Dairy-Free Pumpkin Spice Latte

This Dairy-Free Pumpkin Spice Latte recipe is your ticket to autumn bliss. Rich, creamy, and bursting with fall flavors, this easy-to-make beverage will have you sipping in seasonal comfort in no time. With just a few simple ingredients, you can create your own pumpkin spice lattes in the comfort of your own home. 

I was a late convert to the Starbucks Pumpkin Spice Latte craze. As a devoted black coffee drinker, and matcha lover who shied away from overly sweet beverages, the hype seemed excessive.

Last year, I finally decided to unravel the mystery behind this infamous seasonal drink. Intrigued, I set out to craft a healthy pumpkin spice latte—a less sweet, dairy-free twist on the classic autumn favorite.

If you are looking for more fall favorites check out my Maple Iced Latte, Pumpkin Spice Sugar Cookies, Almond Butter Banana Bread, or my Stuffed Spaghetti Squash.

Ingredients

• Coffee: Fresh brewed is best. You can use a French press, or brew some coffee from your espresso machine. You can also make it decaffeinated if that’s your thing. 
• Pumpkin Puree: Make sure you get real pumpkin puree, as it is different from Pumpkin Pie Filling. You’ll want to look for a brand where the only ingredient listed is organic pumpkin.
• Maple Syrup: Pure maple syrup is a replacement for the sugar you find in the Starbucks version. Feel free to adjust the amount to your liking. This recipe is not very sweet, so you may wish to add more maple syrup.
• Pumpkin Pie Spice: Many store-bought blends can vary by brand. I really enjoy Simply Organics pumpkin spice mix. You can make your own spice blend by combining cinnamon, ginger, nutmeg, and cloves.
• Vanilla Extract: The vanilla also adds a subtle sweetness to this beverage.
• Dairy-Free Milk: Oat Milk, Cashew Milk, Almond Milk, Coconut Milk, or any non-dairy milk will work great. However, I find that oat milk and almond milk are the best for frothing, so if you are looking for a frothy foam, I recommend trying both of those options. 
• Collagen Peptides: This is optional, however, I love sneaking Collagen into recipes wherever I can. It dissolves easily and has many health benefits. I’ve been using Vital Proteins for years.
• All-Spice: This is also optional, but I love a dash of All Spice as a little finisher on top of the Pumpkin Spice Latte. 

See the recipe card for full information on ingredients and quantities.

Easy Pumpkin Spice Latte Instructions

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Brew a cup of strong coffee using any method you prefer.

Step 2. In a small saucepan over medium-low heat, combine the pumpkin puree, maple syrup, and pumpkin spice. Add the hot coffee to the saucepan and whisk to combine.

Step 3. Froth your plant-based milk using a handheld or stationary milk frother.

Step 4. Pour the warm pumpkin pie coffee into your favorite mug, and top it with the milk foam. Sprinkle additional pumpkin seasoning and allspice on top and enjoy.

Serving Suggestions

• With Breakfast: Pair with a warm slice of pumpkin bread, egg bites, or a bowl of oatmeal.
• Dessert: Enjoy alongside a slice of dairy-free pumpkin pie, pumpkin muffins, pumpkin cookies, or chocolate chip cookies.
• Snacks: Perfect with a handful of nuts, snickers stuffed dates, or bliss balls for an afternoon pick-me-up.
• Toppers: Top with homemade cinnamon marshmallows for an added touch of sweetness.

Storage And Reheating

• Storage: Keep any leftover pumpkin spice mixture (without coffee) in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently warm the mixture in a small pot over low heat, whisking occasionally.