It’s only fitting that pumpkin spice is most prominent during the Halloween season, especially since it lurks around and pops up everywhere like a villain in a horror film. Pumpkin spice can be found virtually anywhere: candles, hand soaps, candy, Oreos…and, of course, the OG Starbucks drink. If it can be pumpkin-spiced, chances are it already has been.
But while we’d be lying if we said that this obsession didn’t feel a little tired, there’s a PSL-inspired hair trend currently sweeping Instagram that we can actually get behind. After all, warm, cinnamon-tinged locks are a classic look that feel particularly fresh for fall.
So even if the words pumpkin spice are cause for hesitation, before your eyes roll into the back of your head, give this look a gander. (Psst: It’s even model-approved.)
Laura Estroff of Kennaland Salon in Brooklyn explains the methodology behind the warm, spicy tones of this color (and its sister seasonal color gingersnap): “We’re seeing that pumpkin spice hair has more copper undertones whereas gingersnap tends to fall under the category of brunette with red undertones,” she told Cosmopolitan last year, as the Insta-trend was just starting to take flight.
Meredith Connors, stylist and head of education at ColorDesign, notes that in spite of the very seasonal moniker, this color has a timeless feel. “Undertones of copper, gold, and warm browns are available in all different levels of darkness or lightness, allowing pumpkin spice hair to appeal to everyone any time of year,” she says. “It’s the perfect transitional color for a brunette; a little bit of warmth can create the appearance of natural highlights.”
Just know that with any red hue comes great responsibility: These tones fade fastest, so it’s important to show yours some TLC with a color-saving shampoo. (Davines’s Alchemic Red, $26, is top-notch.)
Another thing to note: Fiery locks are also a trend with the model set, exhibit A being Blue Sumrie, seen here. Might we offer an alternative name? Cool-Girl Copper has a nice ring to it.
This post was first published on October 19, 2015.