This Pumpkin Spice Sangria is fall in a glass. It’s cozy, refreshing, and a total crowd-pleaser.
It’s got all the warm fall spices—cinnamon, nutmeg—and just enough sweetness from fresh apples and a splash of orange liqueur.
I’ve been making this for years as my go-to fall drink for any get-together.
It’s one of those drinks that makes the whole house smell like autumn when you’re mixing it up.
What You’ll Need
- 1 bottle (750ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1/3 cup pumpkin puree (unsweetened)
- 1/4 cup orange liqueur (like Cointreau or Triple Sec)
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 crisp apples, thinly sliced (like Honeycrisp or Fuji)
- 1 cinnamon stick
- Optional: club soda for topping
- Optional: sugar + cinnamon for glass rims
Why I Love This Recipe
This drink has become my signature fall party drink. I love how easy it is to make but still feels special. The pumpkin adds creaminess, the wine keeps it light, and the cinnamon apples? Chef’s kiss.
- Tastes like fall, but still refreshing
- Quick to throw together, no cooking needed
- Beautiful and festive for parties
- Can be made ahead for less stress
- Great balance of sweet, spiced, and citrus
Servings & Time
Servings: Makes 6 glasses
Time: 10 minutes prep, 1 hour chill time
Macros (per serving, estimated)
- Calories: 160
- Carbs: 14g
- Sugar: 9g
- Alcohol: ~12g
- Fat: 0g
- Protein: 0g
Why This Recipe Works (Quick Science)
Pumpkin puree adds a creamy texture that binds to the wine’s acidity. Cinnamon and nutmeg dissolve slowly, infusing warm spice notes without bitterness. The apples release natural sugars into the wine, softening the alcohol’s edge while adding subtle crunch in every sip.
Common Mistakes
- Using sweet wine: It makes the drink too sugary. Stick with dry white wine.
- Not chilling enough: The flavors really blend better with at least an hour in the fridge.
- Skipping the whisking: Pumpkin needs to be fully mixed or it’ll clump.
- Too much spice: A little goes a long way—don’t eyeball the cinnamon.
- Leaving the apples too thick: Thin slices infuse better and look prettier.
What to Serve With
- Buttery crackers and sharp cheddar
- Pumpkin muffins or spiced nuts
- Charcuterie boards with dried fruit and prosciutto
- Savory puff pastry bites
FAQ
Can I make it ahead of time?
Yes! Mix everything (except soda) up to 24 hours ahead.
Do I have to use orange liqueur?
You can swap with orange juice or skip it altogether.
What kind of white wine works best?
Dry wines like Sauvignon Blanc or Pinot Grigio balance the sweetness perfectly.
Can I make this non-alcoholic?
Use white grape juice and orange juice in place of wine and liqueur.
Tools You’ll Need
- Large glass pitcher
- Small whisk
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Optional: serving glasses with sugared rims
Substitutions and Variations
- Swap white wine with sparkling wine for fizz
- Use pear slices instead of apple
- Add a splash of apple cider for extra fall flavor
- Skip orange liqueur and use orange zest or juice
- Add whole cloves or star anise for deeper spice
Make Ahead Tips
- Mix all ingredients except club soda and apples up to 1 day in advance
- Add sliced apples 1–2 hours before serving to keep them fresh
- Store in a sealed pitcher in the fridge
Step-by-Step Instructions
Step 1: Whisk Pumpkin Puree, Maple Syrup, and Spices
In a large pitcher, whisk together 1/3 cup pumpkin puree, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg until smooth and fully blended.
Step 2: Pour in Wine and Orange Liqueur
Slowly pour in 1 bottle (750ml) dry white wine and 1/4 cup orange liqueur into the spiced pumpkin mixture. Stir gently with a wooden spoon until fully mixed.
Step 3: Add Apple Slices and Cinnamon Stick
Add 2 thinly sliced apples and 1 whole cinnamon stick to the sangria. Stir again and press apples slightly down into the mixture.
Step 4: Chill
Cover and refrigerate the sangria for at least 1 hour (or up to 24 hours). This allows the flavors to infuse and mellow.
Step 5: Serve and Enjoy
Optional: Rim glasses with cinnamon sugar. Pour sangria into glasses, making sure to include a few apple slices in each. Top with club soda if desired.
Leftovers and Storage
Store leftover sangria in the fridge, tightly covered, for up to 2 days. The apples will get softer, but the flavor gets deeper. Stir before serving again.
Wrap-Up
This Pumpkin Spice Sangria is the easiest way to bring fall flavor to your glass. It’s cozy, elegant, and so simple to make. I hope it becomes a seasonal favorite at your table like it has at mine. If you try it, I’d love to hear how it turned out—drop a comment and let me know!
