Warm up on a cold day with a mug of Pumpkin Hot Buttered Rum! This seasonal cocktail is a great way to get that pumpkin flavor you crave!
It’s that time of year! The weather is cooling off, around the country, leaves are changing colors (not here, obvs), and it’s finally pumpkin season! I’m totally not a pumpkin spice latte girl, but I do love to make pumpkin baked goods and drinks!
This pumpkin hot buttered rum is a fall variation of the classic cocktail. It’s creamy, rich, and full of chai spices to give you that comforting sip you’re jonesing for!
Hot Buttered Rum Ingredients
- Brown Sugar
- Pumpkin puree (not pumpkin pie filling!)
- Ground cinnamon
- Ground ginger
- Ground cloves
- Black pepper
- Spiced rum
- Hot water
Once you make the pumpkin butter mix, you’re two more ingredients away from a yummy cocktail!
If you want to get really crazy (okay… it’s not crazy at all, but go with me) swap out the hot water for some hot apple cider. Apple and pumpkin go great together, and they also go with the spices and rum. Win-win-win!
My favorite thing to do with this recipe is to gift it. Yup. I take the mason jar of pumpkin buttered rum batter, put it in a basket with a bottle of rum and a cute mug.
Boom. Instant host/hostess gift.
You could even add some maple cream cookies to complete the after-dinner vibe of your gift.
How to Make Pumpkin Butter Mix
- All you need to do is add the butter, brown sugar, pumpkin puree, and spices to a mixing bowl.
- Grab a hand mixer and blend everything until it’s smooth and evenly combined. That’s it.
I store my pumpkin butter in a mason jar in the fridge. It’ll last for a couple of weeks.
If you want to keep it longer, put the butter mixture into a freezer-safe bowl and cover it. Then you can keep it in the freezer for up to one month.
Pro Tip: Let the butter sit out for about 10 minutes before making your cocktails. It’ll be easier to scoop and melt faster. If you forget, no biggie.
How to Make Hot Buttered Rum
- Grab your favorite mug. Add in 2 ounces of rum, 2 tablespoons of the pumpkin hot buttered rum mix, and then fill the mug mostly full with boiling water.
- Use a spoon to stir until the butter mix melts completely. Now you have yourself a pumpkin hot buttered rum.
I like to add whipped cream and a sprinkle of cinnamon on top of my rum cocktail, but as is tastes great too. You can even add a scoop of vanilla ice cream to cool things down and make your drink extra creamy. Just leave enough room in your mug… or grab an oversized mug. (This one is my FAVORITE!)
Can you heat up rum?
You sure can! Hot booze is totally fine. Think Irish Coffee and snifters of warm brandy. Yum!
If you cook or bake with rum, it could cook off the alcohol (depending on the recipe), but that’s okay. You’ll still get all those delicious flavors you grabbed the rum for!
How do you drink rum in the winter?
My friends and family in the cold parts of the country talk about the winter blues. They’re stuck inside and hating it. That always makes me think of going tropical, like a little vacation at home. These Hurricane Party Punch and Pina Colada Rum Punch recipes are the perfect way to enjoy rum in a snow storm!
What can I cook with rum?
Oh my goodness! There are so many options! Bananas Foster is Mike’s favorite, Buttered Rum Fudge (awesome for Christmas), Rum-Soaked Honey Pound Cake, and even these decadent Salted Butter Rum Caramels. So many options and these are just the beginning!
Gimme all the pumpkin!
- Pumpkin Bread Pudding
- Sparkling Spiced Pumpkin Punch
- Pumpkin Fritters
- No Bake Cream Cheese Pumpkin Pie
- Pumpkin Bread
Fall cocktails for days!
Pumpkin Hot Buttered Rum
Pumpkin Butter Mix
Hot Buttered Rum
- 2 ounces spiced rum (per drink)
- 2 tablespoons pumpkin butter
- 8 ounces hot water
- Whipped cream for garnish
- Ground cinnamon for garnish
Pumpkin Butter Mix
- In a medium mixing bowl, beat together the butter, brown sugar, pumpkin, cinnamon, ginger, cloves, and pepper until smooth and combined.
- Transfer to a mason jar and store, covered, in the fridge for up to 2 weeks. Or place in a freezer-safe bowl, cover, and store for up to one month.
Hot Buttered Rum
- Pour spiced rum into a 12-ounce mug. Add 1-2 tablespoons of the pumpkin butter mix. (see note) Pour in boiling water so the mug is almost full. Stir until butter is melted and everything is combined.
- Top with whipped cream and a sprinkle of ground cinnamon if desired. Serve warm.
- The 2 1/2 cups of pumpkin butter this recipe yields is enough to make about 20 cocktails.
- If you have ground cardamom on hand, use 1/2 tsp ginger and 1/2 tsp cardamom instead. I don't usually keep cardamom, so I swap in some extra ginger.
- Let you spiced pumpkin butter sit out at room temp for 10 minutes. This will make it easier to scoop and it'll melt faster. You don't have to do this, just a little tip to help.