Mug of our dairy-free Pumpkin Spice Latte recipe topped with coconut whipped cream
4.36 from 14 votes

Easy Pumpkin Spice Latte

A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!

Author: Minimalist Baker
Cook Time 10 minutes
Total Time 10 minutes
Servings: 1 (Servings)
Category: Beverage
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 3/4 cup dairy-free milk (we recommend cashew milk, but coconut or hemp milk would also work well)
  • 1/4 cup water
  • 2-3 Tbsp pumpkin purée (not pumpkin pie mix)
  • 1/2 heaping tsp ground cinnamon (*if using pumpkin pie spice, see notes)
  • 1/4 tsp ground ginger (*if using pumpkin pie spice, see notes)
  • 1 healthy pinch ground nutmeg (*if using pumpkin pie spice, see notes)
  • 1 healthy pinch ground allspice (*if using pumpkin pie spice, see notes)
  • 1 healthy pinch ground clove (*if using pumpkin pie spice, see notes)
  • 1 healthy pinch ground cardamom (optional // *if using pumpkin pie spice, see notes)
  • 1/8 tsp freshly ground black pepper
  • 1 ½ - 2 tsp maple syrup, more or less to taste (or sub stevia to taste)
  • 1 shot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)
  • 1/2 tsp vanilla extract


  1. If adding coffee or espresso, prepare at this time and set aside.


  1. To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth. 

    Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.

  2. Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.

  3. Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.


  1. Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.


  1. Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.

  2. Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.


*If you’re using pumpkin pie spice, start with 1/2 tsp of the mixture and work your way up as spice blends / intensities may vary.
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.

Nutrition Per Serving (1 of 1 servings)