Creamy, richly spiced, and made with real pumpkin puree, this cozy pumpkin spiced chai latte is everything I love about fall. It’s naturally sweetened, dairy-free, and comes together in about 10 minutes with simple ingredients.
Love pumpkin? You might also like my Graham Cracker Vegan Pumpkin Pie and this Vegan Pumpkin Mug Cake, or wind down with a creamy Matcha Latte or something soul-soothing from my Calming Herbal Teas.
Jump to:
- What is a Pumpkin Chai Latte?
- Why this recipe works
- What’s the best chai for this recipe?
- Ingredients & substitutions
- How to adjust the strength of your chai
- How to make a Pumpkin Chai Latte
- Tested tips for best results
- How to enjoy this Spiced Pumpkin Chai Latte
- Storage & make-ahead tips
- Suggested equipment
- FAQ
- 📖 Recipe
- 💬 Comments
There’s something about fall that just makes you want to slow down.
Crisp air, cozy sweaters, and a warm mug of something soul-soothing. For me, this homemade pumpkin spice chai latte is it.
Made with real pumpkin puree, steeped chai tea bags, and naturally sweetened with maple syrup — no heavy syrups or artificial flavors. Just a warm, creamy, spiced, gently sweet latte that’s nourishing.
This goes on repeat in our house the second pumpkin season hits — usually alongside a batch of something warm from the oven.
What is a Pumpkin Chai Latte?
It’s a warm drink made by combining brewed chai tea, pumpkin purée, warming spices, and milk. If you’ve had the Starbucks version, you know it tastes festive — but it’s also loaded with super-sweet syrups and natural flavors.
This one’s different.
It’s made with real pumpkin, maple syrup, and dairy-free milk. No syrups, no weird ingredients — just simple, good stuff that comes together in about 10 minutes.
Why this recipe works
- Made with pumpkin puree and spiced chai tea for full flavor without artificial ingredients
- Naturally sweetened with maple syrup, not sugary syrups
- Uses unsweetened oat milk for a creamy texture without dairy
- Comes together in under 10 minutes and can be prepped ahead
- Easily customized for caffeine-free or spicier versions
What’s the best chai for this recipe?
- Use a spiced black tea chai for bold, classic flavor — it holds up best against the pumpkin, maple, and milk. Look for blends with spices like cinnamon, ginger, cardamom, and clove.
Try: The Republic of Tea Bold Black Chai or Numi Golden Chai Black Tea - Want to skip the caffeine?
Go with rooibos chai. It’s naturally caffeine-free, earthy, and still delicious with the right spice blend.
Try: Numi Roobios Chai or Yogi Chai Roobios - Want it more spiced?
Try a masala chai — those usually include black pepper for a bolder, more warming kick.
Try: Rishi Masala Chai
Skip chai blends with “natural flavors” or sweeteners — look for clean, spice-forward ingredients for the best flavor.
Ingredients & substitutions
Here’s what you’ll need to make this dairy-free pumpkin chai latte recipe:
- Chai tea bags – Any black tea chai works. Prefer loose-leaf? Here’s my favorite loose-leaf Masala Chai. Just use a tea infuser or strain before mixing.
- Pumpkin puree – Canned or homemade. Not pumpkin pie filling (too sweet).
- Plant-based milk – Oat, soy, cashew, or almond milk—whatever you love. Want it extra creamy? My favorite is oat milk. But homemade cashew milk works incredibly well, too!
- Maple syrup – Adds that subtle sweetness without overpowering the spices. Substitute with agave, date syrup, or coconut sugar.
- Pumpkin pie spice – Key to flavor. Out of pumpkin spice? Make a quick, homemade batch just by mixing together some spices. Mix 1.5 tablespoons cinnamon, 1 teaspoon ginger, ¼ teaspoon cloves, 1 teaspoon nutmeg, and ¼ teaspoon allspice. Store in an airtight container.
- Vanilla extract + pinch of salt – Don’t skip the salt — it pulls everything together.
- Optional toppings – Coconut whipped cream, cinnamon stick, star of anise, grated nutmeg — go as extra or as simple as you like.
How to adjust the strength of your chai
Chai is both art and science. I like mine bold and spiced, but others in my house prefer it milder. Your sweet spot might shift depending on your mood or the size of your mug.
If it’s too light, try steeping the tea a bit longer or using slightly less milk next time.
If it’s too strong, stir in a splash of warm milk to soften the flavor.
The milk-to-water ratio makes a big difference:
Less milk = stronger tea flavor
More milk = creamier and more mellow
There’s no exact formula, just small tweaks until it tastes right to you.
How to make a Pumpkin Chai Latte
Warm the pumpkin milk mixture
In a small saucepan, whisk together the milk, pumpkin purée, maple syrup, pumpkin pie spice, and cardamom. Heat gently over medium-low (don’t boil). When small bubbles start to form around the edges, turn off the heat.
Combine and serve
Pour brewed tea into the saucepan and stir in vanilla extract and salt. If desired, froth with a milk frother, and pour into your favorite mug. Sprinkle over some cinnamon/nutmeg, add a cinnamon stick, or even top with whipped cream! Enjoy your cozy pumpkin chai tea latte!
Tested tips for best results
- Don’t overheat the milk – Plant-based milks can scorch or separate if you boil them. Keep the heat medium-low and stir gently as it warms.
- Use a frother or blender for that café-style texture – It’s optional, but that frothy top makes it feel like a real treat. No frother? A whisk or a quick blend works just fine.
- Steep your tea long enough — but not too long – 5–7 minutes is the sweet spot. Any longer, and it can get bitter. Squeeze the bags for max flavor before discarding.
- Spices and tea blends can vary in strength – If your latte tastes a little flat, try whisking in an extra ¼ teaspoon (at a time) of pumpkin pie spice or a pinch of ground cinnamon.
- Make a double batch of chai tea – Brew extra and store in the fridge for up to 3 days. That way you can make a latte in minutes next time.
- Use cinnamon-forward pumpkin pie spice – My homemade version (see Ingredients & Substitutions) gives a bold, warm flavor that complements the chai beautifully.
- Squeeze your tea bags before discarding – It makes a big difference in flavor. Pressing out the last bit helps pull out the chai spices, especially if your blend isn’t strong.
- I use unsweetened oat milk – If you’re using a sweetened milk, you might want to reduce the maple syrup and adjust to taste. Everyone’s sweetness preference is a little different, so start small; you can always add more.
How to enjoy this Spiced Pumpkin Chai Latte
This cozy drink is meant for slowing down, even just for a few minutes. I love sipping it alongside a warm slice of Vegan Banana Bread or a batch of Oat Bran Muffins. If you’re leaning into fall flavors, Vegan Carrot Cake Cupcakes are a sweet, spiced match. Or try it with Vegan Matcha Cookies — so good!
Storage & make-ahead tips
- Refrigerator: It’ll keep in the fridge for 1–2 days in an airtight container (I use a mason jar). Reheat gently on the stovetop (don’t boil) and re-froth if you’d like.
- Make-ahead chai: You can steep extra chai tea ahead of time and store it in the fridge for up to 3 days. When you’re ready for a latte, just skip the steeping step—warm it up with the pumpkin mixture, froth, and serve.
Suggested equipment
- An electric kettle with adjustable temperature settings to make sure you’re not over-boiling your water, which can make chai tea bitter.
- A milk frother creates creamy, café-style foam at home.
- A simple, handheld mini whisk works wonders if you don’t have a milk frother.
- If you’re using loose-leaf tea, a fine mesh strainer or a tea infuser will help keep your latte smooth.
FAQ
Yes! Brew the chai as directed and let it cool to room temp. Mix with chilled pumpkin milk, pour over ice, and enjoy. Add sweetener while it's still warm so it dissolves fully.
You can, but check the ingredients - many use sugar. If using concentrate, skip the maple syrup and adjust to taste.
This homemade pumpkin spice chai latte is similar in flavor but less sweet and made without syrups, artificial flavoring, and is dairy-free.
Yes. Use a rooibos-based chai for a naturally caffeine-free option that still brings warmth and spice.
I love unsweetened oat milk for its creamy texture and neutral flavor. You can also use almond, soy, or full-fat coconut milk for different textures and richness levels (but coconut milk adds a more noticeable flavor).
Not recommended. Pumpkin pie filling has added sugar and spices, which can throw off the balance of this recipe. Stick with plain pumpkin puree for best results.
Yes. Just make sure it's smooth and not too watery. If your puree is on the loose side, reduce the milk slightly or simmer the mixture a little longer so it thickens up.
It could be under-steeped tea, older spices, or too much milk. Try steeping longer, using fresh pumpkin pie spice, or adjusting the milk-to-tea ratio. See the full section above on how to adjust strength.
I can’t wait for you to try this! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Pumpkin Chai Latte (Dairy-Free)
Equipment
Ingredients
- ½ cup water
- 2 chai tea bags, OR 1 tablespoon loose-leaf chai tea
- ¾ cup unsweetened plant-based milk
- 2 tablespoons pumpkin puree
- 2 tablespoons + 1 teaspoon maple syrup, adjust to taste
- ½ teaspoon pumpkin pie spice, homemade recipe in Notes
- ⅛ teaspoon ground cardamom, optional but highly recommended
- ½ teaspoon vanilla extract
- Pinch of sea salt
- Optional toppings: Coconut whipped cream, extra pumpkin pie spice, nutmeg, star anise, cinnamon stick
Instructions
- Steep the Chai: Heat the water until just below boiling (around 200°F). Remove from heat, add chai tea bags (or loose-leaf in a tea infuser), and steep for 5–7 minutes. Squeeze the tea bags to extract maximum flavor, then discard.
- Warm the Pumpkin Milk: In a small saucepan, whisk together the milk, pumpkin purée, maple syrup, pumpkin pie spice, and cardamom. Heat gently over medium-low - don't boil. Look for small bubbles around the edges.
- Combine and Serve: Pour brewed tea into the saucepan and stir in vanilla extract and salt. If desired, froth with a milk frother, and pour into your favorite mug. You can then top with coconut/vegan whipped cream or a sprinkle of pumpkin spice or nutmeg, if you want. Enjoy!
Video
Notes
- Homemade pumpkin pie spice mix: Mix together 1.5 tablespoons cinnamon, 1 teaspoon ginger, ¼ teaspoon cloves, 1 teaspoon nutmeg, and ¼ teaspoon allspice. Store in an airtight container.
- Prefer less sweet? Start with 1 tablespoon sweetener and add more if needed—especially if using sweetened plant-based milk.
- No frother? Just blend everything for 30 seconds to get that frothy texture.
- Too strong or too light? Adjust steep time, milk ratio, or spice — see the ‘How to Adjust the Strength of Your Chai’ section for exact tips.
- Make it iced: Let both the tea and pumpkin milk cool completely, then pour over ice cubes for a delicious cold drink.
Julie Gaeta says
One of my absolute favorite fall drinks. It's the just-right combo of sweet and spice!