Pumpkin spice might be a fall favorite, but this creamy, spiced mocktail has earned a place in my year-round rotation. The smooth kick of non-alcoholic whiskey, mellow cold brew, and maple’s subtle sweetness make it feel just right whether it's crisp outside or not.

I started making this as a fall experiment, just something cozy to sip on chilly evenings. But it quickly turned into a regular request at get-togethers, no matter the season. It’s quick, striking, and surprisingly balanced, thanks to just the right touch of spice and sweetness. Friends might raise an eyebrow at pumpkin spice in spring, but one sip usually changes their mind.

This impressive mocktail takes just 5 minutes to prepare, making it perfect for dinner parties or intimate get togethers anytime of year. For variations, you can substitute my homemade pumpkin spice coffee creamer or use pumpkin spice cold brew as your coffee base.

Friends are often surprised when I serve this "fall" flavor in spring or summer, but the combination of cold brew and spices works nicely as a refreshing yet complex option. It pairs well with other pumpkin-inspired treats from my collection, from pumpkin spice smoothies for casual brunches to sophisticated evening options using my pumpkin spice syrup. Even guests who claim to be "over" pumpkin spice find themselves asking for the recipe!

Ingredients

• Non-alcoholic whiskey – This ingredient gives the drink its warm, rich base without any alcohol. I prefer using a quality non-alcoholic whiskey to maintain the depth of flavor while keeping it alcohol-free.
• Cold brew coffee concentrate – Gives a strong, smooth coffee flavor, balancing the sweetness of the maple syrup or honey. I’ve used regular brewed coffee, but cold brew offers a more mellow, concentrated taste.
• Half & half or creamer – Adds a creamy texture that complements the spiced flavors. I typically use half & half, but non-dairy creamers like oat milk are a great option for a lighter alternative.
• Pumpkin pie spice – The essential ingredient that brings the fall flavor. While I’ve experimented with individual spices like cinnamon and nutmeg, pumpkin pie spice has the perfect mix for the drink.
• Maple syrup or honey – These sweeteners bring a touch of natural sweetness that enhances the warm, spiced flavors. I often opt for maple syrup for its deep, earthy sweetness, though honey also adds a subtle floral note.

See the recipe card for exact quantities.

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04/27/2026 05:02 pm GMT

Step-by-step Instructions

This pumpkin spice whiskey mocktail is the perfect fall drink, blending the warmth of non-alcoholic whiskey with the rich, smooth flavors of cold brew and pumpkin spice. It's an ideal beverage for cozy evenings or gatherings, offering all the comforting tastes of fall without the alcohol.

Mix the Ingredients

In a cocktail shaker, combine non-alcoholic whiskey, cold brew concentrate, half & half, pumpkin pie spice, and maple syrup. 

Shake the Mixture

Once the ingredients are in the shaker, add ice and shake vigorously for 15-20 seconds. This helps chill the mixture while blending the flavors together, making the drink refreshing and well-mixed.

Prepare the Glass

Fill a rocks glass with fresh ice. The ice helps cool down the drink and adds a nice texture to each sip, keeping the mocktail cold as you enjoy it.

Strain and Serve

Double strain the shaken mixture into the prepared glass over the ice. This ensures a smooth, well-mixed drink without any leftover ice shards or spices.

Optional Toppings

For an extra touch, you can top the mocktail with whipped cream. This adds a creamy texture that complements the spiced drink.

Garnish and Finish

Garnish with a cinnamon stick and a light dusting of pumpkin pie spice for a decorative and aromatic finish. Enjoy this pumpkin spice whiskey mocktail as a perfect seasonal drink, packed with flavor and spice!

From Mocktail to Cocktail

To make this pumpkin spice mocktail into a cocktail, simply add 1.5 oz of your favorite whiskey and 0.5 oz of coffee liqueur. These two ingredients combine perfectly with the non-alcoholic whiskey and cold brew, giving the drink a smooth, warming depth. I’ve found that using a good quality whiskey makes a noticeable difference in the final flavor, especially when paired with the richness of the coffee liqueur.

For an extra touch, you can rim your glass with a mix of cinnamon and sugar, which enhances the spiced, fall flavors and adds a little sweetness to every sip.

I like to play with the ratio of whiskey, coffee liqueur, and pumpkin spice cream and have found that equal parts whiskey and coffee liqueur work best. Feel free to adjust to your preference for a stronger or more mellow drink. Serve the cocktail over ice to keep it chilled without losing the rich flavors.

When serving, top with a dollop of whipped cream and a sprinkle of cinnamon for a festive look that’s sure to impress your guests. This pumpkin spice whiskey cocktail is a great addition to any fall get together or cozy night in.

The Forest is Full of Mocktails

If you’re looking for more cozy drink options to go with your pumpkin spice mocktail, try a few other seasonal treats. A pumpkin pie martini mocktail has a similar rich and spiced flavor profile, perfect for fall events or a comforting evening at home. For those who prefer a different direction but still want that spiced kick, the non-alcoholic cinnamon rum martini mocktail gives a warm, smooth texture with a subtle cinnamon twist. If you’re in the mood for something chocolaty, the non-alcoholic chocolate martini mocktail has that indulgent sweetness with a deep, velvety finish, pairing beautifully with autumn desserts.

For a simple yet satisfying drink, the 3-ingredient coffee mocktail recipe can satisfy your coffee cravings without any caffeine jitters, making it a great choice for any time of day. If you’re a fan of creamy textures, the white Russian mocktail brings that same familiar smoothness as its alcoholic counterpart, with a balance of coffee and cream that makes for a great after-dinner drink. These drinks complement the pumpkin spice mocktail perfectly, whether you're hosting a fall celebration or just need a cozy drink to unwind.

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Pumpkin Spice Whiskey Mocktail Recipe

Cozy up with this non-alcoholic pumpkin spice whiskey mocktail—rich, spiced, and creamy with cold brew and a hint of maple sweetness.

Course Drinks

Cuisine American

Keyword pumpkin spice whiskey mocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 154kcal

Equipment

• Cocktail Shaker

Ingredients

• 5 ml non-alcoholic whiskey e.g.,
• 45 ml cold brew coffee concentrate
• 60 ml half & half or creamer
• 1 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup or honey
• Ice
• Whipped cream optional
• Cinnamon stick for garnish

Instructions

• In a shaker, combine non-alcoholic whiskey, cold brew concentrate, half & half, pumpkin pie spice, and maple syrup.
• Add ice to the shaker and shake vigorously for 15-20 seconds.
• Fill a rocks glass with fresh ice.
• Double strain the mixture over the ice.
• Optional: Top with whipped cream.
• Garnish with a cinnamon stick and a light dusting of pumpkin pie spice.

Notes

Note: Adjust spice and sweetness to taste. For a frothier texture, dry shake ingredients before adding ice and shaking again.

 

Nutrition

Calories: 154kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 41mg | Potassium: 161mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 0.4mg

The post Pumpkin Spice Whiskey Mocktail Recipe appeared first on My Mocktail Forest.

Ingredients for Pumpkin Spice Bars 

For the Bars

• All-purpose flour – Essential for structure; sifted flour keeps these bars soft and super moist.
• Pumpkin pie spice – The best pumpkin pie spice with hints of cinnamon, nutmeg, and clove for that warm, cozy fall flavor. See how to easily make your own instead of buying it here.
• Baking soda – Helps the bars rise and gives them a tender crumb.
• Salt – Just a touch to balance the sweetness.
• Butter – Adds richness, especially when melted, for a smooth, soft texture.
• Granulated sugar – For sweetness, you can also substitute half with brown sugar for a deeper flavor.
• Egg – An essential ingredient for binding and structure.
• Vanilla extract – Enhances the warm flavors in the bars.
• Pumpkin puree – Pure pumpkin brings that delicious pumpkin flavor without needing pumpkin pie filling.
• Powdered sugar – Used in the frosting to create a thick but spreadable glaze.

For the glaze:

• Powdered sugar – Sweetens and thickens for a smooth glaze.
• Milk – Adds creaminess and helps achieve a pourable texture.
• Vanilla extract – A touch of vanilla in the glaze complements the bars.
• Pumpkin pie spice – A dash to tie it all together.
• Fresh cranberries – Optional for a pop of color and a festive touch.

See the recipe card for exact quantities.

Directions to Make Pumpkin Bars

Combine Dry Ingredients

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This blend of dry ingredients gives the bars their structure and a classic pumpkin-spice taste.

Mix Wet Ingredients

In a large mixing bowl, combine melted butter and granulated sugar with a whisk. Add the egg, vanilla extract, and pumpkin puree, and mix until smooth. This mixture makes for super moist bars and captures all those favorite fall flavors.

Blend and Bake

Gradually add the dry ingredients into the pumpkin mixture, stirring gently with a spatula or electric mixer on low speed until just combined. Pour the batter into the prepared pan and smooth it out with a spatula.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before adding frosting.

Prepare the Glaze

In a small bowl, mix powdered sugar, milk, and vanilla with a whisk until smooth. Add a touch of pumpkin pie spice for extra warmth. Drizzle this frosting over the cooled bars, or spread for a more even topping.

Cut and Top with Frosting

Once cooled, cut into bar-sized pieces and drizzle over a generous amount of frosting. Top with fresh cranberries or any other toppings you like.

How to Make a Full Meal

Looking to turn these bars into the finale of a full meal? Try pairing them with a hearty Easy Weeknight Slow Cooker Chicken Marinara and some Roast Air Fryer Asparagus for a balanced, cozy dinner that complements your fall-themed dessert.

Storage and Freezing Instructions

To store, keep these pumpkin spice bars in an airtight container in the refrigerator for up to a week. If you’re looking to freeze them, wrap each bar in plastic wrap and place them in a freezer-safe container for up to 3 months. When you’re ready to enjoy them, let the bars thaw at room temperature.

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Pumpkin Spice Bars with Cranberries and Graze Recipe

This is my favorite pumpkin recipe! If you love pumpkin, you're going to fall head over heels for this amazing pumpkin spice bars, the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea. 

Course Dessert

Cuisine American

Keyword Pumpkin Spice Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 543kcal

Equipment

• 9 x 13 baking pan

Ingredients

For Pumpkin Spice Bars

• 2 cups flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ cup butter melted
• 1 ¼ cup sugar
• 1 eggs
• 2 teaspoons vanilla
• 1 cup fresh pumpkin puree canned pumpkin puree is also fine

For Drizzle Glaze

• 1 cup powdered sugar
• 1-2 tablespoons milk
• ¼ teaspoons  vanilla extract
• ⅛ teaspoon pumpkin pie spice
• ½ cup fresh cranberries optional, for garnish

Instructions

• Preheat oven to 350°F. Grease 9x13 inch pan.
• Mix flour, pumpkin pie spice, baking soda, and salt.
• In another bowl, mix butter, sugar, egg, vanilla, and pumpkin puree.
• Combine wet and dry ingredients.
• Spread in pan and bake for 25-30 minutes.
• Cool completely in pan.

For drizzle glaze:

• Mix powdered sugar, 1 tablespoon milk, vanilla, and pumpkin pie spice.
• Add more milk gradually until the glaze is thick but pourable.
• Transfer glaze to a small plastic bag and snip corner, or drizzle the glaze in a zigzag pattern over cooled bars with a spoon.
• Top with sliced cranberries, if desired.
• Let glaze set for about 15 minutes before cutting into bars, or leaving as is for a more traditional cake.
• Serve and enjoy.

Notes

You can top this cake with cream cheese frosting as the cake cools

Nutrition

Calories: 543kcal | Carbohydrates: 94g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 317mg | Potassium: 69mg | Fiber: 1g | Sugar: 62g | Vitamin A: 517IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2mg

The post Pumpkin Spice Bars With Cranberries and Glaze appeared first on My Mocktail Forest.

Nothing beats recipes that combine your favorite flavors with your kids' favorites, and these pumpkin s'mores cheesecake do exactly that. When I first made these, my children thought I was some kind of genius for putting s'mores on top of cheesecake. The creamy pumpkin filling sits on a crunchy graham cracker crust, then gets topped with toasted marshmallows and melty chocolate chunks.

The flavor combination works so much better than it sounds on paper screen. The pumpkin cheesecake is silky and dense with warm spices like cinnamon and nutmeg, while the graham crust adds the satisfying crunch I always look for beneath a cheesecake. The toasted marshmallows get sticky and sweet, contrasting the rich, slightly tangy cheesecake. When you hit a piece of melted chocolate, it adds this smooth, creamy burst that ties everything together.

I make this for fall get togethers, especially when I know kids will be around but want something better than regular s'mores. The prep takes around 20 minutes, then they need an hour to bake and several hours to chill properly. The waiting time is worth it though, because a rushed cheesecake is a messy disaster.

My son helped me make the first batch last October, and he was fascinated by the whole process of torching the marshmallows (I had to guide him, of course!). Now whenever he spots the ingredients on the counter, he runs around shouting that I will make "the best dessert ever" and drags everyone to the kitchen. If that isn't enough to prove that this recipe is amazing, I don't know what is.

Ingredients

Graham crackers – crushed to make a sturdy base with that familiar s’mores flavor. I’ve tried chocolate grahams too, but regular honey grahams hold up better and don’t overpower the filling.

Unsalted butter, melted – binds the crumbs into a solid crust that holds together when sliced.

Cream cheese, room temperature – forms the creamy base of the cheesecake layer. Letting it soften fully prevents lumps. I’ve rushed it before and ended up with tiny bits that didn’t blend smoothly.

Pumpkin puree – brings moisture and that soft, earthy sweetness. Make sure to use pure pumpkin, not pie filling, which throws off the flavor and spice balance.

Eggs, room temperature – give the cheesecake structure as it bakes. Cold eggs have caused cracking in my past batches, so I now always take them out early.

Heavy cream – adds a rich, smooth texture to the filling. I’ve tried half-and-half before, but it doesn’t hold up as well during baking.

Brown sugar – sweetens the filling while adding a deeper, almost caramel-like note that plays nicely with the pumpkin and spice.

All-purpose flour – gives the cheesecake just enough stability to slice neatly without altering the texture. I once skipped it, and the cake came out too soft and messy.

Ground cinnamon, ginger, and nutmeg – a warm spice trio that brings out the pumpkin’s flavor. I’ve tested fresh ginger before, but it overpowered the mix. Ground works better for an even, balanced flavor.

Mini marshmallows – melt and brown into a gooey top layer. I’ve tried vegan marshmallows too, and they work well but brown more slowly, so watch the broiler.

Milk chocolate, chopped – scattered on top for creamy, melty bites. I used chocolate chips once, but hand-chopped chocolate bits melt better and give more uneven, soft pockets.

See the recipe card for exact quantities.

Step-by-step Instructions

These pumpkin s’mores cheesecake combines three fall favorites into one dessert: creamy pumpkin cheesecake, a graham cracker crust, and a gooey marshmallow-chocolate topping. They bake up in a square pan for easy slicing and can be made in the oven or Instant Pot. Once chilled and decorated, they’re ready to slice and serve.

Prepare the Crust

Crush the graham crackers in a food processor until they form fine crumbs. You should end up with a sandy texture that holds together when pressed. In a mixing bowl, combine the crumbs with melted butter and stir until evenly coated. Line a 9×9-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal later. Press the crust mixture firmly and evenly into the bottom of the pan using your hands or the bottom of a measuring cup. Transfer the pan to the fridge to chill while you prepare the filling.

Make the Filling

In a large bowl, beat the softened cream cheese and brown sugar together until the mixture is smooth and creamy. Add the flour, ground cinnamon, ginger, nutmeg, and vanilla extract if using. Mix again until fully combined. Add the pumpkin puree and continue mixing until smooth. Crack in one egg, beat until fully incorporated, then repeat with the remaining eggs one at a time. Finally, stir in the heavy cream and mix until the filling is silky and uniform.

Bake the Cheesecake

Oven Method (9x9-inch pan)

Pour the filling over the prepared crust and smooth the top with a spatula. Bake in a preheated 350°F (175°C) oven for 55 to 60 minutes. The center should look just set with a slight jiggle. Remove from the oven and let the cheesecake cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours, or overnight if you can.

Instant Pot Method (7-inch round pan)

If using a 7-inch springform pan, prepare the crust and filling the same way. Pour the filling into the pan, cover it tightly with foil, and set it on a trivet in the Instant Pot with 1 cup of water. Pressure cook on high for 28 minutes, then let the pressure release naturally. Cool and chill as above.

Decorate the Top

Once the cheesecake has fully chilled, top it with mini marshmallows, chopped milk chocolate, and crumbled graham crackers. Use a kitchen torch to gently toast the marshmallows until golden and melty. If you don’t have a torch, place the pan briefly under the broiler and watch closely because it only takes a few seconds.

Slice The Cheesecakes

Once the top has cooled again slightly and the cheesecake is firm, use the parchment paper to lift it from the pan. Transfer to a cutting board and slice into 12 equal bars or slices, depending on what pan you're using with a sharp knife. Wipe the blade clean between cuts for neat edges. Serve cold or let sit for 10–15 minutes at room temperature before serving. Store leftovers in the fridge.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Place parchment or wax paper between layers if stacking to prevent sticking. For longer storage, freeze the cheesecake (without marshmallow topping) in a single layer until firm, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge and add the topping just before serving.

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Pumpkin S'mores Cheesecake

Creamy pumpkin cheesecake meets gooey s'mores in this easy dessert with a graham cracker crust, mini marshmallows, and chocolate chunks.

Course Dessert, Snacks

Cuisine American

Keyword pumpkin s'mores cheesecake bars

Prep Time 20 minutes minutes

Cook Time 1 minute minute

Total Time 21 minutes minutes

Servings 12 servings

Calories 364kcal

Equipment

• Oven
• Instant Pot

Ingredients

• 15 graham crackers
• 3 tablespoon unsalted butter melted
• 16 oz cream cheese room temperature
• 3 large eggs room temperature
• 1 cup pumpkin puree not pie filling
• ½ cup heavy cream
• ½ cup brown sugar
• 2 teaspoon all-purpose flour
• 1 teaspoon vanilla extract optional
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅓ teaspoon ground nutmeg
• 1 cup mini marshmallows
• ⅓ cup milk chocolate chopped
• Extra graham crackers for garnish

Instructions

Prepare crust:

• Pulse graham crackers in a food processor until fine. Mix with melted butter. Press evenly into the bottom of a parchment-lined 9×9-inch baking pan. Chill while preparing filling.

Make filling:

• Beat cream cheese and brown sugar until smooth. Add flour, spices, vanilla (if using), and pumpkin; mix until combined. Add one egg, mix well, then add the remaining eggs one at a time. Stir in heavy cream until smooth.

Bake:

• Oven: Pour filling over crust. Bake at 350°F for 55–60 minutes, until center is just set. Cool to room temperature, then chill at least 4 hours.
• Instant Pot (7-inch round only): Follow original recipe with springform pan and pressure cook for 28 minutes.

Decorate:

• Top cooled cheesecake with mini marshmallows, chopped chocolate, and crushed graham crackers. Torch marshmallows until golden.

Slice into bars:

• Once chilled and firm, use a sharp knife to cut into 12 equal bars. Wipe blade clean between cuts for sharp edges. Serve cold or at room temperature.

Notes

 

 

 

 

Nutrition

Calories: 364kcal | Carbohydrates: 33g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 260mg | Potassium: 178mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3978IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

The post Pumpkin S'mores Cheesecake Recipe appeared first on My Mocktail Forest.

The pumpkin pie martini mocktail blends creamy half-and-half with pumpkin puree and maple syrup for a smooth, indulgent sip that tastes just like pumpkin pie. Topped with frozen whipped cream, you've got yourself the perfect fall drink!

I love how this mocktail captures the essence of the season. The pumpkin pie spices add warmth and depth, while the non-alcoholic vanilla vodka and rum alternatives provide complexity to the flavor profile. It's perfect for those who want to enjoy a festive drink without the booze.

Making this pumpkin spice martini is easy and fun. I'll walk you through the simple steps to create this autumn-tastic beverage. It's honestly like dessert in a glass!

Ingredients

• Whipped Cream: We're going to freeze this for a festive topping that's just like ice cream; can be substituted with coconut whipped cream for a dairy-free option.
• Non-Alcoholic Vanilla Vodka Alternative: Adds vanilla flavor without alcohol.
• Non-Alcoholic Dark Rum Alternative: Provides depth and complexity.
• Pumpkin Puree: Gives the signature pumpkin flavor; using fresh pumpkin puree is best, but canned pumpkin works just as well. Butternut squash puree can be used as an alternative.
• Maple Syrup: Sweetens the drink naturally; honey or agave nectar are suitable substitutes.
• Half-and-half: Adds creaminess; coconut milk or oat milk creamer can be used for a dairy-free version.
• Pumpkin Pie Spice: Provides warm autumn flavors; can be made by combining cinnamon, ginger, nutmeg, and allspice.
• Ice: Chills the drink and aids in mixing. You can also use frozen pumpkin puree cubes for extra flavor.

See the recipe card for exact quantities.

Directions

Prepare the Glasses and Whipped Cream

Start by placing two martini glasses in the freezer. This will ensure your mocktails stay cold longer when served. Next, prepare the frozen whipped cream. Line a small tray with parchment paper. Using a piping bag or a spoon, create two dollops of whipped cream on the tray. Place this in the freezer for 30 minutes.

Mix the Mocktail

While the glasses and whipped cream are freezing, gather your ingredients for the mocktail. In a cocktail shaker, combine the non-alcoholic vanilla vodka alternative, non-alcoholic dark rum alternative, pumpkin puree, maple syrup, half-and-half, and pumpkin pie spice. Add a handful of ice to the cocktail shaker.

Taste and feel free to adjust the sweetness and spice levels to your taste by adding more maple syrup or pumpkin pie spice if needed. For a dairy-free version, simply substitute the half-and-half and whipped cream with coconut cream.

Shake and Strain

Close the shaker securely and shake vigorously for 20 seconds. This ensures all ingredients are well combined and chilled. After shaking, remove the frozen glasses from the freezer. Strain the pumpkin martini mocktail recipe mixture evenly into the two chilled glasses.

Garnish

Remove the frozen whipped cream dollops from the freezer. Carefully place one dollop on top of each mocktail. For an extra touch of autumn flavor, lightly dust the top of each drink with additional pumpkin pie spice and add a cinnamon stick in each martini glass.

Serve

Your pumpkin pie martini mocktail is now ready to serve! 

Accompanying Dishes

I like to serve this pumpkin martini paired with other dishes that reflect the flavors of fall. Savory appetizers work well to balance the drink's sweetness. I often prepare small bites like roasted butternut squash chips or a full fall-inspired charcuterie board. To match the fall flavor, consider these mushroom savoury pastries or puff pastry pumpkin pockets.

I also enjoy serving this mocktail alongside desserts. Easy chocolate date balls, chocolate-covered dates, or even marshmallow puffs amplify the seasonal experience. The creamy texture of the mocktail complements these rich desserts beautifully.

For a lighter option, I sometimes pair the mocktail with a roasted eggplant and tomato dip, creamy white bean hummus, or creamy baked feta dip. The salty, tangy flavors of the feta contrast wonderfully with the sweet, spiced notes of the drink.

From Mocktail To Cocktail

Turning this pumpkin pie martini mocktail into a cocktail is simple. The key is to add alcohol while keeping the flavors balanced.

For a boozy version, I recommend adding 1.5 ounces of vodka to the shaker. Another option I like is to incorporate 1 ounce of spiced rum. This adds warmth and complements the pumpkin pie spices nicely. For a richer cocktail, I sometimes use 1 ounce of bourbon whiskey.

When adding alcohol, I make sure to reduce the amount of half-and-half slightly. This keeps the drink from becoming too thin. I also increase the pumpkin puree a bit to maintain the creamy texture and pumpkin flavor.

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Pumpkin Pie Martini Mocktail

This creamy Pumpkin Pie Martini Mocktail blends pumpkin puree and warm spices for a festive fall treat. Shake it up and enjoy pie in a glass!

Course Drinks, Mocktails

Keyword fall treat, pumpkin pie martini mocktail

Prep Time 5 minutes minutes

Freeze Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 239kcal

Ingredients

For the Frozen Whipped Cream

• ¼ cup whipped cream

For the Mocktail

• 2 oz non-alcoholic vanilla vodka alternative
• 1.5 oz non-alcoholic dark rum alternative
• 2 oz pumpkin puree homemade pumpkin or canned pumpkin will do
• 1.5 oz maple syrup
• 2 oz half-and-half
• ¼ teaspoon pumpkin pie spice
• Ice
• Cinnamon stick optional

Instructions

• Freeze 2 martini glasses.
• For frozen whipped cream: Pipe 2 dollops onto parchment-lined tray. Freeze for 30 minutes.
• In a shaker, combine non-alcoholic vodka and rum alternatives, pumpkin puree, maple syrup, half-and-half, pumpkin pie spice, and ice.
• Shake vigorously for 20 seconds.
• Strain into chilled glasses.
• Top each with a frozen whipped cream dollop.
• Dust with additional pumpkin pie spice and a cinnamon stick.
• Optional: Rim glasses with mixture of graham cracker crumbs and cinnamon before pouring.

Video

Notes

Adjust sweetness and spice to taste. For a dairy-free version, substitute coconut cream for half-and-half and whipped cream. You can also add other spiced flavors like ground cloves.

Nutrition

Calories: 239kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 157mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4564IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg

The post Pumpkin Pie Martini Mocktail appeared first on My Mocktail Forest.

Ingredients

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Grady's Cold Brew Coffee Pouches | New Orleans Style

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My absolute favorite cold brew of all times is Grady's New Orleans style coffee. It's so rich in flavor, and I just love how easy this concentrate makes having cold brew on hand at all times.

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04/27/2026 02:01 am GMT

Step-by-step Instructions

If you want to take your coffee game up a notch, this is one of the best recipes to add to your bookmarks. Follow these simple steps to start making your pumpkin spice cold brew at home!

Combine the Ingredients

Begin by adding the pumpkin puree, milk, maple syrup, and pumpkin pie spice to the cocktail shaker. These ingredients will create the flavorful base for your pumpkin spice cold brew.

Prepare the Glass

Take a glass and fill it with ice. This will keep your drink cold, just like a Starbucks cold brew.

Serve

Serve immediately and enjoy your delicious pumpkin spice cold brew, perfect for fall or any time you crave that sweet pumpkin flavor!

More Recipes To Try

If you're a fan of pumpkin spice, there are several other drinks you might want to try. Start with a classic pumpkin spice latte that brings the cozy flavors of fall to your cup. For a festive touch, try a pumpkin pie martini, perfect for special occasions or gatherings. You can also make your own pumpkin spice coffee creamer to add to your morning brew for an extra hint of seasonal flavor. Don't forget to check out pumpkin spice syrup for a versatile addition to both coffee and mocktails.

If you're looking for something different, consider a non-alcoholic Irish coffee for a rich and comforting drink, or try a black Russian mocktail for a refreshing option. The chai white Russian mocktail combines the warmth of chai spices with a creamy texture, making it a great choice for any time of year. Each of these recipes brings a variety of flavors to explore.

What to Serve with Pumpkin Spice Cold Brew

Pair your pumpkin spice cold brew with a variety of treats that enhance its flavors. A slice of pumpkin spice cake adds rich moisture, while pumpkin waffles topped with maple syrup make a cozy breakfast option.

Pumpkin spice muffins are a great portable snack, and a classic pumpkin pie will satisfy your dessert cravings with its creamy filling and flaky crust. For something sweet and crunchy, pecan pralines provide a nice texture contrast.

The orange pecan cinnamon buns give a citrusy note, or serve butternut squash pilaf for a hearty side. Lastly, puff pastry pumpkin pockets make for a tasty appetizer that pairs well with your cold brew. Each of these options will go well with your cold brew.

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Pumpkin Spice Cold Brew

Have the ultimate fall treat with this pumpkin spice cold brew! This delicious blend captures the essence of the season, giving a spiced twist that rivals any Starbucks pumpkin drink.

Course Drinks

Cuisine American

Keyword pumpkin spice cold brew

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 105kcal

Ingredients

• 2 tablespoon pumpkin puree
• ¼ cup milk
• 1 tablespoon maple syrup
• ¼ teaspoon pumpkin pie spice
• 1 cup cold brew coffee
• Ice
• Whipped cream optional
• Ground cinnamon optional

Instructions

• Add pumpkin puree, milk, maple syrup, and pumpkin pie spice to a cocktail shaker.
• Fill shaker halfway with ice.
• Shake vigorously for 15-20 seconds to combine ingredients and chill.
• Add cold brew coffee to the shaker.
• Gently roll the shaker to mix coffee with other ingredients (don't shake again to avoid excessive foam).
• Fill a glass with ice.
• Strain the mixture over ice in the glass.
• Top with whipped cream and a sprinkle of cinnamon, if desired
• Stir gently if needed and serve immediately.

Video

Notes

Optional: Top with whipped cream and a sprinkle of pumpkin pie spice for garnish.

Nutrition

Calories: 105kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 318mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4769IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

The post Pumpkin Spice Cold Brew appeared first on My Mocktail Forest.

Cozy fall flavors are always a joy to incorporate into your morning routines. This pumpkin spice smoothie is both creamy and chilled, with the comforting pumpkin spice flavor in every sip. The whipped cream and a sprinkle of pumpkin pie spice on top tie everything together.

Ingredients

• Banana - adds natural sweetness and creaminess to the mixture.
• Pumpkin puree - gives flavor and a smooth texture.
• Milk - serves as a base, adding creaminess and helping to blend the ingredients together.
• Pumpkin pie spice - enhances the flavor with warm spices, complementing the pumpkin and banana.
• Honey - adds additional sweetness.
• Ice - helps to chill the drink and create a refreshing, frosty texture.

See the recipe card for exact quantities.

Step-by-step Instructions

Do you love making smoothies in the morning and you're somehow craving that familiar pumpkin spice flavor? This is the perfect smoothie recipe for you! Follow these easy steps; they're just like your usual smoothie, and you'll have that warm pumpkin spice goodness in each sip.

Combine Ingredients in the Blender

Start by placing all the ingredients into your blender. This includes the banana, pumpkin puree, milk, pumpkin pie spice, honey, and ice. Make sure to add the ingredients in a way that allows for even blending; for example, placing the softer ingredients, like the banana and pumpkin puree, at the bottom can help. Secure the lid on the blender tightly to prevent any spills during blending.

Transfer to a Glass

Once the smoothie reaches a smooth consistency, carefully pour it into a glass. You can use a spatula to help guide the mixture if necessary. Make sure to leave some space at the top of the glass if you plan to add toppings.

Top with Whipped Cream and Garnish

For an extra special touch, add a generous dollop of whipped cream on top of the smoothie. You can also sprinkle a bit of pumpkin pie spice or cinnamon over the whipped cream for added flavor. If you like, you can garnish it with a slice of banana or a cinnamon stick for an attractive presentation.

Serve and Enjoy

Your pumpkin spice smoothie is now ready to be enjoyed! Serve it immediately while it's cold and refreshing. This smoothie makes for a great breakfast or a snack at any time of the day. Enjoy!

Storage

To store your pumpkin spice smoothie for later, you can prepare smoothie bags for convenience. Start by measuring out the banana, pumpkin puree, pumpkin pie spice, and any other solid ingredients. Place these ingredients in a resealable freezer bag.

Next, label the bag with the date and contents for easy identification. You can freeze the bags for up to 3 months. When you're ready to enjoy your smoothie, simply remove a bag from the freezer, add the contents to your blender along with the milk, honey, and ice, and blend until smooth. This method makes it easy to have a delicious smoothie ready in no time!

What to Serve with Pumpkin Spice Smoothie

For a perfect morning pairing with your pumpkin spice smoothie, try a variety of breakfast options that complement its rich, spiced flavor. Prep a bowl of vegan overnight oats, where coconut milk and chia seeds create a creamy texture or a hearty slow-cooker gingerbread oatmeal that pairs cinnamon, ginger, and molasses for a warm start to your day. If you're looking for something savory, a chicken hashbrown casserole brings a satisfying mix of crispy potatoes and tender chicken that balances the smooth, spicy notes of the smoothie.

For those who want to extend the pumpkin theme, try adding homemade pumpkin spice syrup to your morning routine, perfect for stirring into coffee or mixing it into a pumpkin spice latte. You can even make a pumpkin spice cold brew or coffee creamer for a rich, seasonal twist on your usual coffee. If you're looking for a quick, refreshing way to boost your day, a 3-ingredient coffee mocktail can bring in the coffee notes without the caffeine, making it a lovely companion to your smoothie. Don’t forget to sprinkle some extra pumpkin pie spice for that extra seasonal kick!

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Pumpkin Spice Smoothie

Start your day with a creamy pumpkin spice smoothie made with pumpkin puree, banana, and pumpkin pie spice for a wholesome and flavorful breakfast!

Course Breakfast, Drinks

Cuisine American

Keyword pumpkin spice, pumpkin spice smoothie, smoothie

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 serving

Calories 364kcal

Equipment

• Blender

Ingredients

• 1 banana
• ½ cup pumpkin puree
• 1 cup milk
• 1 teaspoon pumpkin pie spice
• 1 tablespoon honey
• ½ cup ice

Instructions

• Blend all ingredients until smooth.

Video

Nutrition

Calories: 364kcal | Carbohydrates: 67g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 108mg | Potassium: 1065mg | Fiber: 7g | Sugar: 48g | Vitamin A: 19541IU | Vitamin C: 16mg | Calcium: 356mg | Iron: 2mg

The post Pumpkin Spice Smoothie appeared first on My Mocktail Forest.

Ingredients to make Pumpkin Spice Coffee Creamer Recipe

Directions to Make Homemade Pumpkin Spice Coffee Creamer 

Blend together Ingredients 

I start by gathering all the ingredients for my pumpkin spice creamer. In a small saucepan, I combine half-and-half pumpkin puree, maple syrup, and pumpkin pie spice. I whisk these together until they're well blended.

Stir on a Medium Heat

Strain the mixture and Let it Cool

After straining, let the creamer cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. My homemade pumpkin spice creamer is ready to add a cozy fall flavor to my morning coffee or tea.

Top Tips to Perfect Your Homemade Creamer

From Mocktail To Cocktail

More Syrups to Take Your Drinks to the Next Level!

Accompanying Dishes And Serving Suggestions

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Pumpkin Spice Creamer

Spice up your coffee with this quick and easy homemade pumpkin spice creamer! Made with real pumpkin and warm spices, it's the perfect fall treat for any favorite drink, and I can't get enough of it.

Course Creamer

Cuisine American

Keyword pumpkin spice creamer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cooling time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 44kcal

Equipment

• Saucepan
• whisk
• 1 8-oz jar

Ingredients

• 1 cup half-and-half
• 2 tablespoon pumpkin puree
• 2 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice

Instructions

• Whisk all ingredients in a saucepan.
• Heat over medium, whisking until combined.
• Strain, cool, and store in the refrigerator.

Notes

Notes: can be made vegan by using vegan half-and-half, or a mix of coconut cream and almond milk.

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 15mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 553IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 0.1mg

The post Homemade Pumpkin Spice Coffee Creamer appeared first on My Mocktail Forest.

Fall is here, and that means it's time for cozy drinks. I have to admit: I love a good PSL. But they cost a fortune, and so over the years, I began making my own pumpkin spice lattes at home. They're easy, taste great, and don't actually require any store-bought ingredients.

But after many years of making this drink at home, I discovered that most PSL recipes on the web suck. Sorry, but it's true; they either use no pumpkin puree, or just use flavoring, or simply add some spice to a latte. And I'm sorry, but that's not a PSL.

So I decided to make my own homemade pumpkin spice syrup. To make a tasty pumpkin spice latte, you need a good syrup. Homemade pumpkin spice syrup combines sugar, water, spices, and pumpkin purée for rich flavor. I simmer these ingredients together, then strain the mix. The syrup keeps in the fridge for about a couple of weeks, and I make them on repeat all fall long.

Hey, a girl has to sustain her basic pumpkin latte addiction somehow! For another fall favorite, check out my chai creme Frappuccino (Starbucks copycat recipe)!

With your syrup ready, making the latte is quick. I brew espresso, add some syrup, and top it with steamed milk. Some whipped cream and a sprinkle of cinnamon on top make it perfect. And now, with this easy pumpkin spice latte recipe, you can enjoy your favorite drink at home whenever you want. For a pistachio version, I recommend checking out my pistachio latte with pistachio spread that you can whip up in just 5 mintes.

Step-By-Step Instructions

Making the Pumpkin Spice Latte Syrup

In a small saucepan, mix water, maple syrup (or granulated sugar), real pumpkin puree (canned pumpkin works well), and pre-mixed pumpkin pie spice. If you don't have pre-mixed spice, combine cinnamon, ginger, nutmeg, and cloves to make your own pumpkin spice seasoning. Whisk these ingredients together until well combined.

Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the sugar is dissolved. Once boiling, reduce the heat and let it simmer for 5 minutes. Stir frequently during this time to ensure even cooking and to prevent the syrup from sticking to the bottom of the pan.

After simmering, remove the saucepan from heat and let the syrup cool to room temperature. Once cooled, strain the syrup through a fine-mesh sieve to remove any solid bits. This will ensure a smooth syrup.

Pour the strained syrup into an airtight container. It can be stored in the refrigerator for up to two weeks. This batch of syrup can be used for multiple latte recipes.

Heat the Milk and Pumpkin

In a separate saucepan, combine milk and 3 tablespoons of pumpkin puree. Heat this mixture over medium heat, stirring occasionally until it's hot but not boiling.

Prepare the Coffee

While the milk is heating, brew your coffee. You can use espresso, strong-brewed coffee, or even instant coffee if that's what you have on hand.

Combine Ingredients

Pour your coffee into a large mug. Add the heated milk and pumpkin mixture on top of the coffee. Then, stir in 2-3 tablespoons of your homemade pumpkin spice syrup, or adjust to taste.

Serve

Give the latte a final stir to ensure all ingredients are well mixed. Feel free to top with whipped cream and a sprinkle of pumpkin pie spice for extra flavor. Serve immediately while hot in your favorite coffee mugs.

This cozy fall drink is quick and easy to make, and it's so delicious you won't miss the coffee shop version. Plus, by making your own pumpkin spice latte at home, you can control the sweetness and adjust the recipe exactly to your liking.

Whether you prefer it with extra pumpkin flavor, naturally sweetened with maple syrup, or as a vegan pumpkin spice latte using non-dairy milk, this versatile recipe is sure to become your new favorite way to enjoy this classic autumn beverage.

For an Iced Pumpkin Spice Latte

To make an iced version, simply cool your coffee, use cold milk, and serve over ice. You might want to use extra syrup as the ice will dilute the flavor slightly.

From Mocktail to Cocktail

Turning a pumpkin spice latte mocktail into a cocktail is easy. I like to add a shot of vanilla vodka for a smooth, sweet kick. For a richer flavor, I sometimes use Irish cream. It pairs well with the pumpkin and spices. Another option is to add spiced rum. It complements the warm fall flavors nicely.

Accompanying Dishes and Serving Suggestions

The best way to enjoy a Pumpkin Spice Latte is with some fall-inspired baked recipes. The Flourless Pumpkin Bread is a perfect gluten-free option that complements the latte beautifully, offering a sweet counterpoint to the spiced coffee drink. For another hearty bake, try some spelt cinnamon buns.

For those looking for a more savory option, the Pumpkin Pizza is a unique dish that combines the flavors of fall with everyone's favorite comfort food, creating an interesting contrast to the sweet latte.

While not strictly pumpkin, the Butternut Squash Wild Rice Pilaf is another excellent pairing that complements the fall flavors in the latte. Its nutty and slightly sweet flavor profile works well with the pumpkin spices. For a more elegant option, especially when entertaining, the Puff Pastry Pumpkin Pockets with Caramelized Onions or mushroom savoury pastries make for a sophisticated appetizer that pairs wonderfully with the latte.

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Pumpkin Spice Latte with Syrup

Forget Starbucks; this homemade pumpkin spice latte uses homemade pumpkin puree, pumpkin spice syrup, and whipped cream for an easy fall drink!

Course Drinks

Cuisine American

Keyword pumpkin spice latte with syrup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 316kcal

Ingredients

For pumpkin spice syrup:

• 1 cup water
• 1 cup granulated sugar
• 2 tablespoons pumpkin puree
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

For latte:

• 1 cup milk
• 2 tablespoon pumpkin puree
• 2 tablespoon pumpkin spice syrup
• 1 shot espresso or ½ cup strong coffee
• 2 tablespoon Whipped cream for topping (optional)
• 1 teaspoon Cinnamon for topping (optional)

Instructions

• To make pumpkin spice syrup:
• Combine all ingredients in a small saucepan.
• Whisk to mix well.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat and simmer for 5 minutes, stirring frequently.
• Remove from heat and let cool.
• Strain through a fine-mesh sieve.
• Store in an airtight container in the refrigerator for up to 2 weeks.
• To make pumpkin spice latte:
• Heat milk and pumpkin puree in a saucepan.
• Froth mixture (optional).
• Pour espresso into a mug.
• Add milk mixture and syrup.
• Stir and serve.

Video

Nutrition

Calories: 316kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 113mg | Potassium: 583mg | Fiber: 4g | Sugar: 33g | Vitamin A: 9808IU | Vitamin C: 3mg | Calcium: 372mg | Iron: 1mg

The post Pumpkin Spice Latte with Syrup, Fall's Ultimate Comfort Drink appeared first on My Mocktail Forest.

Ingredients

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04/27/2026 12:04 am GMT

Step-By-Step Instructions

If you've been looking for an easy recipe to make your own pumpkin spice syrup at home, you're in luck! This homemade pumpkin spice syrup recipe is perfect for creating delicious pumpkin spice lattes, iced coffees, or even drizzling over French toast. Using real pumpkin purée and a blend of warm spices, this syrup captures the essence of fall in a bottle.

Mix the Ingredients

In a small saucepan, combine water, sugar (you can use granulated, light brown, or coconut sugar), pumpkin purée, and spices. Whisk everything together until well blended. If you're vegan, rest assured this recipe is suitable for you too!

Cook the Syrup

Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to help the sugar dissolve. Once it reaches a simmer, reduce the heat and let it cook for about 5 minutes, stirring frequently. This process allows the flavors to meld and the syrup to thicken slightly.

Cool and Strain

Remove the saucepan from heat and let the syrup cool to room temperature. Once cooled, strain the mixture through a fine-mesh strainer or a nut milk bag to remove any solid bits. This step ensures a smooth syrup that's perfect for your coffee drinks.

Storage

Transfer the strained syrup to an airtight container. Store it in the fridge, where it will keep for up to two weeks. Now you have your very own PSL syrup ready whenever the craving hits, no need to run to the nearest Starbucks!

From Mocktail To Cocktail

Pumpkin spice syrup isn't just for mocktails. I've found it adds a festive fall twist to many cocktails too. For a simple upgrade, I like to add a splash of pumpkin spice syrup to sparkling wine. It creates an easy autumn mimosa.

Rum and pumpkin are a natural pairing. I mix pumpkin spice syrup with spiced rum, lime juice, and ginger beer for a pumpkin-y take on a Dark 'n' Stormy. Whiskey works well too. I combine bourbon, pumpkin spice syrup, and bitters for a fall Old Fashioned variation.

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Pumpkin Spice Syrup

The key to the perfect pumpkin-flavored mocktails, coffees and pumpkin spice latte is homemade pumpkin spice syrup. Perfectly spiced and sweet!

Course Syrups

Keyword pumpkin spice syrup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Calories 792kcal

Ingredients

• 1 cup water
• 1 cup granulated sugar or a mix of ½ cup brown sugar and ½ cup white sugar
• 2 tablespoons pumpkin puree
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

Instructions

• Combine all ingredients in a small saucepan.
• Whisk to mix well.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat and simmer for 5 minutes, stirring frequently.
• Remove from heat and let cool.
• Strain through a fine-mesh sieve.
• Store in an airtight container in the refrigerator for up to 2 weeks.

Video

Nutrition

Calories: 792kcal | Carbohydrates: 204g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 17mg | Potassium: 92mg | Fiber: 2g | Sugar: 201g | Vitamin A: 4676IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

The post Fall-perfect Pumpkin Spice Syrup for Mocktails and Coffee appeared first on My Mocktail Forest.