This easy Pumpkin Spice Margarita is the perfect refreshing fall cocktail! Spiced, citrusy, and slightly sweet. You'll need this recipe for when it's not quite cool enough for those hot drinks, but you still want your fall fix!
Living in the south, it stays hot well into the fall months. It might not be until November when we first get temperatures below 70ºF. That, along with Starbucks rolling out their fall drinks in August, means that people want their pumpkin fix even when it is still hot out.
Don't worry, you don't have to say goodbye to summer quite yet! This pumpkin spice margarita is the perfect drink to transition you to fall, while still keeping you cool and refreshed. The pumpkin flavor in this recipe is perfectly subtle, yet balanced with the citrus of the margarita. You don't want to miss this!
You can also view this recipe as a step-by-step web story here!
Not a pumpkin fan? Try this apple-flavored Thanksgiving Margarita instead!
Recipe Origins
Alright, let's be frank. A classic margarita obviously comes from Mexican culture. Pumpkin spice? Now that's definitely not from Mexico. But, let's discuss the origins of both.
Just as margaritas have widely varying recipes, the history is a little murky too. It seems that the margarita was definitely invented in the early-mid 1900's in Mexico. When researching the creator of the margarita, a few different names come up. Most common of those names are Carlos "Danny" Herrera, claiming to make the margarita in 1938 in Tijuana, and Francisco "Pancho" Morales, claimed to make the margarita in 1942 in Juárez.
Pumpkin Spice, while sort-of hijacked by the Starbucks-loving Americans, actually has origins from over 3500 years ago in the spice trade of current-day Indonesia. All of the spices used in pumpkin spice; cinnamon, nutmeg, ginger, and more, were common in the Dutch East India Company – the first official "company" of spice trading.
Why you'll love this recipe
- Refreshing - Though it does have those classic warming fall spices, this drink is still so refreshing and cool!
- Perfect for Parties - This margarita is a crowd-pleaser that everyone will enjoy! Make a large batch and serve it up at a dinner party along with Vegan Pumpkin Mac and Cheese or Apple Butternut Squash Soup!
- EASY to make - Cocktails can be complicated, but this one isn't! This recipe is fool-proof and easy as can be!
What you need for this recipe
Ingredients and substitutions:
- Tequila Reposado - There are 3 types of tequila: blanco, reposado, and añejo. Reposado is slightly aged and will appear a light brown color. Reposado tequila is the best choice for this recipe, and any brand will work!
- Cointreau - Cointreau is an orange liqueur commonly used in margaritas. Other common orange liqueurs are dry curaçao and triple sec. Cointreau is the best for this recipe, but dry curaçao is a fine substitution. I don't recommend using triple sec as a substitute.
- Light Brown Sugar - Coconut sugar is fine too for an alternative.
- Pumpkin Pie Spice - Don't have pumpkin pie spice on hand? Combine 3 tbsps cinnamon, 2 tsps ground ginger, 2 tsps ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves.
- Pumpkin Purée - Just a small amount will bring this drink together!
- Lime Juice - Fresh is best, but whatever you have will work!
- Angostura Bitters - I love the wintery spices of angostura bitters, and it is a great ingredient to have on hand. However, if you don't have it, just omit entirely.
- Salt & Cumin - These are mixed with brown sugar, nutmeg, and pumpkin spice to rim the margarita glass!
How to make this recipe
Step 1: Make Pumpkin Syrup
Start by adding brown sugar, pumpkin pie spice, and water to a saucepan on low-medium heat.
Whisk to combine and bring to a very low simmer.
Once the sugar has dissolved, take the pan off of the heat.
Pour the syrup into a container and place in the fridge to cool for 10-15 minutes.
Before making the drink, take the rims of the serving glasses and gently dip them on a plate of a sticky substance like agave nectar or honey.
Then, mix together salt, cumin, nutmeg, and pumpkin pie spice on a plate and dip the agave lined rim into the salt mixture.
Step 2: Shake the Margarita
Add a handful of ice cubes to a cocktail shaker.
Pour in the tequila, cointreau, pumpkin syrup, lime juice, pumpkin puree, and 3 dashes of angostura bitters.
Close the lid tightly and shake for 15-30 seconds.
Step 3: Finishing Touches
Add about 5 medium sized ice cubes to the rimmed margarita glasses.
Remove the lid from the cocktail shaker and gently strain the drink into the glasses
Garnish with any herbs and spices like cinnamon sticks, freshly grated nutmeg, or rosemary!
Expert Tips & Tricks
- Don't have a cocktail shaker? No problem! Just fit two cups or glasses into one another and shake. Then, strain out as normal.
- While I think the salt/spiced rim is a delicious addition, keep in mind that it is optional! This margarita will still taste phenomenal without it!
- Any brand of tequila will work in this recipe. However, it goes without saying that higher quality will always taste best. Be sure to find a tequila that says it is '100% agave' for the best possible quality!
Recipe FAQs
For the best and most well-rounded pumpkin spice margarita, I highly suggest using reposado tequila. However, if you really love the barrel-aged richness of an añejo tequila, I do think that could work here. I don't recommend using blanco tequila.
If you're looking to make this in a large batch for a party or gathering, simply multiply all of the ingredients in this recipe by however many servings you need! However, keep in mind that you may not be able to shake all of the drinks. Add all of the ingredients to a large pitcher and stir thoroughly until the pumpkin purée has combined.
Yes! To make your margarita frozen, just add all of the ingredients to a powerful blender with plenty of ice and blend until you get the right consistency!
Related Recipes
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Pumpkin Spice Margarita
Equipment
- Medium Saucepan
- Cocktail Shaker Tin
Ingredients
- 2 ounces Reposado Tequila
- 1 ounce Lime juice
- 1 ounce Cointreau
- ½ ounce Pumpkin simple syrup *see below*
- 3 dashes Angostura bitters
- ½ tablespoon Pumpkin puree
For the Pumpkin Simple Syrup:
- ¼ cup Water
- ¼ cup Light brown sugar
- 1 teaspoon Pumpkin pie spice
For the Rim:
- 1 tablespoon Coarse kosher salt
- ½ tablespoon Light brown sugar
- ⅛ teaspoon Cumin
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Pumpkin pie spice
- Agave nectar
Instructions
- Start by adding brown sugar, pumpkin pie spice, and water to a saucepan on low-medium heat.
- Whisk to combine and bring to a very low simmer.
- Once the sugar has dissolved, take the pan off of the heat.
- Pour the syrup into a container and place in the fridge to cool for 10-15 minutes.
- Before making the drink, take the rims of the serving glasses and gently dip them on a plate of a sticky substance like agave nectar or honey.
- Then, mix together salt, cumin, nutmeg, and pumpkin pie spice on a plate and dip the agave lined rim into the salt mixture.
- Add a handful of ice cubes to a cocktail shaker.
- Pour in the tequila, cointreau, pumpkin syrup, lime juice, pumpkin puree, and 3 dashes of angostura bitters.
- Close the lid tightly and shake for 15-30 seconds.
- Add about 5 medium sized ice cubes to the rimmed margarita glasses.
- Remove the lid from the cocktail shaker and gently strain the drink into the glasses.
- Garnish with any herbs and spices like cinnamon sticks, freshly grated nutmeg, or rosemary!
Notes
- Don't have a cocktail shaker? No problem! Just fit two cups or glasses into one another and shake. Then, strain out as normal.
- While I think the salt/spiced rim is a delicious addition, keep in mind that it is optional! This margarita will still taste phenomenal without it!
- Any brand of tequila will work in this recipe. However, it goes without saying that higher quality will always taste best. Be sure to find a tequila that says it is '100% agave' for the best possible quality!
- Don't have pumpkin pie spice on hand? Combine 3 tbsps cinnamon, 2 tsps ground ginger, 2 tsps ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves.
April
This recipe is the bomb! Wonderful combo of flavors. What a way to usher in the Fall.
The only adjustment I made to the recipe was to delete the cumin and nutmeg from the Rim Salt ingredients. I am not a fan of cumin and, to me, the nutmeg contained in the pumpkin pie spice is enough.
Also, I drain the pumpkin puree of the excess moisture with paper towels in a colander before measuring. As a result, it's richer and not diluted.