This season's pumpkin dishes, drinks and desserts

At The Cosmopolitan of Las Vegas, Holsteins Shakes and Buns the Pumpkin Pie Bam-Boozled Shake with vanilla ice cream, pumpkin vodka, pumpkin pie filling, graham cracker crumbs, a pumpkin pie spice blend, whipped cream, a slice of pumpkin pie, a pumpkin spice hard candy stick, a frosted rim and candy corn.

Stonehurst Manor makes its Pumpkin Martini with vanilla vodka, Frengelico and Mother’s Pumpkin Liqueur in North Conway, N.H.

In Ridgeway, Va., Dippers Ice Cream offers Maple Pumpkin Cheesecake Ice Cream with chunks of homemade pumpkin cheesecake.

Sullivan's Steakhouse's across the country are offering the Pumpkin Spiced Latte-tini made with Stoli Vanil, real pumpkin puree, half and half, and nutmeg spice.

In Lexington, N.C., chef Dion Sprenkle serves grilled Norwegian salmon with local baby pumpkins stuffed with organic ginger braised cabbage, alongside aromatic nage broth, enoki, water chestnuts, hijiki, nori and snowpeas at his eponymous restaurant.

At PINE Restaurant executive chef Justin Dain serves Pumpkin Gnocchi with local pumpkins, at the Hanover Inn at Dartmouth in Hanover, N.H.

Cuba Libre offers a pumpkin Spice Café Cuba Libre made with Monin Pumpkin Spice Syrup, Cuban coffee, steamed coconut milk, sugar and cinnamon in Atlantic City, N.J., Orlando, Philadelphia and Washington, D.C.

In San Diego, TRUST Restaurant serves East Coast Scallops with farrotto, house cured face bacon, brussels sprouts, pepitas, pumpkin and preserved lemon.

In Miami Beach, Repour Bar offers The Great Pumpkin Punch with AFROHEAD Briland 07, fresh lemon juice, pumpkin syrup, fresh grapefruit juice and fresh orange juice, served in a carved out pumpkin.

In Cooperstown, N.Y., Glimmerglass at The Otesaga Resort Hotel offers Japanese Pumpkin and Goat Cheese Soufflé with Japanese pumpkin (kabocha), cardamom, coriander and fennel seed.

In St. Louis, Schlafly Beer makes a Pumpkin Ale with pounds of real pumpkin and squash.

In Miami, db Bistro Moderne stuffs its Pumpkin Agnolotti with a blend of roasted pumpkin, brown butter, smoked cinnamon, nutmeg and mascarpone, then serves it with caramelized brussels sprouts, roasted chestnuts, butternut squash, crispy sage and a brown butter foam.

In New York City, FIG & OLIVE makes its Pumpkin Spice Martini with vanilla-infused vodka, lime juice, ginger syrup, apple brandy, pumpkin butter and a rim of crushed graham crackers.

In San Diego, Bankers Hill Bar + Restaurant offers a pappardelle and roasted sugar pumpkin entrée with a mushroom-Brussels sprout sauté, goat cheese, spiced pepitas and sage brown butter.

In Santa Fe, N.M., Coyote Café offers the Pumpkin Maiden with apricot juice, top-shelf vodka and spiced pumpkin butter.

In Houston, Three Brothers Bakery creates the Pumpecapple Piecake with a pumpkin pie baked in a pumpkin spice cake, a pecan pie baked in chocolate cake, and an apple pie baked into a spice cake, all topped with cream cheese icing, pecan pieces and a caramel drizzle.

Ray’s & Stark Bar offers a Pumpkin Spiced Old Fashioned with Michter's Bourbon, applejack, pumpkin purée, honey and bitters at the Los Angeles County Museum of Art.

In New York City, Root & Bone is offering grilled pumpkin with roasted pecans, tart orange segments, black pepper and honey marshmallow.

At Westbound in Los Angeles, executive chef Gary Nguyen makes Funnel Cake with fried dough, vanilla bean mascarpone, a rum-infused pumpkin ice cream with cinnamon, and a dehydrated pumpkin powder sugar.

In New York City, JIMMY at The James offers a Pumpkin Mezcal Margarita made with Ilegal Mezcal, lime juice, cinnamon syrup and pumpkin butter.

At Taste on Melrose in West Hollywood, executive pastry chef Katie Shyne makes Pumpkin Panna Cotta with spiced pepitas, Chantilly cream and brown butter caramel.

In San Diego, JSix at Hotel Solamar serves the Pumpkinninny cocktail with local Malahat Spiced Rum, Amaretto, house-made pumpkin spice syrup, Regan's orange bitters, whipped cream and nutmeg.

In San Diego, JRDN at Tower23 Hotel offers a Pumpkin Bar with cranberry sauce, orange marmalade, gluten-free graham cracker crumble and spiced meringue.

Piper’s Tea & Coffee's pumpkin spice latte is a blend oflocal heirloom pumpkin, Kentucky-made sorghum syrup, organic sugar and Piper’s signature organic fall spice mix blended into its house-made syrup. The beverage is available through the end of November in Paducah, Ky.

Joe's is serving Pumpkin Chiffon Pie with homemade whipped cream, graham cracker crust, 100% pure maple syrup and spiced walnuts in D.C., Chicago and Las Vegas all month.

At the Four Seasons Hotel Los Angeles at Beverly Hills, Vinoteca offers a Pumpkin Spice Latte with jack-o-lantern coffee art.

At BIRD DOG in Palo Alto, Calif., chef Robbie Wilson serves medium-rare duck with pumpkin and banana purees, and a dusting of cashew.

Zizi Naples Kitchen is offering a Pumpkin Mojito made with spiced rum, pumpkin puree, limes, mint and brown sugar all month in Naples, Fla.

In L.A., Plan Check Kitchen + Bar offers a Pumpkin Spice Latte Cruller comprising pâte à choux dough fried to order, whipped candied pumpkin purée, cold brew coffee pastry cream and cinnamon-spiced sugar.

In San Diego, Bake Sale Bakery offers a gluten-free Old Fashioned Pumpkin Roll with Cream Cheese Filling.

In Sea Island, Ga., Sea Island resort serves a Fall Fizz with Richland Rum, orange juice, lemon juice, pumpkin syrup, heavy cream, egg white, vanilla extract and ginger beer.

At Oceana in New York City, executive pastry chef Colleen Grapes makes a Pumpkin Crostata with a pistachio crumble, bourbon caramel, candied lemon and whipped mascarpone.

Oceana also offers a Pumpkin Cheesecake with pecan and graham cracker crust, whipped cream, candied pepitas and rum caramel.

The Mandarin Oriental, Las Vegas offers Spooky GodFather made with espresso, American Juice Company’s Johnny PumpkinSeed, pumpkin puree infused syrup, half & half, Glenlivet whisky, amaretto, whipped cream, fresh grated nutmeg and star anise.

In D.C., Pizzeria Paradiso offers a pumpkin pizza with pumpkin pesto, roasted mushrooms (thyme), butternut squash, arugula, toasted pumpkin seeds, parmesan cheese and speck.

In California, McConnell’s Fine Ice Creams offers a Pumpkin Pie flavor, made with house-roasted pumpkin, a puree of molasses, Sri Lankan cinnamon, ginger, cloves, allspice, R.R. Lochhead® vanilla, grass-fed milk and cream, in October.

In Panama City, Fla., Lili’s Sweet Temptations Bakery makes its Pumpkin Patch Pastry with pumpkin, sugar butter and a cinnamon filling in phyllo dough sprinkled with crystalized raw sugar.

In Brooklyn, Kimoto Rooftop serves the Party Time Pumpkin Cocktail with D’USSE VSOP cognac, freshly squeezed orange juice, orange liqueur, ginger ale, an orange wheel and a lime peel.

Kimoto Rooftop also offers a Smokey Pair and Pumpkin Sour with BOMBAY SAPPHIRE East Gin, Pumpkin Puree, Xante Pear Brandy, simple syrup, lemon juice and egg white.

At g. Foley’s in Panama City, Fla., chef Chris Infinger serves Pumpkin Baked Anson Mills Grits with Asher Blue Cheese, Bacon and Sunflower.

At Aliante Casino + Hotel + Spa in Las Vegas, MRKT Sea & Land offers a Pumpkin Spice Martini made with RumChata Cream Liqueur, Absolut Vanilia and Pumpkin Spice Liqueur.

Mandarin Oriental, Boston offers the Harvest Trio: pumpkin donuts, apple cider ice cream and pepita brittle.

In Gainesville, Va., Tin Cannon Brewing Company offers Pun’kTin Ale, an amber ale brewed with 10 pounds of pumpkin.

Burtons Grill is offering a Candied Bacon & Pumpkin Croissant Bread Pudding with sea salt caramel sauce at its Sterling, Va. location.

In San Diego, Cafe 222 offers Pumpkin-Buttermilk Waffles with roasted pecans and cinnamon-sugar.

At Centrolina in D.C., pastry chef Amanda Cook-Pilkerton makes Pumpkin Pie Ice Cream with pumpkin custard, autumn spices and a speculoos wedge cookie.

Centrolina also offers Pumpkin Spice Brittle Bread with caramel jam and crushed pumpkin seed brittle.

In Utah, Red Mountain Resort serves vegan Pumpkin Mouse made with pumpkin puree, cashews, cloves, ginger and allspice.

In Fort Pierce, Fla., Natalie’s Orchid Island Juice Company offers Pumpkin Apple Spice juice made with pumpkins, pears and apples.

In San Diego, Bencotto offers Tortelli di Zucca classici, pumpkin tortelloni with bacon and cheese sauce, in Little Italy.

In Manchester, Vt., The Copper Grouse offers 36 Chambers with gin, lillet blanc, aperol and pumpkin orgeat.

In Jacksonville, Fla., Gilbert's Social offers gnudi with roasted pumpkin, sage, smoked wild boar ham, cotija cheese and pumpkin seeds.

At Market Restaurant + Bar in Del Mar, Calif., chef Carl Schroeder makes a Pumpkin Bread Pudding Soufflé.

Market also offers Sugar Pumpkin Gnocchi with Chili Cured Pork.

At Santa Fe Sage Inn and Suites in New Mexico, Derailed restaurant and bar serves Soup Joumou, a pumpkin soup with beef, garlic, jalapeno chile, lime, nutmeg, celery, leeks, potatoes, basmati rice and a fresh pumpkin puree.

In Charleston, High Cotton offers a Local Pear and Beet Salad with artisan mixed greens, Split Creek Farms feta, toasted walnuts, golden raisin champagne vinaigrette and cinnamon spiced pumpkin puree.

High Cotton also offers a Crab Stuffed Flounder with an heirloom pumpkin puree, braised green beans and crispy pumpkin.

In Washington, D.C., Astro Doughnuts & Fried Chicken offers Pumpkin Spice doughnuts with a pumpkin and spice glaze and candied pumpkin seeds.

In L.A., Rock & Reilly’s makes Smashing Pumpkins with Reilly’s Ginger, pumpkin cream liqueur, Franagelico, whipped cream, powdered cinnamon and microplane fresh nutmeg.

At Talde Brooklyn, chef Dale Talde is offering Japanese pumpkin (kombucha squash) samosas with apple chutney and kaffir lime yogurt.

In Chicago, Tanta serves Los Picarones, traditional Peruvian pumpkin and sweet potato fritters with warm, spiced, house-made Chancaca Syrup.

In Occoquan, Va., Mom’s Apple Pie Company makes its Classic Homemade Pumpkin Pie with freshly picked pumpkins from the family’s farm and homemade whipped cream.

In Virginia Beach, Va., Cullipher Farm's Ice Cream and Bake Shoppe offers Pumpkin Ice Cream made from real milk and cream from local cows.

At The Grill Room in D.C., pastry chef Aggie Chin makes Squash Crème Brulee with spiced pumpkin seeds, candied squash, toasted meringue and ginger ice cream.

In Farmingdale, N.Y., Bethy’s Bakery inside Stew Leonard's offers Pumpkin Mini Muffins by the dozen.

Smuttynose Brewing Co. makes a Pumpkin Ale with real pumpkin and fresh cinnamon, nutmeg and cloves in Hampton, N.H.

In Gainesville, Va., Trummer's Coffee & Wine Bar offers its Feta and Onion dish with marinated feta cheese, onion slices, pumpkin seeds and pumpkin seed oil.

In New York City, Dina Rata at Andaz Wall Street offers roasted pumpkin soup made with brown butter crème fraiche, hazelnut oil and pepita.

Dina Rata also offers pumpkin freekeh with kale, rainbow carrot, pecan and 25 yr balsamic.

At The Cosmopolitan of Las Vegas, Beauty & Essex adds a fall item to its Jewels on Toast menu: apple spiced Brussels sprouts with pumpkin goat cheese and pancetta and pumpkin seed brittle on crusty olive oil grilled bread.

In Virginia Beach, Va., Back Bay Brewing Co. makes Witch of Pungo Pumpkin Ale with pumpkin puree and spices of cardamom, cinnamon and nutmeg.

At Michael’s Santa Monica in California, chef Miles Thompson makes red pumpkin agnolotti with pistachio brown butter, sage and ragusano (an Italian cow’s milk cheese).

Dean & DeLuca offers seasonal prepared foods like this pumpkin bruschetta at markets and cafes around the country.

In Norfolk, Va., Todd Jurich's Bistro serves the chef's signature Signature Pumpkin and Crab Soup with cinnamon-Old Bay croutons.

In New York City, Between the Bread offers Pumpkin and Chicken Chili made with real pumpkin.

In Occidental, Calif., Hazel offers Pumpkin Bread Pudding with Cardamom Caramel Sauce comprising cinnamon, raisons, turbinado sugar, ginger with pumpkin and sourdough bread baked in-house.

Caviar & Bananas also offers a Vegan Pumpkin Muffin with apricot marmalade.

In Charleston, Caviar & Bananas makes Chocolate Pumpkin Whoopie Pies with pumpkin cream cheese.

Brooklyn's Nitehawk Cinema is offering pumpkin spice popcorn tossed with cinnamon, nutmeg, cayenne and melted butter mixed with orange zest and maple syrup.

In Charleston, Slightly North of Broad serves a Pumpkin Spice Martini made with a pumpkin puree, Buffalo Trace bourbon cream and espresso.

In San Francisco, SPQR offers pumpkin raviollini made with spice dough, pumpkin seed pesto, pecan and Sartori cheese.

In San Francisco, Elixir offers The Homecoming made with Ron Zacapa 23 yr Solera Rum, Warre’s 10 yr Tawny Port, pumpkin butter, lemon juice and a Luxardo Maraschino cherry.

In D.C., Garrison on Barracks Row offers spice roasted pumpkins cooked in a wood oven over wild rice with pomegranate seeds.

For dessert, Garrison serves a pumpkin sundae with warm caramel sauce and chocolate cake croutons with Maldon sea salt.

In New York City at Dos Caminos, executive chef Ivy Stark serves Pumpkin Ancho Soup with Apple Salsita and Pepitas.

At Mandarin Oriental, Boston, Bar Boulud offers Pumpkin Gnocchi with pumpkin, caramelized figs and ricotta cheese.

MP Taverna offers a Black Walnut & Pumpkin Spiced Old Fashioned among other pumpkin specials this month at its four locations in New York.

In D.C., RareSweets offers a Pumpkin Cake with cocoa bourbon buttercream and spiced pepitas.

Mandarin Oriental, Miami offers a Pumpkin n’ Apple Mule made with bourbon, apple cider, spiced pumpkin syrup, lemon, aromatic bitters and ginger beer.

In Jackson Hole, Wyo., Old Yellowstone Garage offers a pumpkin cheesecake “lasagna” made with sticky toffee syrup and toasted pecans.

In Richmond, Va., Lemaire Restaurant at The Jefferson Hotel offers Tres Leches Pumpkin Cake with cream cheese glaze, caramel sauce and a pepita brittle.

In San Francisco, Maybeck’s offers a Pumpkin Cream Cheese Coffee Cake on its Sunday Brunch menu.

At Presidio Social Club in San Francisco, pastry chef Rene Cruz makes a Pumpkin Cheesecake with Gina Marie Cream Cheese, cinnamon, nutmeg, pumpkin and flaky pie dough.

In New York City, The Sea Fire Grill serves pumpkin soup with foie grass mousse, truffle and spicy pumpkin seeds.

At Blue Bohème in San Diego, owner and executive chef Ken Irvine makes vegan and gluten-free pumpkin hominy soup with sugar pumpkins, toasted pumpkin seeds, kale, garlic and olive oil.

At The Blvd at the Beverly Wilshire Hotel, executive pastry chef Chris Ford is offering a pumpkin croissant this fall.

New York City's Doughnut Plant is offering yeast, cake and pumpkin cream-filled doughseeds, all with spiced pepitas.

French patisserie Vanille offers a pumpkin macaron at its three Chicago locations.