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Glass of pumpkin spice latte topped with whipped cream, cinnamon, and orange sprinkles, served with a decorated straw. A small jar of cream is in the background.

Dairy-Free Pumpkin Spice Latte

This delicious pumpkin spice latte is the ultimate dairy-free treat for cozy fall mornings. With simple ingredients like pumpkin puree, oat milk, and warm spices, this homemade latte is a café-worthy delight that you can whip up in minutes.
5 from 4 votes
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Drinks
Cuisine American
Servings 2
Calories 166 kcal

Ingredients
  

  • 3 tbsp canned pumpkin puree (not pumpkin pie mix)
  • 2 cups oat milk (or dairy-free milk of choice)
  • 1-2 tablespoons maple syrup
  • ½ cup strong-brewed coffee (equivalent to two shots of espresso)
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • vegan whipped cream (optional, for topping)
  • pumpkin-shaped sprinkles (optional, for topping)
  • additional sprinkle of cinnamon (optional, for topping)

Instructions
 

  • Combine the pumpkin puree, oat milk, maple syrup, cinnamon, nutmeg, and ginger in a small saucepan.
    A saucepan with creamy liquid, spices, and pumpkin puree. Nearby are wooden spoons, a beige cloth, a cup of dark liquid, and a small bowl of honey.
  • Heat the mixture on low, stirring occasionally to prevent scorching, until it is warmed.
  • Brew the coffee. If you have an espresso machine, you will need two shots of espresso. I use my Keurig using the most concentrated (smallest cup size icon) button and the strong setting. I have to do this twice to get two espresso shots.
  • Add the hot coffee to the hot milk mixture and stir.
    Dark liquid being poured into a pot of light brown mixture, with a spoon partially visible on the right.
  • Pour the hot, pumpkin-spiced vegan coffee into cups.
  • Optional: Garnish with vegan whipped cream and sprinkles for a festive touch.
    Glass of iced coffee with whipped cream, caramel drizzle, and cinnamon, topped with orange sprinkles, with a colorful straw.
  • Serve hot.

Notes

  • Be sure to use real pumpkin puree, which is pure pumpkin, and not canned pumpkin pie filling.
  • You can substitute your favorite plant-based milk for the oat milk. I’ve also made it with unsweetened almond milk.
  • You can substitute your favorite sweetener for the maple syrup. While honey is safe for alpha gals, remember that it is not a vegan option.
  • If you have pumpkin pie spice on hand, you can use a ¾ teaspoon of this blend of cinnamon, nutmeg, cloves, and ginger instead of the three individual spices in the recipe.
  • This recipe makes two servings but you can easily cut it in half or double it as needed.

Nutrition

Serving: 1 cupCalories: 166kcalCarbohydrates: 33gProtein: 4gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 117mgFiber: 3gSugar: 26gCalcium: 366mgIron: 2mg

Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.

Tried this recipe?Let me know how it was!