Simple Pumpkin Spice Kombucha

Fall drinks are something I get excited about every year. I start craving those warm spice flavors the minute the temperature drops. But I also don’t want to give up my daily kombucha habit just because summer is over. So I figured out how to bring those two worlds together.

That’s why pumpkin spice kombucha has become my go-to autumn drink. I can get my gut health benefits and my cozy fall vibes all in one glass. Plus, it’s way cheaper than buying fancy seasonal drinks at the store. I just add the spices during my second fermentation, and my kitchen smells like a coffee shop.

Want something fizzy and refreshing? This works. Prefer your fall drinks warm and comforting? You can heat this up too. Honestly, I make a big batch and drink it both ways depending on my mood.

What Kind of Kombucha Should I Use?

For this pumpkin spice kombucha, you’ll want to start with a good quality homemade kombucha that’s already gone through its first fermentation. The flavor should be nicely tart and tangy, but not overly sour since you’ll be adding sweet ingredients like maple syrup. If your homemade kombucha is too acidic, it might overpower the pumpkin and spice flavors you’re trying to achieve. Plain, unflavored kombucha works best as your base since it won’t compete with the pumpkin spice blend. Make sure your kombucha is at room temperature before adding the other ingredients, as this will help everything mix together more easily.

Options for Substitutions

This cozy fall kombucha is pretty forgiving when it comes to swaps:

• Homemade kombucha: If you don’t brew your own, store-bought plain kombucha works perfectly fine. Just make sure it’s unflavored so your pumpkin spice can shine through.
• Pumpkin purée: Canned pumpkin is totally fine here – just make sure it’s pure pumpkin, not pumpkin pie filling. You could also try sweet potato purée for a slightly different but equally tasty twist.
• Pumpkin pie spice: No pumpkin pie spice blend? Mix your own with 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. You can adjust the ratios to your taste.
• Maple syrup: Honey, agave nectar, or even brown sugar work as sweeteners. Start with ¾ cup and taste as you go – you can always add more. Keep in mind that different sweeteners will slightly change the fermentation process.

Watch Out for These Mistakes While Brewing

The biggest mistake when making pumpkin spice kombucha is adding the pumpkin purée during first fermentation, which can disrupt your SCOBY’s health and create an unbalanced brew – always add it during the second fermentation after you’ve strained out your SCOBY.

Another common error is using too much pumpkin purée, which can make your kombucha thick and muddy rather than refreshing, so start with less and taste-test before adding more.

Make sure your kombucha has finished its first fermentation completely before adding the pumpkin mixture, as adding ingredients to under-fermented kombucha can lead to off flavors and inconsistent carbonation.

For the best results, strain out the pumpkin solids after 2-3 days of second fermentation to prevent over-fermentation and ensure a smooth, drinkable texture.

What to Serve With Pumpkin Spice Kombucha?

This fizzy, spiced drink is perfect for fall gatherings and pairs beautifully with cozy breakfast treats like pumpkin muffins, cinnamon scones, or even a simple piece of buttered toast with honey. I love sipping it alongside a charcuterie board loaded with aged cheeses, nuts, and dried fruits – the tangy kombucha cuts through the richness really nicely. For a more substantial pairing, try it with roasted turkey sandwiches or butternut squash soup, since the pumpkin spice flavors complement those autumn dishes perfectly. You can also serve it as a refreshing palate cleanser between courses during a hearty fall dinner.

Storage Instructions

Refrigerate: Your pumpkin spice kombucha will stay fresh in the fridge for up to 2 weeks in airtight glass bottles or jars. I like to use swing-top bottles because they keep the fizz locked in perfectly. Just give it a gentle shake before pouring since the pumpkin purée might settle a bit.

Continue Fermenting: If you want more carbonation, you can leave your bottled kombucha at room temperature for 1-2 days before moving it to the fridge. Keep an eye on it though – the natural sugars from the maple syrup can make it get fizzy pretty quickly!

Serve Cold: This kombucha tastes best when it’s nice and chilled straight from the fridge. Pour it over ice if you want it extra cold, and don’t forget to give it a quick stir since the spices and pumpkin can separate naturally. It’s perfect for fall mornings or as an afternoon pick-me-up!

Preparation Time	10-15 minutes
Cooking Time	4320-7200 minutes
Total Time	4330-7215 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 4-5 g
• Fat: 0-1 g
• Carbohydrates: 310-330 g

Ingredients

For the pumpkin mixture:

• 1 cup pumpkin puree (I use Libby’s pumpkin puree for consistent texture)
• 1 cup maple syrup (grade A dark maple syrup recommended for richer flavor)
• 2 tsp pumpkin pie spice

For the kombucha:

• 12 cups homemade kombucha

Step 1: Prepare Bottles and Add Flavorings

• 1 cup pure pumpkin purée
• 2 tsp pumpkin pie spice
• 1 cup maple syrup

Line up four clean, dry 25-ounce bottles with flip-top or airtight lids.

Using a funnel, add 1/4 cup pumpkin purée, 1/2 teaspoon pumpkin pie spice, and 1/4 cup maple syrup to each bottle.

This will create a flavorful base for each serving of kombucha.

Step 2: Fill Bottles with Kombucha

• 12 cups homemade kombucha

Carefully pour freshly made homemade kombucha into each bottle, using a funnel if needed.

Fill to within 1 to 2 inches from the top to allow for carbonation during fermenting.

Wipe the rims of the bottles if any liquid drips down.

Step 3: Ferment the Pumpkin Spice Kombucha

Seal the bottles tightly and leave them at room temperature, ideally between 75°F and 85°F, for 3–5 days.

Each day, gently pop the lids open to ‘burp’ the bottles and release any built-up carbon dioxide pressure, then reseal.

Taste daily to check the flavor and fizziness.

I like to burp the bottles at the same time every day to prevent any mess from over-carbonation.

Step 4: Chill and Store

Once you are happy with the flavor and carbonation, move the bottles to the refrigerator to slow the fermentation process.

Serve chilled, and enjoy your homemade pumpkin spice kombucha!