We're kicking off pumpkin season with this cozy Pumpkin Spice Bubble Tea! Homemade pumpkin spice tapioca pearls, maple pumpkin puree, vanilla chai tea and milk are served with whipped cream and salted caramel for the ultimate fall drink!
What is Bubble Tea?
Bubble Tea, also known as bubble milk tea, pearl milk tea, tapioca milk tea, boba tea, or boba, is a drink that originated in Taiwan in the 1980s. Bubble tea is generally made with tea, milk and chewy tapioca balls. With the growing popularity of boba shops in the U.S. and around the world, there are a wide variety of boba flavors available.
What is Bubble Tea Made Of?
- Boba Pearls or Tapioca Pearls. Boba pearls are made from tapioca which is a starch derived from the cassava root. The texture is super chewy and is gluten-free and grain-free.
- Tea. Black tea is traditionally used, but it can also be made with green tea, oolong tea and white tea.
- Milk. You can enjoy boba tea with any kind of milk.
- Sweetener. The great thing about making your own bubble tea at home is that you can use any kind of sweetener. You can use brown sugar, white sugar, maple syrup, honey, agave or sweetened condensed milk.
- Ice. Boba tea is especially popular in the summer, so ice is a must. You can also enjoy this beverage during the cooler months without ice as well.
Jump to:
Why You Will Love This Pumpkin Spice Milk Boba
- Cozy Flavors. The warm spices from the homemade pumpkin boba pearls and chai tea are sure to make you feel cozy for the fall season. For more cozy pumpkin treats, check out my Pumpkin Biscoff Cheesecake Jars, Mini Pumpkin Chocolate Chip Skillet Cookie or Pumpkin Butter Cinnamon Rolls.
- Natural Ingredients. Homemade boba pearls are made of all natural ingredients you can pronounce. Store bought boba pearls contain additives and preservatives.
- Naturally Gluten-Free. Those with gluten intolerances, can enjoy this drink as tapioca (cassava root) is gluten-free.
- Can be prepped ahead. There are several components to this bubble tea. The good thing is that you can prep ahead. The salted caramel sauce can be store in the fridge for up to 1 month. The maple pumpkin puree can be stored in the fridge for up to 5 days. The chai tea can be brewed and stored in the fridge for up to 3 days. Whipped cream can be make 2 days in advanced. Uncooked boba pearls can be stored in the freezer for up to 2 month.
Ingredient Notes
Here are some notes about all the ingredients used in this Pumpkin Spice Bubble Tea. Quantities and full instructions are in the recipe card below!
Pumpkin Boba Pearls Ingredients
- Tapioca Starch - Also labeled as Tapioca Flour. This is what gives the boba pearls it's chewy texture. I used Bob Red Mill Tapioca Flour.
- Pure Pumpkin Puree - Adds a bit of earthy flavor.
- Dark Brown Sugar - Adds a touch of sweetness to the boba pearls. We're also using some dark brown sugar to make a syrup for the pearls to sit in.
- Pumpkin Pie Spice - Adds flavor.
- Water - We're adding just a touch.
Pumpkin Milk Tea Ingredients
- Pure Pumpkin Puree + Maple Syrup - The maple pumpkin layer adds real earthy pumpkin flavor and sweetness.
- Water + Black Tea + Aromatics (optional) - I'm using a vanilla chai black tea, but feel free to use any fall inspired flavor. I added a cinnamon stick and star anise to add more flavor, but it's totally optional.
- Salted Caramel Sauce (optional, but highly recommended) - You can use my easy homemade Salted Caramel Sauce or store bought caramel.
- Heavy Cream + Powdered Sugar (optional) - We're making a homemade whipped cream to make it even creamier. You can also use store bought whipped cream or omit it completely.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Pumpkin Spice Boba Tea! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make your Pumpkin Boba Pearls - In a small bowl, combine together tapioca flour, pumpkin puree, brown sugar, water and pumpkin pie spice.
Step 2. Place in the microwave for 45 seconds. The mixture should become thick and gelatinous. You can also cook this in a pan if you don't have a microwave. See notes in the FAQ section.
Step 3. Add tapioca flour.
Step 4. Mix until a ball of dough forms.
Step 5. Flour your work surface with tapioca and knead the dough until it forms a smooth ball. It should be a bit tacky, and not too sticky.
Step 6. Divide into 4 pieces and work on one ball of dough at a time. Cover the remaining dough, with plastic wrap to prevent it from drying out.
TIP: Boba dough is quite forgiving! If you find that the dough is too wet, gradually add a bit of tapioca and knead until you get the right consistency. If it's too dry and crumbly, add a tiny bit of hot water and bring the dough together.
Step 7. Shape your Tapioca Pearls - Use a ⅛ teaspoon measuring spoon to scoop out little balls. I learned this nifty trick from Lisa Lin of Healthy Nibbles.
Step 8. Roll into smooth balls with the tips of your fingertips or palms of your hands.
TIP: Transfer the boba pearls into a small baking pan, bowl or plate with some tapioca starch to prevent them from sticking together.
Step 9. Cook your Bubble Pearls - Boil the pumpkin boba in a large pot with plenty of water for about 20 minutes. Reserve ¼ cup of the cooking water. Drain the pearls and rinse with warm tap water.
Step 10. Immediately transfer the cooked boba into a bowl with dark brown sugar and stir together. If needed, add a bit of the reserved cooking water to create a syrup. Set aside on the counter until needed.
TIP: Once boba pearls are cooked, it's best served immediately! Do not refrigerate them as they will become firm and lose its chewy texture.
Step 11. Make your Tea - Add water, tea bags, cinnamon stick and star anise (if using) to a small saucepan and boil for 10 minutes. If you'd like a stronger flavor, you can let it steep for longer or add more tea bags.
Step 12. Make your Maple Pumpkin - Combine pumpkin puree and maple syrup.
Step 13. Assemble your Pumpkin Bubble Tea - Smear some salted caramel sauce on the inner wall of your glass. This step is optional.
Step 14. Then add half the maple pumpkin puree to the bottom of the glass.
Step 15. Followed by half the boba pearls. You can add less if you'd like.
Step 16. Then, pour half of the brewed tea, which is about ¾ cup.
Step 17. Top with about ¾ cup (or to taste) of the milk of your choice.
Step 18. Garnish with whipped cream and extra salted caramel sauce if you wish. Taste and adjust the sweetness to your liking an enjoy!
Substitutions
- Pumpkin Spice Powder - If you don't have any on hand, you can use ground cinnamon.
- Tea - You can use plain black tea or any fall flavored teas, such as chai, pumpkin spice, cinnamon, caramel or maple.
- Brown Sugar - I'm using dark brown sugar for more flavor, but you can also use light brown sugar.
- Maple Syrup - You can substitute for agave, honey, brown sugar, white sugar or simple syrup.
- Milk - Use your favorite kind of milk.
Storage
- Cooked Boba Pearls - Cooked boba pearls are best eaten immediately or within 4 hours. They do harden and will lose its chewy texture the longer it sits.
- Uncooked Boba Pearls - Uncooked tapioca pearls can be stored in the freezer in a freezer-safe bag for up to 2 months. I tested a batch and boiled it from frozen and they were wonderfully chewy. Just add a few extra minutes!
Expert Tips
Use dark brown sugar. For the best flavor, use the darkest sugar you can find.
Don't make your boba pearls too big. They do expand a bit as they cook.
Work quickly. The tapioca dough can dry quickly, so work fast. Make sure you're covering the dough with plastic wrap or a damp towel to prevent it from drying out.
It's normal that cooked tapioca pearls stick together as they sit. Just give it a good stir to loosen them up.
Make the components ahead. There are several components to making bubble tea, so it's helpful to plan ahead. The salted caramel sauce can be store in the fridge for up to 1 month. The maple pumpkin puree can be stored in the fridge for up to 5 days. The chai tea can be brewed and stored in the fridge for up to 3 days. Whipped cream (optional) can be made 2 days in advanced. Uncooked boba pearls can be stored in the freezer for up to 2 month.
Don't skip the salted caramel sauce. I do recommend serving this drink with a caramel sauce because it works so well with all the warm pumpkin spices. The drink isn't too sweet either so it's perfect way to add sweetness.
FAQ
Regular tapioca pearls are usually tasteless. Our homemade boba pearls are flavored with pumpkin spice and has a hint of sweetness to it. The texture is delightfully chewy and bouncy, much like a softer version of gummy candies.
Yes, it does. If you'd like to make it caffeine free, you can use any herbal tea such as chai flavored rooibos tea or camomile tea.
Yes, you certainly can! This recipe makes about ¾ cup of tapioca balls, but you can boil less if you'd like.
You sure can! You can enjoy it with a spoon!
Yes you can! To a pan and off the heat, stir together 3 tbsps pumpkin puree, 2 tbsps brown sugar, 1 tablespoon tapioca starch, 1 tablespoon water and the pumpkin pie spice (photo 1). Once combined, cook over medium heat and stir often, until the mixture becomes gelatinous. It will take about 3 to 4 minutes (photo 2). Transfer to a bowl, gradually add ½ cup tapioca and proceed as written.
You May Also Like
Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Pumpkin Spice Bubble Tea
- Total Time: 1 Hour + 15
- Yield: 2 Drinks
Description
We're kicking off pumpkin season with this cozy Pumpkin Spice Bubble Tea! Homemade pumpkin spice tapioca pearls, maple pumpkin puree, vanilla chai tea and milk are served with whipped cream and salted caramel for the ultimate fall drink!
Ingredients
Chai Tea
- 1 ½ Cups (340g) Water
- 2 to 3 Bags Chai Tea
- 1 Stick of Cinnamon, optional
- 1 Star Anise, optional
Pumpkin Tapioca Pearls
- 1 Tablespoon + ½ Cup (7g + 56g and more if needed) Tapioca Starch or Tapioca Flour
- 3 Tablespoons (42g) Pure Pumpkin Puree
- 2 Tablespoons (24g) Dark or Light Brown Sugar
- 1 Tablespoon (14g) Water
- ¾ Teaspoon Pumpkin Pie Spice
- 8 Cups of Water (for Cooking)
- ⅓ Cup (67g) Dark or Light Brown Sugar (for brown sugar syrup)
Maple Pumpkin
- ⅓ Cup (76g) Pure Pumpkin Puree
- ¼ Cup (78g) Maple Syrup
Milk
- 1 ½ Cup (340g) Milk of choice, divided
Whipped Cream (optional)
- ⅓ Cup (75g) Heavy Cream
- 1 Tablespoon Powdered Sugar
Salted Caramel (optional)
Instructions
- Make Chai Tea - Add water, tea bags, cinnamon stick and star anise (if using) to a small saucepan and boil for 10 minutes. If you'd like a stronger flavor, you can let it steep for longer. Allow to cool at room temperature or in the fridge.
- Make your Pumpkin Boba Pearls - In a small bowl, combine together 1 tablespoon tapioca flour, 3 tablespoons pure pumpkin puree, 2 tablespoons brown sugar, 1 tablespoon water and ¾ teaspoon pumpkin pie spice. Heat in the microwave for 45 seconds. Give it a good stir with a spoon. The mixture should be thick and gelatinous.
- Add ½ cup of tapioca starch and mix together until a rough ball forms. Transfer the dough to a tapioca floured work surface and knead it for a few minutes until it becomes smooth. As you're kneading, if it's sticky, gradually add a bit more flour. If it's dry or crumbly, add a tiny bit of hot water. The dough should be a bit tacky, but not too sticky.
- Divide the dough into 4 equal pieces. Working one piece at a time, cover the rest with plastic wrap or a damp tea towel to prevent it from drying out.
- Shape your Tapioca Balls - Use a ⅛ teaspoon measuring spoon to scoop out little balls. You can dip the measuring spoon into tapioca flour periodically to prevent the dough from sticking to the spoon. Using the tips of your fingers or palms of your hands, roll each tiny piece into a smooth round ball. Place into a baking pan or shallow bowl with a few tablespoons of tapioca starch to prevent them from sticking together. Continue with the remaining pieces of dough.
- Cook your Bubble Pearls - Over medium/high heat, bring 8 cups of water to a boil in a medium sized pot. The pearls will initially sink and may stick together, but keep stirring. After about a minute or so, the pearls with float. Stirring occasionally, cook the boba over a gentle boil for 20 to 25 minutes or until it's cooked though. The boba balls are ready when they are soft and chewy. I boiled mine for 20 minutes.
- In a small bowl, add ⅓ cup of brown sugar.
- Once cooked, reserve ¼ cup of the cooking water and set aside. Drain the pearls and rinse with warm tap water. Immediately transfer the boba pearls into the bowl with the brown sugar and mix everything together. If needed, add a bit of the reserved cooking water to create a brown sugar syrup. Set aside on the counter until needed.
- Make your Maple Pumpkin - In a small bowl, combine ⅓ cup pure pumpkin puree with ¼ cup maple syrup. Set aside.
- Make Whipped Cream (optional) - In a medium bowl, whip together ⅓ cup heavy cream and 1 tablespoon powdered sugar until firm peaks. You can transfer to a piping bag or just spoon it on top of your milk tea. Place in the fridge until needed.
- Assemble your Pumpkin Bubble Tea - Smear some salted caramel sauce on the inner wall of your glass (optional). Add half the maple pumpkin puree to the bottom of the glass. Followed by half the boba pearls. Then pour in ¾ cup of the chai tea and ¾ cup of milk (or to taste). Finally, top with whipped cream and more salted caramel sauce. Grab a large straw, stir everything together and enjoy! If you'd like a little more sweetness you can add some of the brown sugar syrup from the boba or more maple syrup.
Notes
Troubleshooting Boba Dough - If you find that the dough is too wet, add a bit of tapioca and knead until you get the right consistency. If it's too dry and crumbly, add a tiny bit of hot water and bring the dry pieces together. The dough should be tacky, but not sticky.
Cooked Boba - Tapioca Balls are best eaten right away or within 4 hours. I don't recommend refrigerating it either, as it will make the pearls hard.
Maple Syrup - ¼ Cup is divided for 2 drinks. If you are concerned about the sweetness, you can reduce it.
- Prep Time: 50 Minutes
- Cook Time: 25 Minutes
Margo H. says
Hello!
Just curious, do you know how I can make the pumpkin tapioca pearls if I don't have a microwave?
Much thanks!
Lisa says
Hi Margo, thank you for your question! Mix the ingredients together in a pan, off the heat. Once combined, place the pan over medium heat and cook until the mixture becomes gelatinous and thick. It will take about 3 to 4 minutes. Transfer the mixture into a bowl and then add the 1/2 cup of tapioca and proceed as written. Hope this helps! I'll include this in the FAQ section as well 😊