Starbucks US Pumpkin Spice Frappuccino (Tall): calories, sugar and caffeine by portion, age and sex

Nutrition information: Starbucks US Pumpkin Spice Frappuccino (Tall)

Nutrition figures are Starbucks US published data for the standard recipe in this size, including the default milk and toppings. Starbucks publishes total sugar only, so added sugar is a Boone estimate. Boone converts the figures to the portion and age comparisons on this page.

Starbucks US Pumpkin Spice Frappuccino (Tall) is over the US per-meal added sugar limit

Starbucks US Pumpkin Spice Frappuccino (Tall) contains an estimated 39g of added sugar, 3.9 times the 10g per-meal limit in the Dietary Guidelines for Americans. The same guidelines recommend no added sugar at all for children aged 10 and under.

FDA Daily Values (2,000-calorie diet)

Where the sugar comes from: Starbucks US Pumpkin Spice Frappuccino (Tall)

An estimated 39g of the 44g counts as added sugar, or about 9.8 teaspoons. The other 5g is naturally occurring.

Added sugars come from

• sugar in the coffee frappuccino syrup
• sugar in the whipped cream
• sugar in the pumpkin spice sauce

Naturally occurring sugars come from

• lactose in the milk
• lactose in the whipped cream
• lactose in the pumpkin spice sauce

Dietary Guidelines for Americans, 2025–2030: no more than 10g of added sugar per meal from age 11 and none for children aged 10 and under. FDA Daily Value: 50g a day. Starbucks publishes total sugar only. Boone estimates the naturally occurring share from the milk in the recipe (about 1.3g of lactose per gram of milk protein, capped at the sugar in a plain latte of the same size) and counts sugars, syrups and juice concentrates as added.

Processing and additives: Starbucks US Pumpkin Spice Frappuccino (Tall)

Starbucks US Pumpkin Spice Frappuccino (Tall) is assembled from 4 separately manufactured components, combined and served at the point of sale. Reading the ingredient list closely, it contains emulsifiers, thickeners and gums, flavourings, colours, preservatives and acidity regulators. These are not there to add nutritional value. They make industrial production and distribution possible.

Boone classifies Starbucks US Pumpkin Spice Frappuccino (Tall) as NOVA group 4, ultra-processed, based on the additives named above. NOVA groups foods by how far they are from their whole-food form, not by how nutritious they are. A group 4 food is not automatically unhealthy, and a group 1 food is not automatically healthy. Read from the published ingredient list, October 2026.

Ingredient count: Starbucks US Pumpkin Spice Frappuccino (Tall)

The 8 manufactured ingredients

annatto, carrageenan, citric acid, fruit and vegetable juice for color, mono and diglycerides, natural flavors, potassium sorbate, xanthan gum.

The 12 raw ingredients

cinnamon, cloves, coffee, condensed skim milk, cream, ginger, milk, nutmeg, pumpkin puree, salt, sugar, water.

What those ingredients are, by type

Boone counts every distinct named ingredient on Starbucks’ published component lists, including sub-ingredients, and removes duplicates, so sugar appearing in three syrups counts once. Ice and water added at the counter are not counted. Raw covers whole foods and basic kitchen staples such as milk, sugar, salt and oil. Manufactured covers substances that only exist as an output of industrial processing. Every figure here is a minimum.

Ingredients by component: Starbucks US Pumpkin Spice Frappuccino (Tall)

Ingredients taken from the Starbucks US menu at starbucks.com, retrieved October 2026, for the standard recipe. Recipes change and customisations alter them, so always check in store before ordering if you have an allergy.

Allergen information: Starbucks US Pumpkin Spice Frappuccino (Tall)

Contains 70mg of caffeine. Contains = named in the Starbucks US ingredient list for the standard recipe; Starbucks does not publish a separate allergen statement for most drinks. Starbucks prepares drinks with shared equipment, so no drink can be guaranteed allergen free, and changing the milk or adding toppings changes the allergens. UK rules also require barley, oats, mustard, celery and sulphites to be declared; these are shown where the ingredient list names them. Retrieved October 2026.