Name: Vegan Pumpkin Spice Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 people
Ingredients: 4 tablespoons pumpkin purée; 1 teaspoon pumpkin pie spice (, more if preferred (See note)); 2 cups soy milk ((or any plant-based milk)); 3 tablespoons pure maple syrup ((or preferred sweetener), more to taste); 1/8 teaspoon sea salt; 2 teaspoons pure vanilla extract; 2-4 shots brewed espresso ((sub 1/3 -1/2 cup strong-brewed coffee))

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This Vegan Pumpkin Spice Latte is rich, creamy, frothy and aromatic. It’s free of refined sugar, dairy, and processed junk. Nothing but goodness to celebrate fall!

My favorite way to celebrate fall is with pumpkin everything and my main squeeze is this Vegan Pumpkin Spice Latte! It’s the perfect start to my morning and it keeps me going.

I love the smell of fall spices because they make me feel all warm and cozy inside. Even when it’s 80 degrees outside! I live in Arizona, and it doesn’t feel like fall here until wintertime. I’m originally from New York and I grew up with a change of seasons and I do miss it. I love the foliage, the chill in the air and wearing cute boots and sweaters!

This warm-spiced latte will knock your socks off and you’ll never want the Starbucks version again. Up until last year, Starbucks wasn’t even putting real pumpkin in their PUMPKIN latte. If you do a quick google search, you’ll see all the other nasty ingredients it has. It’s not pretty!

This recipe is easy to make and you’ll be saving a ton of money by skipping the fancy coffee shop. Oh, and you can make your own Pumpkin Chocolate Chip Cookies to go with it.

WHAT DO I NEED FOR A VEGAN PUMPKIN SPICE LATTE?

(FULL INGREDIENT AMOUNT IN RECIPE CARD BELOW)

Pumpkin Puree
Pumpkin Spice
Vanilla Extract
Soy Milk
Maple Syrup
Espresso
Salt

HOW TO MAKE A VEGAN PUMPKIN SPICE LATTE:

Warm the pumpkin puree, maple syrup, pumpkin spice, and salt in a small pot over low heat. Stir constantly to combine well and prevent burning.
Turn up the heat to medium and add the soy milk. Whisk for a few minutes until heated throughout.
Remove from heat and add the vanilla extract.
Place mixture in a blender and blend on high until smooth and frothy.
Add hot espresso to each mug and pour pumpkin spice mixture on top.

TOPPING IDEAS:

Vegan whipped cream
Sprinkle of cinnamon
Cinnamon stick

DO I NEED AN ESPRESSO MACHINE TO MAKE THIS VEGAN PUMPKIN SPICE LATTE?

If you don’t have an espresso maker, you can make it with 1/3 -1/2 cup strong-brewed coffee. It won’t have the same rich taste as a classic latte, but it will still be delicious. If you want to have espresso, but don’t want another appliance on your counter, this AeroPress Espresso Maker works fabulously! It’s inexpensive too!

WHICH NON-DAIRY MILK FOAMS UP THE BEST?

Most will foam up a little, but I prefer soy milk because it foams up really well and gets super frothy. Also, it’s much thicker and creamier which makes it heavenly! If you can’t have soy, my second choice would be oat milk which is thick and creamy too. Still want more options? Here’s a great guide on the best non-dairy milk for your morning cup of joe.

MORE VEGAN PUMPKINS RECIPES TO ENJOY:

I’d love to hear from you

If you make this Vegan Pumpkin Spice Latte, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Vegan Pumpkin Spice Latte

This Vegan Pumpkin Spice Latte is rich, creamy, frothy and aromatic. It's free of refined sugar, dairy, gluten and processed junk. This dreamy beverage contains real organic pumpkin, spices, pure vanilla extract, almond milk, pure maple syrup and espresso. Nothing but goodness to celebrate fall!

5 from 13 votes

Print Pin Rate

Course: Drinks

Cuisine: American, Gluten-Free, Vegan

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: people

Calories: 187kcal

Author: Melissa Huggins

Ingredients

4 tablespoons pumpkin purée
1 teaspoon pumpkin pie spice , more if preferred (See note)
2 cups soy milk (or any plant-based milk)
3 tablespoons pure maple syrup (or preferred sweetener), more to taste
1/8 teaspoon sea salt
2 teaspoons pure vanilla extract
2-4 shots brewed espresso (sub 1/3 -1/2 cup strong-brewed coffee)

US Customary - Metric

Instructions

In a small saucepan, warm the pumpkin puree, maple syrup, pumpkin spice and salt over low heat. Stir constantly to combine well and prevent burning. About 1-2 minutes.
Turn up the heat to medium and add the soy milk. Whisk for 3-4 minutes until heated throughout (don't boil). Remove from heat and add the vanilla extract.
Place mixture in a blender and blend on high until smooth. (This will make the milk frothy too)
Add hot espresso to each mug and pour pumpkin spice mixture on top.
*Optional: Top with vegan whipped cream, a sprinkle of cinnamon and garnish with a cinnamon stick. Enjoy!

Notes

*If you don't have pumpkin pie spice, you can use 1/2 teaspoon cinnamon and a pinch each of nutmeg, ground ginger and ground cloves.

* I prefer soy milk because it foams up really well in the blender.

Nutrition

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.