Vegan Pumpkin Spice Latte

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If pumpkin spice is your jam, you’ve come to the right place – it’s mine too! This vegan pumpkin spice latte is a real treat.

I’m rather partial to a warming, lightly spiced latte at this time of the year and pumpkin spice hits the spot.  Warming cinnamon, aromatic allspice, fragrant nutmeg.. mmmmm.

A warming mug of vegan pumpkin spice latte with hands cupped around it

You can make this latte in two ways:

1.  For the ultimate winter weekend treat use the full recipe below and include velvety pumpkin and top with indulgent whipped cream.

2.  For a lighter everyday drink, try making this without the pumpkin and coffee for a comforting and dare I say it… almost healthy drink (just go easy on the syrup!).

The world is your pumpkin-spiced vegan oyster.

You can whip up this little beauty in a matter of minutes and it stores well in the fridge without the coffee so you can make a batch and warm up any spare the next morning.

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A pretty red teacup on a saucer holding pumpkin spice latte sprinkled with cinnamon and surrounded by fairy lights, mini pumpkins and autumn leaves

The Video Recipe :

The Written Recipe :

Vegan Pumpkin Spice Latte 4 Sq

Vegan Pumpkin Spice Latte

A velvety, warming and lightly spiced latte with sweet cinnamon, aromatic allspice and fragrant nutmeg.
5 from 4 votes
Print Pin Rate
Course: Drinks
Cuisine: American
Prep: 2 minutes
Cook: 4 minutes
Total: 6 minutes
Serves: 2
Calories: 148kcal
Author: Tara


Pumpkin spice mix (makes 6 tsp):

  • 4 tsp cinnamon (ground)
  • 1 tsp nutmeg (ground)
  • 1 tsp dried ginger (ground)
  • ¼ tsp allspice (ground)


  • 500 ml dairy free milk
  • 50 g pumpkin puree (optional (*see note))
  • 60 ml maple syrup
  • 1 tsp pumpkin spice mix
  • 100 ml freshly brewed strong coffee (approximately 2 espressos)


  • dairy free whipped cream


To make the pumpkin spice mix:

  • Make the pumpkin spice mix by simply mixing all of the spices together. You will have some spare which you can store in a small airtight container (or spice jar) for future use.
    4 tsp cinnamon, 1 tsp nutmeg, 1 tsp dried ginger, 1/4 tsp allspice

To make the latte:

  • In a saucepan, add a tsp of the pumpkin spice mix with a dash of the milk and whisk into a paste.
    1 tsp pumpkin spice mix
  • Add the rest of the milk to the pan along with maple syrup and the pumpkin puree (if you're using it, it's optional). Whisk until combined and warm gently.
    500 ml dairy free milk, 50 g pumpkin puree, 60 ml maple syrup
  • Once the milk is warmed through to a good drinking temperature, brew the coffee and add this to the pan.
    100 ml freshly brewed strong coffee
  • Serve topped with whipped cream if you fancy it!
    dairy free whipped cream



Vegan / Dairy Free / Gluten Free / Wheat Free
* The pumpkin puree is optional.  If you choose to use it, you can use canned or simply peel some fresh pumpkin, boil it for 20 minutes and then puree it.
Recipe inspired by:  USA
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 148kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 332mg | Fiber: 4g | Sugar: 20g | Net Carbohydrates: 25g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.