If you haven’t been keeping tabs on Starbucks’ Philippines’ social media accounts to see if they’ve brought back the Pumpkin Spice Latte (PSL), we have good news for you: the seasonal drinks are back on the menu for a limited time only. Alongside the PSL, Starbucks launched more new autumn-special drinks and desserts that are now available in stores (besides three drinkware collections). Here’s a closer look:

Starbucks’ NEW Drinks

The returning favorites are the hot, iced, and Frappuccino versions of the Pumpkin Spice Latte (hot or iced: P165/Short, P175/Tall, P190/Grande, P205/Venti; for the Frappuccino: P180/Tall, P195/Grande, P210/Venti). The PSL is made with espresso, steamed milk, pumpkin spice sauce, cinnamon, and nutmeg before it’s topped with whipped cream and a Pumpkin Spice sprinkle.

They also brought back the Pumpkin Cold Brew (P185/Tall, P200/Grande, P215/Venti) which uses Starbucks’ cold brew, vanilla syrup, and topped with a Pumpkin Cream Cold Foam (it’s a combination of the regular Vanilla Sweet Cream and the Pumpkin Spice sauce) and a dusting of its Pumpkin Spice topping.

As for the new autumn drinks, Starbucks launched two drinks that use plant-based ingredients. There’s the Oatmilk Honey Latté (hot or iced: P195/Short, P205/Tall, P220/Grande, P235/Venti) that uses oat milk, espresso, honey-flavored syrup, and toasted honey topping. It’s also available as the Oatmilk Honey Frappuccino (P195/Tall, P210/Grande, P225/Venti) which also uses the same ingredients but tops it with Starbucks’ new plant-based whipped cream.

The Oatmilk Honey Golden Monkey Tea Latte (hot or iced: P170/Short, P180/Tall, P105/Grande, P210/Venti) uses the coffee chain’s Golden Monkey Tea and is sweetened with honey-flavored syrup. It’s finished off with steamed oat milk and toasted honey topping.

If you want to stick with your go-to Starbucks drink but you still want to try the new Plant-Based Whipped Cream, you can add it to your beverage for an additional P30.

Starbucks’ NEW Desserts

The three new cakes at Starbucks are the Pumpkin Swirl Cheesecake (P205/slice, P2,050/whole) which has a rich cheesecake filling, spiced graham cracker crust, caramel sauce, crushed pecan nuts, and topped with pumpkin-spiced swirls; the Red Velvet Cake (P195/slice, P1,575/whole) which is made with three layers of red velvet cake with layers of cream cheese and dark chocolate and frosted with a dark chocolate ganache and a white chocolate drizzle that resemble a spider web; and finally, the Chocolate Mousse Cake (P205/slice, P2,050/whole) which is a vegetarian-friendly dessert option made with layers of moist chocolate cake, dark chocolate mousse, milk chocolate mousse, then covered with chocolate ganache and crushed granola. The two different mousses are made with plant-based milk.

For your Halloween treats (no tricks), Starbucks is offering Green Monster Cookie (P95) which is a matcha cookie with black sesame seeds. It has eye buttons because it’s the green-eyed monster! (You get it, right?)

There are two new vegan-friendly options on the Starbucks menu, too. These are the Chocolate Oatmeal Cookie (P85) which is a thick oatmeal cookie (They used plant-based milk for the batter, too.) studded with dark chocolate chunks and the Pot Pie (P195) that uses plant-based meat, carrots, celery, mushroom, and onions.

If you want something simple to pair with your coffee, there’s the Tuna Melt (P175). It’s a tuna sandwich-meets-grilled cheese sandwich, all stuffed between toasted bread.

These are all available at Starbucks stores for a limited time only.

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