Creamy Pumpkin Spice Latte (Dairy Free)

2 Lattes
10 min

This creamy pumpkin spice latte is flavored with a homemade pumpkin spice syrup for the best pumpkin flavor and topped with sweet whipped cream for the perfect, cozy fall treat. This Starbucks Copycat recipe can easily be made dairy free and vegan too!

For the full recipe with step by step photos and video visit:

cold pumpkin spice iced latte with oat milk

Why you’ll love this homemade pumpkin spice latte recipe

  • Customizable: adjust the amount of sweetness, milk, and ice to your liking for the perfect at-home drink.
  • Easy and Fast: this iced pumpkin spice latte recipe comes together in under 10 minutes.
  • Cozy and Creamy: use your favorite milk and top it off with some coconut whipped cream for a cozy, spiced cold weather drink (or a drink that can be enjoyed any time of year).
  • No Store-bought Syrups Necessary: this recipe doesn’t require any pre-made flavored syrups.

What is a Pumpkin Spice Latte?

A Pumpkin Spice Latte, or PSL for short, is a delicious drink served at Starbucks Coffee and other coffee shops typically during the fall season. It’s a variation on a normal iced coffee or latte.

Typically, Starbucks’ PSLs are made with whole milk and a pumpkin spice syrup that has dairy in it.

While the coffee shop version isn’t usually vegan even if using plant milk, this homemade recipe is completely dairy-free and vegan-friendly thanks to the DIY pumpkin syrup.

the iced pumpkin latte ingredients


Today we’re using simple ingredients to make this Starbucks copycat recipe. We’re making a homemade pumpkin spice syrup that’s a variation of my brown sugar syrup recipe.

For the DIY Pumpkin Spice Syrup:

  • Real Pumpkin Puree, not pumpkin pie filling
  • Light Brown Sugar
  • Pumpkin Pie Spice
  • Water
  • Pure Vanilla Extract

To Make the Iced Latte:

  • Freshly Brewed Espresso
  • Milk of Choice, I prefer non-dairy milk like plain Oat Milk, Soy Milk or Unsweetened Almond Milk to make a dairy free pumpkin spice latte
  • Oat Milk Ice Cubes, I highly recommend using milk ice cubes, so your PSL doesn’t get watery!
  • Coconut Whipped Cream, or whipped cream of choice for topping
freshly brewed espresso in a mug

Helpful Equipment

  • Espresso Machine or Coffee Maker
  • Milk Frother: optional, to whisk the espresso and syrup
  • Ice Cube Tray: to make the oat milk ice cubes
  • Small Pot or Saucepan, to make the syrup
  • Tall Glass, for serving

the cold pumpkin iced latte with whipped cream

How to Store the Pumpkin Spice Syrup

Transfer the syrup to an airtight jar or container. For the best results, make sure the container has been sterilized or cleaned very well prior to filling it.

Let the syrup cool completely at room temperature, then store it in the fridge for 1-2 weeks. If the syrup is placed in the fridge prior to cooling completely, it may crystallize.

dairy free pumpkin spice latte with coconut whipped cream on top
Creamy Pumpkin Spice Latte (Dairy Free)
Recipe details
  • 2  Lattes
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
Show Nutrition Info
Hide Nutrition Info
The DIY Pumpkin Spice Syrup:
  • ¼ cup packed brown sugar
  • 1 ½ tsp pumpkin pie spice, see notes to make your own blend
  • 2 tbsp pure pumpkin puree, not pumpkin pie filling
  • ½ cup warm water
  • 1 tsp vanilla extract
  • 2 double shots of blonde espresso, see notes for substitutions
  • Handful of oat milk ice cubes, recipe below
  • Cold milk of choice, to taste- I recommend Oat Milk or Almond Milk
  • Coconut Whipped Cream
  • Pumpkin Spice, for dusting

The ingredients above make two lattes.
To Make the Syrup:
In a small saucepan, whisk together the brown sugar, pumpkin puree, pumpkin pie spice, and water.
Simmer on low for 2-3 minutes. The syrup should begin to thicken.
Remove from the heat and add the vanilla extract. Optional, strain the syrup through a fine mesh strainer.
Store in an airtight container in the fridge for up to a week.
To Make the Iced PSL:
Add 1 double shot of freshly brewed espresso and 1-2 tablespoons of the pumpkin spice syrup in a glass or mug. Whisk the mixture to combine with a fork or a milk frother.
Add a handful of oat milk ice cubes, and pour the amount of milk you prefer into the glass.
Top with whipped cream and dust with more pumpkin pie spice.
  • You can use your milk of choice in this recipe. I recommend milk that has a creamy texture. I prefer oat milk, soy, almond, or coconut milk to keep the latte dairy free.
  • While this recipe is best with freshly brewed espresso, you can use instant espresso or very bold coffee. If using bold coffee, I recommend mixing 1 tsp of instant espresso into it and making coffee ice cubes ahead of time. Coffee ice cubes will keep the drink from being watery.
  • Substitutions for brown sugar: while I haven't tried these in this particular recipe, you could try subbing maple syrup or Swerve Brown Sugar for the light brown sugar in the syrup.
  • To make your own pumpkin pie spice blend, mix together 1 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, 1/8 tsp ground ginger, and 1/8 tsp of ground clove.
  • For extra creaminess, use oat milk ice cubes. To make them, add oat milk to the ice cube tray and freeze for at least 3 hours.
Thank You Berry Much
Want more details about this and other recipes? Check out more here!