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Vegan Starbucks Copycat Pumpkin Spice Latte

An icon representing a clock 15 min | intermediate | lactose-free, vegan | See also:  gluten-free alternative
Vegan pumpkin spice latte in a clear glass mug, topped with coconut whipped cream and a dusting of pumpkin pie spice; cinnamon sticks sit in front, with a bowl of spice and a whole pumpkin blurred in the background.
Published Aug 25, 2025
Prep Time Cook Time Total Time
10 min 5 min 15 min
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Introduction

This vegan Starbucks copycat pumpkin spice latte gives you all the cozy fall coffee shop vibes right at home.

It’s creamy, warmly spiced, and naturally sweetened with maple syrup, plus real pumpkin purée for that deeper pumpkin flavor.

Topped with quick coconut whipped cream, it’s perfect for slow weekends, afternoon pick‑me‑ups, or a lighter dairy‑free dessert drink.

Ingredients  (1 serving)

Adjust servings:

Ingredients for the Latte:

Ingredients for the Vegan Whipped Cream:

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Two clear glass mugs of pumpkin spice latte with foamy milk, topped with coconut whipped cream and a sprinkle of pumpkin pie spice, sit on a gray surface with cinnamon sticks and scattered coffee beans; a moka pot and small pumpkins are blurred in the background.

How to Make Vegan Starbucks Copycat Pumpkin Spice Latte

  1. Chill the coconut cream

    Place a can of full-fat coconut milk in the refrigerator for at least 8 hours or overnight.

    When ready, scoop the thick cream from the top and discard or save the liquid.

  2. Make the vegan whipped cream

    Add 1/2 cup chilled coconut cream, 1 tablespoon maple syrup, and 1/4 teaspoon vanilla to a chilled mixing bowl.

    Whip with a hand mixer or whisk until light, fluffy, and holding soft peaks, then refrigerate while you make the latte.

  3. Brew the coffee or espresso

    Brew 2 shots of espresso, or use 1/3 to 1/2 cup very strong brewed coffee as a substitute.

    Pour the hot espresso or coffee into your favorite large mug.

  4. Heat the pumpkin oat milk mixture

    In a small saucepan, whisk together oat milk, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla over medium heat.

    Warm until steaming and hot but not boiling, whisking often so the pumpkin fully blends into the milk.

  5. Froth the latte base

    Use a milk frother, immersion blender, or whisk to froth the hot pumpkin milk until foamy and slightly thickened.

    If you skip frothing, simply whisk vigorously for a minute to create a light layer of bubbles.

  6. Assemble and serve

    Pour the hot pumpkin milk over the espresso or coffee in the mug, holding back the foam with a spoon.

    Spoon the foam on top, then add a generous dollop of coconut whipped cream.

    Finish with a pinch of pumpkin pie spice on top and serve right away while piping hot.

Two clear glass mugs of vegan pumpkin spice latte topped with coconut whipped cream and a dusting of pumpkin pie spice; coffee beans are scattered on the counter with a small pumpkin in the background.

Substitutions

Espresso -> very strong brewed coffee
Use 1/3 to 1/2 cup hot strong coffee instead of espresso for a mellower, less intense coffee backbone.
Oat milk -> almond milk or soy milk
Swap in unsweetened almond or soy milk to keep the latte creamy and vegan, with a slightly nuttier background flavor.
Coconut cream -> aquafaba whipped topping
Whip chilled chickpea liquid with maple syrup and vanilla for a light, meringue-like topping that tastes less coconut-forward.
Glass mug of vegan pumpkin spice latte with swirls of espresso and pumpkin oat milk, topped with coconut whipped cream and a sprinkle of pumpkin pie spice; cinnamon sticks and a small pumpkin in the background.

Tips

Chill everything for better whipped cream
Cold coconut cream and a chilled mixing bowl help the fat stay stable, so your whipped cream stays fluffy longer.
Blend for silky texture
If your latte tastes slightly gritty, hit the pumpkin milk with an immersion blender for a few seconds before pouring.
Adjust sweetness to your taste
Start with the listed maple syrup, then taste and add another teaspoon if you prefer a sweeter, dessert-style drink.
Watch the heat
Do not let the milk boil, since this can scorch the pumpkin, create skin, and change the oat milk texture.
Make a small batch pumpkin base
Stir together pumpkin, maple syrup, spice, and vanilla, then refrigerate and spoon some into heated milk all week.

Nutrition Facts *

Energy 492 kcal
Protein 2 g
Total Fat 12 g
Carbohydrates 94 g
Dietary Fiber 2 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why does my latte taste grainy or chalky?
Pumpkin can separate or feel pulpy if it does not fully blend into the hot milk. Whisk constantly while heating, and use a quick blend with an immersion blender or regular blender if needed. Also choose smooth canned pumpkin purée, not pumpkin pie filling, for the best texture.
My coconut whipped cream is runny; what went wrong?
Runny coconut cream usually means the coconut was not cold enough, or you included too much of the watery liquid. Use only the firm top layer from a chilled can of full-fat coconut milk next time. You can sometimes fix it by chilling the mixture again, then whipping once more.
Can I make this pumpkin spice latte iced instead?
Yes, cool the pumpkin milk mixture completely, then chill it before assembling the drink. Pour cold pumpkin milk over ice and cold coffee, then top with whipped cream as usual. Skip frothing for iced lattes, since the foam deflates quickly over ice.
Can I make a bigger batch for guests?
Yes, multiply the ingredients, warm the pumpkin milk in a saucepan, and brew espresso or coffee separately. Keep the pumpkin milk warm over low heat and let everyone pour it over their own coffee. Serve the coconut whipped cream in a bowl with a spoon for easy topping.
Which non-dairy milk froths best for this latte?
Barista-style oat milk usually gives the creamiest foam and a neutral flavor that lets the spices shine. Soy milk also froths well, while almond milk stays lighter and can separate a little faster in hot drinks.

Serving Suggestions

This cozy vegan pumpkin spice latte brings coffee-shop comfort home with simple ingredients and a soft cloud of cream.

You can pair it with a slice of banana bread or pumpkin bread for brunch, or serve after dinner as dessert.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

  • Summer Munoz, Irving: Very warm and tastey. The whipped topping was delicious and the added spice topped it off. My boyfriend who is not even a big coffee person drank it 2 days in a row and my kids LOVED it. Even better the next day! — 5 ★

    Eunice: Glad it was a hit with everyone, Summer!

  • Louise, Denver, CO: Very creamy and rich, a little sweet as mine came out a bit thick, I would whisk the pumpkin into the oat milk really well and keep it just steaming not boiling. I also used strong brewed coffee instead of espresso and it still tasted great. Next time I will chill the bowl for the coconut whip and put it in a ziploc bag, snipped corner and squeezed it on top of each mug. This cut my topping time in half. — 5 ★

    Eunice: So glad it worked, Louise, and love those helpful tips!

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