte. I adore all things pumpkin and the thought of the syrup on pancakes is really floating my boat too!!!
This is super YUMMY! Pumpkin spice lattes are my favorite. This is such a great recipe and stunning pictures. I am gonna try this sauce soon. Thank for this lovely share! 🙂
Thank you so much Anu! So sweet of you to say that!
I’m sure your Pumpkin Spice Sauce is better than starbucks! Amazing recipe 🙂
Thank you so much Mary! It’s been such a hit so far, so I’m super happy about that!
This is delicious. Thank you so much for sharing! It is quite sweet for what I am normally used to but I love how just a little bit goes a long way!! I am also freezing 2 half pints portions for future weeks.
I’m so happy you loved it Melinda! Thank you so much for making it! Would you believe it is even less sweet than the Starbucks version?! Haha. It definitely needed to be sweet to work for the same purposes as the starbucks syrup and like you said, you only need a little! Thanks again for the feedback!
I love how your drink looks rich and creamy. I must try,thank you so much for sharing.
Well you’re right, there will be a lot of pumpkin spice latte recipes over the next month. I have a copycat Starbucks pumpkin spice syrup scheduled for next week-haha! Yours looks delicious and the pictures are gorgeous.
This looks so incredibly good, I’ll deffo try it soon!! I’m sure one day people will say about Starbuck’s Pumkin Sauce “ah, that’s the copycat of Vegan8’s Pumpkin Sauce!”)
Hahahaha! So funny, thank you Howie!
Hi Brandi!
Ok so here’s my take on this:
1.) It tastes AMAZING, pretty much exactly like Starbucks syrup. I actually had some at home and my daughter and I did a “blind” taste test, too close to tell which was which. So Bravo!!!
2.) This is the bad part… I analyzed your recipe on Calorie Count’s recipe analyzer… It’s 124 Calories/4 Tbsp serving. Yikes! Ever since I went whole food plant-based I don’t really count calories anymore but I still like to stay “aware” of roughly how many I’m consuming, since my body LOVES to gain weight more than it likes to lose it! Lol
Anyway, this is a great recipe to use in moderation, like one cup of coffee/day, otherwise those liquid calories are going to add up quick!!!
Thanks for the recipe, it’s my new fall coffee fave!!! 😉
Di
I’m so happy you loved it Diane, thank you so much! Even better that the blind test went that well, so cool! Haha yes, well this is a concentrated sweet syrup, it’s not meant to be health food or low in calories, so definitely a little is only needed. 🙂 I don’t even use this stuff daily, maybe once or twice a week and it’s nearly HALF the calories and sugar content of regular maple syrup, so when you think of it that way, it’s actually better than just using straight syrup, which is what I used to use to flavor drinks!
This is an excellent use of pumpkin puree! I mindlessly bought a sugar pumpkin the very first day I saw them at the farmer’s market and immediately dumped into the slow cooker for puree, without even thinking about what I was going to make!
We don’t eat a ton of sugar either, so I halved both the sugar and syrup, added a bit more liquid and sweetened to taste with stevia. It is probably not as “authentic” that way, but was incredibly delicious; we all had a second latte, even the kids (oops, bad idea)! The recipe made a ton of this liquid gold, we opted to freeze it into ice cube trays for lack of self control, I mean for portion control. ; )
Oh I’m so glad you still loved it with the stevia! I don’t really like the taste of stevia personally, but since you still used the syrup and coconut sugar, then that will hide some of the stevia taste, so great idea not to use all stevia, haha! So happy you loved it so much and even the kiddos! 🙂 Oh, and I freeze mine too! I only scoop out a small spoonful and reheat it when I want to use it! Thanks so much for the feedback!
This will make me want to stop buying the starbucks version and make my own. You have made it so easy to make.
Awesome, mission accomplished!!
I never thought a latte could make me drool but you did it girl I AM DROOLING!! 🙂 <3 This looks so freaking tasty, creamy and comforting. I bet it smells darn wonderful too! I can't to try this! YUMMY!
Haha, aww thanks so much Ceara! Yes, the smell of the spices while it’s cooking is intoxicating!!
This looks amazing, Brandi!! 🙂 I just made pumpkin spice cookies the other day. Can’t wait to try your recipe!
Thank you Sina, this would go great with your cookies I bet!
I love this Brandi! I could happily devour this sauce all on its own in one go. I’ve never tried Starbucks pumpkin spice before, but I can just tell it’s going to be my new favourite thing! I can’t wait to try it 🙂 mmmm!
Hi Brandi,
Just wondering where the SoDelicious CocoWhip is sold…? I’ve been seeing a few recipes lately with it and I’ve looked at my local Smith’s and Albertsons but have not seen it on the shelvesm. Where do you purchase yours?
Thanks so much! I can’t wait to try this recipe…I’m so obsessed with pumpkin and I’m all for making my Starbucks at home!! 😉
Hi Melia! I actually bought mine from Central market, which is I think just in Texas, however, I believe Whole Foods should carry them?? They are still kind of new on the market, but I also know Sprouts carries them. What I would do is go to their website here and you can look in your area for where they are carrying them. 🙂 http://sodeliciousdairyfree.com/
This stuff is awesome! Cooking it makes your house smell awesome, much better than Starbucks because all the ingredients can be organic. I put mine in an old maple syrup container so its really easy to pour into coffee, pancake, etc. Thank you for sharing 🙂
Thank you so much Anna! I am so happy to hear you enjoyed this so much and what a wonderful idea to put it in an old maple syrup container, now why didn’t I think of that? 🙂 Thank you for the feedback! I agree, the smell is so amazing as it cooks!
I know that I love you now! Waw!
What a fabulous tasty creation! 🙂 I happen top have home-made pumpkin puréé! Yes!
Wonderful inviting photos too! xxx
Thank you so much Sophie!
I feel sorry when I am hosting a party and any of my friend couldn’t drink something because allergy to dairy. But this recipe has saved me. I made it yesterday for everyone. It was a super hit. I got lots of compliments and the best one was you are amazing hostess 🙂 . Thanks Brandi, actually the credit goes totally to you. Cheers! Keep the great recipes coming.
Oh Jaspreet, your feedback made my day! I’m so, so happy to hear you received such wonderful hostess praise and everybody loved this syrup, thank you so much for the wonderful feedback!
Hey Brandi!
I own a little café in the burbs of Chicago! I have your recipe X4 cooling as we speak. I cant wait to bring it to the shop tomorrow and try it out in my lattes! I hope it turns out because all of my vegan customers will be thrilled! Thanks so much!!!
Pete
P.S. – I have dark chocolate curls and my own pumpkin spice sprinkles to top the whipped cream, I will tag the pictures later this week to your insta!
Ooooh I can’t wait!!
Hi Pete! Oh wow, that makes me so excited!! I cannot wait to hear how it turns out, PLEASE let me know! This syrup is such a hit with readers and theflavor is to die for, so I really hope you love it too, let me know!! 🙂
Has anybody tried to make muffins or bread using this? I really would like to but don’t even know where to begin
Do you mean using this sauce inside the muffins??
Yea I’m thinking of either using inside muffins or adding dry ingredients to make the base for muffins. A lot of recipes I’ve found use similar ingredients with the addition of maybe eggs plus dry ingredients. Just wondering if anyone has tried it before I venture into the unknown haha!
I have no idea, I have never tried it, just only in lattes! You can try to sub it in recipes that call for syrup, but since there is milk and pumpkin in the sauce, it’s not going to work quite the same as traditional syrup and it’s also not as sweet as syrup. You could try maybe half of the syrup called for and just do trial and error 🙂
I made this for my wife but made it ok for a low carb diet. Made sugar free maple syrup and used erythritol in place of coconut sugar and it works nice.
So glad your subs work, that is great!
Hey Brandi, I’m super obsessed with the Starbucks pumpkin spice and always get it on my one day off a week, it’s my little treat. It’s super pricey, and, not to mention, contains dairy, which I’m not supposed to have. I found your recipe online and that day went right out and got all of the ingredients. I was so excited! I love the flavor to no end, but I do have a question for you. I made a double batch just because there was enough coconut cream and pumpkin puree to do so and I figured I had friends that would love some vegan pumpkin spice as well. It came out very goopy and sticky, not so much like syrup, but more resembling a tar-like consistency. I cooked it a little longer than you suggested because I made more. Is it possible that I cooked it too much and created a sort of different substance? Or was yours the same. Don’t get me wrong, I love it! I’m just trying to be sure it came out correctly. Mine isn’t pourable like yours seems to be in the pictures. Thank you!
-Sam
Hi Sam! So happy you loved it!! Yes, it definitely sounds like you cooked it too long, because the longer you cook it, the stickier the maple syrup will become and also, much thicker. Just cook it less time next time and it should be fine 🙂
My sister and I made a double batch of this. I am not a pumpkin fan AT. ALL. But i cannot resist anybody’s pumpkin spice latte especially Starbucks. But, as has been previously stated, it can get a bit pricey. I prefer the do it yourself version. Thanks for a great recipe. I can now have my decaf pumpkin spice latte in the morning.
When I tried to strain this I lost most of the syrup stuck in the strainer, is that what normally happens or did I do something wrong? 🙁
Hi Nicole, I’ve only heard that happen with one other reader and that was because she cooked it too long. I would try cooking it less, you want it to thicken some, but not so much that it becomes gooey/too thick. I’ve just updated the directions. Keep an eye on it for the first 5 minutes on low heat (after it has first been brought to a boil) and whisk until it’s thickened some, but still smooth. It should be pourable like in my photos. Hope that helps!!
I just had to say- I made this today and it’s amazing! I was a little skeptical because other recipes have let me down but this is the best I’ve tried! Thank you
That is so awesome to hear Cassie, thank you so much for leaving your review and glad to hear this one worked out better than all the others! Yay!
This is miraculous! Thank you so much for creating and posting this recipe! Not only does it taste like the real deal, it is perfect for those trying to live a cleaner lifestyle while not wanting to sacrifice taste.
So very wonderful to hear that Emily! Thank you so much for the awesome review! If you get a chance, would you mind star rating it for me, it really helps me out, thank you again!
This recipe is so delicious. Thank you.
Yay Gwendolyn! So happy you loved it!
This and the pumpkin chili have me running to the store on Thanksgiving Day fighting off everyone for the last bits of pumpkin in a few minutes!! Curses! (I mean, thank you!) No, really this is amazing, and I’m so excited to try them both!!
Can I freeze this sauce?
Yes! Just thaw in the fridge and whisk it very well to bring it back to its texture.
This sauce comes together very quickly and is absolutely delicious. Thanks for another fabulous recipe!
I have tried many versions of “pumpkin sauce” for lattes and this is by far the easiest and the best! Tastes great even in following days, not just day of! Thank you for this recipe!!
This is the second time I’ve made this, I love it.. I want to really urge people to follow your direction. I cooked my last batch too long and, like you said, it turned slimy! Any suggestions how to fix it! I added more coconut milk, but after sitting in the fridge for a few days, it slimmed again. I’m not throwing it out. Would soy milk work? The flavor doesn’t seem diluted.
I’m so glad you loved this Kathi! Yes, you can totally do soy milk. I don’t think it would get slimy as easily, as long as you have a soy milk without any added gums. I believe it is the gum in the cans of coconut milk that cause the sliminess somewhat.
Brandi, this super easy to put together sauce makes the BEST tasting Pumpkin Spice Lattes! Thank you so much for all of your hard work creating the best recipes!
Carolyn