In baked good only, esp. pies. I have had pumpkin spice teas and they just didn't do it for me. Though that's partly just me being me. I tend to prefer fruit flavoured teas to spice teas in general.
I've only ever used the spices considered "pumpkin" in a pumpkin pie. When doing that I use the usual suspects, i.e. cinnamin, ginger, and nutmeg. I've never used that combo in anything else. I hear about the controversy each year but it's never been presented to me personally. I don't really have an educated opinion. I just think it is like so many other things in our culture, something to be overhyped to make money. I'll keep using the spices when I make my pies, and pretty much ignore the whole thing, otherwise.
I had no idea what it was, (it hasn't shown up here either), so I googled it. Aromatic spices best used sparingly in baked goods, as far as I'm concerned.
Coffee, I make with a stove top espresso pot, and drink it black, no millk, no sugar. It's the way we like it here.
In Austria and neighboring countries (I know in some cases), they have 3 kinds of coffee: Expresso/espresso, cinnamon, and "filter" coffee.
Here in New England we have Pumpkin pie with some of the spices mentioned here, and Squash pie. I prefer Squash pie as it is milder.
But to take any of these spices and put them into a latte seems "overkill."
Pumpkin spice is NAY yuck.. Too overdone in everything .
I’m the one who makes the pumpkin pies for thanksgiving. By the time I’m done the smell is overwhelming to me. Someone gave me a pumpkin spice candle and I regifted it fast. Shhh don’t tell okay?
Pumpkin spice baked goods, OK. But lattes? No.
I say yes. I don't drink them every season, but a yes from me.
