Whether you’re trying to spend less on coffee out or looking for a dairy free and vegan version of the classic pumpkin spice latte, this DIY easy 5 minute pumpkin spice latte syrup uses just 5 simple ingredients and is naturally dairy free!! Make a batch to enjoy in homemade vegan pumpkin spice lattes all season long- and there’s even a sugar-free version!

And if you LOVE making lattes at home, you have to check out my copycat Starbucks vegan gingerbread latte and peppermint mocha latte!

A glass mug of latte topped with foam and spice, resting on a scalloped saucer on a wooden table.

Quick Look: Homemade PSL Syrup

  • Method: Melt the syrup ingredients over stovetop; stir into brewed espressos for lattes!
  • Why Make THIS Version? Literally identical to the Starbucks version in flavor & look; plus it can be sugar-free!
  • Secret to Success: Use canned pumpkin puree for creamy, seamless results!
  • Key Ingredients: Pumpkin puree, pumpkin spice blend, light brown sugar, sugar, and water.
  • Calories/Serving: 34 kcal.
  • Pairs Well With: Warmed vegan pumpkin bread, pumpkin muffins, or fresh fruit!
  • Storage: Lasts about 2 weeks in the fridge.
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A glass jar of dark pumpkin spice latte syrup with a handwritten label, surrounded by small pumpkins on a wooden table.

Why this recipe works:

Ever since Starbucks decided to add dairy to their PSL syrup blend (boo), I’ve been leaning on my homemade version when September 1st (*coughs in pumpkin spice* August) rolls around.

And truthfully, I’ll never look back (even if they DO bring back a dairy-free version!). Here’s why:

  • Ridiculously easy: You simmer all of the syrup ingredients on the stovetop until melted then you can use immediately in your very own homemade (vegan) pumpkin spice latte or store for latte-r!
  • Simple ingredients: You can even make it sugar free OR refined sugar free if you’re looking for that. Everything is quite literally in your pantry.
  • Deliciously creamy & perfectly spiced: We’re using a lot of pumpkin spice here, and it works. And somehow, the syrup tastes creamy, even without any milk powder (Starbucks, take note!!).
  • Perfect for homemade coffee & lattes: You can easily stir this into just about any coffee beverage. I’ve been making my own coffee and lattes for a while, and just cannot go back!

Pair this with a slice of my soft vegan pumpkin coffee cake or moist pumpkin bars, and it’s basically like you went to a cafe anyways 😉

And if you’re as obsessed with pumpkin spice lattes as I am, you also need to try my moist vegan pumpkin spice latte cake with espresso cream cheese frosting!! It literally takes all of the same pumpkin, warm-spice, and espresso flavors and bakes them into a ridiculously soft cake!

Pantry Ingredients:

Overhead view of bowls containing water, pumpkin spice blend, sugar, pumpkin puree, light brown sugar, and cocoa powder arranged on a wooden table with small pumpkins.

To make a dairy free pumpkin spice latte syrup, you’ll need:

  • Light brown sugar: The light brown sugar adds a note of rich caramel to the syrup. For sugar free, use granulated monk fruit (NOT liquid monk fruit nor stevia).
  • Granulated sugar: The equal ratio of granulated sugar is going to prevent the syrup from tasting too much like molasses. Like the above, for the sugar free version, you’ll replace both quantities of sugars with granulated monk fruit.
  • Pumpkin puree: I recommend using canned pumpkin, as it ensures that the pumpkin puree is super smooth and will easily cook into the pumpkin spice latte syrup.
  • Water
  • Pumpkin spice blend: I really love Simply Organics’ blend here! That’s my go-to. You can also make your own with ground cinnamon, ginger, nutmeg, and cloves. It’s the same blend that I use for my cheesecake-stuffed vegan pumpkin doughnuts!

Now for your homemade vegan PSL:

  • Espresso: I use Lifeboost’s organic dark roast decaf beans. They’re AMAZING. And it’s what I also use in my vegan pumpkin tiramisu recipe (HEAVY on that espresso soak 😉 ).
  • PSL syrup: All from above 🙂
  • Milk of choice: Whether that’s soy milk, oat milk, almond milk, cashew milk, or whatever!

How to make a homemade pumpkin spice latte syrup and latte:

A saucepan containing a dark brown liquid sauce with visible spices on a wooden surface.

1. Whisk together all syrup ingredients in a medium saucepan.

A metal saucepan filled with dark, simmering liquid with swirls of golden fat on the surface.

2. Simmer the syrup for 5-7 minutes, until it begins to thicken and darken. You want all of the sugar granules to be dissolved.

A glass jar of dark brown syrup labeled Pumpkin Spice Latte Syrup with hand-drawn pumpkins, set on a wooden table with small pumpkins in the background.

3. Let the syrup cool before storing in the fridge for up to 2 weeks. Or you can use immediately in a latte!

Top-down view of a glass cup of espresso with crema on a scalloped saucer.

4. For a homemade PSL latte, brew the espresso over 1-2 tablespoons of pumpkin spice latte syrup.

Milk being poured from a pitcher into a glass cup of espresso sitting on a scalloped saucer.

5. Pour your choice of steamed milk into the brewed espresso (I really like homemade oat milk or soy milk!).

A glass mug of latte topped with foam and cinnamon on a scalloped saucer, with small decorative pumpkins in the background.

6. Serve with a dash of pumpkin spice on top or top with homemade vegan whipped cream and vegan caramel sauce for extra indulgence!

And of course, serving with a side of soft baked vegan cinnamon sugar donuts will always be delicious!

Vegan Pumpkin Spice Latte FAQ’s:

How long does homemade pumpkin spice latte syrup last?

For this recipe, it’ll last about 2 weeks stored in an airtight container in the fridge. This is because we’re using a 1:1 ratio of sugar to water. If we were to increase that to 2:1 sugar to water, the sugar would act as a natural preservative. Then the syrup could last as long as a month!

What espresso should I use for a homemade PSL?

I really love Lifeboost’s organic decaf dark roast beans. You don’t need specific “espresso” beans for homemade lattes. It’s really just coffee beans ground up even finer!

Can I use maple syrup in lieu of sugar for this pumpkin spice latte syrup?

You can use coconut sugar or granulated maple sugar for the sugar replacement. Don’t use a liquid sweetener, as it will mess up the liquid ratio!

More vegan pumpkin recipes you’ll love:

Best Vegan Pumpkin Pancakes

Easy Vegan Pumpkin Cinnamon Rolls

Best Ever Vegan Pumpkin Pie

Protein Packed Vegan Pumpkin Pie Smoothie

🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below! This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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A glass mug of latte topped with foam and spice, resting on a scalloped saucer on a wooden table.

5 Minute Vegan Pumpkin Spice Latte Syrup (Dairy Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 1
  • Cook Time: 7
  • Total Time: 8 minutes
  • Yield: 24 1x
  • Category: Drinks
  • Method: Brewing
  • Cuisine: American
  • Diet: Vegan
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Description

Whether you’re trying to spend less on coffee out or looking for a dairy free and vegan version of the classic pumpkin spice latte, this DIY easy 5 minute pumpkin spice latte syrup uses just 5 simple ingredients and is naturally dairy free!! Make a batch to enjoy in homemade vegan pumpkin spice lattes all season long- and there’s even a sugar-free version!

Ingredients

Scale

Pumpkin Spice Latte Syrup:

  • 1 cup (237 mL) water
  • 1/2 cup (100 g) sugar
  • 1/2 cup (110 g) light brown sugar
  • 1/3 cup (82 g) pumpkin puree
  • 1 tbsp pumpkin pie spice blend

Pumpkin Spice Latte:

  • 2 shots espresso
  • 1–2 tbsp PSL syrup from above
  • 3/4 – 1 cup (180–240 mL) milk of choice*
  • Pumpkin spice blend, for garnish

Instructions

Make the pumpkin spice latte syrup:

  1. In a medium saucepan, combine all syrup ingredients.
  2. Heat on the stovetop on medium heat until it begins to simmer. Then reduce the heat to low and let the syrup simmer for 5-7 minutes, until completely dissolved and darkened.
  3. Pour into a heat safe container and cool before storing in the fridge sealed or use immediately in a homemade latte.

To make a vegan pumpkin spice latte:

  1. Add 1-2 tbsp of the PSL syrup to your mug of choice. Brew the espresso over the syrup.
  2. Then steam your milk of choice, and pour into the espresso.
  3. Garnish with pumpkin spice, vegan whipped cream or vegan caramel sauce and enjoy!

Notes

Milk: I recommend using soy milk or oat milk for the creamiest dairy-free milk options. 

Sugar-free: Swap in 1 cup (200 g) granulated monk fruit for the entire sugar quantities.

Nutrition

  • Serving Size: 1 tbsp of the full sugar version
  • Calories: 34
  • Sugar: 8.3 g
  • Sodium: 1.9 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 8.7 g
  • Fiber: 0.1 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg