Pumpkin Spice Latte

3 Starbucks Pumpkin Spice Latte Beverages For 2022

Whilst the southern hemisphere is experiencing diametrically opposed seasons to the northern hemisphere, the return of the Autumn inducing Starbucks Pumpkin Spice Latte (PSL) has many excited.


  • Pumpkin Spice Latte is produced with a combination of classic autumn spice flavours.
  • Perception specialists at Johns Hopkins University that the Pumpkin Spice Latte aroma frequently brings back warm, comforting memories.
  • Starbucks has sold over 500 million Pumpkin Spice Lattes worldwide since its launch in 2003, according to an Ad Age estimate from 2021.
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Whilst South African is well into springtime – some might even argue summer Starbucks has unleashed its never-fail range of hot-steamed and ice-cold hand-crafted beverages built to individual style and taste, to bring some spice to spring.


Whilst many might argue that pumpkin is really not their favourite vegetable, the Starbucks Pumpkin Spice Latte has become a South African Spring special – considering its autumn in the United States. In steps the original creamy blend of Starbucks Espresso Roast, pumpkin pie flavoured sauce, and steamed milk, topped with whipped cream and cinnamon, nutmeg and cloves which is enjoyed in a hot, iced or Frappuccino version to spice up Spring mornings.


Pumpkin Spice Latte
Starbucks’ Pumpkin Spice Latte is ascribed to Peter Dukes as the creator of the coffee treat, back at the Seattle headquarters in 2001, that came to define a season. Image: Starbucks South Africa

Now, Starbucks has also launched the all-new Pumpkin Cream Cold Brew – makes sense. A perfect balance of slightly sweetened but seriously coffee focussed Cold Brew topped with a uniquely rich and delicious Pumpkin cream foam. Then there is the Iced Salted Maple & Caramel Latte which promises a natural energy boost and velvety flavour balance.


Whether you’re craving a warm-me-up or cool-me-down, morning pick-me-up or afternoon reward, the Starbucks Pumpkin Spiced Latte beverage options are back on the menu.


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Sandton Times Correspondent

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