Fall is here, which means sweater weather, changing leaves, Thanksgiving, and of course, pumpkin-spice everything. A blend of cinnamon, nutmeg, ginger, allspice, and cloves, pumpkin pie spice is full of warming flavor that we all reach for during our fall and holiday baking. But, arguably the biggest use of pumpkin spice? The famous Pumpkin Spice Latte (affectionately known as the PSL).

Created by Starbucks® in 2003, the PSL debuted in 2004. It’s a specialty espresso beverage that holds the essence of fall in a cup. But, add sugar and whipped cream to just about anything, and it will taste good. The Starbucks® PSL includes milk, sugar, condensed skim milk, whipped cream, and vanilla syrup — more sugar! If you’re vegan, dairy-free, or counting macros, you’ll definitely have to avoid this Starbucks® specialty. But that’s not to say you can’t your fill of pumpkin spice. Here’s our favorite vegan pumpkin spice latte recipe you can make at home:

Recipe adapted from Abbey’s Kitchen

This Healthy Vegan Pumpkin Spice Latte is the only Starbucks® PSL copycat recipe you’ll ever need to get your PSL fix this fall.

Ingredients

2 shots espresso
1 1/2 tbsp pumpkin puree
2 tsp vanilla extract
1/2 tsp pumpkin pie spice, plus extra to sprinkle on top
Maple syrup, to taste
1 1/2 cups unsweetened vanilla almond milk

Directions

1. In a mug, mix together the hot espresso with the pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup.
2. Steam the milk and add it to the espresso mix.
3. Top with pumpkin pie spice if desired.

Feeling a little indulgent? Make your own vegan coconut whipped cream to dollop on top! This is the simplest recipe you can get:

Recipe from Tastes Lovely

Ingredients

1 can coconut milk, full fat, refrigerated overnight
Maple syrup, to taste, optional

Directions

1. Remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can. If your can of coconut cream did not harden up, unfortunately, you got a dud can of coconut cream and it won’t whip into soft peaks. Use this can for cooking or baking instead, and try another can.
2. Use a hand mixer or stand mixer to beat on medium-high for 2 minutes, until light, soft, and fluffy peaks form.
3. Scrape down the bowl. If adding sweetener, add now and continue beating until mixed.
4. Serve and enjoy! Leftovers will keep for 5 days refrigerated in an airtight container.

A dash of pumpkin spice is really all you need to feel warm and cozy on a chilly autumn day. So when you’re looking for a treat that feels like a warm, sweet hug, skip the coffee shop and whip up this delicious vegan PSL at home.