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    Home - Drinks

    Published: Oct 24, 2016 · Modified: Oct 14, 2021 by Amanda Powell · This post may contain affiliate links.

    Pumpkin Shrubs

    Jump to Recipe Print Recipe
    pumpkin shrubs logo

    Sweet pumpkin, spicy ginger, and warming spices come together to create an irresistible glass of pumpkin shrubs. This deceptively simple drink is like fall in a glass; it's perfect on its own or mixed with your favorite spirit. 

    pumpkin shrubs are the perfect autumn drink

    Today is one of the best days in autumn besides Halloween and Thanksgiving. Today is #virtualpumpkinparty day! This is the day that food bloggers from everywhere share a tasty pumpkin recipe for everyone to enjoy! This is the second year it's been around and I've been waiting for it since the first one ended last year. And in case you were wondering, yes, I did realize when I made my short-lived pumpkin ban that I would need to make a pumpkin recipe for this. But since I knew I was joining in again before I made that ban, I considered it an exception to the rule. Not that it matter anymore that I broke my ban making pumpkin brioche and brown butter pumpkin chocolate chip cookies.

    Pumpkin shrubs are the grown-up version of Harry Potter's pumpkin juice. Perfect on its own or in a cocktail

    I have an obsession with shrubs. They are a drinking vinegar with a very long history in the world because of its health benefits. I started making my own at about the same time I started making my own kombucha. During the summer I had plans of sharing a few shrub recipes with you, but after being sick and moving, it completely slipped my mind. It wasn't until I started brainstorming unique recipes to share for the virtual pumpkin party that I came up with the idea of making pumpkin shrubs. My original idea was making pumpkin fries, which I might still make one day. I've had that idea in my head and written down in my notebook since last year, so who knows when that'll actually happen.

    You will never have anything like pumpkin shrubs. Perfect as a cocktail with a splash of bourbon

    I've never had anything like pumpkin shrubs before. If you've never felt like you really could pinpoint what the actual flavor of pumpkin is, this drink will show you just that. Sure, you can taste the ginger and spices and vinegar in the shrubs, but the taste of the pumpkin is unmistakable. I used my signature blend of pumpkin spices: ginger, cinnamon, and cardamom. They are my favorite and work especially well here in the pumpkin shrubs. Fresh ginger gives the shrubs a wonderful spiciness, while the cinnamon and cardamom gives it this really amazing warmth. Together, it is like pure fall in a glass.

    Fall in a glass, you won't want anything else besides pumpkin shrubs

    A sip of pumpkin shrubs will have you dancing in a pile of golden yellow and ruby red leaves in your infinity scarf and boots. It's perfect to drink on its own, but you can also add a touch of sparkling water to dilute it a bit since it is a thicker drink. I personally love to use it in a cocktail. Personally, I love adding bourbon or even vodka. I have this maple infused bourbon in the house and it is really good with the pumpkin shrubs.

    Enjoy pumpkin shrubs - its like fall in a glass

    The best part about pumpkin shrubs is that it is a very simple process to make. It is simply a matter of mixing the ingredients together, waiting, and then straining out the juice.

    pumpkin shrubs are the perfect autumn drink

    Pumpkin Shrubs

    Amanda Powell
    Deliciously simple pumpkin shrubs is like drinking fall in a glass!
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Total Time 35 mins

    Ingredients
      

    • 2 lbs 6 oz pumpkin puree*
    • 1 ¾ cups granulated sugar
    • 1 ¾ cups apple cider vinegar
    • 3 tablespoons freshly grated ginger
    • 1 tablespoon plus 1 teaspoon ground cinnamon
    • 2 ½ teaspoons ground cardamom

    Instructions
     

    • In a large bowl, mix together all the ingredients. Cover tightly and store in the refrigerator for 48 hours.
    • Strain the juice from the pumpkin puree using a cheesecloth. For best results, strain the puree two or three times to get as much of the liquid from it.
    • Pass the strained juice through the cheesecloth to ensure there are no bits of puree in the juice.
    • Store the juice in an air tight container.

    Notes

    *If you are using fresh pumpkin, you will need to use a small pumpkin that is at least 3lbs in weight to get the amount you need. Gut and cut the pumpkin in half, then roast at 350 for about an hour. Scoop out the pumpkin inside and puree.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    You can find everyone's tasty pumpkin recipes on Sara @ Cake Over Steak's and Aimee @ Twigg Studio's blogs!

    pumpkin shrubs


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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Maureen says

      November 19, 2018 at 9:09 am

      Can’t wait to make this! Any idea what the shelflife is?

      Reply
      • Amanda says

        November 29, 2018 at 2:46 pm

        Apologies for the delay! It should last up to a year in your refrigerator in an airtight container such as a mason jar! Shrubs by nature have a long shelf life!

        Reply
    2. Denisse | Le Petit Eats says

      October 30, 2016 at 12:06 am

      This has the most gorgeous orange hue and I bet it would taste amazing with that maple bourbon, yum! I love all these photos, especially the pour shot...I've been practicing that technique myself but can't get it quite right, whatever I'm pouring always looks blurry :/ Would you mind sharing what shutter speed and other settings your camera was set to to get that particular shot looking so sharp? I'd be so grateful for the tip!

      Reply
      • Amanda says

        October 30, 2016 at 9:26 am

        Hi Denisse! Thank you! I was worried that it would come out brownish because of the spices I used, but I was really happy with the final color. Here are the stats of the shot: ISO 400 F 3.5 Speed 1/320 secs. Shot with a 35mm fixed lens next to a south facing back door at about 12:30-1pm. I hope that helps!

        Reply
    3. traci | Vanilla And Bean says

      October 28, 2016 at 8:35 am

      This sounds just perfect, Amanda! You know I've just discovered shrubs (thank you Liz ^^) so I'm so excited to try some different varieties. I'm blown away with this pumpkin shrub because, hello? Pumpkin!? Genius, Amanda! Beautiful captures and delicious work my dear! Looking forward to those pumpkin fries 😀 !

      Reply
    4. Joyce @ Sun Diego Eats says

      October 26, 2016 at 1:55 pm

      Love shrubs and did not realize they were so easy to make! Much easier than having to keep your SCOBY alive for kombucha, I'll have to try this out soon !

      Reply
      • Amanda says

        October 27, 2016 at 5:47 pm

        Yes, they are so so easy! Other fruits have a longer process unless you use the "hot method" You know someone threw out my SCOBY by accident? I was devastated!

        Reply
    5. Sarah | Well and Full says

      October 25, 2016 at 4:07 pm

      Maple bourbon + this shrub sounds FANTASTIC. I'll be over in an hour to have some, okay? 😉

      Reply
      • Amanda says

        October 26, 2016 at 9:40 am

        Bring over some pumpkin hummus and it's a deal!

        Reply
    6. heather (delicious not gorgeous) says

      October 24, 2016 at 7:23 pm

      i love the color of this!! and i've never had a shrub before, but kombucha (someone called it buch and said it like BOOCH the other day and it sounded very off to me even though it's not that bizarre) is so refreshing that i bet this would be amazing.

      Reply
      • Amanda says

        October 26, 2016 at 9:42 am

        I totally call kombucha "booch" sometimes when I wanna feel like I am one of the cool kids haha. You will love shrubs, especially if you love kombucha! It's sweeter and doesn't have any carbonation, but it still has that bite to it.

        Reply
    7. Medha says

      October 24, 2016 at 6:29 pm

      Seriously gorgeous photos! These are so fun and I love the idea of making a pumpkin shrub- also the cardamom sounds so yum in there 🙂

      Reply
    8. Aimee | Wallflower Kitchen says

      October 24, 2016 at 3:42 pm

      This sounds DELICIOUS and your photos are gorgeous. Love <3

      Reply
    9. Liz @ Floating Kitchen says

      October 24, 2016 at 8:37 am

      GIRL! This is brilliant. I've only made shrubs with berries and never in a million years would have thought about using pumpkin. Super cool. And the color is FAB. Oh and you know I'm definitely adding bourbon!

      Reply
      • Amanda says

        October 24, 2016 at 1:04 pm

        I've only had it with berries too, but then I heard someone talking about tomato and cucumber shrubs, then I realized that you can really make shrubs with anything, so why not pumpkin? I tried it with a few different types of bourbon and rye, definitely see if you can use some maple bourbon because it was amazing together!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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