Butterscotch Pumpkin Float Mocktail Recipe

Every autumn, I find myself experimenting with new flavors in my kitchen. This butterscotch pumpkin float mocktail? It’s honestly become one of my favorites.

With creamy vanilla, sweet butterscotch, and a hint of pumpkin, you get a drink that tastes just like fall in a glass. It’s alcohol-free, so everyone can join in, whether you’re curled up on a chilly night or hosting friends for a cozy get-together.

You know what’s great? It’s super simple to make. Whether you want a quick dessert drink for yourself or something special for guests, this mocktail is ready to impress.

Let’s get into how you can whip up your own butterscotch pumpkin float mocktail. It’s easier than you might think.

Butterscotch Pumpkin Float Mocktail Recipe

This recipe brings together pumpkin puree and autumn spices for a super cozy drink. The float turns out sweet, creamy, and topped with whipped cream—honestly, it’s just fun.

Equipment

• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Tall glasses
• Ice cream scoop
• Small saucepan (optional, for making syrup)
• Blender (optional, if you want an extra smooth texture)

I usually just grab a mixing bowl and whisk to get everything combined. Tall glasses are handy for fitting all the ice cream and soda.

If you’re feeling fancy and want to make your own ginger syrup, you’ll need a saucepan. But honestly, store-bought syrup is perfectly fine. An ice cream scoop makes things less messy. No need for anything fancy—just your basic kitchen stuff.

Ingredients

• 1 cup pumpkin puree
• 2 cups vanilla ice cream
• 1 tablespoon maple syrup
• 1/2 teaspoon pumpkin spice or pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup ginger beer or ginger ale
• 2 tablespoons butterscotch syrup
• 1/2 cup whipped cream
• Optional: extra cinnamon or pumpkin pie spice for topping
• Optional: ginger syrup if you want stronger ginger flavor

I always double-check that I’m using pure pumpkin puree, not the pie filling. Vanilla ice cream gives it that creamy base, and a bit of maple syrup adds a rich sweetness.

Ginger beer brings a spicy fizz, but ginger ale is a little softer if that’s more your style. I just use store-bought butterscotch syrup most of the time, but if I have a homemade batch, I’ll go for that.

Instructions

• Add pumpkin puree and butterscotch syrup to the mixing bowl and whisk until smooth.
• Stir in maple syrup, pumpkin spice, cinnamon, and vanilla extract. Mix until combined.
• Add a scoop of vanilla ice cream to each tall glass.
• Divide the pumpkin mixture between the glasses, pouring it over the ice cream.
• Slowly pour ginger beer (or ginger ale) into each glass to fill, letting it fizz.
• Top with a big spoonful of whipped cream.
• Sprinkle with extra cinnamon or pumpkin pie spice for garnish if you’re feeling fancy.

Sometimes I prep the pumpkin base ahead and stash it in the fridge. Pouring the soda slowly keeps the fizz under control.

Serve the floats right away so they stay bubbly and creamy. Nobody wants a flat float.

Notes

Ginger beer definitely gives more spice, but ginger ale is a nice, mellow swap. If I’m craving extra ginger, I’ll add half a teaspoon of ginger syrup to the pumpkin base.

Taste the pumpkin mix before you build the floats—sometimes I want it a bit sweeter and just add more maple syrup.

Out of butterscotch syrup? Caramel syrup works in a pinch, though it’s a little different. I usually go for real whipped cream because, honestly, it’s just better than the canned stuff.

If you’re making a vegan version, use plant-based ice cream and non-dairy whipped topping. Letting the pumpkin base chill makes the float extra frosty.

I like to use ground cinnamon or even fresh spices if I have them—it really makes a difference. And if you’re in the mood for a milkshake vibe, just blend the whole thing with some ice.

Tasting Notes

When I take that first sip, the creamy butterscotch hits me right away. It’s sweet, but not over the top—just enough so the pumpkin can sneak in behind it.

The pumpkin brings this soft, earthy vibe, almost like a pumpkin pie in a glass. It’s got those cozy fall drink notes, warm spice, but it never feels heavy.

Here are a few things I always pick up:

• The butterscotch and pumpkin seem to get along, neither one overpowering the other.
• The soda has a light fizz, which makes the whole thing feel a little more playful.
• There’s a hint of vanilla in there too, and honestly, it ties everything together nicely.

These flavors take me right back to fall parties and mocktails I’ve tried before. The spices are mellow, and it’s definitely lighter than the usual spiked autumn drinks.

The float goes down easy, and I keep finding myself wanting another sip. Simple ingredients, but together, it’s basically autumn in a glass.

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