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Starbucks' Pumpkin Spice Latte has become synonymous with fall, but did you know the original version didn’t contain any real pumpkin? Today, the popular drink features real pumpkin puree, a significant recipe change introduced in 2015 to meet the growing consumer demand for natural ingredients.
Starbucks Brings Back Pumpkin Spice Latte, Now Made with Real Pumpkin, Unlike Its Original Recipe
It feels like an international holiday when Starbucks unveils its annual Pumpkin Spice Latte (PSL) and pumpkin-flavored products, marking many's unofficial start of fall. While it’s not an official celebration, it might as well be for those who eagerly wait all year for their first taste of the season. Although many brands have tried their hand at pumpkin spice products, none have matched the warmth and nostalgia of a Starbucks PSL, especially on a chilly morning.
In a report by The Takeout, this year, Starbucks returned its beloved pumpkin spice line at the end of August, just in time to help customers transition from summer to fall. The PSL may be iconic now, but it looked different when launched two decades ago. Surprisingly, the original Pumpkin Spice Latte didn’t contain any real pumpkins. Today, each latte includes three tablespoons of Starbucks’ Homemade Pumpkin Spice Syrup, which now comprises four tablespoons of real pumpkin puree. However, in its early days, the “pumpkin” in a PSL was purely imaginary.
Starbucks Overhauled Pumpkin Spice Latte Recipe in 2015, Adding Real Pumpkin and Removing Additives
In 2015, Peter Dukes, then the Director of Espresso and Brewed Coffee at Starbucks, announced a significant change to the PSL recipe in an official press release. "This season, PSL [will be] made with real pumpkin and without caramel coloring," Dukes revealed, marking the first significant recipe revision since the drink's debut in 2003.
The pumpkin spice latte was an immediate hit when it was first introduced, revolutionizing the market with its blend of spices and sugars. However, after years of growing popularity, fans began to express concerns over unnecessary additives like caramel color class IV and carrageenan found in the original recipe. Though not affecting the taste, increasingly health-conscious customers saw these chemicals as artificial and unwanted.
Starbucks listened to these concerns, and in 2015, they switched to a new PSL recipe featuring real pumpkin and no caramel coloring. They began using kabocha pumpkin puree, a variety known for its nutty and sweet flavor, which is ideal for complementing the spices in coffee syrup. While some critics argue that the recipe change didn’t drastically improve the drink’s health profile, fans appreciate including real pumpkins and removing unnecessary additives.
Those lucky enough to live near a Starbucks Reserve Roastery can even enjoy a particular version of the PSL, including real pumpkin and a touch of alcohol, offering an extra twist on the beloved fall classic.
