I get a little excited when fall rolls around—pumpkin spice is finally back. If you’re after a unique cocktail for a Halloween bash or just a chill night at home, this Pumpkin Spice Vodka Sour is all about classic fall flavors with a playful twist.
It’s honestly easy to make, and people are always surprised at how good it is.
The sweetness from the pumpkin spice just works with vodka, and those sour notes? They give it a sharp, refreshing finish.
I like making this for friends because it’s got that seasonal vibe, but it’s also not your average party drink.
Pumpkin Spice Vodka Sour Cocktail Recipe
This cocktail’s got all the warm, spicy flavors of fall, plus the smoothness of vodka and a good hit of lemon juice.
It’s creamy from the pumpkin, and I think it’s best when you really shake it up and serve it cold.
Equipment
- Cocktail shaker: Makes mixing and chilling a breeze.
- Strainer: For a smooth pour—no weird bits.
- Jigger or measuring cup: So I don’t accidentally pour half the bottle in.
- Spoon or small whisk: Helps blend the pumpkin puree nicely.
- Rocks glass or coupe glass: Depends if I’m feeling casual or fancy.
- Ice cubes: Gotta keep it cold.
- Fine mesh sieve (optional): If I’m going for that extra-smooth texture.
- Peeler or zester (optional): For a little garnish flair.
Ingredients
- 2 oz vodka: I stick with a plain, clear vodka—keeps the flavors clean.
- 1 oz fresh lemon juice: Fresh is best, honestly.
- 1 oz pumpkin puree: Adds that creamy, pumpkiny base.
- 1 oz pumpkin spice syrup: Sweet and spicy, with cinnamon, nutmeg, ginger, and cloves.
- 1 egg white (optional): For those who like a frothy top.
- Ice cubes: To chill and mellow things out.
-
Garnishes (optional):
- Cinnamon stick
- Pinch of ground cinnamon, nutmeg, or a star anise
- Whole cloves or a slice of ginger for a little aroma
Instructions
- I toss vodka, lemon juice, pumpkin puree, pumpkin spice syrup, and egg white (if I’m using it) into the shaker.
- Add in a bunch of ice and shake hard, maybe 20 seconds or so.
- If I’m using egg white, I start with a “dry shake” (no ice) for 10 seconds, then add ice and shake again. That’s how you get the foam.
- Strain into my glass—sometimes I use a fine mesh sieve if I want it super smooth.
- Top it off with a cinnamon stick, a sprinkle of spice, or maybe a star anise if I’m feeling extra.
Notes
Making your own pumpkin spice syrup is worth it, honestly. I just simmer equal parts sugar and water with cinnamon sticks, cloves, star anise, ginger, and a pinch of nutmeg.
Once it cools, I strain out the spices and stash it in the fridge—it keeps for about a week.
If I’m not into raw egg white, sometimes I’ll grab a pasteurized carton or just skip it. Shaking hard really helps the pumpkin puree blend in, so it’s not gritty.
A cinnamon stick or a sprinkle of spice on top makes the drink smell amazing. And seriously, use fresh lemon juice—makes all the difference.
Equipment
- Spoon or small whisk
- Fine mesh sieve (optional)
Ingredients
- 2 oz vodka
- 1 oz fresh lemon juice
- 1 oz pumpkin puree
- 1 oz pumpkin spice syrup
- 1 egg white optional, for foam
- Ice cubes enough to fill shaker
- Optional Garnishes:
- 1 cinnamon stick
- 1 pinch ground cinnamon or nutmeg
- 1 star anise
- 2 –3 whole cloves
- 1 slice fresh ginger
Instructions
- Add vodka, lemon juice, pumpkin puree, pumpkin spice syrup, and egg white (if using) to a cocktail shaker.
- If using egg white, first dry shake (without ice) for 10 seconds to create foam.
- Add ice and shake vigorously for 15–20 seconds to chill and blend.
- Garnish with a cinnamon stick, a sprinkle of ground spice, or a star anise on top.
- Serve immediately, chilled.
Tasting Notes
The first sip hits with warm spices—cinnamon, nutmeg, a little clove. Kind of like pumpkin pie in a glass, but lighter.
The vodka is smooth and doesn’t get in the way, which I appreciate. There’s a gentle sweetness, but the lemon cuts through and keeps it from getting heavy.
Texture-wise, it’s creamy, almost airy if you use egg white. That frothy layer on top? So satisfying.
The finish is a mix of vanilla and pumpkin that lingers for a bit. It’s honestly cozy, like wrapping up in a blanket with every sip.
Key Flavors I Taste:
- Warm baking spices
- Creamy pumpkin
- Smooth vodka
- Sweet and tart notes
- Light vanilla finish
Best served cold, especially when you’re craving a little fall nostalgia.
Substitute
Sometimes, I just don’t have everything on hand for a Pumpkin Spice Vodka Sour. No big deal—I’ve figured out a few easy swaps over time.
If I run out of pumpkin spice syrup:
- I’ll mix equal parts maple syrup with a pinch of ground cinnamon and nutmeg.
- Or, honestly, honey plus a dash of pumpkin pie spice does the trick.
Substitute for vodka:
- I tend to grab bourbon if I want a warmer, cozier flavor.
- Rum? It’ll make things a bit sweeter and even a touch spicier.
Alternate citrus juice:
- Lemon juice steps in if I’m out of lime—it’s a little brighter, but works fine.
- Orange juice? That leans sweeter, and sometimes I actually prefer it.
