The moment autumn leaves start to fall, there’s that familiar craving for something warm, spiced, and comforting in your hands. But if you’re vegan or dairy-free, the coffeehouse classic can be a disappointment. That’s where this Starbucks Copycat Vegan Pumpkin Spice Latte comes in—it delivers all the seasonal comfort without compromise.
I’ve spent years perfecting this recipe, and I promise it tastes even better than the drive-thru version!
Why This Recipe is Awesome
This Starbucks Copycat Vegan Pumpkin Spice Latte isn’t just another internet approximation—it’s a carefully crafted homemade version that actually captures the essence of the original while making it accessible for plant-based lifestyles. It’s made with real pumpkin (not just flavoring), which gives it authentic flavor and natural sweetness. What makes this recipe truly special is the balanced spice blend that avoids the artificial taste many commercial versions have.
You’ll save serious money making this at home, too—a homemade PSL costs about a third of the coffee shop price, and you can make multiple servings from the same batch of pumpkin spice syrup. The best part? You can customize every element to your preference—adjust the sweetness, pump up the spices, or make it extra pumpkin-y.
No more asking the barista for modifications and hoping they get it right!
Equipment needed: Small saucepan, whisk, measuring cups and spoons, coffee maker or espresso machine, milk frother (optional)
Starbucks Copycat Vegan Pumpkin Spice Latte
Ingredients
- 1-2 shots espresso or 1/2 cup strong brewed coffee
- 1 cup plant milk oat milk works best for creaminess
- 2 tablespoons pumpkin puree not pumpkin pie filling
- 2 tablespoons maple syrup or coconut sugar adjust to taste
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt enhances flavor
- Coconut whipped cream for topping optional
- Extra sprinkle of cinnamon or pumpkin pie spice for garnish
Instructions
- Prepare your coffee or espresso using your preferred method and set aside. If using brewed coffee, make it extra strong to stand up to the milk and flavorings.
- In a small saucepan over medium-low heat, combine the plant milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.
- Whisk continuously as the mixture heats up to prevent the pumpkin from clumping. Don’t let it boil—you want it just hot enough to steam (about 3-4 minutes).
- Remove from heat when the mixture is hot and well-combined. If you have a milk frother, now is the time to froth the mixture for about 30 seconds to create that coffeehouse texture.
- Pour your espresso or coffee into your favorite mug, then slowly add the pumpkin milk mixture, stirring gently.
- Top with coconut whipped cream if desired, and sprinkle with an extra dash of cinnamon or pumpkin pie spice.
- Serve immediately while hot and enjoy your homemade Vegan Pumpkin Spice Latte!
Notes
- If you don’t have pumpkin pie spice, make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
- For a time-saving hack, make a batch of pumpkin spice syrup by doubling the pumpkin, spices, and sweetener with 1/2 cup water. Simmer for 5 minutes, strain if desired, and refrigerate for up to a week.
- Oat milk creates the creamiest result, but almond, soy, or cashew milk work well too.
- If you don’t have espresso, use 1/2 cup very strong coffee or 2 teaspoons of instant espresso dissolved in 1/4 cup hot water.
Calories & Nutritional Info
- Calories: Approximately 180-220 per serving (without whipped topping)
- Carbohydrates: 25-30g (varies based on sweetener used)
- Protein: 3-5g (depending on plant milk choice)
- Fat: 5-8g (varies by milk type)
- Allergen notes: Free from dairy, eggs, and honey. Check plant milk ingredients for potential allergens like nuts or soy.
- Diet suitability: Vegan, dairy-free, can be made gluten-free (verify oat milk is certified GF if needed)
Common Mistakes to Avoid
- Boiling the milk mixture – This can cause separation and destroy the delicate flavors. Keep it to a gentle heat just below simmering.
- Using pumpkin pie filling instead of puree – The pie filling contains added sugars and spices that will throw off the flavor balance.
- Skipping the salt – Even a tiny pinch enhances all the other flavors and cuts bitterness in the coffee.
- Adding the spices at the end – They need time to bloom in the warm liquid to release their full flavor.
- Over-sweetening – Start with less sweetener than you think you need; you can always add more.
Alternatives & Substitutions
- Sweetener options: Agave nectar, date syrup, or brown sugar can replace maple syrup. Each brings a slightly different flavor profile.
- Spice alternatives: If you prefer a specific spice, adjust the blend—more cinnamon for warmth, extra ginger for zing, or a pinch of cardamom for complexity.
- Caffeine-free version: Use decaf coffee or espresso, or try roasted dandelion root tea for a coffee-like alternative.
- Extra indulgent version: Add 1 tablespoon of cashew butter to the milk mixture for incredible richness without dairy.
- Iced variation: Let the pumpkin milk mixture cool completely, then pour over ice and add cold brew coffee instead of espresso.
FAQs
Can I make this without a milk frother?
Absolutely! While a frother adds that coffee shop texture, you can achieve a similar effect by vigorously whisking the mixture by hand or blending it for 20 seconds on low speed. You can also use a French press to froth by pumping the plunger up and down with the hot mixture inside.
How do I store leftover pumpkin puree?
Transfer remaining puree to an airtight container and refrigerate for up to 5 days, or freeze in tablespoon portions in an ice cube tray for future lattes. This makes morning preparation much faster!
Why does my latte sometimes separate?
Separation typically happens when the milk is overheated or when acidic coffee meets certain plant milks. Try heating your milk mixture more gently, using a different plant milk (oat is most stable), or adding the coffee to the milk rather than the other way around.
Is this healthier than the Starbucks version?
Yes! The original Starbucks PSL (even with non-dairy milk) contains more sugar and often uses syrups with artificial ingredients. This homemade version has real pumpkin, natural sweeteners, and you control exactly what goes in.
Can I double or triple this recipe for a crowd?
Definitely! The milk mixture scales up beautifully. Make a large batch and keep it warm in a slow cooker on the lowest setting for a festive autumn gathering.
Final Thoughts
This Starbucks Copycat Vegan Pumpkin Spice Latte brings the best of fall flavors right to your kitchen, no barista skills required. The real magic happens when you take that first sip and realize homemade can taste even better than your coffee shop favorite. So grab your favorite mug, enjoy the warming aroma of pumpkin and spice, and savor this little moment of autumn bliss you created yourself.
