Print Recipe

Vegan Pumpkin Spice Latte

Get ready for fall with this delicious vegan Pumpkin Spice Latte! Just a fraction of the cost of a fancy store-bought latte, and you get to control the ingredients!
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Beverage
Servings: 1 latte
Author: Sarah De la Cruz


  • 8-12 oounces unsweetened milk, I like soy, oat, and almond milks best!
  • 2 teaspoons maple syrup (see notes)
  • 1/8 teaspoon cinnamon
  • dash of ground clove and nutmeg, very tiny!
  • 2 Tablespoons pumpkin puree
  • 1 teaspoon instant espresso


  • Add pumpkin, espresso, maple syrup, cinnamon, cloves, and nutmeg into a large measuring cup.  Whisk together.  
  • Add a splash of non dairy milk and whisk until incorporated.
  • Add remaining milk and whisk together completely.
  • Serve over ice, OR heat the mixture by microwaving or transferring to a small pot on the stove and heat til barely boiling.
  • Whisk and serve (if you serve hot you may want to skim the foam off the top)!


For a sugar free version omit the maple syrup.  Instead, place the pumpkin, espresso, spices, non dairy milk in a blender, and add two pitted dates.  Blend until smooth, then serve over ice OR heat and serve warm.