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.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
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 drink whenever the craving strikes. Bonus? You’re in total control of the sweetness, spice level, and toppings. Let’s get brewing!
In This Article
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 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 and 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
- vegan whipped cream (optional, for topping)
- pumpkin-shaped sprinkles (optional, for topping)
- additional sprinkle of cinnamon (optional, for topping)
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.
- 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.
