I’m always up for experimenting with classic cocktails, especially when the seasons shift. The Old Fashioned is a long-time favorite of mine, and adding a little pumpkin spice just turns it into the ultimate fall treat.
This Pumpkin Spice Old Fashioned recipe is a surprisingly simple way to bring those cozy autumn vibes to a classic drink.
Once the air gets chilly, I start craving drinks that feel a little warmer, a little more festive. Pumpkin spice gives the old-fashioned that special holiday twist.
It’s honestly great for any fall get-together, or just a quiet night at home when you want something a little extra.
If you’re after a quick pumpkin spice spin on a classic, you’re in the right place. I’ll walk you through everything you need for this festive sipper.
Pumpkin Spice Old Fashioned Cocktail Recipe
This Pumpkin Spice Old Fashioned brings together the classic bourbon base with all those warm, cozy pumpkin spice notes. I usually go for a homemade pumpkin spice simple syrup—it really makes it taste like autumn in a glass.
The cinnamon and orange just tie it all together in a way that’s hard not to love.
Equipment
- Short glass (Old Fashioned or rocks glass)
- Jigger for measuring
- Bar spoon for stirring
- Cocktail shaker (optional, but honestly, I like using it for a better mix)
- Strainer
- Ice cube molds (one large cube is best)
- Peeler for an orange peel garnish
- Small saucepan (for homemade pumpkin spice syrup, if you’re making it from scratch)
A big, clear ice cube is my go-to—it keeps things cold without watering down the drink. I always keep a jigger and bar spoon nearby so I don’t accidentally throw off the balance.
Ingredients
- 2 oz bourbon or rye whiskey
- 0.5 oz homemade or store-bought pumpkin spice simple syrup
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 dash cinnamon bitters (optional, but I like the extra spice)
- Orange peel
- Cinnamon stick (for garnish)
- Brown sugar (optional, for rim)
- Pumpkin pie spice (if you want a dusting on the top)
- Ice cube (one large or a few smaller ones)
For the pumpkin spice syrup, I sometimes just simmer 1/2 cup water, 1/2 cup brown sugar, 1/4 cup real pumpkin, 1/2 tsp pumpkin pie spice, 1/4 tsp cinnamon, 1/4 tsp clove, and a splash of vanilla extract until it’s all dissolved. Then I let it cool and strain it out.
Instructions
- Rim your glass with brown sugar (optional) by moistening the rim and dipping it.
- Add the pumpkin spice syrup and bitters to the glass.
- Pour in the bourbon or rye whiskey.
- Drop in a large ice cube.
- Stir gently for about 30 seconds to chill and mix.
- Twist the orange peel over the drink to release oils, then drop it in.
- Add a cinnamon stick for garnish.
- If you’re feeling fancy, dust lightly with pumpkin pie spice.
Homemade syrup really does make a difference—there’s just something about the freshness. And the garnish? Not just for looks; the aroma is half the fun.
Equipment
- Rocks glass (old-fashioned glass)
- Cocktail shaker (optional)
- Small saucepan (for syrup, if making homemade)
- Ice cube mold (large cube preferred)
Ingredients
- 2 oz bourbon or rye whiskey
- 0.5 oz pumpkin spice simple syrup store-bought or homemade
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 dash cinnamon bitters optional
- Orange peel for garnish
- Cinnamon stick garnish
- Brown sugar optional, for glass rim
- Pumpkin pie spice optional, for dusting
- Large ice cube
Homemade Pumpkin Spice Syrup (optional):
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup canned pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/2 tsp vanilla extract
Instructions
- Make the pumpkin spice syrup by combining all syrup ingredients in a small saucepan over medium heat. Stir until sugar dissolves, then simmer 5–7 minutes. Strain and cool. (Optional)
- Rim your rocks glass with brown sugar.(Optional)
- Add pumpkin spice syrup and bitters to the glass.
- Pour in bourbon or rye whiskey.
- Add a large ice cube.
- Stir gently for about 30 seconds to chill and combine.
- Express the orange peel over the glass to release oils, then drop it in.
- Garnish with a cinnamon stick and a light dusting of pumpkin pie spice if desired.
Notes
If you want the best flavor, the homemade pumpkin spice syrup is worth the 10-15 minute effort. I stash any leftover syrup in the fridge for up to two weeks.
It’s great in coffee, too—or even over pancakes, if you’re into that.
Bourbon is classic, but rye gives a spicier kick if that’s your thing. No orange bitters in the cabinet? A thin orange slice will give you that citrus pop.
Sometimes I sneak in a drop of vanilla extract for a little extra warmth. The brown sugar rim is totally optional, but it does add a bit of sweetness if you want it.
You can always tweak the syrup amount to suit your taste—sweeter or not-so-sweet, your call.
Tasting Notes
First sip? The pumpkin spice is front and center—super warm and comforting. I get cinnamon, nutmeg, and a little clove in every mouthful.
The bourbon brings this smooth, oaky richness, but it doesn’t drown out the spices. There’s a nice balance, some sweetness, and depth.
I notice a bit of citrus, probably from the orange twist. That brightness really perks up the drink and makes each sip feel fresh.
Texture:
- Smooth and silky
- Slight syrupy touch, but never heavy
Flavor Highlights:
- Spiced pumpkin
- Oak and vanilla from bourbon
- Bright citrus from orange
- Mild sweetness
After a few sips, it’s clear every ingredient has its moment, but they all work together. This cocktail is cozy, smooth, and just sweet enough—never cloying.
