Pumpkin Beer Cocktail Recipe That Tastes Like Oktoberfest Met a PSL (And They Eloped)

You want fall flavor without babysitting a simmering pot or memorizing a bartender’s secret handshake? This Pumpkin Beer Cocktail Recipe is your shortcut to seasonal glory—fast, bold, and stupidly good. Think crisp lager meets cozy pumpkin pie vibes, with just enough kick to make your sweater feel extra smug.

It’s the drink you bring to a tailgate and suddenly become “that person who knows things.” One glass in and you’ll swear you hear crunchy leaves and distant flannel.

What Makes This Recipe So Good

• Low effort, high flex. No shaker Olympics. You’re building right in the glass with simple ingredients you can grab at any grocery store.
• Balanced flavor. The pumpkin purée adds body, the spice brings warmth, and the beer keeps it refreshing—not cloying.
• Session-friendly. Lighter ABV than most cocktails, so you can enjoy a couple without regretting your life choices.
• Customizable. Swap beers, tweak spice, add bourbon—make it your signature without needing a bar cart degree.
• Looks pro. That cinnamon-sugar rim and foamy top? Instant “I care” energy for minimal effort.

Ingredients

• 12 oz pumpkin ale (or spiced lager; avoid super-hoppy IPAs)
• 1.5 oz dark rum (or bourbon for a warmer profile)
• 1 oz apple cider (unfiltered is best)
• 1 tbsp pumpkin purée (not pie filling)
• 1/2 oz maple syrup (grade A or B; adjust to taste)
• 1/8 tsp pumpkin pie spice (plus a pinch for garnish)
• 1/4 tsp vanilla extract (optional but clutch)
• Cinnamon-sugar for the rim (2:1 sugar to cinnamon)
• Orange wedge for rimming glass
• Ice (a few cubes for the mix step; optional in the glass)

Let’s Get Cooking – Instructions

1. Chill the beer and glass. Cold matters.

   Pop the beer in the fridge and the glass in the freezer for 10 minutes so the foam behaves.

2. Rim like a pro. Swipe the glass rim with an orange wedge, then dip into a shallow plate of cinnamon-sugar. Looks fancy, tastes better.
3. Whisk the base. In a small bowl or shaker (no ice yet), whisk pumpkin purée, maple syrup, pumpkin spice, vanilla, and apple cider until smooth. You’re making a silky concentrate.
4. Add the spirit. Stir in the dark rum (or bourbon).

   Quick mix to combine—no need to shake it to oblivion.

5. Marry the mix with beer. Add 2–3 ice cubes to your rimmed glass. Pour in the pumpkin mix, then slowly top with the pumpkin ale. Tilt the glass and pour along the side to keep the head under control.
6. Gently stir. One or two slow stirs to combine without nuking the bubbles.

   Sprinkle a tiny pinch of pumpkin spice on the foam.

7. Taste and tweak. Want sweeter? Add a drizzle more maple. Want stronger?

   Another 0.5 oz rum. Want brighter? Squeeze that orange wedge.

8. Serve immediately. Foam waits for no one.

   Clink glasses and revel in your fall superiority.

How to Store

• Make-ahead base: Mix the pumpkin purée, maple syrup, spice, vanilla, and apple cider up to 3 days ahead. Keep refrigerated in a sealed jar. Shake before using.
• Don’t pre-mix with beer. Carbonation dies and the texture gets sad.

  Combine right before serving, IMO.

• Leftovers: If you somehow have extra (bold claim), store only the base. Beer portion does not store well once opened.

Benefits of This Recipe

• Budget-friendly crowd pleaser. One six-pack and a few pantry staples turn into party-level servings without a bar tab.
• Lower sugar than many fall cocktails. Maple syrup offers controlled sweetness, and you can dial it down easily.
• Texture that feels luxe. Pumpkin purée gives body, so it drinks like a craft cocktail, not a flat beer with spice.
• Easy to batch. Pre-mix the base in a pitcher; crack beers and pour on demand. Hosting made painless.

Avoid These Mistakes

• Using IPA or super-bitter beer. High hops clash with pumpkin spice and turn everything bitter in a “why did I do this” way.
• Grabbing pumpkin pie filling. That’s pre-sweetened and spiced; your drink will be cloying and unpredictable.
• Warm beer or glass. Kills carbonation and flavor.

  Cold is non-negotiable.

• Over-stirring after adding beer. You’ll deflate the head and the magic. Gentle is the move.
• Too much spice. Pumpkin pie spice is potent. Start small; add a pinch if needed.

Recipe Variations

• Bourbon Harvest: Swap dark rum for bourbon, add a dash of Angostura bitters, and finish with an expressed orange peel.
• Maple Stout Float: Use a milk stout instead of pumpkin ale and top with a tiny spoonful of lightly sweetened whipped cream.

  Dessert energy.

• Ginger Snap: Add 0.5 oz ginger liqueur and a splash of ginger beer. Spicy, bright, and dangerously sippable.
• Skinny(ish) Sipper: Halve the maple syrup and skip the rum. Lighter, still cozy.
• Spiced Rim Upgrade: Mix cinnamon-sugar with crushed graham crackers and a pinch of sea salt.

  That salty-sweet hit? Chef’s kiss.

• Non-Alcoholic: Use NA pumpkin ale or spiced seltzer, skip the rum, and keep the base as written. Still festive, zero buzz.

FAQ

What’s the best beer for this cocktail?

A pumpkin ale or lightly spiced amber lager is ideal.

You want malt-forward, low-to-moderate bitterness, and enough body to carry the pumpkin and spice. Save the IPAs and sour beers for another night.

Can I use canned pumpkin pie filling?

You can, but it will be sweeter and may overpower the beer. If that’s all you have, reduce or skip the maple syrup and taste as you go.

Pure pumpkin purée gives you control over sweetness and spice—much safer.

How do I batch this for a party?

Multiply the base (pumpkin purée, maple syrup, spice, vanilla, cider, and spirit) by the number of servings and chill in a pitcher. When guests arrive, pour 2–3 oz of base into each rimmed glass, then top with 8–10 oz cold beer. Light stir, done.

Do I need to strain the pumpkin purée?

Not necessary if you whisk well.

For an ultra-smooth finish, shake the base with ice and fine-strain before adding beer. It’s an extra 30 seconds that pays off if texture is your thing.

Can I make it less sweet?

Absolutely. Cut the maple syrup to 1–2 teaspoons or skip it altogether if your cider is sweet.

You can also brighten the drink with a squeeze of lemon to balance.

What garnish works best?

A cinnamon-sugar rim plus a light dusting of pumpkin spice on the foam is classic. Orange peel or a cinnamon stick adds aroma without mess. Keep it simple and let the foam shine.

In Conclusion

This Pumpkin Beer Cocktail Recipe delivers major fall flavor with minimal fuss and maximum applause.

It’s balanced, customizable, and festive without tasting like a candle store. Stock a six-pack, whip up the base, and you’re five minutes from the coziest drink of the season. Ready to upgrade your fall hangouts?

Your new signature sip just showed up in a sweater.