Brew the chai tea and let it cool slightly so it is hot but not boiling.

In a small saucepan over medium-low heat, combine the milk, pumpkin puree, 2 tablespoons caramel sauce, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and steaming, about 3 to 4 minutes. Do not let it boil.

Pour the chai into a large glass. Add ice if you want an iced latte, or skip the ice for a hot latte base.

Pour the pumpkin-spiced milk mixture over the chai and stir gently to combine.

To make the pumpkin cold foam, whisk the heavy cream, 2 tablespoons milk or half-and-half, 1 tablespoon pumpkin puree, 1 tablespoon caramel sauce, and a small pinch of pumpkin pie spice until thick and foamy. Use a milk frother, hand frother, or shake vigorously in a sealed jar until lightly whipped.

Spoon or pour the cold foam over the latte.

Drizzle with additional caramel sauce and a light dusting of pumpkin pie spice or cinnamon before serving.