Vegan Homemade Pumpkin Spice Latte That Tastes Like Fall
Forget waiting in long lines or spending a small fortune — this dairy-free homemade pumpkin spice latte is your ticket to cozy mornings and fall vibes, all from the comfort of your kitchen. With rich pumpkin flavor, warm spices, and creamy oat milk, you don’t need to be a Starbucks barista to sip like a pro.
If you’re like me, and I know I am, your morning coffee is a sacred ritual. And as you watch the first colorful leaves float to the ground, nothing says, “It’s fall, y’all!” quite like a homemade pumpkin spice latte.
While the coffee shop version is undeniably delicious, the $6.50 price tag can quickly take the joy out of your PSL obsession. But here’s the good news: Making your own vegan pumpkin spice latte at home is easier than you think. With a few simple ingredients and less time than it takes to brave the drive-thru, you can enjoy this warm, spiced coffee drink whenever the craving strikes. Bonus? You’re in total control of the sweetness, spice level, and toppings. Let’s get brewing!
Why You’ll Love This Dairy-Free Pumpkin Spice Latte Recipe
- Coffee-shop flavor without the coffee-shop price. Real pumpkin, maple syrup, espresso, and warm spices create a cozy fall drink at home.
- Ready in about 12 minutes. Warm the pumpkin-spiced milk mixture, stir in strong coffee or espresso, and your homemade latte is ready to sip.
- Naturally dairy free and vegan. Creamy oat milk replaces dairy, but almond, soy, cashew, or coconut milk also works.
- Easy to customize. Adjust the maple syrup and spices to your taste, or replace the cinnamon, nutmeg, and ginger with pumpkin pie spice.
- Simple to scale up or down. The recipe makes two servings, but you can halve it for a solo coffee break or double it when someone smells pumpkin spice and suddenly appears in your kitchen.
Before We Get to the Good Stuff
Medical disclaimer: The information provided on Sage Alpha Gal is based on my personal experience living with alpha-gal syndrome. Although I cite and link to expert sources, nothing published here is medical advice. Because alpha-gal sensitivities vary by person, my alpha-gal is not necessarily your alpha-gal, so be sure you understand your dietary restrictions and work with your healthcare provider as needed.
Affiliate disclosure: Sage Alpha Gal is a reader-supported site, and this post may contain affiliate links. If you make a purchase through one of these links, I may earn a teeny tiny commission at no additional cost to you. That income helps offset the costs of running this site. You can read all of the legal blah blah blah (as my little niece says) on the full disclosure page.
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What is a Pumpkin Spice Latte?
The pumpkin spice latte has become such a fall icon that it practically deserves its own holiday. This hot drink is a cozy blend of espresso, steamed milk, and a medley of warm spices like cinnamon, nutmeg, and clove that smell like autumn bathed in coffee.
Starbucks introduced it back in 2003, and since then, it’s sparked more pumpkin-flavored knockoffs than I can count. I’m pretty sure I once saw pumpkin spice dental floss. The madness has to stop somewhere, right?
Ingredients in This Pumpkin Spice Latte Recipe
Making a pumpkin spice latte at home is way easier than you might think. All it takes is a few simple ingredients and a few minutes of your time. Plus, you get all the cozy vibes of the coffee shop without leaving the house.
Here’s what I use to create this coffee shop copycat at home:
- Pumpkin puree. Make sure to use pure pumpkin puree, not pumpkin pie filling. The cans look deceptively similar, but they’re not the same.
- Oat milk. This recipe calls for oat milk, which gives it a creamy texture while keeping it vegan. Not a fan of oat milk? Swap it with your favorite plant-based option — almond milk, soy milk, or cashew milk work great, too.
- Maple syrup. To keep things vegan and perfectly sweetened, maple syrup is your go-to. You can also use another vegan sweetener if maple syrup isn’t your jam. (Honey is a fine choice for alpha gals, but remember it’s not vegan.)
- Espresso or strong black coffee. You’ll need the equivalent of two espresso shots. No fancy espresso machine? No problem. Brew some strong coffee instead — your Keurig can handle the job. Just use the smallest cup size setting and hit the “strong” button.
- Warm spices. This latte gets its signature flavor from a blend of cinnamon, nutmeg, and ginger. Or take a shortcut by substituting an equal amount of pumpkin pie spice for the individual spices — I won’t tell the spice police.
- Optional toppings. While this latte is delightful on its own, why not go the extra mile? Top it with vegan whipped cream. It’s easy to whip up a small serving using a 4-in-one milk steamer or a handheld frother. Then, top the drink with a sprinkle of cinnamon or pumpkin pie spice. Feeling festive? Toss on some pumpkin-shaped sprinkles for extra flair.
How Do I Make Pumpkin Spice Latte?
Making this fall favorite is surprisingly simple. I know because I managed it even before my first cup of coffee. Combine your pumpkin puree, oat milk, maple syrup, and spices in a small saucepan. Warm the mixture over low heat while stirring occasionally — just enough time to scroll through your morning messages. Once it’s warm, add your coffee and give it a good stir. That’s it! No barista certification required, although you might want to get one just to show off your new skills.
Dairy-Free Pumpkin Spice Latte
Ingredients
- 3 tbsp canned pumpkin puree (not pumpkin pie mix)
- 2 cups oat milk (or dairy-free milk of choice)
- 1-2 tablespoons maple syrup
- ½ cup strong-brewed coffee (equivalent to two shots of espresso)
- ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Optional Toppings
- vegan whipped cream
- pumpkin-shaped sprinkles
- additional sprinkle of cinnamon
- cinnamon sticks
Instructions
- Combine the pumpkin puree, oat milk, maple syrup, cinnamon, nutmeg, and ginger in a small saucepan.
- Heat the mixture on low, stirring occasionally to prevent scorching, until it is warmed.
- Brew the coffee. If you have an espresso machine, you will need two shots of espresso. I use my Keurig using the most concentrated (smallest cup size icon) button and the strong setting. I have to do this twice to get two espresso shots.
- Add the hot coffee to the hot milk mixture and stir.
- Pour the hot, pumpkin-spiced vegan coffee into cups.
- Optional: Garnish with vegan whipped cream and sprinkles for a festive touch.
- Serve hot.
Notes
- Be sure to use real pumpkin puree, which is pure pumpkin, and not canned pumpkin pie filling.
- You can substitute your favorite plant-based milk for the oat milk. I’ve also made it with unsweetened almond milk and coconut milk.
- You can substitute your favorite sweetener for the maple syrup. While honey is safe for alpha gals, remember that it is not a vegan option.
- If you have pumpkin pie spice on hand, you can use a ¾ teaspoon of this blend of cinnamon, nutmeg, cloves, and ginger instead of the three individual spices in the recipe.
- This recipe makes two servings but you can easily cut it in half or double it as needed.
- For an extra festive touch, serve with a cinnamon stick.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
No Artificial Intelligence
Every recipe I share has been cooked in my kitchen, photographed by me, and taste tested by my very patient family. No AI-generated slop here! If it’s on Sage Alpha Gal, it’s because I made it, loved it, and would gladly put it on my table again.
My kids loved this! And way more affordable than a trip to Starbucks!
This was delicious!
This was delicious!
I really enjoyed this recipe!