Every year, fall fanatics count down the days until Starbucks releases their iconic Pumpkin Spice Latte (lovingly nicknamed the PSL). But this year, the beloved beverage is back on menus early, making its summer return with cozy spices, creamy sweetness, and all the nostalgic autumn vibes—despite the heat outside.
But here’s the twist: instead of heading to the drive-thru and spending $6+ for your fix, we’re giving you a way to recreate the magic at home—with a vegan, dairy-free, and deeply satisfying homemade version.
Whether you’re curled up with a good book or just looking for a delicious iced version of your favorite drink to get through the heatwave, this recipe delivers all the cinnamon-cardamom goodness of a classic PSL—without artificial syrups or mystery ingredients.
Why Everyone’s Still Obsessed with Pumpkin Spice
Love it or roll your eyes at it, the Pumpkin Spice Latte has become more than just a drink. It’s a moment. A seasonal milestone. A signal that we’re entering the coziest time of year—even if the weather hasn’t quite caught up.
The warm mix of cinnamon, nutmeg, ginger, and cloves (aka pumpkin spice) triggers memories of crisp leaves, bonfires, and baking. And the creamy coffee base? It’s the hug-in-a-mug we crave when life gets hectic.
The problem? Most store-bought versions are loaded with sugar, artificial flavors, and dairy. That’s why making your own is such a game-changer—especially when it tastes even better than the original.
Vegan Pumpkin Spice Latte (Hot & Iced Versions!)
Dairy-Free | Vegan | Gluten-Free | Ready in 10 Minutes | Serves 1–2
Ingredients:
- 2 tablespoons pumpkin purée (not pumpkin pie filling!)
- 2 teaspoons maple syrup (adjust to taste)
- ½ teaspoon pumpkin pie spice (or homemade – see below)
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup oat milk (or almond, soy, cashew—your choice)
- ½ cup brewed espresso or strong coffee
- Pinch of salt (optional, but helps balance flavors)
Optional toppings:
- Frothed milk (plant-based)
- Coconut whipped cream
- Extra cinnamon or nutmeg
- Vegan caramel drizzle
Homemade Pumpkin Spice Mix (Makes ~¼ cup)
Skip store-bought blends and make your own. You’ll save money and can tweak it to taste.
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1½ teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Mix and store in a small jar for all your fall baking and drink needs.
Hot Pumpkin Spice Latte
- In a small saucepan, combine the pumpkin purée, maple syrup, pumpkin spice, cinnamon, and a pinch of salt over medium heat. Stir until the mixture is warm and fragrant (about 2–3 minutes).
- Whisk in the oat milk and vanilla. Heat gently until steaming, but not boiling.
- Use a milk frother or whisk vigorously to create some foam (optional).
- Brew your espresso or strong coffee and pour into a mug.
- Add the spiced pumpkin milk mixture, stir gently, and top with frothed milk, vegan whipped cream, or a sprinkle of cinnamon.
Iced Pumpkin Spice Latte
- In a small bowl or jar, whisk together pumpkin purée, maple syrup, pumpkin spice, and vanilla until smooth.
- Add ½ cup of cold plant-based milk and stir or shake well to combine.
- Fill a glass with ice and pour in ½ cup of cold coffee or espresso.
- Top with the pumpkin milk mixture, stir, and garnish with cinnamon or a swirl of vegan cream.
Bonus tip: Freeze leftover coffee into ice cubes to avoid watering down your drink!
Why This Homemade Version Wins
Making your own PSL isn’t just about saving money (though let’s be honest—that helps). It’s about control, quality, and health.
Ingredients You Recognize
No “natural flavors” or high-fructose syrups. Just real pumpkin, real spices, and your favorite non-dairy milk.
Better for Your Body
You control the sweetness, avoid dairy, and can even make it refined sugar-free with maple syrup or dates.
Budget-Friendly
One can of pumpkin purée makes about 6 lattes. That’s ~$1 per serving instead of $6 at the coffee shop.
Customizable
Make it stronger, spicier, sweeter, decaf—whatever you love most.
Cozy Pairings for Your PSL
A latte this good deserves an equally cozy companion. Try pairing it with one of these easy, vegetarian baked goods:
1. Pumpkin Oat Muffins
Moist, naturally sweetened, and spiced to perfection. Add chopped walnuts or dark chocolate chips for an extra treat.
Ingredients:
- 1 cup rolled oats
- ¾ cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon + ½ tsp pumpkin spice
- 1 cup pumpkin purée
- ¼ cup maple syrup
- ¼ cup olive oil or melted coconut oil
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- ½ cup plant milk
Directions: Mix dry ingredients and wet ingredients separately, then combine. Spoon into muffin tins and bake at 350°F (175°C) for 18–22 minutes.
2. Soft Maple Pecan Cookies
Chewy, buttery (without the butter), and perfect for dunking.
Key Ingredients:
- Almond flour
- Maple syrup
- Coconut oil
- Chopped pecans
- Vanilla + cinnamon
PSL Hacks to Know
Want to take your at-home latte even further? Try these upgrades:
- Make a PSL smoothie: Blend frozen banana, pumpkin, spices, oat milk, and cold brew.
- Turn it into creamer: Mix a pumpkin spice concentrate and keep in the fridge for easy morning coffee flavoring.
- Batch it: Prep the pumpkin-spice milk base ahead of time. Store in a jar and just add coffee.
Fun Fact: The OG PSL Was Dairy-Free… Almost
When Starbucks first launched the Pumpkin Spice Latte in 2003, it didn’t even include real pumpkin. It wasn’t until 2015 that they added actual purée—and it still required dairy. Today, with the rise in plant-based eating, coffee shops everywhere are catching up. But with this recipe? You’re already ahead of the curve.
Let’s Talk Nutrition
One grande PSL from a coffee chain clocks in at around:
- 380 calories
- 50g sugar
- 14g fat
Our homemade vegan version (with oat milk and maple syrup) comes in at roughly:
- 180–220 calories
- 9–12g sugar (depending on how sweet you like it)
- 7g fat (mostly from healthy sources like nuts or oats)
Plus, you’re getting beta-carotene from the pumpkin, antioxidants from the spices, and gut-friendly fiber.
What Readers Are Saying
We tested this recipe with a small group of plant-based PSL lovers—and even one self-proclaimed pumpkin spice skeptic.
“This tastes way better than Starbucks. Rich, creamy, and not overly sweet.” – Raquel, 33
“I’m lactose-intolerant and always feel left out in PSL season. Not anymore!” – Andre, 25
“I tried the iced version and it’s the most refreshing thing I’ve had all summer. Fall in a cup!” – Melissa, 40
Final Sip
Whether you’re team hot or iced, early PSL releases are a sign that comfort food season is creeping in—and this year, you’re totally ready for it. Skip the line, take control of your ingredients, and enjoy all the cozy nostalgia of the season in a healthier, homemade way.
Pro tip: Save the leftover pumpkin purée for muffins, oatmeal, or a second latte tomorrow. You’ll want another.