Logan Square’s creative cocktail bar and music venuethe Whistler提基扭了經典的南瓜餅。為her pumpkin orange-hued Buck Hunter cocktail ($12), bartender Marina Holter infuses toasted corn meal into Scotch to replace pie crust. She then adds fat-washed buttered velvet falernum, plus an allspice dram to stand in for the pie filling that likewise calls for burnt sugar and pumpkin syrup. She finishes the libation with lemon, a layer of spiced Angostura, and a cinnamon stick.

Over at downtown seafood hauntJoe’s Seafood, Prime Steak & Stone Crab, chef Justin Diglia has just added a new pumpkin-laced dessert to the menu. Think pumpkin-chiffon pie ($9.95), with pumpkin chiffon and a layer of homemade whipped cream sitting in a graham cracker crust, topped with maple syrup and spiced walnuts.

Hit up anyBeatrixlocation for partner John Economos’ next-level PSL, the pumpkin cream nitro coffee ($4.85). The caffeinated creation blends nitro coffee with homemade pumpkin and vanilla whipped cream, plus cinnamon and raw sugar.

River North’s daytime hangoutMarshall’s Landingis offering a fall spin on one of the world’s most popular classic cocktails. Bar manager Cristian Roman’s savory pumpkin Old Fashioned calls for bourbon, pumpkin and squash purée, Angostura bitters, and maple-demerara syrup. Drop in during happy hour when the drink is $9 a pop.

Bar manager Marilia Pieretti at Fulton Market wine barJoe’s Importsis celebrating pumpkin and spice with her “white girl wasted” ($15) cocktail. Her bourbon-based intoxicant calls for orange juice, maple syrup, and pumpkin spice syrup.

Barman Alex Rydzewski at West Side’s Michelin-recommendedEdenis behind the new American restaurant’s cocktail ode to pumpkin spice. “Back to basics” ($14) calls for bourbon, Kahlúa, egg white, half-and-half, mole bitters, pumpkin seeds, and a spiced pumpkin syrup. “I wanted to capture the classic fall flavors that everyone knows and associates with the pumpkin spice latte, and turn it into a great cocktail to enjoy as the cooler weather approaches,” Rydzewski said.

Inspired by beloved Japanese animated film “Kiki’s Delivery Service,” head bartender Stella Miller atYūgenis offering “a pumpkin and herrie pie,” ($17) cocktail which riffs off the classic PSL. Her drink combines agedcachaçawith Japanese pumpkin syrup, cherry heering, lemon, and nutmeg. She garnishes the cocktail with brûléedJapanese pumpkin and a Luxardo cherry.

While it might not be full-on ice cream season, that’s not stoppingJeni’s Splendid Ice Creamsfrom diving into the pumpkin fun. Drop into any location for a scoop of newly-launched pumpkin cake roll: heirloom pumpkin ice cream swirled with five-spiced cheese and cake.

Popular River North mediterranean spotEmais offering a fall riff on its famous frozen Greek yogurt dessert. The spiced, seasonal iteration ($7.95) calls for Ema’s signature froyo base plus candied pumpkin seeds. The dessert is also on offer at quick-serve cousin, Rotisserie Ema.