Pumpkin Bourbon Sour Cocktail Recipe

This Pumpkin Bourbon Sour cocktail recipe mixes smooth bourbon with pumpkin puree and fresh citrus for a drink that tastes like fall in a glass. I love making this at home—there’s just something about those cozy autumn flavors landing right on my table. It’s honestly simple to pull off, even if you’re not exactly a pro behind the bar.

That blend of pumpkin and bourbon? It’s a clever twist on the classic sour, and it feels a bit special if you’re into seasonal drinks. When I want to impress friends (or just wind down after a chilly day), this cocktail really does the trick.

The sweet, tart, and warm notes always get people talking. If you’re on the hunt for a drink that just screams fall, give this one a go.

Pumpkin Bourbon Sour Cocktail Recipe

This Pumpkin Bourbon Sour is all about cozy, smooth vibes. It brings together bourbon, pumpkin puree, spices, and citrus for a balanced, fall-inspired sip.

Equipment

• Cocktail shaker for mixing everything up.
• Jigger to measure out the booze and juice.
• Strainer to catch ice and pulp.
• Bar spoon for a quick stir if needed.
• Fine mesh sieve—totally optional, but nice if you want it super smooth.
• Small bowl if you’re going for the egg white foam.
• Measuring spoons for the puree and spices.
• Rocks glass or a short tumbler for serving.
• Ice cube tray for fresh ice (it matters).
• Microplane zester if you’re feeling fancy with the garnish.

Ingredients

• 2 oz bourbon or bourbon whiskey
• 1 oz fresh lemon juice
• 1 oz pumpkin puree (unsweetened, canned or homemade)
• 3/4 oz maple syrup or swap for brown sugar syrup
• 1/4 tsp pumpkin pie spice (think cinnamon, ginger, nutmeg, clove)
• 2 dashes Angostura bitters
• 1 dash orange bitters (optional, but nice)
• 1 egg white (optional, for creamy texture)
• Ice (enough for shaker and glass)
• Fresh nutmeg, cinnamon stick, or orange zest for garnish (if you want)

Instructions

• Add bourbon, lemon juice, pumpkin puree, and maple syrup to the shaker.
• Sprinkle in the pumpkin pie spice and toss in the bitters.
• If you want the foam, crack in the egg white now.
• Fill the shaker about two-thirds with ice.
• Pop on the lid and shake it hard—20 seconds should do.
• If you’re using egg white, a dry shake first (no ice), then ice and shake again, gives you extra foam.
• Strain into a rocks glass over fresh ice.
• Top with fresh grated nutmeg, a cinnamon stick, or an orange twist—whatever you’re into.

Notes

I usually take a quick taste before pouring over ice. If it’s tipping too sweet, a splash more lemon juice sorts it out. Want it warmer? A little extra clove or ginger does wonders.

Egg white’s great for that thick, creamy head, but you can skip it. Sometimes I just use a splash of club soda instead—makes it lighter.

Homemade pumpkin puree gives a richer flavor, but honestly, canned works just fine. For a vegan version, leave out the egg white. I like this cocktail with holiday snacks or a bowl of spiced nuts, but it’s pretty great on its own too.

Tasting Notes

When I take a sip of this Pumpkin Bourbon Sour, the first thing I notice is that balance of sweet and tart. The rich bourbon comes through right away, deep and just a bit smoky.

Then, the pumpkin puree and those autumn spices start to show up. I get cinnamon, nutmeg, and clove—basically the flavors that scream fall.

Lemon juice jumps in with a fresh, bright twist. It slices through the sweetness and keeps things from getting too heavy.

The texture’s smooth, thanks to how the pumpkin puree blends with everything else. There’s a little froth on top from all that shaking.