8 Starbucks Fall Drinks You Need to Try This Season

1. The Pumpkin Spice Latte (The OG)

We can’t start anywhere else. The PSL is basically the official drink of autumn, and for good reason. It’s creamy, cozy, and tastes exactly like a pumpkin pie in liquid form. This homemade version gives you that perfect balance of sweet, spicy, and robust coffee flavor. Plus, you can control the sugar, which is always a win in my book. 😉

Ingredients

• 2 tbsp pumpkin puree (make sure it’s pure pumpkin, not pie filling)
• 2 tbsp granulated sugar (or brown sugar for a deeper flavor)
• 1 tsp pumpkin pie spice (plus extra for sprinkling)
• 1 cup milk of choice (oat milk is my go-to for extra creaminess)
• 2 shots of strong espresso (or ½ cup strong brewed coffee)
• Whipped cream (because why not?)
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Whisk up the magic. In a small saucepan, combine the pumpkin puree, sugar, and pumpkin pie spice. Turn the heat to medium and stir constantly for about 1-2 minutes until it smells fragrant and starts to bubble. This toasts the spices and amps up the flavor.
2. Add the liquid. Slowly pour in the milk and vanilla extract. Whisk continuously until the mixture is heated through and steaming. Don’t let it boil—just get it hot.
3. Froth it up. For that cafe-style texture, use a milk frother or whisk vigorously until the milk is foamy.
4. Pour and enjoy. Add your espresso to a large mug. Pour the pumpkin-spiced milk over the top. Add a mountain of whipped cream and a final dusting of pumpkin pie spice. Sip and sigh.

Why You’ll Love It

This version is way creamier than the drive-thru option, and you can adjust the spice level to your liking. I once made the mistake of skipping the espresso and just using hot coffee—it didn’t have the same punch. Trust me, use the espresso. The bold flavor cuts through the sweetness perfectly.

2. Iced Apple Crisp Oatmilk Shaken Espresso

Okay, if you haven’t tried this one, you’re missing out. It’s the cooler, more sophisticated cousin of the PSL. Apple and coffee sounds weird, but it works—like peanut butter and jelly levels of perfection. The oatmilk makes it incredibly smooth, and that apple brown sugar syrup is straight-up addictive.

Ingredients

• 2 shots espresso
• 1 cup oatmilk
• 2 tbsp apple brown sugar syrup (recipe below)
• Ice (the more, the merrier)
• For the syrup: ½ cup brown sugar, ½ cup water, 1 large apple (diced), 1 tsp cinnamon, ½ tsp nutmeg

Step-by-Step Instructions

1. Make the syrup. Combine brown sugar, water, diced apple, cinnamon, and nutmeg in a saucepan. Bring to a simmer and cook for 10-15 minutes until the apples are soft and the liquid has thickened slightly.
2. Strain it. Pour the syrup through a fine-mesh strainer to remove the apple chunks. Let it cool.
3. Shake, shake, shake. Fill a cocktail shaker (or a mason jar with a lid) with ice. Add the espresso and 2 tbsp of your apple syrup. Shake vigorously for about 15 seconds until it’s frosty cold.
4. Assemble. Fill a tall glass with ice and pour in the shaken espresso. Top it off with oatmilk. Watch those beautiful swirls mix together.

Why You’ll Love It

It’s refreshing but cozy at the same time. The oatmilk gives it a subtly sweet, nutty flavor that pairs beautifully with the apple. Honestly, I’m not a huge fan of artificial apple flavors, but this syrup? Pure autumn comfort. Just make sure you shake it well—you want that signature foam on top, not a sad, watery mixture.

3. Pumpkin Cream Cold Brew

This is my personal go-to because it’s so simple and satisfying. It’s less sweet than a PSL and way more refreshing. The real star here is the pumpkin cream cold foam floating on top. It’s light, fluffy, and tastes like a cloud of pumpkin spice. Who doesn’t love a drink that’s equal parts coffee and dessert?

Ingredients

• 1 cup cold brew coffee (store-bought or homemade)
• 2 tbsp heavy cream
• 2 tbsp milk of choice
• 1 tbsp pumpkin puree
• 1 tbsp powdered sugar
• ½ tsp pumpkin pie spice
• Pinch of salt (this is crucial)

Step-by-Step Instructions

1. Prep the cold brew. Fill a tall glass with ice and pour in your cold brew coffee. Leave a little room at the top for the foam.
2. Make the foam. In a small bowl, combine the heavy cream, milk, pumpkin puree, powdered sugar, pumpkin pie spice, and salt.
3. Whip it. Use an electric hand mixer or a milk frother to whip the mixture until it’s thick and fluffy. It should be about the texture of melted ice cream.
4. Top and serve. Carefully spoon the pumpkin cream over the top of your cold brew. Don’t stir it—the whole point is to get a sip of creamy pumpkin with every sip of coffee.

Why You’ll Love It

That pinch of salt? Total game-changer. It cuts through the sweetness and highlights the pumpkin flavor perfectly. I tried making this with just regular milk once, and the foam was a total flop. You need the heavy cream for that thick, luxurious texture. FYI, it’s also a great low-carb option if you swap the sugar for a sugar-free alternative.

4. Caramel Apple Spice (For the Non-Coffee Folks)

Now, for my friends who don’t do caffeine but still want to join the fall fun. This drink is pure nostalgia in a cup. It tastes exactly like a warm apple cider but with a rich caramel kick. It’s sweet, tangy, and the perfect companion for a cozy movie night.

Ingredients

• ½ cup apple juice (or fresh apple cider if you can find it)
• ½ cup water
• 2 tbsp caramel sauce (plus extra for drizzling)
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 1 tsp vanilla extract
• Whipped cream (optional, but seriously, do it)

Step-by-Step Instructions

1. Create the base. In a small saucepan, combine the apple juice, water, caramel sauce, cinnamon stick, and vanilla.
2. Simmer. Bring the mixture to a gentle simmer over medium heat. Stir occasionally until the caramel is fully dissolved and the drink is steaming.
3. Drizzle and serve. Remove the cinnamon stick. Pour the drink into a mug, drizzle with additional caramel sauce, and top with whipped cream.
4. Pro tip: If you’re feeling extra, add a pinch of nutmeg or ground cloves for a more complex spice profile.

Why You’ll Love It

This is the ultimate caffeine-free fall drink. IMO, it’s way better than those overly sugary apple ciders you get at the grocery store. It’s also dangerously easy to make a big batch of this for a dinner party. Some people add a shot of dark rum here, and I don’t judge—it’s actually pretty incredible.

5. Chai Latte with Pumpkin Spice

We’re taking a classic chai latte and giving it a serious autumn upgrade. The warming spices of chai (cinnamon, cardamom, clove) pair so beautifully with pumpkin. It’s like an Indian spice market met a pumpkin patch, and they decided to become best friends. This drink is bold, spicy, and perfectly sweet.

Ingredients

• 1 cup milk of choice
• 1 chai tea bag (or 1 tsp loose-leaf chai)
• 2 tbsp pumpkin puree
• 1-2 tbsp maple syrup or honey (to taste)
• ½ tsp vanilla extract
• ¼ tsp pumpkin pie spice
• Pinch of black pepper (trust me on this!)

Step-by-Step Instructions

1. Steep the chai. Heat the milk in a saucepan (or use a milk steamer). Add the chai tea bag and let it steep for 5 minutes.
2. Blend the pumpkin. In a separate small bowl, whisk the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and a pinch of black pepper until smooth.
3. Combine. Remove the tea bag from the milk and add the pumpkin mixture. Whisk over low heat until everything is combined and steaming hot.
4. Serve. Pour into your favorite mug. Top with a sprinkle of cinnamon.

Why You’ll Love It

The black pepper adds a subtle heat that makes the chai flavors pop. It’s not spicy-hot, just warm and complex. A friend of mine told me to add a drop of almond extract to this once, and I haven’t looked back. It adds a little something extra that takes it from great to phenomenal.

6. Iced Pumpkin Spice Latte

Because not all of us live in regions where it’s sweater weather in October. For those still sweating it out in shorts, this one’s for you. It’s the same great pumpkin flavor but in a cold, refreshing form. It’s perfect for that weird transition period where you want fall vibes but it’s still 80 degrees outside.

Ingredients

• 2 shots espresso (cooled slightly)
• 1 cup milk of choice
• 2 tbsp pumpkin puree
• 1 tbsp brown sugar
• ½ tsp pumpkin pie spice
• ½ tsp vanilla extract
• Ice

Step-by-Step Instructions

1. Make the pumpkin milk. In a blender, combine the milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Blend until smooth.
2. Chill. Pour the pumpkin milk into a glass filled with ice.
3. Add the coffee. Slowly pour the cooled espresso over the top. The coffee will create a beautiful layered effect.
4. Stir and enjoy. Give it a good stir before sipping. Add a straw and pretend you’re at a sunny café.

Why You’ll Love It

It’s ridiculously refreshing. The blender ensures the pumpkin is perfectly incorporated—no clumps of puree floating around. I used to make the mistake of just stirring everything together, but it never mixed well. The blender is the key here. Also, don’t be shy with the ice; it keeps the drink cold and prevents the espresso from warming up the milk.

7. Salted Caramel Mocha

Fall isn’t just about pumpkin; it’s also about the perfect combo of salty and sweet. This drink is for those days when you want something deeply indulgent. Think of a hot chocolate that grew up, went to a fancy coffee shop, and got a side of sea salt. It’s rich, velvety, and hits all the right notes.

Ingredients

• 2 shots espresso
• 1 cup milk of choice
• 2 tbsp chocolate syrup (or dark cocoa powder)
• 1 tbsp caramel sauce
• ¼ tsp sea salt (flaky salt is best)
• 1 tsp vanilla extract
• Whipped cream (essential)
• Extra caramel and sea salt for garnish

Step-by-Step Instructions

1. Mix the base. In a large mug, combine the chocolate syrup, caramel sauce, and a pinch of sea salt.
2. Add the coffee. Pour the hot espresso over the chocolate mixture and whisk vigorously until smooth.
3. Steam the milk. Heat your milk until steaming and frothy. Pour it into the mug over the coffee mixture.
4. Garnish. Top with whipped cream, a drizzle of caramel, and a final pinch of flaky sea salt. That salty crunch against the sweet cream is pure heaven.

Why You’ll Love It

This is a dessert in a cup. A friend told me she uses smoked sea salt for this, and I nearly fainted. It adds a subtle smoky flavor that’s incredible. If you want to go all out, add a shot of hazelnut syrup—it’s like eating a Ferrero Rocher. Just don’t blame me if you get hooked.

8. The Maple Pecan Latte

This is the dark horse of the Starbucks menu. It’s not as flashy as the PSL, but IMO, it’s a far superior flavor for those who like nutty, slightly toasty notes. Pecan and maple scream “autumn harvest,” and when you combine them with espresso, it’s like a warm hug in a mug.

Ingredients

• 2 shots espresso
• 1 cup milk of choice (oat milk is the star here)
• 2 tbsp maple syrup (real maple syrup, not pancake syrup)
• 2 tbsp chopped pecans (finely ground)
• ¼ tsp vanilla extract
• Pinch of cinnamon
• Whipped cream and chopped pecans for topping

Step-by-Step Instructions

1. Make the pecan milk. In a small saucepan, heat the milk, maple syrup, ground pecans, vanilla, and cinnamon over medium-low heat. Whisk constantly for about 3-4 minutes until the pecans are fragrant and the milk is hot.
2. Strain (optional). If you don’t like nutty bits floating in your drink, strain the mixture through a fine-mesh sieve.
3. Combine. Pour the espresso into a mug and top with the pecan-maple milk.
4. Top. Add whipped cream and a sprinkle of chopped pecans.

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Why You’ll Love It

The toasty pecan flavor is unmatched. It adds a buttery richness that no syrup can replicate. I made the mistake of using cheap, artificial maple syrup once and it ruined the whole drink. Spend the extra dollar on the real stuff—your taste buds will thank you. This is one of those drinks that makes you feel fancy even if you’re wearing sweatpants.