Easy.

Dairy-free.

Pumpkin-y.

Let’s pretend that’s a word.

This vegan pumpkin spice syrup will let you see what all the fuss is about and enjoy your own homemade pumpkin spice latte any time of year. I honestly think the latter is the bigger selling point for this vegan pumpkin spice syrup recipe, since, this time of year, most cafes will discontinue their pumpkin drinks in favor of things like hot chocolate.

So, unpack your cozy sweater, let’s get our pumpkin on, and turn this seasonal drink into a year-round affair!

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What is Pumpkin Spice Syrup?

Pumpkin spice syrup arrived on the doorstep of consumer consciousness in the late 90s like a gust of crisp autumnal wind. Mixed into the eponymous “Pumpkin Spice Latte” on Starbucks menus across the world, “pumpkin spice” soon grew into a cultural phenomenon. Soon, everything had the phrase “pumpkin spice” attached to its name: “pumpkin spice bread,” “pumpkin spice cupcakes,” “pumpkin spice cinnamon roll,” “pumpkin spice cellphone case.”

Sadly, vegans and those who are allergic to dairy were out of luck–the Starbucks pumpkin spice syrup was made with dairy. For years, I was left out of the pumpkin spice party until, finally, a few coffee purveyors started making a vegan pumpkin spice latte by utilizing a dairy-free pumpkin spice sauce. Huzzah! All my pumpkin spice dreams were coming true! Hot pumpkin spice lattes, iced pumpkin spice lattes, a little syrup added to my regular morning coffee! It was pumpkin spice GLORY and the glorious orange sky was the limi–

“Peppermint latte.”

Wait, what? Where did my beautiful “pumpkin spice” go?

It turns out that pumpkin spice lattes will stay on the menu for only a couple of months before being replaced by the next darling of seasonal beverages. I thus concluded it was time to make my own homemade pumpkin syrup, one that extended well beyond the fall season.

Why You’ll LOVE This Vegan Pumpkin Spice Syrup Recipe.

You’re going to love this vegan pumpkin spice syrup because it’s:

EASY. I say this is about almost all my recipes, but this one’s TRULY an easy recipe. I don’t do a lot of difficult recipes, and this vegan pumpkin spicy syrup recipe is no exception. Literally, all you have to do is dump everything into a pot, heat it up, stir-stir-stir, and pour it into your airtight container. EASY AS PUMPKIN PIE! (Actually, WAY WAY easier than pumpkin pie.)

DAIRY-FREE. I know, I know–whodda thought that a pumpkin syrup would contain dairy? But them’s the breaks. This homemade pumpkin spice syrup is dairy-free and is the perfect addition to your sauces and syrups to make your own pumpkin spice lattes.

VERSATILE. Here’s the thing: pumpkin spice season isn’t just for coffee. You can use this syrup to make pumpkin pancakes, a loaf of pumpkin spice bread, or pumpkin spice muffins. You can take this vegan pumpkin spice syrup and drizzle it over your toast, your waffle, or a scoop of ice cream. I used it to make a pumpkin spice affogato! This syrup is one of my favorite ways to add pumpkin flavor!

Key Ingredients and Notes on Substitutions for Vegan Pumpkin Spice Syrup.

This vegan pumpkin spice syrup recipe comes together with very simple ingredients that are available at most regular grocery stores.

So, let’s get into it!

Pumpkin Puree.

I think any pumpkin spice syrup recipe that doesn’t have any pumpkin in it should be immediately suspect. Someone once told me that Starbucks doesn’t use pumpkin in its famous pumpkin spice latte, but this is false! A quick review of the Starbucks website confirms that their syrup does, indeed, contain pumpkin!

And so does this one!

Specifically, this vegan pumpkin spice syrup recipe, like the Starbucks version, calls for pure pumpkin puree, which can be purchased at the grocery store (i.e., you don’t need to make your own homemade pumpkin puree, though do not try to make this recipe with pumpkin pie filling…!).

In terms of substitutions, there really aren’t any. If you want to achieve pumpkin-y flavor, you’re going to need real pumpkin puree!

Spice Blend.

This homemade vegan pumpkin spice syrup recipe includes a delicious spice blend that will instantly make you say “Oh wow, that smells like pumpkin spice!” Your own pumpkin spice blend includes the following:

Ground cinnamon
Ground ginger
Ground cloves
Ground nutmeg
Black pepper

The above spice blend, together with pumpkin puree, is what’s going to deliver those pumpkin spice flavors of your dreams!

In terms of substitutions, yes, you can always just purchase the pumpkin pie spice they sell at the grocery store. But why do that when you can make your own version that’ll be far cheaper? (Though, I suppose you could say the same about making your own pumpkin puree, but honestly, carving a pumpkin isn’t easy…).

Dairy-Free Sweetened Condensed Milk.

Ah! The culprit has been revealed! Starbucks’s pumpkin spice syrup isn’t vegan because of its inclusion of sweetened condensed milk. Easy enough to fix, right? For this vegan pumpkin spice syrup, just swap it out with dairy-free condensed milk! I use one made of oat milk, but you can also use the one made of coconut milk if you don’t mind the slight hint of coconut flavor.

In terms of substitutions, your best bet will be just plain old canned coconut milk (again, if you don’t mind the flavor). You want something thick and creamy and yes, a little fatty. You’ll also want to double up on the sweetener, since coconut milk isn’t typically sweetened.

Pure Maple Syrup.

Look, I really wanted to avoid adding any refined sugar to this vegan pumpkin spice syrup recipe (the condensed milk already contains a bit of cane sugar). I thus rely on maple syrup, which honestly pairs perfectly with the pumpkin and the pumpkin spice blend anyway. But, if you don’t have maple syrup, of course, you can use your preferred sweetener: agave syrup, date syrup, simple syrup. You can also just use plain old sugar or brown sugar! And yes, you can also use date sugar or coconut sugar, though that will likely mean you will have to simmer this sauce for longer (since those two take longer to dissolve).

Step-by-Step Instructions for Making Vegan Pumpkin Spice Syrup.

As I’ve mentioned, this vegan pumpkin spice syrup is a very easy recipe and comes together quite quickly. So, let’s get to it!

Step 1.

First, add the pumpkin puree, the cinnamon, ginger, cloves, nutmeg, and black pepper into a small pot. Next, add your sweetened condensed milk, along with your maple syrup. Finally, add water. Turn the heat onto medium and stir the contents of your pot over until it comes to a boil. Lower the pot to a simmer and continue stirring until it becomes nice and thick (about 3 minutes).

Step 2.

Pour the contents into a mason jar or other airtight container. Store in the refrigerator. Your vegan pumpkin spice syrup should last for about 1 week to 10 days! Make sure to give it a good shake before using it!

And that’s it! Vegan pumpkin spice latte is in your future!!

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