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Vegan Pumpkin Spice Latte with Cinnamon on a wooden plate

Vegan Pumpkin Spice Latte

  • Total Time: 10 minutes
  • Yield: 2 1x


creamy, frothy, sweet and warming…perfect for fall!


  • 170 ml tinned coconut milk (3/4 cup)
  • 240 ml plant based milk of choice* (1 cup)
  • 120 g pumpkin puree (1/2 cup)
  • 23 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground turmeric, optional
  • pinch of cardamom
  • pinch of black pepper
  • 2 shots of espresso
  • vegan whipped cream for garnishing
  • extra cinnamon for garnishing


  1. Add the coconut milk and plant-based milk to a sauce pan and bring to a boil, whisking continuously.
  2. Remove from the heat and stir in the pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, ginger, turmeric, cardamom and black pepper. Cook for about 2 minutes on medium-high heat, whisking well.
  3. Add the espresso shots to two cups and pour the pumpkin milk on top.
  4. Garnish with vegan whipped cream and cinnamon and enjoy.


*Such as oat milk, soy milk,..

Keywords: coconut pumpkin spice latte, vegan pumpkin spice latte, dairy-free pumpkin spice latte, pumpkin spice latte