How to Make a Dairy-Free Pumpkin Spice Latte at Home with Plant-Based Creamers

Quick Answer

To make a dairy-free pumpkin spice latte at home, combine espresso or strong coffee with pumpkin purée, maple syrup, and your choice of plant-based milk or creamer. For a creamy, barista-style texture, use a frothable option like Unsweetened Coconut Cashew Milk or Sweetened Oat Milk. Steam or froth the milk, mix with the pumpkin and spices, and top with cinnamon for a cozy fall drink.

Pumpkin spice lattes are a fall favorite, but many store-bought versions are loaded with dairy, added sugars, and artificial ingredients. Making your own at home lets you control what goes into your cup—and it’s easier than you think. With the right plant-based milk or creamer, you can achieve that same creamy, spiced flavor without any of the junk.

Whether you’re vegan, lactose-intolerant, or just looking to cut back on dairy, a homemade dairy-free pumpkin spice latte is a delicious way to enjoy the season. In this guide, we’ll walk you through the steps, highlight the best plant-based options, and share tips for getting that café-quality foam right at home.

Choose Your Plant-Based Milk or Creamer

The base of any great latte is the milk. For a dairy-free pumpkin spice latte, you want something that’s creamy, froths well, and has a neutral or complementary flavor. Oat milk is a popular choice because of its natural sweetness and ability to create microfoam. Elmhurst’s Sweetened Oat Milk, made with just five ingredients and no gums or emulsifiers, steams beautifully and adds a subtle whole-grain flavor.

If you prefer a richer, nuttier taste, cashew-based options are excellent. The Unsweetened Coconut Cashew Milk from Elmhurst combines coconut cream and cashews for an extra creamy texture that’s perfect for lattes. It’s barista-approved, meaning it’s designed to froth and hold up in hot drinks without separating. For a lower-sugar option, you can also use Unsweetened Oat Milk—just add your own sweetener.

• Look for barista-approved plant milks for better frothing.
• Unsweetened options let you control the sweetness level.
• Avoid milks with gums or emulsifiers for a cleaner ingredient list.

Gather Your Ingredients and Tools

You’ll need a few simple ingredients: espresso or strong brewed coffee, pumpkin purée (not pumpkin pie filling), a sweetener like maple syrup or brown sugar, pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves), and your chosen plant-based milk or creamer. A milk frother or steam wand is helpful but not required—a jar with a lid works too.

For a richer flavor, consider using a flavored creamer like Brown Sugar Oat Creamer. It adds a touch of sweetness and a hint of brown sugar that pairs beautifully with pumpkin and spice. You can use it in place of some or all of the milk for an extra indulgent drink.

• Use pure pumpkin purée for the best flavor and texture.
• Maple syrup adds a warm, autumnal sweetness.
• A French press can froth milk if you don’t have a frother.

Brew Your Coffee or Espresso

Start by brewing a strong cup of coffee or a shot of espresso. For a traditional latte, you’ll want about 1-2 shots of espresso (approximately 2 ounces). If you don’t have an espresso machine, you can use a Moka pot, pour-over, or even instant espresso powder dissolved in hot water. The key is to have a concentrated coffee base so the milk and pumpkin flavors don’t overpower it.

While the coffee brews, you can prepare the pumpkin mixture. In a small bowl or directly in your mug, combine 2 tablespoons of pumpkin purée, 1-2 tablespoons of maple syrup (adjust to taste), and a pinch of pumpkin pie spice. Mix until smooth. This ensures the pumpkin is well incorporated and doesn’t clump when you add the hot milk.

• Use freshly brewed espresso for the best flavor.
• Adjust the pumpkin and sweetener to your taste.
• Mix the pumpkin mixture thoroughly to avoid lumps.

Heat and Froth Your Plant-Based Milk

Pour your chosen plant-based milk into a saucepan and heat over medium heat until steaming, but not boiling. If you have a milk frother, froth the milk until it’s creamy and has a layer of microfoam. If you’re using a jar, pour the warm milk into a jar, secure the lid, and shake vigorously for 30-60 seconds until frothy. Then, microwave for 30 seconds to stabilize the foam.

The goal is to achieve a velvety texture that will blend with the espresso and pumpkin. Barista-approved milks like the Unsweetened Coconut Cashew Milk are specifically designed to froth well, so you’ll get a smoother result with less effort. If your milk doesn’t froth as much, don’t worry—the drink will still taste great.

• Don’t boil the milk—it can scorch and lose its sweetness.
• Shake vigorously for a good foam if no frother is available.
• Froth just before assembling to keep the foam intact.

Assemble and Garnish Your Latte

Pour the brewed espresso into your mug, then add the pumpkin mixture and stir well. Slowly pour the frothed milk over the back of a spoon to create layers. Hold back the foam with a spoon and spoon it on top for a finished look. Dust with a pinch of cinnamon or pumpkin pie spice, and if you like, add a drizzle of maple syrup or a dollop of coconut whipped cream.

Enjoy immediately while hot. The beauty of making it at home is that you can customize everything—adjust the sweetness, spice level, or milk type to suit your taste. Plus, you’re using clean, simple ingredients without any artificial additives.

• Pour milk slowly to maintain layers.
• Garnish with spices for a café-style presentation.
• Taste and adjust sweetness before serving.

Step-by-Step: Your Dairy-Free Pumpkin Spice Latte

1. Step 1: Brew your espresso or strong coffee: Prepare 1-2 shots of espresso or 1/2 cup of strong brewed coffee. The concentrated base ensures the pumpkin and spice flavors shine. Use fresh coffee for the best taste.
2. Step 2: Mix the pumpkin and sweetener: In your mug, stir together 2 tablespoons pumpkin purée, 1-2 tablespoons maple syrup, and a pinch of pumpkin pie spice until smooth. Make sure the mixture is lump-free for even flavor.
3. Step 3: Heat and froth your plant-based milk: Heat 1 cup of your chosen milk or creamer until steaming. Froth using a frother or shake in a jar until foamy. Don't boil the milk; it can scorch and lose sweetness.
4. Step 4: Combine and pour: Pour the espresso into the pumpkin mixture and stir. Slowly add the frothed milk, holding back the foam to spoon on top. Pour slowly to create a layered look.
5. Step 5: Garnish and serve: Sprinkle with cinnamon or pumpkin pie spice, and add a drizzle of maple syrup if desired. Serve immediately. Taste and adjust sweetness before serving.

Plant-Based Milks and Creamers for Your Latte

• Unsweetened Coconut Cashew Milk: A blend of real coconut cream and buttery cashews, with only 4 simple ingredients. It is barista-approved and designed to be foamy and frothable. This milk creates a rich, creamy foam that holds up in hot lattes, giving you that café-quality texture without dairy or added sugars.
• Sweetened Oat Milk: Made with 5 ingredients, no gums or emulsifiers, and contains 20g whole grain per serving. It is shelf-stable until opened. Oat milk’s natural sweetness and ability to steam make it a forgiving choice for beginners, and the clean ingredient list keeps your latte free of additives.
• Brown Sugar Oat Creamer: An unsweetened oat creamer with a hint of brown sugar flavor, made from simple, clean ingredients with no artificial additives. Using this creamer adds a subtle sweetness and brown sugar note to your latte, so you can skip extra sweeteners and still get a flavorful drink.

Making a dairy-free pumpkin spice latte at home is simple, customizable, and far cleaner than most store-bought versions. With the right plant-based milk or creamer, you can enjoy a creamy, flavorful fall drink that fits your dietary needs. Experiment with different milks and sweeteners to find your perfect cup—and skip the long lines at the coffee shop.