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
- 1/2 cup (120g) plant-based creamy milk (I used almond)
- 1/4 cup (60g) pumpkin puree (I used canned, make sure the only ingredient is pumpkin)
- 1/4 cup (48g) coconut sugar
- 1/4 cup (80g) pure maple syrup
- 1 teaspoon pumpkin pie spice (I use my homemade blend)
- 1/4 teaspoon fine sea salt
- 1 teaspoon (5g) vanilla
- I use this scale.
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 about 5 minutes or so, until thickened some. Set your timer to make sure not to over cook it, or it can get too thick/gooey/slimy. 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. 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.
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.
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.
I love how your drink looks rich and creamy. I must try,thank you so much for sharing.
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’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 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!
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!!!
Now this is really a great idea. A healthy flavoring at your fingertips. Company will love it too.
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!
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!
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!
This is such an amazing and valuable recipe!
Thanks for sharing!
Thank you so much for your kind words!
yummylicious….
Very! Thank you.
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! 🙂
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/
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!
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 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!
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!
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! 🙂
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!
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!
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!
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!
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 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!!