September 17, 2026

Healthy Starbucks Pumpkin Spice Chai

Okay, if you’re a pumpkin spice girlie AND a chai girlie, this one is for you.

The Starbucks Pumpkin Spice Chai is basically fall in a cup, but I wanted to make my own version at home with simple ingredients and way less of the coffee-shop sugar situation.

We’re talking creamy pumpkin cold foam, cozy chai, a little maple, vanilla bean and lots of ice. That’s it.

And honestly? The homemade pumpkin cold foam is what makes this. It’s creamy, lightly sweet, pumpkin-y and SO good over the chai.

Basically, your fall coffee-shop order just got a very easy at-home makeover.

Why You’ll Like This

Made with real pumpkin puree
Naturally sweetened with a little maple syrup
Takes just a few minutes to make
No fancy equipment required
Tastes like a pumpkin spice chai from your favorite coffee shop

Ingredients

Pumpkin Cold Foam

1/4 cup heavy cream
2 tbsp pumpkin puree
1/2 tbsp maple syrup
1/2 tsp vanilla bean paste
Dash of pumpkin pie spice

Chai

8 oz chai concentrate or less/more depending on how strong you like it
Milk of choice
Lots of ice
Carmel for a fun drizzle on the cup and top cold foam!

How to Make

Make the Pumpkin Cold Foam

Add the heavy cream, pumpkin puree, maple syrup, vanilla bean paste and pumpkin pie spice to a small jar or frother.

Froth until thick and creamy, but still pourable.

Make the Chai

Fill a glass with lots of ice.

Pour in the chai concentrate, then add your milk of choice.

Give it a quick stir.

Finish It

Spoon or pour the pumpkin cold foam over the top.

Finish with an extra little sprinkle of pumpkin pie spice and caramel drizzle if you’re feeling fancy.

And that’s it. Your pumpkin spice chai is ready.

Tips

Adjust the chai to your liking. I use about 8 ounces, but you can absolutely add more if you like a stronger chai flavor.

Don’t skip the pumpkin cold foam. This is where all the pumpkin spice magic happens.

Use real pumpkin. You only need 2 tablespoons, but it gives the cold foam that actual pumpkin flavor instead of just making it taste like pumpkin spice.

Make it dairy-free. Swap the heavy cream for a dairy-free whipping cream and use your favorite non-dairy milk.

Final Thoughts

I love a coffee-shop fall drink, but I love being able to make the same cozy little situation at home even more.

This one is creamy, spicy, lightly sweet and tastes like fall without needing a mile-long ingredient list.

And obviously, I’m making this all season long.

If you make it, tag @whatrobineats so I can see!