Pumpkin Old Fashioned Cocktail

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.

Looking for a pumpkin cocktail that’s sippable and not too sweet? Try our new favorite fall drink: the Pumpkin Old Fashioned! This one is for bourbon-lovers: it’s a nuanced slow sipper with notes of vanilla, maple and spice. It’s barely sweet and bourbon-forward, ideal for sipping by the fireside or any fall occasion. While it’s bright orange, it tastes just like the Classic Old Fashioned you love…only cozier.

What’s in a Pumpkin Old Fashioned cocktail?

This Pumpkin Old Fashioned cocktail is 100% Old Fashioned, with a hint of pumpkin spices. It’s a great contrast to most pumpkin cocktails, which tend to be on the sweet and creamy side (like this Pumpkin Martini). This one has just the right finish from the pumpkin spices, but it’s still very bourbon forward. Here’s what you’ll need:

• Bourbon
• Pumpkin puree (not pumpkin pie filling)
• Pure maple syrup
• Pumpkin pie spice
• Vanilla

The ingredients might make it seem like a sweet drink, this Pumpkin Old Fashioned is anything but! Take a sip and it tastes like bourbon on the front end, but the finish has a distinct nuance of spice.

Use pure maple syrup or simple syrup

Don’t have pure maple syrup? This pumpkin cocktail uses pure maple syrup, not the synthetic kind! You can substitute honey or simple syrup if you don’t have it on hand. Even better, make a batch of Brown Sugar Syrup! It takes just 5 minutes and all you need is brown sugar. The flavor is even deeper and more caramel than maple syrup.

How to make a Pumpkin Old Fashioned

The method for making a Pumpkin Old Fashioned cocktail is different from the typical Old Fashioned. For the classic, you muddle a sugar cube with bitters, then add the bourbon right in the glass. For the pumpkin version, you’ll have to shake it! Here’s why:

• Shake the ingredients in a cocktail shaker. This is unconventional for an Old Fashioned. But it’s necessary to integrate the pumpkin puree into the drink. It makes a beautiful orange color!
• Strain into an ice-filled glass. When you’re making an Old Fashioned, a big ice cube is key. Make a batch of Clear Ice for the best results.
• Garnish! This pumpkin cocktail looks great with a rosemary branch and orange peel, evoking the colors of…you guessed it, a pumpkin.

More pumpkin drinks

There are so many tasty ways to add pumpkin to your drinks! From smoothies to cocktails, we’ve got you covered. Try these delicious pumpkin drinks:

• Try a tasty Pumpkin Martini
• Opt for a healthy Pumpkin Smoothie
• Grab Pumpkin Spice Iced Coffee

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Pumpkin Martini

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Pumpkin Smoothie

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Pumpkin Spice Iced Coffee

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Pumpkin Old Fashioned Cocktail

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 drink
• Diet: Vegan

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Description

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.

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Ingredients

• 2 ounces* bourbon whiskey
• 1 tablespoons pumpkin puree
• ½ tablespoon maple syrup
• ¼ teaspoon pumpkin pie spice (purchased or homemade)
• ¼ teaspoon vanilla
• 1 dash Angostura bitters
• Ice, for serving (try clear ice!)

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Instructions

1. Place all ingredients in a cocktail shaker. Add 1 handful ice and shake until cold.
2. Strain the drink into an ice-filled lowball glass. Garnish with rosemary and an orange peel, if desired.

• Category: Drink
• Method: Shaken
• Cuisine: Cocktails

Keywords: Old Fashioned Pumpkin, Pumpkin Old Fashioned, Pumpkin cocktail

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Vegan Banana Pancakes

These Vegan Banana Pancakes are a total treat! They’ve got just the right sweet flavor and are easy to make with simple ingredients.

What to do with ripe bananas? Some people might default to banana bread, but our favorite always leans towards breakfast. Try these Vegan Banana Pancakes! These babies are fast, easy and so delicious: and leftovers make for great snacks, slathered in nut butter with a hint of maple syrup. This latest plant-based pancake recipe is so easy to make using simple ingredients: no need for any egg substitutes! We tried them out on family and they couldn’t stop raving.

Ingredients in vegan banana pancakes

One thing you absolutely cannot compromise on in banana pancakes: you’ve got to have ripe bananas! That means bananas that are totally brown, with that ripe banana smell wafting through your kitchen. Once you’ve got those, there’s not much to this recipe! Here’s what you’ll need:

• Ripe bananas
• Neutral oil: see below
• Non-dairy milk (we used oat milk)
• All-purpose and whole wheat flour
• Baking powder and salt
• Brown sugar
• Cinnamon

Mix the wet ingredients with the dry ingredients, and cook the batter until it’s golden brown. Take one bite and it’s so cozy and delicious: full of just the right amount of banana flavor.

No need for egg substitutes

These vegan banana pancakes are fantastic not only because they taste delicious: there’s also no need for egg substitutes! Many vegan pancake recipes call for egg replacements like flax eggs, which take 15 minutes to make. There’s no need for that here: the banana and oil work perfectly as a binder!

Vegan milks: oat milk and more

The best non-dairy milk for vegan banana pancakes? Here are our favorites, and a few other options for try:

• Top choice: oat milk. Oat milk has just the right creamy texture and neutral flavor for adding to baked goods and pancakes.
• Also works: almond milk. Almond milk is a great non-dairy milk for vegan baking. It has a thinner texture and a nutty flavor, but in recipes like pancakes you won’t be able to tell the difference.
• Other options: cashew milk, soy milk or coconut milk. Cashew milk and soy milk are also great for pancakes, since they both have a neutral flavor. Coconut milk can add a coconut flavor, so we typically don’t’ use it in pancakes.

Neutral oils to use

The last tip about vegan banana pancake ingredients? Use a great neutral oil! We use neutral oil in our standard pancake recipes as well: honestly because we don’t like having to melt the butter! It works well and is absolutely necessary in this recipe to give the pancakes their glossy texture.

What’s a good neutral oil to use? Grapeseed is a nice choice; we also like organic vegetable oil if you can find it. If you like cooking with coconut oil, use melted and cooled refined coconut oil.

Toppings for vegan banana pancakes

Wanna add toppings to those vegan banana pancakes? The sky’s the limit! Here are a few of our favorite ways to step them up:

• Nut butters like peanut butter, cashew butter, or pecan butter
• Homemade syrup, like strawberry syrup, blueberry syrup, raspberry syrup or brown sugar syrup
• Fruit purees like strawberry puree or mango puree
• Toasted nuts or coconut, like toasted almonds, toasted pecans, toasted coconut or toasted walnuts.

More pancakes recipes

Love pancakes? Us too. Here are a few more tasty pancakes recipes to try:

• Try more banana spins like Go-To Banana Pancakes, Gluten Free Banana Pancakes or Banana Oatmeal Pancakes
• Grab Fluffy Almond Flour Pancakes
• Go classic with Go-To Vegan Pancakes
• Try Cozy Applesauce Pancakes or Peanut Butter Pancakes

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Go-To Banana Pancakes

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Fluffy Almond Flour Pancakes

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Best-Ever Oatmeal Pancakes

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Go-To Vegan Pancakes

This vegan banana pancakes recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, go to Gluten Free Banana Pancakes.

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Vegan Banana Pancakes

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• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 to 10 pancakes
• Diet: Vegan

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Description

These Vegan Banana Pancakes are a total treat! They’ve got just the right sweet flavor and are easy to make with simple ingredients.

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Ingredients

• 1 cup mashed ripe banana (about 2 large)
• 2 tablespoons neutral oil (or melted and cooled coconut oil)
• 1 cup non-dairy milk (oat milk or almond milk)
• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ½ teaspoon cinnamon
• 1 tablespoon baking powder
• 2 tablespoons light brown sugar (or granulated sugar)
• ½ teaspoon kosher salt

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Instructions

1. In a medium bowl, mash the banana with a fork and measure it out. Whisk in the neutral oil and milk.
2. In another medium bowl, whisk the all-purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
3. Add the dry ingredients to the wet ingredients, and stir until a smooth batter forms.
4. Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (about ¼ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until done.
5. Add a small splash of milk to the remaining batter if it’s become very thick, and repeat. (Keep in mind, the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: Vegan banana pancakes

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Pumpkin Banana Bread

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.

What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!

Ingredients in pumpkin banana bread

This pumpkin banana bread was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Here are the basic ingredients you’ll need:

• Very ripe bananas
• Pumpkin puree (not pie filling)
• Neutral oil: grapeseed or organic vegetable
• Light brown sugar
• Eggs
• Vanilla
• Pumpkin pie spice
• Baking soda and salt
• All purpose and whole wheat flour

Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.

Pumpkin pie spice: use purchased or homemade

When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:

• 2 tablespoons cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

Variations and add-ins

There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:

• Dark chocolate chips
• Chopped walnuts
• Chopped pecans
• Pumpkin seeds
• Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.

Storage info for pumpkin banana bread

This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:

• Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
• Refrigerated: The bread lasts 10 days in the refrigerator.
• Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.

More pumpkin recipes

There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:

• Bake up Pumpkin Oatmeal Cookies or Healthy Pumpkin Bread
• Start the day with Pumpkin Baked Oatmeal, Pumpkin Pancakes or Pumpkin Waffles
• Try Pumpkin Cream Cheese Muffins
• Go savory with Penne with Pumpkin Pasta Sauce or Easy Pumpkin Soup
• Blend up a Pumpkin Smoothie or Easy Pumpkin Hummus
• End your meal with Mini Pumpkin Pies or Incredible Vegan Pumpkin Pie
• Add booze with a Pumpkin Martini or Pumpkin Old Fashioned

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Chewy Pumpkin Oatmeal Cookies

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Pumpkin Baked Oatmeal

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Mini Pumpkin Pies

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Healthy Pumpkin Muffins

This pumpkin banana bread recipe is…

Vegetarian.

Print

Pumpkin Banana Bread

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• Author: Sonja Overhiser

Print Recipe

Pin Recipe

Description

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.

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Ingredients

• ¾ cup mashed very ripe bananas (2 large very ripe bananas)
• 1 cup pumpkin puree
• ⅓ cup neutral oil (organic vegetable, canola or grapeseed)
• 2/3 cup light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• Turbinado sugar, for sprinkling (optional)

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Instructions

1. Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
3. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
4. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

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