Pumpkin Spice Tea Latte at Home: A Cosier Take on the Autumn Classic
The pumpkin spice latte has become autumn's unofficial mascot, but if you want the warming spice and cosiness without the coffee-shop queue or the caffeine jitters, a pumpkin spice tea latte is the answer. It swaps espresso for chai, keeps the cinnamon, nutmeg and clove, and adds real pumpkin for that unmistakable autumnal sweetness. You can make one at home in under ten minutes, and the result is gentler, more aromatic and, frankly, more interesting than the coffee version.
The tea in this guide: Pumpkin Spice from £4.30 Shop it →
The method is simple: warm your milk with pumpkin purée and spices, brew a strong cup of chai, combine, sweeten to taste. The tea base gives you less caffeine than espresso while still delivering body and warmth, and the spices in chai work beautifully with pumpkin rather than fighting it.
At a glance
- A tea-based twist on the classic pumpkin spice latte, using chai instead of espresso
- Ready in under 10 minutes with storecupboard ingredients
- Lower in caffeine than the coffee version, perfect for afternoons
- Works with dairy or plant milk; oat milk is particularly good
- Real pumpkin purée gives authentic flavour, not just spice
- Adjust sweetness and spice to your taste
What is a pumpkin spice tea latte?
Think of it as a pumpkin spice chai latte. Instead of espresso, you brew strong chai tea, rich with ginger, cinnamon and cardamom, then combine it with steamed milk, pumpkin purée and a little extra pumpkin pie spice. The result tastes like autumn in a mug: warming, gently sweet, with that familiar pumpkin-pie aroma.
The original pumpkin spice latte, or PSL, was developed by Starbucks in early 2003 and launched in autumn of that year after testing in Vancouver and Washington, D.C.. By 2013 they had sold over 200 million of them. The tea version takes that same flavour profile and makes it work for people who prefer tea, want less caffeine, or simply fancy something a bit different.
What you need to make a homemade pumpkin spice latte
Most of this is probably already in your kitchen. The only specialist item is a good loose-leaf chai, and even that can be swapped for chai teabags in a pinch.
Ingredients (serves one)
- 1 heaped teaspoon loose-leaf chai (or one chai teabag)
- 150ml freshly boiled water
- 200ml milk (dairy, oat or soya all work well)
- 2 tablespoons pumpkin purée (tinned or homemade)
- 1 tablespoon maple syrup or soft brown sugar, or to taste
- ¼ teaspoon pumpkin pie spice, plus a pinch for dusting
- ¼ teaspoon vanilla extract (optional but lovely)
- Whipped cream for topping (optional)
Black Tea
Black tea with pumpkin, cinnamon, apple and orange. A warm welcome after a chilly walk.
Have a lookA note on pumpkin purée
Use plain pumpkin purée, not pumpkin pie filling, which has sugar and spices already mixed in. Tinned pumpkin purée is widely available in supermarkets from September onwards and keeps well in the fridge for a few days once opened. If you have leftover roasted pumpkin or butternut squash, blend it smooth and use that.
How to make a pumpkin spice tea latte at home
- Brew the chai: Put your loose-leaf chai in a small pot or infuser. Pour over 150ml freshly boiled water and steep for 4 to 5 minutes. You want it strong, so don't rush this step.
- Warm the milk: While the tea brews, combine the milk, pumpkin purée, maple syrup, pumpkin pie spice and vanilla in a small saucepan. Warm gently over medium-low heat, whisking occasionally, until steaming but not boiling. Boiling can make the pumpkin grainy, so keep the heat gentle.
- Froth if you like: For extra foam, use a milk frother or blend briefly with a stick blender. This is optional but makes it feel more like a coffee-shop drink.
- Combine: Strain the brewed chai into a large mug. Pour the warm spiced milk over the top, holding back any foam with a spoon, then spoon the foam on top.
- Finish: Add whipped cream if you want it, then dust with a pinch of pumpkin pie spice.
The whole thing takes about ten minutes, which is roughly what you would spend queuing and ordering.
Pumpkin spice chai latte: which tea to use
Any masala chai works beautifully here. The ginger and cardamom in chai complement the cinnamon and nutmeg in pumpkin pie spice, so the flavours layer rather than clash. If you want something specifically autumn-flavoured, our Pumpkin Spice tea already contains pumpkin, cinnamon, apple and orange, which means you can skip the pumpkin purée entirely for a simpler version.
For a gentler, lower-caffeine option, Decaf Masala Chai gives you all the spice on a decaffeinated black tea base. Not caffeine-free, but noticeably lighter if you are making this in the afternoon or evening.
| Tea base | Flavour profile | Caffeine | Best for |
|---|---|---|---|
| Masala chai | Ginger-forward, warming | Moderate | Morning or midday |
| Decaf Masala Chai | Full spice, softer finish | Low | Afternoon or evening |
| Pumpkin Spice tea | Pumpkin, cinnamon, apple | Moderate | When you want it simpler |
| Vanilla Chai | Sweeter, vanilla notes | Moderate | Those who like it sweeter |
The pumpkin spice latte ingredients you can skip
Coffee-shop versions often come loaded with things you do not strictly need. Many recipes call for a homemade syrup simmered for 20 minutes with cinnamon sticks, which is lovely if you have the time but entirely optional when you are just making one mug on a Tuesday evening.
The essentials are tea, milk, pumpkin and spice. Everything else, the whipped cream, the syrup, the vanilla, is a nice-to-have. Start simple, then add what you like.
Common mistakes when making pumpkin spice lattes at home
Boiling the milk
This is the big one. Heat the milk gently until it steams, then stop. Boiling scalds the milk and gives the pumpkin a grainy, slightly bitter edge. If you have ever had a homemade latte that tasted oddly thick and chalky, this is probably why.
Weak tea
The chai needs to be strong enough to stand up to the milk and spices. Brew for at least four minutes, and use a bit more leaf than you would for a normal cup. You are making a concentrate, not a delicate afternoon tea.
Too much sweetener
The pumpkin purée adds natural sweetness, and the spices give an impression of sweetness even when there is not much sugar. Taste before you sweeten, and add less than you think you need. You can always stir in more.
Iced pumpkin spice tea latte
For an iced version, brew the chai double-strength (two teaspoons of leaf, same water), let it cool, then chill. Whisk together cold milk, pumpkin purée, syrup and spices, pour over ice, add the chilled chai, and stir. The spices taste slightly different cold, a bit more perfumed and less warming, but it still works. Some recipes suggest using cold brew coffee for the iced version; the tea equivalent would be cold-brewed chai, steeped overnight in the fridge.
A brief history of the pumpkin spice latte
The modern PSL is a Starbucks invention, but the idea of adding pumpkin spice to drinks predates them. Small American coffee shops were selling pumpkin spice lattes in the 1990s, and musician Tori Amos reportedly described her own homemade pumpkin-pie-tasting brew during a 1995 Seattle concert, calling it her contribution to Halloween.
Starbucks began developing their version in January 2003, testing chocolate, caramel, cinnamon and pumpkin options before settling on pumpkin. The drink initially received mixed feedback, but Peter Dukes and his team pushed for it. After successful tests in Vancouver and Washington, D.C. later that year, it rolled out nationwide in 2004. Interestingly, the original Starbucks recipe contained no actual pumpkin, just the spice blend. Real pumpkin was added in August 2015 after customer demand.
The chai version is a more recent twist, appearing on coffee-shop menus in the late 2010s as people looked for lower-caffeine alternatives with the same cosy appeal.
What to try next
If you enjoy a pumpkin spice tea latte, you will probably like our Pumpkin Spice black tea, which delivers that same autumn warmth without needing the purée or extra spices. For more chai latte ideas, our chai latte recipe covers the stovetop method in detail, and dirty chai adds espresso back in if you want both tea and coffee.
For evening drinking, Decaf Masala Chai keeps the spice while dialling down the caffeine. And if you want to explore chai-adjacent flavours, the spicy and warming collection has plenty of options, from Kadha Tonic to Spiced Apple.
Not sure where to start? The Tea Finder will point you toward teas that match what you are after.
We keep all of these in stock as loose leaf and pack orders by hand in Huddersfield. Free UK delivery on orders over £35, or pop into the shop in Byram Arcade, Huddersfield, if you would rather choose in person. The kettle is always on.
Frequently asked questions
What is in a pumpkin spice latte?
A traditional pumpkin spice latte contains espresso, steamed milk, pumpkin-flavoured syrup or purée, and pumpkin pie spice, which is typically cinnamon, nutmeg, ginger, cloves and sometimes allspice. A tea latte version swaps the espresso for strong-brewed chai, keeping everything else the same. Both are usually topped with whipped cream and a dusting of spice.
Can you make a pumpkin spice chai latte?
Yes, and it is arguably better than the coffee version. Brew strong chai, warm milk with pumpkin purée and spices, combine the two, and sweeten to taste. The spices in chai complement pumpkin beautifully. Starbucks introduced their own pumpkin spice chai latte in 2017, but the homemade version gives you more control over sweetness and spice levels.
How do you make a homemade pumpkin spice latte?
Warm milk with two tablespoons of pumpkin purée, a quarter teaspoon of pumpkin pie spice, and a tablespoon of maple syrup. Brew strong tea or coffee separately. Combine in a mug, top with foam or whipped cream, and dust with more spice. The whole process takes under ten minutes. Adjust sweetness after tasting.
What milk works best for a pumpkin spice tea latte?
Whole milk gives the richest, creamiest result. Oat milk is our favourite plant-based option because it froths well and adds a slight natural sweetness that suits the pumpkin. Soya milk works but tastes slightly beany to some people. Almond milk is fine but thinner. Coconut milk adds tropical notes that can taste odd with chai spices.
Is a pumpkin spice tea latte lower in caffeine?
Generally yes. A standard chai tea latte contains less caffeine than an espresso-based latte. Using decaf chai brings it lower still. If you want the pumpkin spice flavour in the afternoon or evening without the caffeine buzz, the tea version is a sensible choice. It is not caffeine-free unless you use a herbal base.
Can you make it iced?
Yes. Brew the chai double-strength and let it cool, or use cold-brewed chai. Whisk cold milk with pumpkin purée and spices, pour over ice, add the chilled chai, and stir. The spices come through differently cold, more perfumed and less warming, but it still tastes distinctly autumnal. Add syrup to taste.
Sources: Wikipedia · Inspired Taste · Love and Lemons
