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.
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 sauce comes together very quickly and is absolutely delicious. Thanks for another fabulous recipe!
Can I freeze this sauce?
Yes! Just thaw in the fridge and whisk it very well to bring it back to its texture.
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!!
This recipe is so delicious. Thank you.
Yay Gwendolyn! So happy you loved it!
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.
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!
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!!
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.
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 🙂
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!
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 🙂
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!! 🙂
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!
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!
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!
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/
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!
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 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 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!!
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 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!