Starbucks Copycat Vegan Pumpkin Spice Latte
Love the Starbucks Pumpkin Spice Latte? You can easily make your own at home with simple ingredients and enjoy the same cozy fall flavors for a fraction of the cost.
This homemade vegan pumpkin spice latte is made with real pumpkin purée, warm spices, plant-based milk, and vegan whipped cream. It’s rich, comforting, and perfect for chilly mornings or cozy afternoons. I’ve been making this recipe every fall for years, and it has become one of my favorite seasonal drinks.
The best part is that you don’t need any special equipment or hard-to-find ingredients. Once you make the pumpkin purée, you’ll have everything you need to recreate this coffee shop favorite whenever a pumpkin spice craving hits.
Pumpkin Purée
Ingredients
- 1 pumpkin
Instructions
Preheat the oven to 200°C (400°F). Remove the seeds from the pumpkin and place it cut-side down on a baking sheet lined with parchment paper. Bake for about 50 minutes, or until very soft.
Let the pumpkin cool slightly, then remove the skin and blend until completely smooth. Store in an airtight container in the refrigerator for up to 5 days.
Pumpkin Spice Syrup
Ingredients
- ¼ cup pumpkin purée
- ½ cup brown sugar
- ¾ cup water
- 1 tsp vanilla extract or 1 tbsp maple syrup
- ½ tsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
Instructions
Add all ingredients to a saucepan and bring to a boil. Remove from the heat, allow to cool slightly, and transfer to a jar. Store in the refrigerator for up to 5 days.
Pumpkin Spice Latte
Ingredients (1 serving)
- 3 tsp pumpkin spice syrup
- 1 shot espresso or instant coffee mixed with water
- 1 cup plant-based milk
- Vegan whipped cream (optional)
Instructions
Add the pumpkin spice syrup and coffee to a mug and stir well. Pour in the plant-based milk and top with vegan whipped cream if desired. Enjoy!
Notes
- You can use store-bought vegan whipped cream or make your own at home using coconut cream or another dairy-free whipped topping.
- If you have a pre-made pumpkin spice blend, use 2 tablespoons of it in the syrup instead of the individual spices.
