Every fall, like clockwork, I used to wait for the Starbucks Pumpkin Spice Latte to drop. But once I went vegan, I realized it wasn’t just about the seasonal hype—it was about the cozy, creamy, spice-kissed ritual of it all. So, I started experimenting and recreating my own plant-based versions at home. Now I’ve got nine go-to variations that are not only dairy-free and customizable but also taste even better than the original. Whether you’re craving an iced version, a protein-packed morning sip, or a matcha twist, I’ve got you covered with this lineup of vegan PSL recipes. And yes, there’s even a mocha version in here for my chocolate-obsessed friends.
Pumpkin Spice Latte Recipes
1. Classic Pumpkin Spice Latte
Why You’ll Love It
I’ll be honest—Starbucks’ Pumpkin Spice Latte used to be my fall obsession. But once I started eating plant-based, I knew I had to create a version that gave me all the same cozy, spiced, pumpkin-y comfort, without the dairy or artificial syrup. This classic vegan pumpkin spice latte is everything I love about autumn in a cup: warming spices, real pumpkin puree, frothy oat milk, and a touch of maple syrup to round it all out.
It’s better than store-bought, and the best part? You can make it in your PJs in under 10 minutes. Whether you’re curled up on the couch with a book or running out the door with your tumbler, this PSL is here to bring the fall vibes wherever you are.
Ingredients
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1½ cups unsweetened oat milk (or almond/soy milk)
- 1–2 tablespoons pure maple syrup (adjust for sweetness)
- ½ teaspoon pumpkin pie spice (plus more for garnish)
- ½ teaspoon vanilla extract
- ¼ cup strong brewed coffee or 1–2 shots of espresso
- Optional: coconut whip topping
Instructions
Step 1: Make the Pumpkin Base
In a small saucepan over medium heat, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Heat for about 1–2 minutes, just until the pumpkin is warmed and the spices have a wonderful aroma.
Step 2: Add the Milk
Pour in the oat milk and continue whisking until everything is fully combined. Let it simmer for another 2–3 minutes, stirring occasionally. Don’t let it boil—just heat it enough to get frothy and warm.
Step 3: Blend for Froth (Optional but Amazing)
For that café-style foam, I pour the whole mixture into a blender (or use a milk frother) and blend for 10–15 seconds until it’s nice and frothy.
Step 4: Pour and Brew
Pour the pumpkin milk mixture into a mug, leaving space for coffee. Add your espresso or strong coffee on top. Stir gently to combine.
Step 5: Top and Serve
If you’re feeling extra, top it off with coconut whipped cream and a pinch of pumpkin pie spice. Grab a cozy blanket and enjoy!
Tips
- Sweetener swaps: You can use agave, coconut sugar, or date syrup instead of maple syrup.
- Milk options: Oat milk gives the creamiest result, but almond and soy milk work beautifully too.
- No blender? Just whisk it vigorously on the stovetop or use a handheld frother for a silky finish.
2. Iced Pumpkin Spice Latte
Why You’ll Love It
I get it—not every fall day feels like sweater weather. Some mornings are still sunny and warm, and on those days, I turn to my Iced Vegan Pumpkin Spice Latte. It’s everything I love about the classic PSL—cozy spices, creamy pumpkin, that sweet hint of maple—but poured over ice and served refreshingly cold.
It tastes like Starbucks, but better. You control the sweetness, the milk, and the strength of the coffee. And honestly, I could drink this year-round. It’s the best way to feel festive even when the sun hasn’t gotten the fall memo yet!
Ingredients
- 2 tablespoons pumpkin puree
- 1½ cups unsweetened almond milk or oat milk
- 1 tablespoon maple syrup (or to taste)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ cup cold brew concentrate or 1–2 shots of chilled espresso
- Ice cubes
- Optional: coconut whipped cream and pumpkin spice for topping
Instructions
Step 1: Make the Pumpkin Milk Base
In a small saucepan or microwave-safe bowl, mix the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Heat for about 1 minute until it’s warm and easy to whisk together. Don’t worry—it’ll cool down again!
Step 2: Combine with Milk
Whisk the warm pumpkin mixture into your milk of choice. If you’re using a blender, blend it on low for about 10 seconds for a smooth, velvety result. If you’re doing it by hand, a milk frother works great too.
Step 3: Chill the Mix
Let your pumpkin milk cool to room temp or stick it in the fridge for a few minutes if you have time. You don’t want to melt the ice too fast!
Step 4: Assemble the Drink
Fill a large glass with ice. Pour in the pumpkin milk, then top with your cold brew concentrate or espresso. Stir it all together gently and watch that gorgeous swirl happen.
Step 5: Top It Off
If you’re feeling fancy, add some coconut whip on top and sprinkle a little extra pumpkin spice over it. Optional but worth it.
Pro Tip
For a stronger coffee flavor without watering it down, use coffee ice cubes—just freeze brewed coffee ahead of time and drop a few into your PSL for maximum flavor and zero dilution.
3. Pumpkin Spice Cold Foam Latte
Why You’ll Love It
If you’ve ever tried Starbucks’ cold foam drinks and wished they came in a pumpkin spice version, this is your dream come true. My Pumpkin Spice Cold Foam Latte is a total texture win: creamy, frothy cold foam floating over rich iced coffee, all kissed with warm pumpkin spice. And yes—it’s dairy-free.
The best part is that the pumpkin cold foam itself feels like a barista-level upgrade, but it only takes a blender and a few pantry staples to make. I love whipping this up when I want something fancy but fuss-free. It’s the kind of drink that feels like fall and luxury all in one glass.
Ingredients
For the latte:
- 1 cup cold brew coffee or strong chilled espresso
- Ice cubes
For the cold foam:
- ½ cup unsweetened soy milk (or oat milk)
- 1 tablespoon pumpkin puree
- ½ tablespoon maple syrup
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Optional toppings:
- Pinch of cinnamon or pumpkin spice
- Vegan whipped cream (optional)
Instructions
Step 1: Make the Pumpkin Cold Foam
In a high-speed blender, combine soy milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Blend on high for about 20–30 seconds until it becomes thick and foamy. If your milk isn’t frothing, try using soy or oat—almond milk often stays too watery.
Step 2: Prepare Your Coffee Base
Fill a tall glass with ice. Pour in the cold brew coffee or your chilled espresso shots. Leave a little space at the top for the magic.
Step 3: Top with Cold Foam
Slowly pour or spoon the pumpkin spice foam over the top of the coffee. Let it float—it creates the prettiest layers and adds that café vibe at home.
Step 4: Garnish and Serve
Sprinkle a touch of cinnamon or pumpkin pie spice on top. If you’re going full glam, add a swirl of coconut whip too. Then sip and swoon.
Pro Tip
To make ultra-thick foam, use barista-style soy or oat milk—they’re formulated to froth beautifully and give you that Starbucks texture without the dairy.
4. Blended Pumpkin Spice Frappuccino
Why You’ll Love It
Sometimes I want my pumpkin spice fix frozen and frosty—and that’s where this Blended Vegan Pumpkin Spice Frappuccino comes in. It’s like dessert in a cup: thick, creamy, icy, and spiced just right. Think of it as a Starbucks pumpkin frappuccino, minus the dairy and mystery ingredients. It hits the spot when it’s still warm outside or when you just want something more indulgent.
I love serving this when friends come over. They think I ran to the café, but nope—just a blender and five minutes later, fall is served.
Ingredients
- 1 cup unsweetened oat or almond milk
- ½ cup ice cubes
- ¼ cup strong brewed coffee or 1–2 espresso shots (cooled)
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- Optional toppings: coconut whip, cinnamon sprinkle
Instructions
Step 1: Brew and Cool Coffee
Make your coffee and let it cool (or use cold brew if you’re in a hurry). I keep a jar of leftover coffee in the fridge for moments like this.
Step 2: Blend It Up
In a blender, combine all the ingredients: milk, ice, coffee, pumpkin puree, maple syrup, pumpkin spice, and vanilla. Blend on high for 30 seconds or until thick and creamy.
Step 3: Taste Test and Adjust
Give it a quick taste. Want it sweeter? Add more maple. Need more spice? Sprinkle in a bit more pumpkin pie spice. Blend again for a few seconds.
Step 4: Pour and Garnish
Pour into a chilled glass and top with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Pro Tip
For a thicker, café-style texture, freeze your plant milk in ice cube trays ahead of time and use those instead of regular ice.
5. Protein-Packed Pumpkin Spice Latte
Why You’ll Love It
I wanted a PSL that could double as a light breakfast or post-workout treat—and this Protein-Packed Pumpkin Spice Latte delivers. It’s creamy and cozy like the original, but thanks to a scoop of vanilla vegan protein powder, it also keeps me full and energized. It’s like fall fuel in a mug. Great for mornings when you’re running out the door and want your coffee and protein in one go. This is also a go-to for smoothie lovers who want to sip their way into autumn vibes.
Ingredients
- 1½ cups unsweetened almond or oat milk
- ¼ cup strong brewed coffee or espresso
- 1 scoop vegan vanilla protein powder
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
Instructions
Step 1: Warm the Milk Base
In a small pot, gently heat the milk, pumpkin puree, maple syrup, and spices over medium heat. Stir until well combined and steamy, but don’t boil.
Step 2: Blend with Protein
Transfer the hot milk mixture to a blender. Add the protein powder and vanilla. Blend on low to combine everything into a smooth, frothy drink.
Step 3: Add Coffee and Serve
Pour into a mug and stir in the brewed coffee or espresso. Top with a sprinkle of spice or even a drizzle of almond butter if you’re feeling extra cozy.
Pro Tip
Use a blender-safe protein powder, as some powders thicken too much when heated, so blend them at a lower speed for a smoother finish.
6. Sugar-Free PSL
Why You’ll Love It
Sometimes I want all the flavor without the sugar crash, and that’s where this Sugar-Free Vegan PSL comes in. It’s made with simple, wholesome ingredients and sweetened naturally with monk fruit or stevia. The flavor is still rich and indulgent, just without the guilt. I love sipping this during a work session or when I’m doing a fall reset but still need that PSL fix.
Ingredients
- 1½ cups unsweetened almond milk
- 2 tablespoons pumpkin puree
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ cup brewed coffee or espresso
- 5–6 drops liquid stevia or ½ teaspoon monk fruit sweetener (to taste)
Instructions
Step 1: Simmer the Pumpkin Mix
In a saucepan, warm the pumpkin puree, spices, and almond milk until it just starts to bubble. Whisk to combine.
Step 2: Sweeten and Froth
Add vanilla extract and sweetener. Stir and adjust to taste. Forth using a hand frother or blender.
Step 3: Add Coffee
Pour into a mug and top off with coffee or espresso. Stir to combine and serve warm.
Pro Tip
Make it keto-friendly by using full-fat coconut milk and skipping the pumpkin altogether—just increase the spice for flavor.
7. Pumpkin Chai Spice Latte
Why You’ll Love It
There’s something magical about the combination of chai spices and pumpkin—warm, sweet, slightly peppery. This drink has all the comfort of a PSL with the bold twist of chai. I make this when I want something a little more complex than my usual latte. It’s perfect for rainy days, late afternoons, or when I’m curled up watching Gilmore Girls reruns.
Ingredients
- 1 chai tea bag (or 1 tbsp loose chai blend)
- 1½ cups unsweetened almond milk
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Instructions
Step 1: Steep the Chai
Steep the chai bag in ½ cup hot water for 5–7 minutes for a strong base.
Step 2: Make the Pumpkin Milk
In a saucepan, whisk together almond milk, pumpkin, maple syrup, and spices. Warm gently over medium heat.
Step 3: Combine and Froth
Remove the tea bag and pour the chai into the pumpkin milk. Add vanilla. Blend or froth until creamy.
Step 4: Serve and Sip
Pour into a mug, garnish with cinnamon, and enjoy every cozy, spicy sip.
Pro Tip
Use masala chai concentrate if you’re in a hurry—it cuts the prep time in half.
8. Pumpkin Matcha Latte
Why You’ll Love It
This Pumpkin Matcha Latte is where earthy green tea meets warm pumpkin spice. It might sound like a weird combo at first—but trust me, it works. The grassy notes of matcha balance the sweetness of the pumpkin perfectly. It’s antioxidant-rich, energizing, and gives me that same PSL vibe without the caffeine crash.
Ingredients
- 1 teaspoon matcha powder
- 2 tablespoons hot water
- 1 cup oat milk
- 2 tablespoons pumpkin puree
- ½ tablespoon maple syrup
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Instructions
Step 1: Whisk the Matcha
In a bowl, whisk matcha and hot water until smooth and lump-free.
Step 2: Heat Pumpkin Milk
In a saucepan, warm the oat milk, pumpkin, syrup, spices, and vanilla until steamy.
Step 3: Blend and Combine
Blend the milk for frothiness. Pour matcha into a mug, top with pumpkin milk, and stir gently.
Pro Tip
Sift your matcha powder before whisking—it helps avoid clumps and gives you a silky texture.
9. Pumpkin Spice Mocha Latte
Why You’ll Love It
Coffee + chocolate + pumpkin spice? Yes, please. This Pumpkin Spice Mocha Latte is indulgent, rich, and just the right amount of sweet. It’s like sipping a fancy dessert but without any dairy. I make this when I want to treat myself or need a warm pick-me-up in the middle of a long day.
Ingredients
- 1 cup unsweetened almond milk
- ¼ cup brewed coffee or espresso
- 1 tablespoon cocoa powder
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Instructions
Step 1: Make the Mocha Base
In a saucepan, whisk together pumpkin, cocoa, maple syrup, and spices over low heat.
Step 2: Add Milk and Warm
Pour in the almond milk and vanilla. Heat until steamy and blended.
Step 3: Blend and Serve
Blend to froth, pour over brewed coffee, stir gently, and sip slowly.
Pro Tip
Use vegan chocolate chips melted into the base for an ultra-rich mocha twist.
FAQs
1. Can you get a vegan pumpkin spice latte at Starbucks?
Starbucks’ traditional PSL contains dairy in the pumpkin sauce, but you can order a dairy-free version by asking for plant-based milk and skipping whipped cream. Or try making your own fully vegan version at home with these recipes.
2. What plant milk is best for a vegan PSL?
Oat milk gives the creamiest, café-style texture, but almond, soy, and coconut milk also work well. For cold foam or frothy drinks, barista-style oat or soy milk gives the best results.
3. Can you make a PSL without sugar?
Yes! You can easily make a sugar-free PSL at home using natural sweeteners like monk fruit or stevia, paired with unsweetened plant milk. It’s just as flavorful but without the sugar rush.
Who says fall magic only comes in one cup? With these 9 vegan PSL recipes, you can have your cozy drink exactly the way you want it—whether it’s cold, frothy, protein-powered, or chocolatey. The best part? You don’t need a drive-thru. Just a blender, a few pantry staples, and your favorite mug. So light a candle, pull on a sweater, and treat yourself to some pumpkin spice joy—plant-based style. And if you try any of these recipes, I’d love to know which one becomes your new favorite.
