Easy Pumpkin Spiced Chai Tea Latte

Here is my favorite pumpkin spiced chai tea latte recipe, with warm spices like cinnamon and cardamom, creamy steamed milk, and real pumpkin puree that makes it taste like fall in a mug.

This latte has become my go-to drink when the weather starts getting chilly. I make a big batch on Sunday mornings so my family can enjoy it throughout the week. Nothing beats sipping on something cozy while watching the leaves change, right?

What Kind of Pumpkin Puree Should I Use?

For this cozy latte, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Plain pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, which gives you control over the flavor. You can find it canned in the baking aisle of most grocery stores, and brands like Libby’s work perfectly for this recipe. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version is just as good and much more convenient for a quick latte.

Options for Substitutions

This cozy latte is super easy to customize based on what you have in your kitchen:

• Oat milk: Any milk works great here – try almond milk, coconut milk, regular dairy milk, or even soy milk. Each will give you a slightly different flavor and texture, but all taste delicious.
• Chai tea bag: If you don’t have chai tea bags, you can use loose leaf chai tea (about 1 teaspoon) or even make your own blend with black tea plus a pinch each of cinnamon, cardamom, and ginger.
• Pumpkin puree: Sweet potato puree works as a great substitute and gives a similar creamy texture. You can also skip it entirely if you don’t have any – you’ll still get that fall flavor from the spices.
• Pumpkin spice: Make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves. Or just use cinnamon alone for a simpler version.
• Maple syrup: Honey, agave, brown sugar, or regular sugar all work well. Start with a little less than the recipe calls for since sweetness levels vary between different sweeteners.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin spiced chai lattes is adding the pumpkin puree directly to hot liquid without mixing it first, which creates lumps that won’t dissolve – instead, whisk the pumpkin puree with a small amount of warm milk until smooth before adding it to your drink.

Another common error is over-steeping your chai tea bag, which can make your latte bitter and overpower the pumpkin flavors, so stick to the recommended steeping time of 3-5 minutes.

Don’t forget to heat your oat milk gently and avoid boiling it, as high heat can cause the milk to curdle or develop an unpleasant texture.

For the smoothest results, strain your finished latte through a fine mesh strainer to catch any remaining pumpkin bits, and always taste before adding all the maple syrup since sweetness preferences vary.

What to Serve With Pumpkin Spiced Chai Tea Latte?

This cozy fall drink pairs perfectly with buttery scones or warm cinnamon rolls for the ultimate autumn breakfast or afternoon treat. I love sipping it alongside pumpkin bread, banana bread, or even simple oatmeal cookies that complement those warm spices. For something a bit more indulgent, try it with a slice of coffee cake or some maple glazed donuts. If you’re keeping it light, a handful of toasted pecans or walnuts makes a nice little snack to munch on between sips.

Storage Instructions

Refrigerate: If you want to make this latte ahead of time, you can mix all the ingredients except the whipped cream and store it in the fridge for up to 2 days. Just give it a good stir before serving since the pumpkin puree might settle a bit.

Make Ahead: I love prepping a big batch of the pumpkin spice mixture by combining the pumpkin puree, pumpkin spice, and maple syrup in a small jar. This concentrate keeps in the fridge for up to a week, so you can quickly whip up a latte whenever the craving hits.

Serve: This latte is definitely best enjoyed fresh and warm, but if you have leftovers, you can gently reheat it on the stove over low heat while stirring. Just don’t let it boil or the oat milk might curdle a little.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 70-90
• Protein: 1-2 g
• Fat: 1-2 g
• Carbohydrates: 14-18 g

Ingredients

• 1/2 cup oat milk (creamy style)
• 1 chai tea bag
• 2 tbsp pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tbsp maple syrup
• Whipped cream, optional, as desired

Step 1: Heat the Oat Milk

• 1/2 cup oat milk (creamy style)

Pour the oat milk into a small saucepan or microwave-safe container and gently heat it until it’s steaming but not boiling.

You can also use a milk frother if you have one that heats while frothing.

Step 2: Steep the Chai Tea

• 1 chai tea bag
• heated oat milk (from Step 1)

Add the chai tea bag to the heated oat milk and cover the container.

Allow it to steep for about 5 minutes so the flavors infuse into the milk.

Then, remove and discard the tea bag.

Step 3: Blend Pumpkin and Spices

• 2 tbsp pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tbsp maple syrup
• chai-infused oat milk (from Step 2)

Stir in the pumpkin puree, pumpkin pie spice, and maple syrup into the warm chai-infused oat milk.

Use an electric or handheld milk frother, or a whisk, to blend the mixture until it is smooth and slightly frothy.

I like to use a frother for an extra creamy texture!

Step 4: Finish and Serve

• whipped cream, optional, as desired
• pumpkin pie spice (a sprinkle, from Step 3’s ingredient)

Pour the pumpkin chai latte into a mug.

Top with whipped cream and, if desired, an extra sprinkle of pumpkin pie spice.

Enjoy your cozy drink!