Pumpkin Rumchata Old Fashioned Cocktail Recipe

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ByJohn

The mix of pumpkin flavor with RumChata can make a simple old fashioned feel new and different.

I like how the creamy, spiced taste of RumChata blends with pumpkin to make a smooth and easy fall drink.

If you enjoy classic cocktails but want to try something with a little more flavor, this recipe is a good choice.

Making a Pumpkin RumChata Old Fashioned doesn’t take much time or skill.

The recipe uses common ingredients that I can find in most stores, so it’s easy to make at home.

I think anyone looking for a cozy drink will find this one fits the season well.

With just a few steps, you can put together this sweet and spiced cocktail for your next evening in.

The final result is a drink that feels both familiar and new, with a taste that stands out among standard cocktails.

Pumpkin Rumchata Old Fashioned Cocktail Recipe

Pumpkin Rumchata Old Fashioned Cocktail Recipe

Pumpkin Rumchata Old Fashioned Cocktail Recipe
This Pumpkin Rumchata Old Fashioned is a blend of pumpkin spice, RumChata cream liqueur, and bourbon. I bring together these flavors to make a cozy and creamy fall drink.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • For this drink, I use a standard cocktail shaker and a muddler.
  • A jigger helps me measure out the spirits accurately.
  • I prefer a rocks glass to serve the Old Fashioned, as it suits the drink’s style and portions.
  • A fine mesh strainer comes in handy to keep the cocktail smooth and free of ice shards.
  • I always keep a stirring spoon ready since this drink mixes best when gently stirred after shaking to combine the flavors without too much dilution.
  • If you want clear, slow-melting ice, use large ice cubes or a sphere mold.
  • I keep some paper towels nearby for any spills.
  • Lastly, I make sure to have a peeler or zester to prepare the orange peel garnish.

Ingredients

For one drink, I use these ingredients:

I use pure pumpkin puree instead of pie filling to keep the flavors balanced.

Instructions

  • First, I fill a shaker with ice.
  • In the shaker, I combine bourbon, RumChata, pumpkin puree, maple syrup, orange bitters, and pumpkin spice.
  • I shake everything hard for about 10 seconds to blend the pumpkin and mix the flavors.
  • Using a fine strainer, I pour the mix into a rocks glass with a large ice cube.
  • I gently stir the drink with my spoon to mix the layers and chill it a bit more.
  • Finally, I twist an orange peel over the drink to release its oils, then drop it in as garnish.
  • I serve it right away for the freshest flavor.

Notes

If I don’t have pumpkin puree, I can substitute with sweet potato puree, but the flavor will change slightly.
For a sweeter drink, I sometimes add a touch more maple syrup.
Using quality bourbon makes a noticeable difference.
I avoid using pumpkin pie filling since it often has extra sugar and spices that can overpower the drink.
Chilling the glass before serving can help keep the cocktail cooler for longer.
I use fresh orange peel instead of dried for better aroma.
If you prefer a less creamy drink, reduce the RumChata by a quarter ounce.
For a lighter texture, I sometimes shake the ingredients with just a few ice cubes and strain into a glass filled with fresh ice.

Tasting Notes

When I sip the Pumpkin RumChata Old Fashioned, the first thing I notice is a creamy, smooth texture.

The drink feels rich without being heavy.

The pumpkin flavor is clear but not overpowering.

I taste a blend of pumpkin spice and vanilla.

The cinnamon and nutmeg come through gently.

The RumChata adds a hint of sweetness, which balances the spice and whiskey.

When I inhale, the aroma has hints of pumpkin, baking spices, and cream.

The aftertaste leaves my mouth with a mild warmth and a lingering spice.

It feels like a good balance between sweetness and warmth.

The drink is best enjoyed slowly. I find each sip reveals more of the spice layers, making the drink interesting from start to finish.

Must Have Ingredients

Substitute

If I don’t have RumChata, I’ll grab another cream liqueur like Baileys, or even a pumpkin spice creamer. Both keep it creamy and sweet, which is honestly all I’m after sometimes.

For dairy-free days, I just use almond or coconut cream with a bit of sugar and pumpkin spice. It’s not quite the same, but it works in a pinch.

Out of pumpkin puree? I’ll mix in a spoonful of pumpkin butter, or—don’t judge—canned sweet potato.

Sometimes I want more spice, so I’ll toss in a dash of cinnamon or nutmeg. It’s a small thing, but it makes a difference.

And if I’m not feeling whiskey, spiced rum is a fun switch. The flavor shifts, sure, but it’s still smooth and sweet—no complaints here.

For sweetening, I’ll use maple syrup, brown sugar, or honey if I’m out of simple syrup. It’s just easier to mix with whatever’s already in the kitchen.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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