Skip The Classic Pumpkin Spice Latte: Try These 11 Ordering Tips For Better Fall Drinks At Starbucks

It's that time of year again: pumpkin spice (and all its flavorful companions) are back on the menu at Starbucks. But what can you do if you're already sick of pumpkin spice lattes? Fortunately, there are plenty of ways to spice up your regular fall coffee order, from adding syrups to switching up your roast. After all, you might already know all the best tips for ordering a pumpkin spice latte at Starbucks, but what about all the other fall drinks, syrups, and sauces on the coffee chain's menu?

In another life, I was a barista at Starbucks, and while the fall season had some of my favorite on-menu drinks, you can't help but want to experiment every once in a while. Your Starbucks barista has probably tried every syrup and sauce combination you can think of (I know I certainly did while I was there). Between my time behind the bar and now being demoted to customer, I amassed a number of fall drink hacks I think you should try this season. 

I kept these ordering tips simple, and if I recommend a specific drink combination, I try not to change the number of syrup pumps from Starbucks' original recipe (four pumps for a grande). If you'd like to add more (or less) yourself, feel free! Regardless, whether you're a fan of Starbucks' pecan syrup or are searching for an autumnal tea-based drink, I promise this list of 11 Starbucks fall ordering tips will help you find a new favorite off-menu drink. (I also promise your Starbucks barista won't secretly be mad at you for trying these orders. They're easy to make, I swear.)

Though Starbucks' hot chocolate is available year-round, it might feel like it belongs on the brand's winter menu. Of course, it's a popular choice for adding the pumpkin — yes, there is such a thing as a pumpkin spice hot chocolate on Starbucks' secret menu — but if you add a pump or two of pecan syrup to the mix, you have a fall-flavored twist on the classic drink.

It's worth noting that if you've noticed that the chain's hot chocolate hasn't been hitting the same as it once did, it's probably because the recipe changed behind the scenes. The drink used to be made with mocha sauce and vanilla syrup, but vanilla syrup is no longer part of the recipe.

So, to make a hot chocolate that's both nostalgic and tastes like fall, try ordering a grande hot chocolate with one pump of vanilla syrup and one pump of pecan syrup. Your drink will turn out rich, nutty, and sweet. Starbucks' hot chocolates already come with whipped cream, but don't forget to add the Pecan Crunch topping, too.

With how big the current Starbucks fall menu is, many customers have long forgotten the Starbucks 'secret menu' hacks of the past. Back in the 2010s, ordering a Butterbeer — or Butterscotch — latte was a huge trend, especially in the fall. Many variations have come from it over the years, but the best place to start is a simple toffee nut latte. 

A grande already comes with four pumps of toffee nut syrup — just swap out two of those pumps for caramel syrup. You can also add an extra pump of caramel, depending on how sweet you want the drink. Alternatively, you can add a caramel wall if you prefer the taste of Starbucks' caramel sauce. Top with whipped cream and Caramel Crunch topping. 

Some baristas swear by adding one pump of cinnamon dolce syrup, too. If that appeals, just swap out one pump of the caramel syrup for cinnamon dolce. This way, the final drink doesn't get too sweet.

Combining a classic pumpkin spice latte with cinnamon dolce syrup is like blending together a piece of pumpkin pie and a cinnamon roll. Start by ordering a pumpkin spice latte so you get the whipped cream and pumpkin spice topping without adding an extra charge. The spice in the cinnamon dolce syrup brings out the pumpkin sauce's flavor even more — and a little sprinkle of cinnamon on top ties it all together. To avoid making your drink too sweet, start with three pumps of pumpkin sauce and one pump of cinnamon dolce for a grande latte. 

This drink is pleasantly warming and cozy, so it's best served hot. If you'd rather have it iced, you can swap the whipped cream for pumpkin cold foam. This gives the drink an even stronger flavor.

If there's one fall hack that every Starbucks barista knows and loves, it's adding white mocha sauce to a pumpkin spice latte. Something about these flavors just goes well together. The end result is rich and creamy, adding another subtle layer to the pumpkin sauce you're (probably) already familiar with.

Both Starbucks' white mocha and pumpkin spice add-ins are served as sauces, not syrups, so they're noticeably thicker and heavier. To avoid overloading your latte, split your pumps of white mocha and pumpkin sauce evenly. As always, order a basic pumpkin spice latte before adding your pumps of white mocha sauce — this way, your order will already come with both whipped cream and pumpkin spice topping, the latter of which is a must for any white mocha PSL.

I've always thought that Starbucks' hot tea section is criminally underrated. Everyone talks about its iced teas, but have you ever tried any of its bagged teas? They're already delicious on their own, but you can customize your cup of hot tea in so many ways. Starbucks already offers a London Fog Latte on its menu, made with Earl Grey tea, vanilla syrup, and a splash of steamed milk. It's a cozy, aromatic drink that's especially delicious in winter — for the autumn season, try custom ordering an Autumn Fog instead.

All you need to do is order a London Fog and swap out the vanilla syrup for Starbucks' brown sugar syrup. It adds a similar level of sweetness as vanilla, but with a richer and more autumnal flavor. Importantly, the brown sugar syrup complements the Earl Grey tea without overwhelming its tasting notes. You'll often find an Autumn Fog at independent tea and coffee shops outside of Starbucks, but it's fun to customize your weekday morning drive-thru order with this hot tea, too.

Chai drinks are a year-round favorite for many Starbucks customers, but they're also essential to making the most of the brand's fall menu. Rather than a tea blend, Starbucks' chai is a prepared liquid brew, so you can add pumps of it to your order like any other sauce or syrup. It's much sweeter than your average chai, but it still has those spicy notes of cinnamon and clove that characterize the original drink. Those same flavors are what make chai syrup so perfect for fall.

By combining chai sauce with brown sugar syrup — another year-round menu option that's especially relevant during the fall season — you get a deeper, more roasted flavor. Chai sauce truly shines in drinks like the Brown Sugar Oatmilk Shaken Espresso, which aerates brown sugar syrup with milk, espresso shots, and ice. Think of it as a stronger, sweeter version of a dirty chai, with the espresso's intensity balanced by brown sugar and complementary spices.

Starbucks may have introduced banana syrup in summer, but it's also being used to highlight its fall menu. If you're a fan of sweet banana flavors, it's a fun addition to certain fall drinks. We wouldn't necessarily recommend pairing it with a pumpkin spice latte, but the banana syrup has more of a caramelized, crème brûlée-type flavor than you might expect from its name — which makes it easier to pair with autumn flavors. 

Baristas usually recommend pairing Starbucks' banana syrup with pecan or brown sugar syrup to bring out its brûléed notes and give it a stronger seasonal vibe. Using the banana cold foam on an Iced Brown Sugar Oatmilk Shaken Espresso, for example, makes a drink that's similar to banana bread. You could also try topping your favorite banana drink with cinnamon powder, too — it's an especially pleasant autumn addition to iced drinks that use banana bread cold foam.

My favorite fall Starbucks drink was always a pumpkin chai — long before it officially joined Starbucks' menu! It's no longer a Starbucks hack, since it's earned a well-deserved spot on the fall drinks list, but there are still more flavors you can add to it. Just keep in mind that a pumpkin chai is made only with pumpkin sauce for the cold foam, chai sauce for the base, vanilla sweet cream, and milk — so avoid adding too many pumps of syrup, since without any espresso to offset the sugar, your drink will likely taste too sweet. (You can always make it a dirty pumpkin chai by adding a shot or two.)

We already know that brown sugar syrup pairs well with chai, and just one or two pumps can definitely upgrade your pumpkin version. If you want more of a pumpkin kettle corn vibe, try adding the Caramel Ribbon Crunch topping to your cold foam. You could even add a little bit of caramel drizzle on top, too.

The 'original' barista's version of a pumpkin chai was just chai sauce mixed with pumpkin syrup — there was no cold foam on top. If you're not a huge fan of cold foam, this is a fun fall drink to try instead. Start with two pumps of chai and two pumps of pumpkin for a grande — you can always try different ratios depending on how pumpkin-y you want your drink to be.

The Snickerdoodle Hot Chocolate was a beloved staple back in 2016, but it's long since been removed from menus. However, just because it's one of Starbucks' now-discontinued hot chocolates doesn't mean you can't still order it. All you need to do is ask for a hot chocolate, but swap the mocha for two pumps of white mocha sauce and two pumps of cinnamon dolce syrup. If you prefer your drink less sweet, start with just one pump of cinnamon dolce syrup. Add a dusting of cinnamon on top to taste.

Because the Snickerdoodle Hot Chocolate has so many different syrups, it's a prime candidate for espresso shots. Two shots of espresso in a grande cup will help cut down on the sweetness. Plus, Starbucks' signature espresso already has tasting notes of caramel and molasses, which naturally mix well with both mocha sauces and the cinnamon dolce syrup. 

If you're a fan of pumpkin and chocolate together, you really can't go wrong with a mix of both in a frappuccino. Try ordering a Mocha Cookie Crumble Frappe — which includes a cup of blended espresso shots, milk, and mocha sauce, topped with whipped cream, more mocha sauce, and Mocha Cookie Crumble topping — with two pumps of pumpkin syrup. Alternatively, you can split the mocha and pumpkin pumps 50/50.

You can highlight the pumpkin flavors even more by playing around with the toppings. Caramel drizzle is a good substitute for the mocha sauce on top if you're worried the chocolate will overpower the pumpkin spice flavor. Don't forget to add the pumpkin spice sprinkle on top of the whipped cream, too — it's a must for any pumpkin-flavored drink.

Starbucks' Blonde Espresso Roast is much lighter than Starbucks' signature beans. The blonde roast beans have a little more sweetness, along with citrus notes. These flavors make the blonde roast especially delicious in a pumpkin spice latte. If you're looking to switch up your favorite fall drink without adding more syrups, changing the espresso beans you use is a great way to do it. The brand's blonde espresso pairs well with almost any drink; if you haven't tried it yet, it may become your new fall favorite.

Keep in mind that despite the name and the lighter flavor profile, blonde espresso beans are actually more caffeinated than dark espresso beans. They've spent less time being roasted, so they retain more caffeine. The blonde roast contains 85 mg of caffeine per shot, whereas the signature dark roast contains 75 mg of caffeine per shot. But if you were curious, there's really only one type of coffee bean that Starbucks uses: arabica.