The return of Starbucks’ Pumpkin Spice Latte (PSL) marks the unofficial start of fall for many. The iconic beverage was first introduced on the company’s menu 20 years ago and has had an influence on the coffee industry and pop culture.

Starting Thursday, August 24, the Starbucks fall menu will return, starring the PSL. The seasonal menu also features two new seasonal beverages, Iced Apple Crisp Oatmilk Shaken Espresso and Iced Pumpkin Cream Chai Tea Latte, as well as the new Baked Apple Croissant. Returning customer favorites include Pumpkin Cream Cold Brew, Apple Crisp Oatmilk Macchiato, Pumpkin Cream Cheese Muffin and Owl Cake Pop, all available for a limited time while supplies last.

The Pumpkin Spice Latte combines Starbucks Signature Espresso and steamed milk with the flavor combination of real pumpkin, cinnamon, nutmeg and clove. It’s topped with whipped cream and pumpkin pie spices, and is available hot, iced or blended.

The new Iced Pumpkin Cream Chai Tea Latte was inspired by a popular customer and barista customization. This creamy chai tea latte pairs a rich blend of spiced chai notes with pumpkin cream cold foam and a dusting of pumpkin spice.  

“We’re excited to celebrate the creativity of our baristas and customers by offering the Iced Pumpkin Cream Chai Tea Latte on the official fall menu. The warm spice flavors of chai and pumpkin seamlessly blend together, creating a creamy and comforting iced beverage,” says Starbucks beverage developer Billy Altieri.

Also joining the fall beverage lineup this year is the new Iced Apple Crisp Oatmilk Shaken Espresso, which combines Starbucks® Blonde Espresso with notes of apple, cinnamon and brown sugar, shaken together and topped with oatmilk.

“The warm, gooey taste of apple crisp paired with a cup of coffee meld perfectly to unveil a cozy beverage customers have come to know and love at Starbucks each fall. The new Iced Apple Crisp Oatmilk Shaken Espresso features creamy oatmilk that perfectly complements the light roast flavors of Starbucks® Blonde Espresso,” Altieri says.