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Vegan pumpkin spice latte with cookie butter

Vegan Pumpkin Spice Latte with Cookie Butter

Author Chef Summer Storm - garden grub
This latte is the ultimate and coziest fall drink! It is rich and creamy, full of flavor and spices, and will give you the kick of energy you're looking for!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drink
Cuisine American
Servings 1 latte

Ingredients
 

French Press Espresso (Yields about three 1 ounce shots of espresso)

  • 1/2 cup coffee beans of choice
  • 1 cup water

Pumpkin Cookie Butter Latte

  • 1 to 2 shots espresso (1 shot=1 ounce or 2 tablespoons. I always do 2 shots!)
  • 1 1/2 cups plain, unsweetened plant milk of choice (I use Silk's coconut milk)
  • 3 tbsp canned pure pumpkin puree (Do NOT use pumpkin pie filling)
  • 2 tbsp store-bought vegan cookie butter (I use Trader Joe's Speculoos Cookie Butter)
  • 1 tbsp organic brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp pure vanilla extract

To Garnish

  • Canned vegan whipped cream
  • 1 tbsp vegan cookie butter, warmed in the microwave for 5-10 seconds(just until melted)
  • A dash of pumpkin pie spice
  • 1 vegan biscoff cookie (I use the brand Lotus)

Instructions
 

How to Make Espresso Using a French Press

  • Using a coffee grinder, grind the coffee beans into a coarsely fine texture. The texture should be fine but not super powdery. Next, put the ground coffee into your french press. *I also like to add in a TINY pinch of kosher salt!
  • Add the water to a small saucepan and bring to a boil.
  • Pour the boiling water into the french press, stir well, place the lid on top but do NOT press it down, and let this rest for 4 minutes.
  • After 4 minutes, you can very slowly press the lid down, which will push the liquid up, giving you espresso! One shot of espresso equals one ounce or two tablespoons.

Pumpkin Cookie Butter Latte

  • Add all of the ingredients EXCEPT for the espresso into a small saucepan and place it over medium-low heat. Slowly whisk and cook the mixture until all ingredients are completely dissolved and the milk is hot.
  • This step is more optional, but I like to pour my hot milk mixture into a large jar and whisk it with a handheld frother to ensure the milk is super smooth, plus it adds volume and a slightly frothy texture. You can also do this in a high-powered blender! Or, you can skip this step altogether, as long as you whisk the mixture well in the pan to dissolve the ingredients.
  • To assemble the latte, first, pour the shot(s) of espresso into your tall glass of choice. Then pour the hot milk mixture on top and stir the two together until well combined. To garnish, top the latte with whipped cream, a drizzling of melted cookie butter, a dash of pumpkin pie spice, and a crushed biscoff cookie!
Keyword pumpkin, pumpkin cookie butter, pumpkin cookie butter latte, pumpkin spice latte, starbucks vegan pumpkin spice latte, vegan psl starbucks, vegan pumpkin spice latte starbucks
Tried this recipe?Let me know how it was!