Pumpkin Spice Whiskey Sour Cocktail Recipe

When the air turns crisp and pumpkins start popping up everywhere, I just want to pull those cozy flavors right into my glass. A pumpkin spice whiskey sour does exactly that, swirling warm spice and that classic citrus tang together in one sip.

This cocktail lets you enjoy fall flavors in a way that’s fresh, balanced, and honestly, kind of irresistible.

I love how the smooth whiskey mingles with pumpkin spice for a seasonal twist that doesn’t feel heavy. Tart lemon juice keeps things bright, while the spice adds that gentle warmth I crave this time of year.

It feels festive, but I promise it’s still easy enough to whip up at home.

You’ll see exactly what goes in, how to put it all together, and what you can expect in every sip.

Pumpkin Spice Whiskey Sour Cocktail Recipe

I usually make this drink when I want something cozy but still refreshing. Whiskey, pumpkin spice, and citrus come together for a balance of sweet, tart, and warmth.

Equipment

• Cocktail shaker – I use this to mix everything smoothly.
• Jigger – Makes it easy to measure the whiskey, lemon juice, and syrups.
• Strainer – Keeps the texture clean when I pour.
• Rocks glass – The drink just looks and feels right in this.
• Bar spoon – I stir syrups or pumpkin purée with it before shaking.
• Citrus juicer – Fresh lemon juice just tastes brighter, every time.
• Small bowl and whisk – Sometimes I froth the egg white before adding it.

Having each tool ready really makes things smoother. Without a shaker or strainer, the drink just doesn’t come out the same.

Ingredients

• 2 oz bourbon or whiskey
• 1 oz fresh lemon juice
• ¾ oz pumpkin spice syrup (or pumpkin purée + simple syrup + fall spices)
• ¼ oz simple syrup (adjust to taste)
• 1 egg white (optional, for foam)
• Pinch of cinnamon or nutmeg
• Ice cubes
• Garnish: cinnamon stick, clove, or a sprinkle of pumpkin pie spice

Sometimes I swap in pumpkin purée mixed with brown sugar and apple cider instead of syrup. That makes the drink thicker and a bit richer.

Fresh lemon juice always makes the sour brighter and more balanced.

Instructions

• Add bourbon, lemon juice, pumpkin spice syrup, and simple syrup to the cocktail shaker.
• If I want foam, I toss in the egg white.
• Dry shake (no ice) for about 15 seconds to blend the egg white.
• Add ice, then shake again until it’s chilled.
• Strain into a rocks glass filled with ice.
• Garnish with a cinnamon stick, clove, or a dusting of pumpkin pie spice.

I always taste before pouring to check sweetness. If my pumpkin syrup is super sweet, I just use less simple syrup.

Notes

I usually reach for bourbon—it’s smooth and rich, which goes perfectly with pumpkin and spices. Rye whiskey works, too, but it’s definitely spicier.

If I don’t feel like using egg white, I just skip it. The foam is nice, but not essential.

Making pumpkin spice syrup is pretty simple: just simmer pumpkin purée, brown sugar, cinnamon, nutmeg, and clove. I keep it in the fridge for more cocktails or sometimes even coffee.

For garnish, a cinnamon stick gives a light aroma without taking over. If I’m in the mood for a stronger spice kick, I’ll use a sprinkle of pumpkin pie spice.

Tasting Notes

When I take the first sip, bright citrus jumps out at me—honestly, it’s got that classic whiskey sour vibe. The lemon brings a clean tartness, balancing the sweetness almost instantly.

Pumpkin spice comes in next, and it’s warm but gentle. There’s cinnamon and nutmeg swirling in there, and it just feels comforting, like someone snuck a pumpkin spice old fashioned into a lighter, fresher package.

I can still taste the whiskey in the background, smooth and steady. It anchors the whole drink without weighing it down, and the spice lets the whiskey shine through, which I appreciate.

The texture feels silky, especially if I give it a good shake. That foam on top? It adds a soft layer, making each sip a little richer somehow.

For fall gatherings, this cocktail just feels right—inviting, seasonal, and honestly, a little bit festive. There’s enough spice to match the mood, but it keeps that crisp balance I always want from a whiskey sour.