Pumpkin season hits differently when you’re sipping something warm and spiced. Every year, I look forward to those familiar fall drinks from Starbucks—but let’s face it, most of them aren’t vegan-friendly out of the box. So I decided to recreate my favorites right at home—completely dairy-free, delicious, and honestly? Even better than the originals. In this post, I’m sharing 7 of my go-to vegan Starbucks-style pumpkin drinks that you can easily make in your own kitchen. Each one brings that signature seasonal flavor but skips the syrups, dairy, and mystery ingredients. Whether you like it hot, iced, blended, or bold, there’s something here to make your fall feel just right.
Starbucks Pumpkin Drinks
1. Pumpkin Spice Latte (Hot Classic)
Why You’ll Love It
Let’s be honest—fall hasn’t officially started until you’ve had a Pumpkin Spice Latte. This vegan version of the Starbucks classic is everything I love about autumn in a cup: warm spices, rich espresso, creamy oat milk, and a touch of real pumpkin. The best part? I don’t have to leave the house or modify a thing to make it dairy-free. It’s naturally sweetened, easy to whip up, and tastes even better than the original. I’ve made this drink more times than I can count, and every time it hits that perfect balance of cozy and bold. Plus, I can customize the sweetness, control the spice level, and pair it with any plant milk I’m in the mood for. Whether I’m curled up on the couch or starting a crisp morning, this PSL always delivers.
Ingredients
- 1½ cups oat milk (or almond, soy, or coconut)
- ¼ cup brewed espresso or strong coffee
- 2 tablespoons pumpkin purée (not pumpkin pie mix)
- 1½ tablespoons maple syrup (or agave)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of sea salt
Optional toppings: vegan whipped cream, cinnamon dusting, nutmeg sprinkle
Instructions
Step 1: Warm the pumpkin base
In a small saucepan over medium heat, whisk together the pumpkin purée, maple syrup, pumpkin pie spice, and a pinch of salt. Cook for 2–3 minutes until it starts to bubble slightly—this step brings out the spice and caramelizes the pumpkin for maximum flavor.
Step 2: Add milk and vanilla
Pour in the oat milk and stir until well combined. Heat until steaming but don’t boil. Add the vanilla extract and whisk everything together to make it creamy and smooth.
Step 3: Brew and combine
Brew your espresso or strong coffee and pour it into a large mug. Add the hot pumpkin-spiced milk mixture over it and stir to combine. You can also use a milk frother if you want extra foam.
Step 4: Top and serve
If you have vegan whipped cream on hand (coconut-based is my fave), go ahead and add a dollop on top. Sprinkle a little extra pumpkin pie spice or cinnamon for that picture-perfect finish.
Pro Tip
Don’t skip the pinch of salt—it subtly enhances the sweetness and makes the spices pop, just like in a bakery pumpkin pie.
2. Iced Pumpkin Cream Cold Brew
Why You’ll Love It
This Vegan Iced Pumpkin Cream Cold Brew is one of those drinks that completely changed my view of iced coffee. When Starbucks dropped this seasonal favorite, I used to order it on repeat—until I realized the default version wasn’t vegan. So, I set out to recreate it at home, and let me tell you: this plant-based version is just as dreamy, smooth, and autumnal as the original. The base is strong, bold cold brew—perfectly chilled and slightly sweet. But the magic lies in the pumpkin cold foam: a blend of oat milk, coconut cream, pumpkin purée, and maple syrup, whipped until fluffy and poured right over the top. As it melts into the coffee, it creates that signature swirling effect and creamy texture. It’s refreshing, comforting, and 100% dairy-free.
Ingredients
For the pumpkin cold foam:
- ½ cup oat milk (barista blend works best)
- 2 tablespoons coconut cream (from chilled can)
- 1 tablespoon pumpkin purée
- 1 tablespoon maple syrup
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
For the cold brew base:
- 1 cup cold brew coffee (store-bought or homemade)
- 1 teaspoon maple syrup or simple syrup (adjust to taste)
- Ice
Optional garnish: cinnamon sprinkle or pumpkin spice dusting
Instructions
Step 1: Make the cold brew (if homemade)
Steep coarsely ground coffee in cold water (1:4 ratio) for 12–18 hours, then strain. Store in the fridge and use as needed.
Step 2: Blend the cold foam
In a small blender or milk frother, combine oat milk, coconut cream, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla. Blend on high for 20–30 seconds until frothy and slightly thickened. If you prefer extra foam, use a handheld frother or shake it in a jar vigorously.
Step 3: Assemble the drink
Fill a tall glass with ice and pour in the cold brew. Add a touch of sweetener if desired. Slowly pour the pumpkin cold foam on top—it should float like a soft cloud and slowly blend into the coffee.
Step 4: Garnish and serve
Top with a pinch of pumpkin pie spice or cinnamon. Sip and swoon.
Pro Tip
Chill your glass ahead of time for an extra-cold finish—and use barista-style oat milk to help the foam hold longer.
3. Vegan Pumpkin Chai Latte
Why You’ll Love It
This Vegan Pumpkin Chai Latte is my go-to drink for those crisp days when I want something extra cozy without the caffeine overload of coffee. It’s spicy, sweet, creamy, and has the kind of warmth that makes you want to wrap yourself in a fuzzy blanket and rewatch your favorite fall movies. What makes it special? It fuses the bold spices of chai with the creamy pumpkin flavor we all crave this season.
Instead of the typical coffee base, this drink uses steeped chai tea—or if you’re like me on busy mornings, a good quality chai concentrate works like magic. The pumpkin, maple syrup, and cinnamon blend right into your plant milk of choice (I love oat milk for this one), and the end result is like drinking a spiced pumpkin pie in liquid form.
Ingredients
- 1 cup plant milk (oat, soy, or almond work best)
- ½ cup strong brewed chai tea (or ½ cup unsweetened chai concentrate)
- 2 tablespoons pumpkin purée
- 1 tablespoon maple syrup (or more to taste)
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon (optional for extra warmth)
- ½ teaspoon vanilla extract
- Pinch of salt
Optional toppings: vegan whipped cream, ground cinnamon, star anise
Instructions
Step 1: Brew your chai
Steep two chai tea bags in ½ cup of hot water for 5–7 minutes for a strong brew. Or use ½ cup of unsweetened chai concentrate if you’re short on time.
Step 2: Heat the pumpkin base
In a small saucepan over medium heat, whisk together the pumpkin purée, maple syrup, pumpkin pie spice, cinnamon, and salt. Let it cook for about 1–2 minutes to deepen the flavor.
Step 3: Froth the milk
Pour in the plant milk and vanilla extract, and continue to heat until it’s steaming. Whisk or use a handheld frother to make it nice and frothy.
Step 4: Combine and serve
Pour the hot chai into your favorite mug and top it with the pumpkin-spiced milk. Give it a gentle stir, then top with vegan whipped cream and a sprinkle of cinnamon for extra flair.
Pro Tip
Use a concentrate with black pepper and cardamom in the ingredient list—they add the kick that sets real chai apart from just “spiced tea.”
4. Matcha Pumpkin Latte
Why You’ll Love It
When I first heard of matcha and pumpkin together, I thought, “Really?” But now, I can’t get enough. The earthy, grassy taste of matcha meets the warm sweetness of pumpkin and spices—it’s the kind of unexpected combination that feels both indulgent and revitalizing. Plus, it’s packed with antioxidants and gives a gentle caffeine boost without the jitters.
This drink is perfect for those mornings when I want something cozy but also energizing. It’s great iced or hot, but I especially love it warm, in a big mug with a book by my side.
Ingredients
- 1½ cups plant milk (oat, almond, or soy)
- 1 teaspoon matcha powder
- 2 tablespoons pumpkin purée
- 1½ tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons hot water (for dissolving matcha)
Optional: cinnamon sprinkle, vegan whipped cream (optional)
Instructions
Step 1: Prepare the matcha
In a small bowl, whisk the matcha powder with 2 tablespoons of hot (not boiling) water until smooth and no lumps remain. A bamboo whisk works best, but a regular one is fine.
Step 2: Make the pumpkin milk
In a saucepan, combine the pumpkin purée, maple syrup, pumpkin pie spice, vanilla, and salt. Cook for 1–2 minutes on medium heat to bloom the spices.
Step 3: Add the milk and heat
Pour in the plant milk and whisk everything together until heated through. Froth if desired for a latte-style texture.
Step 4: Assemble the drink
Pour the matcha into a mug and top it with the hot pumpkin milk. Stir gently and top with a dash of cinnamon or a spoonful of vegan whipped cream if you’re feeling fancy.
Pro Tip
Sift your matcha powder before whisking to avoid clumps and get that smooth, café-quality texture.
5. Vegan Pumpkin Mocha Latte
Why You’ll Love It
This one’s for the chocolate lovers. The Vegan Pumpkin Mocha Latte is like your favorite fall latte collided with a mug of rich hot cocoa—and it’s every bit as indulgent as it sounds. I turn to this drink when I want something sweet and comforting, especially on colder evenings or during a weekend treat-yourself moment.
The combo of dark chocolate, espresso, and warm pumpkin spice makes this drink taste like a dessert you can sip. And because it’s made with real, simple ingredients (no syrups or dairy), you get all the flavor with none of the guilt.
Ingredients
- 1 cup plant milk
- ¼ cup espresso or strong coffee
- 2 tablespoons pumpkin purée
- 1 tablespoon cocoa powder
- 1½ tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- Pinch of sea salt
Optional: vegan whipped cream, chocolate shavings, cinnamon
Instructions
Step 1: Warm the pumpkin-chocolate base
In a saucepan over medium heat, whisk together the pumpkin purée, cocoa powder, maple syrup, pumpkin pie spice, and salt. Let it warm through for 1–2 minutes.
Step 2: Add milk and vanilla
Pour in the plant milk and vanilla extract. Stir to combine, then continue heating until hot but not boiling. Use a milk frother if you like it extra creamy.
Step 3: Brew and pour
Add your hot espresso or coffee to a mug. Pour the chocolate pumpkin milk over the top and stir to combine.
Step 4: Garnish and enjoy
Top with vegan whipped cream and a few chocolate curls or a dusting of cinnamon. It’s rich, it’s festive, and it’s better than anything in a paper cup.
Pro Tip
Use dark Dutch-processed cocoa for the richest, deepest chocolate flavor.
6. Vegan Pumpkin Spice Frappuccino
Why You’ll Love It
If you’ve ever craved that famous Starbucks Pumpkin Spice Frappuccino but wished it came without dairy and a sugar overload, you’re going to love this vegan version. It’s icy, creamy, spiced just right—and honestly? It tastes like a frozen slice of pumpkin pie. I love making this when I want a chilly afternoon pick-me-up or something special to sip with friends.
You only need a blender and a few pantry staples to bring it to life. And the best part? You can customize the sweetness and spice level to make it your own. It’s vegan, refreshing, and ready in minutes.
Ingredients
- 1 cup plant milk (oat or almond works great)
- ½ cup ice
- ¼ cup strong brewed coffee (cooled)
- 2 tablespoons pumpkin purée
- 1½ tablespoons maple syrup (or agave)
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- Pinch of sea salt
Optional toppings:
- Vegan whipped cream
- Cinnamon or nutmeg sprinkle
Instructions
Step 1: Brew and chill the coffee
If you haven’t already, brew your coffee and let it cool. You can even use cold brew for a smoother taste.
Step 2: Blend it all up
Add all the ingredients—plant milk, ice, coffee, pumpkin purée, maple syrup, spices, vanilla, and salt—into a high-speed blender. Blend until smooth and frothy.
Step 3: Taste and adjust
Taste your frappe. Want it sweeter? Add a little more syrup. Craving more spice? Toss in a dash more pumpkin pie spice.
Step 4: Pour and top
Pour into a tall glass, top with vegan whipped cream, and finish with a light sprinkle of cinnamon or nutmeg.
Pro Tip
For extra creaminess, freeze your plant milk in ice cube trays and use those instead of regular ice!
7. Vegan Pumpkin White Chocolate Latte
Why You’ll Love It
This one feels like a hug in a mug. The Vegan Pumpkin White Chocolate Latte is one of those drinks that’s soft, smooth, and slightly indulgent—like your favorite fall sweater in latte form. The blend of sweet white chocolate, earthy pumpkin, and warm spices makes it feel extra luxe and festive.
I was missing white chocolate after going vegan, so I found a way to recreate the flavor using dairy-free white chocolate chips or bars, and it works. It’s creamy, not too sweet, and a lovely way to change up your pumpkin latte game.
Ingredients
- 1½ cups oat milk (or your favorite plant milk)
- ¼ cup brewed espresso or strong coffee
- 2 tablespoons pumpkin purée
- 2 tablespoons vegan white chocolate chips (or chopped vegan white chocolate)
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- Pinch of salt
Optional toppings:
- Vegan whipped cream
- White chocolate curls
- Ground cinnamon
Instructions
Step 1: Melt the chocolate base
In a small saucepan, combine the pumpkin purée, white chocolate, maple syrup, and salt. Heat gently over medium-low, stirring until the chocolate is fully melted and smooth.
Step 2: Add milk and spice
Pour in the plant milk, pumpkin pie spice, and vanilla. Heat until steaming but not boiling. Whisk or froth until silky.
Step 3: Add the espresso
Brew your espresso or strong coffee and pour it into a mug. Top with the pumpkin-white chocolate milk blend and stir gently.
Step 4: Garnish and serve
Top with vegan whipped cream and some shaved white chocolate or a cinnamon sprinkle if you want to make it look café-perfect.
Pro Tip
Use a double boiler method (placing a heatproof bowl over simmering water) if you’re nervous about burning the white chocolate while melting.
FAQs
1. Are Starbucks pumpkin drinks vegan?
Most Starbucks pumpkin drinks are not vegan by default, as they contain dairy-based milk or pumpkin sauces made with condensed milk. However, you can recreate your favorites at home using plant-based milk and real pumpkin.
2. What vegan milk works best for pumpkin drinks?
Oat milk is the most popular choice for its creamy texture and neutral flavor, but almond, soy, and coconut milk also work great, depending on the drink. Barista blends help with frothing.
3. Can I make vegan pumpkin drinks without espresso?
Yes! Many of these recipes can use strong brewed coffee or even tea (like chai) instead of espresso. You can also skip the caffeine and enjoy the spiced flavors on their own.
Who says you need to stand in line (or customize your drink like a barista) to enjoy pumpkin season? With these vegan Starbucks-inspired recipes, you can make every cozy fall craving come to life—right in your own kitchen. Whether you’re in the mood for a frothy latte, a bold cold brew, or something rich and chocolatey, these drinks bring the autumn vibes without any compromise. Try one, try them all—and tag me if you do! I’d love to see your take on these cozy, dairy-free creations.
