If the school year is starting, as it has for some and soon will for others, can Pumpkin Spice Lattes be far behind? The answer, of course, is no. The season for Starbucks’ autumnal drink is close at hand, and for those who had felt compelled to say “no” to the fall favorite after discovering, last year, that it contained no actual pumpkin but did contain the potentially unsafe additive Class IV Caramel Color, the last gasp of summer has brought good news: Starbucks has changed its PSL recipe.

“After hearing from customers and partners about ingredients, we took another look at this beverage and why we created it so many years ago,” Peter Dukes, Starbucks’ director of espresso and brewed coffee, and a PSL co-creator, wrote this week in a blog post on the company’s website, announcing that, when the PSL returns to stores this fall, “it will be made with real pumpkin and without caramel coloring.”

Some of those responding to Dukes’ post cheered the news: “Good job, Starbucks!” wrote one commenter. “Yes! I am very proud of you, Starbucks,” gushed another. “I am a HUGE PSL fan and am over the moon about the fact there is one less artificial ingredient in my favorite fall drink.”

Others continued to express disappointment. One pumpkin-spice lover with a ginger allergy bemoaned the continuing inclusion of that ingredient. Another wrote: “As a vegan I am crushed I can't have this. I was so hopeful when I read the announcement that you'd reformulated it. When I still drank dairy this was my favorite drink. I will love you forever when you make a vegan Pumpkin Spice flavoring.”

If you want to make your own Pumpkin Spice Lattes at home, try this Food Network Kitchen PSL recipe — and feel free to customize to suit your own dietary requirements.