Best Pumpkin Margarita

So, Here’s Why I Fell in Love with Pumpkin Margaritas

You ever just stumble into a recipe you didn’t even think you’d like? That was me with this Pumpkin Margarita. I’m not even the world’s biggest margarita fan (tequila and I, well, it’s complicated), but last Halloween I was feeling all sorts of festive. Had leftover pumpkin puree sitting around, and a bottle of tequila peeking at me from the cupboard—dangerous combo, right? Turns out, this cocktail is now my go-to for the whole fall. Even my friend Bri, who swears she’s margarita-averse, asks for seconds. Plus, making this is honestly way less fiddly than making a pie, so…lower stress, slightly higher chance of dancing around the kitchen. Give it a try, even if you’re skeptical—you might wind up as hooked as I am.

Why You’ll Love This (Well, Probably)

I roll this out anytime October 1st hits. My sister-in-law flips over it, and even my husband (who claims he doesn’t “do pumpkin” outside pie) will, mysteriously, have two. I make this when I want something that’s both easy and a little impressive—more “ooh, what’s in this?!” than most fall cocktails. My hands sometimes get orange from the puree but hey, small price. One confession: the first time, I used that ultra cheap tequila and, well, you can tell, so don’t do that. And if you really aren’t feeling the salted rim some days (who has time to do dishes on a Tuesday?), just skip it. The drink works either way, promise.

Here’s What You’ll Need (Plus Swaps)

• 2 oz tequila (Blanco is best but Reposado if that’s what you have—I’ve even snuck in cheap gold tequila without disaster)
• 1 oz orange liqueur—Cointreau is fancy but triple sec is way cheaper, and you can’t really tell in this
• 1 oz fresh lime juice (I did use the bottled stuff once, not my proudest moment, but it works in a pinch)
• 1 oz pumpkin puree (the canned kind is fine; I’ve made my own from scratch once, took ages, still good)
• 0.75 oz simple syrup—maple syrup is a lovely swap here if you’re feeling cozy, I sometimes go half-half
• 1/4 tsp pumpkin pie spice (or just cinnamon if that’s all that’s in the drawer—once did it with nutmeg, not my best idea)
• Ice (obviously)
• Optional: salt or cinnamon sugar for rimming the glass (sometimes I don’t bother if I’m just making it for, well, myself)

How I Actually Make It (With Distracted Interruptions)

1. Grab your cocktail shaker (or, honestly, a big jar with a tight lid. Did that once and it worked fine; though it did leak a bit—worth it for fewer dishes).
2. If you’re rimming your glass, rub a lime wedge around the edge, then dip it in salt or sugar. Or skip this step if you can’t be arsed. Totally up to you.
3. Add the tequila, orange liqueur, lime juice, pumpkin puree, simple (or maple) syrup, and pumpkin pie spice into the shaker.
4. Toss in a good handful of ice, then shake it like you’re trying to wake up your tastebuds. Shake it for a good 30 seconds (this is where I usually sneak a little taste, shhh).
5. Strain into your prepared glass over fresh ice. If you don’t mind a few bits, skip the fine strainer—sometimes I do, sometimes I’m feeling fancy.
6. Garnish if you want—lime wheel, pumpkin spice sprinkle, even a cinnamon stick if you’re showing off.

Notes—What the Recipe Cards Never Say

• The thickness of pumpkin puree varies. If it feels too heavy, add a splash of club soda after shaking. Actually, some sparkling water turns this into a whole other thing—pretty refreshing.
• If you forget to prep simple syrup, just microwave a smidge of sugar and water for 20 seconds (or sneak maple syrup like I do half the time).
• Bottle lime juice isn’t ideal, but for a big batch, no one’s mad—I’ve tried it. I pretend it’s intentional.

How I’ve Tweaked It (And an Oopsie)

I’ve tried swapping orange liqueur for apple cider—super autumnal, just a tad too sweet, though. Mezcal instead of tequila also works, but it’s a smoky wild card. Tried adding a bit of vanilla extract once, but it smelled like cupcakes, so… not again. If you want to go wild, a touch of cayenne gives the tiniest kick. Or, skip the pumpkin pie spice and use just cinnamon and a hint of allspice (this is what my mum does—it reminds her of Christmas for some reason).

Do You Really Need Fancy Tools?

Cocktail shaker is ideal, but honestly—a mason jar with a solid lid works nearly as well (just hold it tight, or you’ll get soaked; ask me how I know). For measuring, I use a regular shot glass, or just eyeball it if I’m already one margarita deep—no one’s judging. Fine strainer only if you like silky smooth drinks, but a regular kitchen sieve will do in a pinch.

How Long Does This Keep Anyway?

I think it tastes best right after shaking, ice cold but still velvety. You can batch it ahead—just don’t add the ice until the last second or it’ll get watered down and sad. In my house it never lasts more than a day, but technically you could keep the mix in the fridge, sans ice, for about 24 hours.

This Is How I Serve Mine (Family Traditions and Personal Bullheadedness)

I usually serve it on the rocks with a ridiculous amount of lime slices—my sister says it’s overkill, I say it’s citrus insurance. If I’m feeling truly extra, I’ll do a cinnamon sugar rim and stick a little piece of dried orange on the glass—looks fancy, tastes, I dunno, a little grown up? We sometimes drink these while carving pumpkins, making a right mess of both; tradition, you know. Pairs weirdly well with salty popcorn, just saying.

What I’d Tell My Past Self (AKA Pro Tips)

• Don’t skimp on shaking—once I tried to swirl it gently and it was a disaster. You want that pumpkin blended in!
• If the pumpkin settles at the bottom, give it another quick stir before sipping. Nothing’s ruined.
• Fresh lime juice makes all the difference. Bottled is okay in emergencies, but it’s kind of flat next to the real stuff.
• Actually, try it with maple syrup if you haven’t, it’s weirdly good.

FAQ (Because Friends Actually Ask These Things)

Can I make this without alcohol?

Honestly, sure! Skip the tequila and liqueur, bump up the OJ and lime, maybe a splash of ginger beer for fizziness. Tastes different, but hey, it’s still festive.

What if I don’t have pumpkin pie spice?

Just mix cinnamon and nutmeg, maybe a pinch of clove if you’re feeling wild. You definitely don’t need to buy a whole jar just for this.

How strong is this? I’m not looking for a knock-out.

If you like things lighter, just do 1 oz tequila, or add more ice. Or top with tonic if that’s your thing. Nothing is set in stone here!

Can I double (or triple) this recipe?

Absolutely. I once made a pitcher for five and just guessed the proportions, worked out fine. Keep it in the fridge without ice until you’re ready to serve. Here’s a good pitcher margarita method I like.

What’s the best tequila for this?

Blanco tequila, mid-range is perfect. If you splurge, you’ll taste it more, but honestly, I’ve used that bottle with a cactus on it… you know the one. Worked out fine.

Alright, now I’ve rambled enough. Go forth and shake up your autumn in a glass. If you’ve got any fun pumpkin margarita stories (or disasters), I’d honestly love to hear them—makes me feel better about my own cocktail mishaps.

P.S. If you’re also in a fall baking mood, check out Sally’s pumpkin bread recipe—makes the kitchen smell amazing while the margarita does its thing.