Pumpkin Chai Bubble Tea

GFGluten FreeNFNut FreeSFRefined Sugar FreeVVegan

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This Pumpkin Chai Bubble Tea is a cozy fall boba tea infused with warm pumpkin and chai spices and sweetened with pumpkin spice-infused maple syrup. Vegan, Refined Sugar-Free, Gluten-Free.

This Pumpkin Chai Bubble Tea is a seasonal twist on one of my favorite beverages, boba tea. It’s perfect for those warmer fall days when you want something cozy, but aren’t ready for the hot drinks just yet! This autumn-inspired bubble tea is cool, creamy, and refreshing, but spiced with all the warm flavors of pumpkin and chai spice.

pouring milk into glass of pumpkin bubble tea


Bubble tea (aka Boba or Milk Tea) is a sweet, refreshing Taiwanese beverage that started gaining traction in the US in the 80’s. An inventive combination of 3 popular snacks in Taiwan–tapioca pearls called boba, milky tea, and shaved ice–boba has become a household name around the world! As boba tea has grown in popularity, so has its variations; nowadays there are so many different styles and flavor combinations of the sweet drink. I created this Pumpkin Chai Bubble Tea by combining two of my favorite fall flavors (pumpkin and chai) with my favorite beverage ever (boba) for the perfect fall refresher! 


ingredients for pumpkin chai bubble tea on cutting board

This Pumpkin Chai Bubble Tea is made of several simple components that come together perfectly: chewy tapioca pearls, creamy pumpkin puree, and pumpkin spice maple syrup combine with non-dairy milk and chai tea for a cozy, refreshing drink! For the chai, I prefer to use loose tea leaves because I find they pack more flavor, but you can use your favorite tea bags as well. I highly recommend trying my Pumpkin Spice Maple Syrup for this recipe, but you can also use equal parts brown sugar or cane sugar for your sweetener. 

You’ll only need a total of 5 ingredients for this recipe and all of them can be found at your standard grocery store, with the exception of tapioca pearls, which can be purchased online or at your local Asian market. Once you have all of your ingredients, you’ll only need about 15 minutes for this recipe! 


side by side photos of steps to make pumpkin bubble tea

  1. Heat water and steep tea for 5 minutes. Remove tea bags and cool tea in the fridge. 
  2. Boil the tapioca pearls until they rise to the surface and become chewy, then drain and rinse with cold water. Only make what you need immediately, otherwise the boba will congeal.
  3. Place some brewed tea concentrate in each cup, add pumpkin puree, and pumpkin spice maple syrup, and mix well. Add the boba to each glass, then pour in non-dairy milk and stir
  4. Adjust flavors to taste and enjoy immediately! 


  • Make-Ahead: Both the chai tea concentrate and pumpkin spice maple syrup in this recipe can be made up to 2 days in advance. Just store them in glass jars in the fridge until you are ready to enjoy! 
  • Boba Straws: Since tapioca pearls are bigger than standard straws, you’ll want to have some boba straws on hand for this recipe. I love these Reusable Metal Bubble Tea Straws for easy boba drinking (and smoothie sipping too!).
  • Plant-Based Milk: I personally prefer the creamy, nutty taste of soy milk in my bubble tea, but you can use any non-dairy milk of choice. Oat milk or cashew milk would also be great because of their thicker, creamier texture!

hand mixing glass of bubble tea with metal straw


Enjoy this fall refresher anytime you’re craving a cozy drink this season! All of the flavors of chai and pumpkin pie spice infused into a creamy bubble tea that is delicious on its own or with a sweet treat. And since you’ll only need half a cup of pumpkin puree for this recipe, put that leftover puree to good use and make these Pumpkin & Chai Spiced Donuts or these Healthy Pumpkin Truffles, or keep it simple and delicious with this 3-Ingredient Pumpkin Butter!


Bubble tea is best enjoyed fresh, as the tapioca pearls will start to stick together and congeal into one big blob. If you’d like to make components of this recipe ahead of time, you can prep the chai concentrate and pumpkin spice maple syrup up to 2 days in advance. Store both components in the fridge in sealed containers with tight-fitting lids, then assemble everything once you’re ready to make the boba.

pumpkin chai bubble tea in glass on kitchen counter


  • What do tapioca pearls taste like? Tapioca pearls are deliciously chewy with a subtle, lightly sweet flavor, which is what makes them pair well with many different flavors of milk tea. Most importantly, they’re very fun to slurp through a straw! 😊
  • Does bubble tea have caffeine? Yes, but if you’re looking for a caffeine-free version, you can use an herbal chai instead of the typical black tea.
  • Do you chew boba? Yes! Honestly, it’s half the fun of drinking boba tea! Thanks to tapioca flour (made from cassava/yuca root), boba has the perfect chewy texture. Of course, you don’t have to chew it, but I highly recommend it.  
  • Is bubble tea safe for kids? Tapioca pearls can be a choking hazard for children under 4 because of the size of the pearls. Serve to young kids at your own discretion. 

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊


Pumpkin Chai Bubble Tea

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This Pumpkin Chai Bubble Tea is a cozy fall boba tea infused with warm pumpkin and chai spices and sweetened with pumpkin spice-infused maple syrup. Vegan, Refined Sugar-Free, Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Drink
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


  • 2 tablespoons loose chai tea (or 2 tea bags)
  • 1 cup (235 ml) water
  • 1 cup (190 gtapioca pearls 
  • 1/2 cup (92 g) pumpkin puree, divided
  • 1/4 cup (60 ml) Pumpkin Spice Maple Syrup
  • Ice, to taste (optional)
  • 12 cups (235-470ml) non-dairy milk, or to taste


  1. Brew the Tea Concentrate: Use the stove, microwave, or an electric kettle to heat 1 cup of water to ~200F (just before boiling). Place the tea or tea bags in a mug, pour the water on top, and steep for 5 minutes. Remove the tea bags (do not squeeze them – this makes the tea bitter), then place the tea in the fridge to cool while you cook the boba. This can be done up to 2 days in advance.
  2. Cook the Boba: In the meantime, bring a large pot of water to a boil, then add in the tapioca pearls. Boil until the pearls rise to the surface and are chewy, about 5 to 7 minutes (or, cook according to package instructions). Drain and rinse with cold water. The boba will begin to stick together, so cook only what you need and try to use immediately.
  3. Assemble: Add 1/4 cup (60 ml) of brewed tea to each cup, then add in 2 tablespoons of pumpkin puree and 2-3 teaspoons of pumpkin spice maple syrup; mix well. Divide the boba between serving glasses (the recipe amount will make 4 cups) and top off with ice, if desired. Pour 1/4-1/2 cup of nondairy milk over the tapioca pearls, depending on how milky you like your tea. Stir well and adjust any flavors to taste.
  4. Serve & Store: Enjoy the boba immediately! Extra tea concentrate can be stored in an airtight jar in the fridge for up to 7 days.


  • Sweetener substitutes: replace the maple syrup with equal parts brown sugar or cane sugar

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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