Everything happens in one saucepan. You whisk the oat milk, pumpkin puree, maple syrup, and spices together on the stove, and by the time it’s steaming you have a spiced oat milk base ready to pour over coffee. There’s no machine to set up and nothing to strain, and you skip the coffee-shop line entirely. On a cool morning this is my usual pairing with a slice of my vegan banana bread, and it’s also the drink I want next to a plate of vegan chocolate chip cookies in the afternoon.

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Vegan Pumpkin Spice Latte

Warm, creamy, and spiced with real pumpkin puree, this vegan pumpkin spice latte comes together on the stovetop in about ten minutes with no espresso machine.

Course Drinks

Cuisine American

Keyword dairy free pumpkin spice latte, pumpkin spice latte, vegan fall drinks, vegan pumpkin spice latte

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 mug

Ingredients

• 1 cup oat milk or other plant milk, see the swap notes below
• 2 tablespoons pumpkin puree plain canned pumpkin, not pumpkin pie filling
• 1 tablespoon maple syrup or more to taste
• 1/2 teaspoon pumpkin pie spice store-bought or the blend below
• 1/4 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup strong brewed coffee or 1 shot of espresso

Instructions

• Whisk the oat milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a small saucepan, making sure the pumpkin puree breaks up completely and doesn't clump.
• Warm the mixture over medium heat, whisking now and then, until it's steaming hot but not boiling, about 4 to 5 minutes. A gentle boil will make the oat milk separate, so keep the heat low enough that it just steams.
• While the oat milk warms, pour the strong brewed coffee or espresso into your mug.
• Froth the warm spiced oat milk with a hand frother, a whisk, or a few pumps of a French press, then pour it over the coffee.
• Dust the top with a little extra pumpkin pie spice if you like, and drink it warm.

Notes

The spiced oat milk keeps in the fridge for up to three days in a covered container, but the drink is best fresh since plant-based milk can separate when it sits. Reheat it gently over low heat and whisk it back together before pouring it over coffee. For a homemade pumpkin pie spice blend, combine two parts ground cinnamon with one part ground nutmeg, one part ground ginger, and a pinch of ground cloves.

Picking the plant milk for the foam

FAQ

Do I need an espresso machine?

No, use a strong brewed coffee or stir a rounded teaspoon of instant espresso into the warm spiced oat milk. The drink tastes best when the coffee is strong, because the oat milk and pumpkin mellow it out.

Can I use pumpkin pie filling instead of pumpkin puree?

No, stick with plain pumpkin puree. Pumpkin pie filling already has sugar and spices added, so it throws off the sweetness and makes the drink taste flat. Look for a can that says 100% pumpkin on the label.

Is pumpkin pie spice vegan?

Yes. Pumpkin pie spice is just a blend of ground cinnamon, nutmeg, ginger, and cloves (sometimes allspice), so there are no animal products in it. You can also make your own blend with two parts cinnamon to one part nutmeg and one part ginger, plus a pinch of cloves.

How do I make it iced?

Let the warm spiced oat milk cool completely, then pour it over ice with the coffee and give it a good stir. The oat milk may settle a little once it’s cold, so a quick shake in a sealed jar fixes that before you pour.