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Vegan Caramel Pumpkin Spice Shake
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5 from 2 votes

Vegan Caramel Pumpkin Spice Shake

To make this vegan caramel pumpkin spice shake, you'll add all ingredients to a blender, blend until super smooth, and pour it into glasses that have been drizzled with a generous amount of this 5-minute pumpkin spice caramel sauce. The recipe makes enough for two, 14-ounce shakes or you can stretch it out into four, 7-ounce mini shakes. If you're in a pinch, don't feel like you have to add the caramel. There are dates in the shake that also lend a caramel note, so the pumpkin spice caramel is really just an added element of luxury. If, on the other hand, you're feeling extra luxurious, then add a dollop of coconut whipped cream too.
Prep Time10 mins
Total Time10 mins
Course: Dessert, Smoothie
Servings: 2 (14-ounce) shakes or 4 (7-ounce) mini shakes


  • 1 cup canned pumpkin puree, chilled
  • 1 small ripe and speckled banana, peeled, sliced, and frozen
  • 1/2 cup canned full-fat coconut milk, chilled
  • 1/2 cup unsweetened almond milk or plant-based milk of choice
  • 1/2 to 1 cup ice, as needed to chill
  • 4 soft medjool dates, pitted
  • 2 tablespoons almond butter
  • 1 to 2 tablespoons pure maple syrup, to taste
  • 1 1/4 teaspoons pumpkin spice
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/4 cup 5-Minute Vegan Pumpkin Spice Caramel, warmed (optional)
  • Coconut whipped cream (optional)


  • Add all ingredients to a high-speed blender and blend on high until completely smooth and creamy.
  • Drizzle the pumpkin spice caramel around the inside of each glass. Place glasses in freezer for 10 minutes to set caramel.
  • Divide the pumpkin shake between glasses. Top with coconut whipped cream and drizzle with pumpkin spice caramel (if using).