Closeup of pieces of pumpkin spice latte bark on a marble background

Is it fall? I think it’s fall.

Fall is here! Okay, it isn’t officially here for another few weeks, but for all intents and purposes, fall has arrived.

How do I know that fall is here?

  • Football has started (Boomer Sooner!)
  • You can find all of the fall décor your heart desires at Target.
  • The weather has cooled down. It’s been in the 70’s here in Kansas City this weekend.
  • Kids are back in school.
  • And, most importantly, Starbucks has unleashed the kraken Pumpkin Spice Latte (PSL, for short).
The ingredients used for this recipe are laid out on a marble background. They are coconut oil, ground coffee, pumpkin spice, and white chocolate chips.

Unfortunately, you can’t yet just change out your milk of choice to make the Starbucks PSL vegan, as you can with many of the other drinks they offer. At least you can’t in the United States yet, because the PSL base syrup itself has dairy in it. Boo! Maybe we could start a petition for them to bring the vegan option to those of us in the states since it has already done well elsewhere.

Closeup of several pieces of brown pumpkin spice latte bark with ground coffee sprinkled on top and a grey coffee cup in the background

Vegan Pumpkin Spice Latte at Starbucks

While we wait, I bring you another way to make a pumpkin drink at Starbucks that is still delicious and also vegan. You can order either a latte or vanilla latte with your favorite nondairy milk (soy for me, please and thank you) and then you can ask for pumpkin spice mix to be added. It isn’t exactly the same as a classic pumpkin spice latte, but it should suffice until Starbucks catches up with the times and stops adding dairy to their mixes.

Overhead image of several pieces of stacked pumpkin spice latte bark. Surround the bark are coffee beans, ground coffee, and pumpkin spice. To the top left of the photo is a mug full of coffee.

Vegan Pumpkin Spice Latte at Home

Another option would be to make your own homemade vegan pumpkin spice latte treat anytime that fall-time pumpkin craving strikes.

It takes just four ingredients and fewer than ten minutes of prep time.

Three of the four ingredients are very common items that you can find at almost any grocery store. The other one item, vegan white chocolate, may be a little more difficult to find, so I wanted to give you some options.

The first option is the one I used, King David Lactose Free Vegan White Chocolate Chips. These aren’t the easiest to find and they are only available in sets of four on Amazon.

An alternative option would be for you to use the new Nestle accidentally vegan white chocolate morsels. Their new white chocolate was made specifically with allergens in mind and is therefore accidentally vegan. Make sure you get the ones marked simply delicious and not their premier white chocolate morsels, as those contain dairy. The vegan option is available at a few locations such as Target and Walmart.

Once you have your vegan white chocolate chips, the rest of the ingredients are easy to find. All you need is virgin coconut oil (the kind that is solid at room temperature), pumpkin pie spice, and ground coffee.

Pumpkin Spice Latte Bark

This easy vegan fall dessert recipe for pumpkin spice latte bark only requires four ingredients and a few moments to whip up
Course Dessert
Keyword coffee, easy, fall, pumpkin spice, quick
Prep Time 10 minutes
Resting Time 1 hour


  • Parchment paper
  • Cooking spray


  • 1 1/2 cups vegan white chocolate chips*
  • 1/4 cup virgin coconut oil (unrefined) solid at room temperature
  • 1 tbsp pumpkin pie spice
  • 1 tbsp ground coffee**
  • additional white chocolate chips, crushed coffee beans (optional for topping)


  • Place coconut oil in a bowl and microwave on high for 30 seconds so that it is melted
  • Add coconut oil, pumpkin pie spice, and ground coffee to a high speed blender
  • Melt your white chocolate chips until they are creamy. To do this, put them in a glass bowl and microwave in bursts of 15-20 seconds, stirring in between until the chocolate is melted and smooth. You want to melt the chocolate last while everything is already in place because the chocolate starts to solidify again as soon as it comes back to room temperature.
  • As you melt the white chocolate, line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.
  • Once your chocolate is melted, add it to the other ingredients in the blender and blend on high until everything is well combined.
  • Pour the blended pumpkin spice latte blend on your parchment paper and gently shake the tray back and forth to smooth out any bubbles and create a thin layer. You can also use a rubber spatula to spread the mixture into one solid, thin piece.
    The thickness comes down to your personal preference. After testing different thicknesses, we preferred thinner here, but there is no right or wrong way to enjoy this.
  • If using, sprinkle your optional toppings on top of the bark at this time
  • Place your tray in the freezer and allow to set for one hour
  • When ready to serve, break the bark into pieces and enjoy


*  I used King David vegan white chocolate chips found on Amazon 
** I recommend high-quality arabica coffee beans

What do you think? Is it too early for pumpkin spice or is the timing just right?


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