This homemade vegan pumpkin spice latte tastes just like the coffee-shop favorite, with real pumpkin, warm spices and a little vegan white chocolate stirred right into the coffee. It's dairy-free, easy to make on the stovetop without an espresso machine, and makes enough for the whole family.

Vegan pumpkin spice latte in a glass mug topped with dairy-free whipped cream and cinnamon

Skip the line and the price tag. Freshly brewed coffee simmers with pumpkin puree, cinnamon and pumpkin pie spice until it's rich and aromatic, then gets topped off with creamy plant-based milk and a cloud of dairy-free whipped cream. For a fun, festive touch, dip the rims of your mugs in melted white chocolate before pouring.

Key Ingredients & Substitutions

Coffee. Use freshly brewed coffee from a drip machine, French press or pour-over. Medium or dark roast holds up best to the pumpkin and spices. For a stronger, more latte-like drink, use double-strength coffee or a few shots of espresso topped up with hot water.
Pumpkin puree. Just a spoonful per mug adds body and real pumpkin flavor. Use pure canned pumpkin, not pumpkin pie filling, or homemade puree.
Pumpkin pie spice and cinnamon. Pumpkin pie spice brings the classic blend of cinnamon, ginger, nutmeg and cloves, and extra ground cinnamon makes it even cozier. No pumpkin pie spice? Use cinnamon with a pinch each of ginger, nutmeg and cloves.
Sugar. Regular or coconut sugar both work. Maple syrup is a delicious swap that complements the pumpkin beautifully. Adjust the sweetness to taste.
Vegan white chocolate. Optional, but it makes the drink extra creamy and sweet, and it's what coats the pretty mug rims. Look for dairy-free white chocolate bars or chips.
Almond milk. Any unsweetened plant-based milk works. Oat milk is the creamiest and froths best, and soy milk is a close second.
Dairy-free whipped cream. Store-bought coconut whipped topping or homemade coconut whipped cream both make a great finishing touch.

How to Make a Vegan Pumpkin Spice Latte

Decorate the mugs (optional)

Melt most of the vegan white chocolate in a microwave-safe bowl in 10-second bursts, stirring between each, until smooth. Dip the rim of each mug about an inch into the chocolate, then set the mugs aside so the chocolate can harden while you make the coffee.

Dipping the rim of a glass mug into melted vegan white chocolate

Simmer the spiced coffee

Pour the freshly brewed coffee into a heavy saucepan and add the pumpkin puree, cinnamon, pumpkin pie spice, sugar and the remaining white chocolate. Whisk over medium heat until the coffee starts to bubble around the edges and the chocolate has melted, then turn the heat to low to keep it warm.

Adding pumpkin puree to brewed coffee in a saucepan

Pour and top

Fill each mug about three-quarters full with the spiced coffee, then top up with warm or frothed almond milk. Finish with a swirl of dairy-free whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and a cinnamon stick if you like.

Pouring almond milk into spiced pumpkin coffee in a glass mug

Helpful Tips

Whisk well. Pumpkin puree doesn't dissolve like syrup, so whisk the coffee thoroughly while it heats. For an ultra-smooth drink, pour it through a fine-mesh strainer before serving to catch any spice sediment.

Don't let it boil hard. Keep the heat at medium and turn it down as soon as the coffee starts to bubble. Boiling coffee for too long makes it taste bitter.

Froth the milk. For a true latte feel, warm the plant milk and froth it with a handheld frother, a French press (pump the plunger up and down) or by shaking it in a sealed jar before pouring it over the coffee.

Let the chocolate rims set. Give the white chocolate a few minutes to harden before pouring, or pop the mugs in the fridge for 5 minutes, so it doesn't melt straight into the drink.

Adjust to taste. Taste the coffee before pouring and add more sugar, spice or milk as needed. Everyone's perfect latte is a little different.

Glass mug of vegan pumpkin spice latte surrounded by cinnamon sticks

Variations

Iced pumpkin spice latte. Let the spiced coffee cool, then pour it over ice and top with cold oat milk.
Pumpkin spice cold foam. Froth cold oat milk with a spoonful of pumpkin puree and a pinch of pumpkin pie spice, then spoon it over iced coffee.
Maple pumpkin latte. Replace the sugar with maple syrup for a deeper, caramel-like sweetness.
Decaf or kid-friendly. Use decaf coffee, or swap the coffee for warm oat milk to make a caffeine-free pumpkin spice steamer.
Chai pumpkin latte. Brew a couple of chai tea bags with the coffee for an extra-spiced twist.
Skip the chocolate. Leave out the white chocolate for a lighter, less sweet drink.

Serving Ideas

A pumpkin spice latte is the perfect companion for a fall breakfast or an afternoon treat. Serve it alongside pumpkin chocolate chip muffins, a stack of vegan pumpkin waffles or a slice of vegan pumpkin pie.

Because the recipe makes six mugs, it's also great for entertaining. Keep the spiced coffee warm on the stove and set out a topping bar with whipped cream, cinnamon sticks, pumpkin pie spice and shaved white chocolate so everyone can finish their own.

Storing & Freezing

Leftover spiced coffee (without milk or toppings) keeps in a sealed jar in the fridge for up to 3 days. Shake or whisk it well, then reheat on the stove or enjoy it over ice. Add the milk and whipped cream just before serving.

You can freeze the spiced coffee in ice cube trays for up to 1 month, which makes it easy to whip up an iced pumpkin spice latte that won't get watered down. The finished latte with milk and whipped cream doesn't freeze well.

Overhead view of a pumpkin spice latte topped with whipped cream and ground cinnamon

More Cozy Vegan Drinks

If you loved this recipe, here are a few more you might enjoy:

Recipe