Vegan Pumpkin Spice Latte

Three glass mugs filled with vegan pumpkin spice lattes and topped with cinnamon, with mini pumpkins nearby
Recipe At-A-Glance
Vegan, Gluten-Free10 minutes
This Vegan Pumpkin Spice Latte is plant-based and uses only unrefined sweeteners. Plus, it *actually* contains pumpkin!

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Can I confess something to you? I don’t actually like *the* Pumpkin Spice Latte. You know the one from the big name fancy coffee shop that everyone gets all in a tizzy about in early fall? Yeah, I think it’s kinda…not good.

Maybe I’m just a coffee snob (totally am), but I think the O.G. P.S.L. has way too many spices that way overpower the actual flavor of the coffee. It’s almost a little bitter, too? And almost chemically? I can’t exactly put my finger on why I don’t like it, I just know I’m not a fan.

Ingredients for Vegan Pumpkin Spice Latte in glass containers - pumpkin, coffee, maple syrup, almond milk, vanilla extractVegan Pumpkin Spice Latte in a stainless steel saucepan, with coffee and mini pumpkins nearby

The interesting thing is, I used to really like PSLs! I used to look forward to them every year. I was one of those run-out-on-the-first-day-they-are-available-and-get-a-venti kinda gals.

But then I accidentally ruined it for myself because I started making them at home! I was just trying to save some cash by DIYing them, but an unintended side effect was me realizing I could craft a much more flavorful and interesting drink at home. Pumpkin Spice Lattes from the coffee shop never scratched my itch again!

Overhead shot of three glass mugs filled with vegan pumpkin spice lattes and topped with cinnamon, with whole spices mini pumpkins nearby

So here is my version of a Pumpkin Spice Latte. It just happens to be plant-based, uses only unrefined sweeteners, and *gasp* actually has pumpkin in it (unlike the one you may be used to). I can guarantee you are going to read this recipe and be all like, “two tablespoons of vanilla? That has GOT to be a mistake.” I promise it isn’t! The rich vanilla flavor is part of what makes a pumpkin spice latte so PSL-y.

If you aren’t on the plant-based/decaf train, you can just as easily use cow’s milk and fully-leaded coffee in this recipe. It’s pretty customizable. Just stick to the two tablespoons of vanilla. I beg of you. Enjoy!


Three glass mugs filled with vegan pumpkin spice lattes and topped with cinnamon, with mini pumpkins nearby

Vegan Pumpkin Spice Latte

Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This Vegan Pumpkin Spice Latte is plant-based and uses only unrefined sweeteners. Plus, it *actually* contains pumpkin!


  • 2 cups unsweetened almond milk or other non-dairy milk
  • 1/4 cup pumpkin puree
  • 1/4 cup full-fat coconut milk (optional)
  • 3-4 tablespoons maple syrup
  • 2 tablespoons vanilla extract
  • 1/4-1/2 teaspoon pumpkin pie spice, to taste (plus more for garnish)
  • 2/3 cup strongly brewed hot coffee


  1. Whisk together the almond milk, pumpkin puree, coconut milk (if using), maple syrup, and vanilla extract in a medium saucepan over medium heat. Heat until steam rises from the edges of the pan, about five minutes.
  2. Remove from the heat and stir in the pumpkin pie spice and coffee. Whisk rapidly until the mixture is frothy (or use an immersion blender for extra foam).
  3. Pour into mugs and sprinkle with a little pumpkin pie spice. Serve hot.


  • Adding coconut milk makes this latte extra creamy and decadent.
  • Using two tablespoons of regular vanilla extract does add some alcohol to this drink. Use an alcohol-free, glycerin-based extract if needed.
  • If you do not have pumpkin pie spice, use 1/4 teaspoon cinnamon and one small pinch each of allspice, cloves, ginger, and nutmeg (or just cinnamon if you’re low on spices!).

Nutrition Information:
Yield: 3 Serving Size: 1 latte
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 49mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 4g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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25 Responses
  1. That looks really yummy, and now I’m going to have to try it. Though now I have to figure out what exactly pumpkin pie spice is so I can make it at home.

    We make cappuccino every day and on hot days we just turn it into Vietnamese iced coffee. So yummy!

  2. Oh my yum! I’d like to remove cows milk from my diet (lactose issues), but I’m terrified for some reason of non cow milk options. Do you have any non dairy milk guide that you go off of? Like taste, cooking, baking for soy, almond, coconut milk etc. Sweetened, unsweetened. Or do you just wing it and buy a milk that you think you’d like?

    1. Cassie

      I just wing it! I really like the taste of almond milk and I don’t eat processed soy, so I used almond milk almost exclusively. I almost always have unsweetened vanilla around for sweet things and some unsweetened plain for savory things. And sometimes we buy a box or two of sweetened chocolate just for a treat! Don’t be scared. Just go out and buy stuff and see which ones you like!

  3. ohh thanks for posting this! I would have thought the pumpkin would need to be strained, but I guess not! Probably makes for a hearty thick and delicious latte. I love the pumpkin spice lattes but I have never made homemade so I think I’ll try this. Sometimes there is nothing wrong with posting a common recipe because not all of your readers navigate the entire blog world you know 😉 Some people only follow a couple, so be your own voice.

  4. Amy

    With those two tablespoons of vanilla, it might almost be as expensive as Starbucks! Haha I only buy the real stuff so it could get pricey however I am sure this is worth making at least once this season!:) I will try it.

    1. Cassie

      Haha! I buy the real stuff, too. It isn’t that bad because this makes two-three large servings. Which are about $4 a pop at the ole ‘Bucks!

  5. Omg I totally want to make this! 🙂
    Could I use fake coffee instead? I’m super sensitive to caffeine (even green tea makes me wired)…

    Thanks for sharing all of your wonderful, yummylicious recipes with us! <3

  6. Thanks for the recipe! I’m actually sipping on it right now. It was the perfect thing to get me up this morning. You’re right, there are so many pumpkin spice latte recipes out there, but your recipe is so simple and delicious. Took me about 5 minutes to make. I used an emulsifier at the very end to get it really frothy and to mix all the ingredients. Thanks, Cassie!

  7. Sara

    I’d love to do this, and definitely will try this weekend. During the week I have to try and get myself and a 3month old out of the house pretty quickly – think this would last ok in the fridge overnight for an iced latte in the AM?


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Hello. My name is Cassie, and I’m a healthy home cooking expert.

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