Brew the chai tea and set it aside to steep until strong, then remove the tea bag or strain the leaves.

In a small saucepan over medium-low heat, whisk together the chai tea, 1/2 cup milk, pumpkin purée, caramel sauce, maple syrup, pumpkin pie spice, vanilla, and salt until hot and smooth. Do not boil.

Taste and adjust sweetness or spice if needed, then pour the latte into a serving glass over the ice.

To make the pumpkin cold foam, combine the heavy cream, 2 tablespoons milk, pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla in a small bowl or cup.

Froth the foam with a handheld frother, whisk, or blender until thick, airy, and pourable.

Spoon or pour the pumpkin cold foam over the latte.

Drizzle with additional caramel sauce and a light sprinkle of pumpkin pie spice before serving.