There’s something about the first chilly morning of fall that makes me want a warm, spiced latte. This vegan pumpkin spice latte is my cozy homemade version. It’s made with real pumpkin, maple syrup, and soy milk, and it’s ready in about 10 minutes. You don’t need an espresso machine. A spoonful of instant espresso does the job beautifully.
Why You’ll Love This Vegan Pumpkin Spice Latte
- Real pumpkin. Not just syrup. You can taste it.
- Naturally sweetened with a little maple syrup.
- Dairy-free and creamy, thanks to frothed soy milk.
- No espresso machine needed. Instant espresso works perfectly.
- Ready in 10 minutes, made in one small saucepan.
Ingredient Notes
- Soy milk: I use unsweetened soy milk. It’s creamy and froths really well. Oat milk is a good swap.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices in it.
- Maple syrup: It adds gentle sweetness and a warm, toasty flavor. Add more if you like it sweeter.
- Pumpkin spice: I used store-bought. You can also make your own (see the FAQ below).
- Instant espresso powder: This is what makes it a latte without a machine. Regular instant coffee works too; just use a little more.
How to Make a Pumpkin Spice Latte at Home
Step 1: Add everything to the pan.
Add the soy milk, pumpkin puree, maple syrup, vanilla, and pumpkin spice to a small saucepan.
Step 2: Whisk and warm.
Whisk everything together over medium-low heat. It takes about 3 to 4 minutes to start steaming. Look for small bubbles around the edges. Don’t let it boil.
Step 3: Make the espresso.
Meanwhile, add ½ tsp instant espresso powder to your cup. Stir in 2 tbsp hot water until the espresso dissolves.
Step 4: Froth the milk.
Take the pan off the heat. Froth the pumpkin milk with a handheld frother until light and foamy, about 15 to 30 seconds depending on your frother.
Step 5: Pour.
Pour the pumpkin milk into the cup. Spoon the foam on top.
Step 6: Garnish and serve.
Finish with a pinch of pumpkin spice. Serve warm and enjoy!
Serving Suggestions
This latte is lovely on its own with a slice of banana bread or a cookie.
Want it extra indulgent? Top your latte with dairy-free coconut whipped cream to keep it vegan. You can also use regular whipped cream if you don’t need it dairy-free. Finish with a pinch of pumpkin spice.
Storage & Make-Ahead
This latte tastes best fresh. You can make the pumpkin milk ahead, though. Store it in a jar in the fridge for up to 3 days. Shake it well, then rewarm it gently and froth before serving.
Have leftover pumpkin puree? Spoon it into an ice cube tray, 1 to 2 tbsp per cube, and freeze. Transfer the cubes to a freezer bag. They keep for up to 3 months.
Tools I Used
- Handheld milk frother
- Small saucepan
- Measuring spoons
Pumpkin Spice Latte FAQs
Yes! It’s made with soy milk, maple syrup, real pumpkin, and spices, so it’s completely dairy-free and plant-based. If you add whipped cream on top, choose a coconut or other dairy-free whipped cream to keep it vegan.
I used store-bought pumpkin spice, which is a blend of warm spices. It’s usually cinnamon, ginger, nutmeg, cloves, and allspice, with cinnamon as the main spice. To make your own, mix 1 tbsp cinnamon, 1 tsp ground ginger, ½ tsp nutmeg, ½ tsp allspice(optional), and ¼ tsp cloves. Store it in an airtight jar.
Soy milk or regular whole milk can separate or curdle when it gets too hot, especially with pumpkin added. Boiling can also scorch the bottom of the pan and form a skin on top. Milk that’s just steaming also froths better and gives you a softer, creamier foam.
Yes! Pour the warm pumpkin milk into a jar with a tight lid and shake it well for 30 seconds. You can also whisk it hard by hand, or blend it for a few seconds. Be careful with hot liquids in a blender: leave the lid vent open and cover it with a towel.
Absolutely. Whisk the pumpkin puree, maple syrup, vanilla, and pumpkin spice into cold soy milk until smooth. Pour it over ice and add the espresso.
Vegan Pumpkin Spice Latte
Equipment
- 1 Handheld milk frother
- 1 Small saucepan
- 1 Measuring spoons
- 1 Cup
- 1 Measuring cups
Ingredients
For the Pumpkin Milk
- 3/4 Cup Soy milk unsweetened
- 1 Tbsp Pumpkin puree canned
- 1/2 Tbsp Maple syrup
- 1/4 Tsp Vanilla extract
- 1/8 Tsp Pumpkin spice a generous pinch, plus a pinch to garnish
For the Espresso
- 1/2 Tsp Instant espresso powder
- 2 Tbsp Hot water
Instructions
- Add the soy milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin spice to a small saucepan.3/4 Cup Soy milk, 1 Tbsp Pumpkin puree, 1/2 Tbsp Maple syrup, 1/4 Tsp Vanilla extract, 1/8 Tsp Pumpkin spice
- Whisk everything together over medium-low heat and bring it to a steaming point. This takes about 3 to 4 minutes. You’ll see small bubbles around the edges. Don’t let it boil.
- Meanwhile, prepare the espresso. In your cup, dissolve the instant espresso powder in the hot water.1/2 Tsp Instant espresso powder, 2 Tbsp Hot water
- Take the pan off the heat and froth the pumpkin milk with a handheld frother until light and foamy, about 15 to 30 seconds depending on your frother.
- Pour the pumpkin milk into the cup and spoon the foam on top.
- Finish with a pinch of pumpkin spice and serve warm.
Video
Notes
- Keep the soy milk below a simmer, and pour the milk into the coffee, not the other way around. This helps keep soy milk from curdling.
- Stronger latte: use up to 1 tsp espresso powder.
- Sweeter latte: add a little more maple syrup to taste.
- Making two? Double everything. It will take about 4 to 5 minutes to steam.
- Extra indulgent: top with dairy-free coconut whipped cream, or regular whipped cream if you don’t need it dairy-free.
