Pumpkin Spice Sangria: A Festive Autumn Crowd-Pleaser in a Pitcher

If sangria is the ultimate summer party drink, then Pumpkin Spice Sangria is its autumnal cousin—warmly spiced, orchard-fresh, and just as dangerously easy to drink. This seasonal twist blends crisp white wine with apple cider, pumpkin spice, brandy (or pumpkin liqueur if you’re feeling extra festive), and a medley of fresh fruit for a drink that’s bright, refreshing, and still cozy enough for sweater weather.

Served in a big pitcher or punch bowl, it’s perfect for Thanksgiving gatherings, Halloween parties, or simply turning a chilly weekend afternoon into an impromptu fall celebration. And unlike mulled wine, it’s served chilled—making it a low-maintenance, make-ahead option that still captures all the flavors of the season.

The first time I made Pumpkin Spice Sangria was for a Friendsgiving brunch. I expected it to be a side option; instead, it stole the show, disappearing before the main course even hit the table.

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Quick Facts: Pumpkin Spice Sangria

Method: built and chilled in pitcher
Flavor profile: fruity, spiced, lightly sweet
How to serve it: over ice
Glassware: stemless wine glass or rocks glass
Alcohol content: ~9–11% ABV, ~11–14 grams alcohol per serving

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Ingredients

• 1 (750 ml) bottle dry white wine (Sauvignon Blanc or Pinot Grigio)
• 2 cups apple cider (unfiltered preferred)
• ½ cup brandy or spiced rum (pumpkin liqueur optional for extra flavor)
• ¼ cup pumpkin spice syrup (see note)
• 1 medium apple, thinly sliced
• 1 medium pear, thinly sliced
• 1 orange, thinly sliced
• 1 cinnamon stick
• Ice for serving

Optional:

• ½ cup sparkling water or ginger beer for topping before serving
• Pomegranate seeds or star anise for garnish

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Ingredient Notes

Wine:
Choose a dry, crisp white—you want something refreshing to balance the cider and syrup. Avoid overly sweet wines; the fruit and syrup will add enough sugar.

Apple Cider:
Fresh, unfiltered cider adds body and a cloudy golden color. Avoid overly sweet or artificially flavored ciders.

Pumpkin Spice Syrup:

• Store-bought (Torani, Monin) is convenient.
• DIY: Simmer 1 cup sugar, 1 cup water, 2 tbsp pumpkin purée, and 1 tsp pumpkin pie spice for 10 minutes. Strain and cool.

Brandy vs. Spiced Rum:

• Brandy adds warmth and structure, leaning more toward classic sangria.
• Spiced rum amps up the cozy spice factor.

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Equipment Needed

• Large pitcher or glass beverage dispenser
• Wooden spoon for stirring
• Knife and cutting board
• Measuring cup/jigger
• Glassware for serving
• Ice

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Step-by-Step Instructions

1. Prepare fruit and spices.
Slice the apple, pear, and orange into thin rounds or wedges. Add them to a large pitcher with the cinnamon stick.

2. Build the sangria.
Pour in the bottle of white wine, apple cider, brandy or rum, and pumpkin spice syrup. Stir gently to combine.

3. Chill.
Cover and refrigerate for at least 2 hours, or up to 24 hours, to let flavors meld.

4. Serve.
Fill glasses with ice, pour sangria over, making sure each glass gets a little fruit.

5. Optional fizz.
Top each serving with sparkling water or ginger beer for a lively finish.

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Flavor Profile and Tasting Notes

Pumpkin Spice Sangria is bright and juicy upfront, with a cozy spice finish.

You’ll taste:

• Crisp apple and pear
• Citrus brightness from the orange
• A gentle pumpkin-spice warmth
• White wine’s refreshing acidity to keep it from feeling heavy

Mouthfeel: Light to medium-bodied, with a soft, fruit-laden sip that’s easy to drink in any setting.

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Garnishing and Presentation

Glassware:

• Stemless wine glass for casual gatherings
• Rocks glass for a shorter, party-friendly pour

Garnish ideas:

• Thin apple or pear fan on the rim
• Star anise pod floating on top
• Cinnamon stick stirrer
• Pomegranate seeds for a jewel-like pop of color

Pro tip: Serve in a clear pitcher or glass dispenser so the fruit and spice are part of the visual appeal.

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Pairing Suggestions

This sangria pairs beautifully with fall party spreads and comfort dishes.

Savory pairings:

• Cheese boards with brie, gouda, or manchego
• Roast turkey sliders
• Butternut squash soup shooters
• Sausage-stuffed mushrooms

Sweet pairings:

• Apple crisp or crumble
• Pumpkin bread with cream cheese frosting
• Cinnamon sugar donuts
• Maple pecan bars

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Cocktail History and Trivia

While traditional sangria hails from Spain and Portugal—typically using red wine, brandy, and fresh fruit—white wine sangria became popular in the U.S. during the late 20th century for its lighter, more refreshing style.

The Pumpkin Spice Sangria is a purely modern creation, born from the pumpkin spice craze of the 2010s. Bartenders realized the spice blend (cinnamon, nutmeg, clove, ginger) paired beautifully with apple cider and wine, creating a drink that feels seasonal without being heavy or hot like mulled wine.

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Serving Suggestions

Serve Pumpkin Spice Sangria:

• As a brunch pitcher at fall gatherings
• During Halloween parties, in a dispenser with floating star anise for a spooky touch
• At Thanksgiving, as a welcome drink guests can pour themselves
• For casual get-togethers, alongside snacks and cheese boards

Batch tip (for a large crowd):
Double or triple the recipe in a beverage dispenser. Add fresh ice and fizz right before serving.

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Alcohol Content and Alternatives

At ~9–11% ABV, Pumpkin Spice Sangria is easy-drinking and sessionable.

To lower alcohol:

• Use half wine and half sparkling apple cider
• Swap brandy for more cider or orange juice

Non-alcoholic version:

• Replace wine with non-alcoholic white wine or white grape juice
• Replace brandy with additional cider or pumpkin spice tea
• Keep fruit, syrup, and spices the same for visual appeal and flavor

Other variations:

• Pumpkin Rosé Sangria: Use dry rosé instead of white wine
• Caramel Apple Sangria: Add ¼ cup caramel syrup and garnish with caramel-drizzled apple slices
• Spiced Red Sangria: Use dry red wine for a richer, warming version

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Frequently Asked Questions (FAQ)

How far ahead can I make it?
Up to 24 hours—just store in the fridge and add sparkling water right before serving.

Do I have to use pumpkin purée?
Not necessarily—pumpkin spice syrup carries the flavor. Purée adds body but is optional.

Can I use sparkling wine?
Yes—just add it right before serving to keep the bubbles lively.

What’s the best wine for this?
A dry white like Sauvignon Blanc, Pinot Grigio, or Albariño. Avoid heavy oaked wines like Chardonnay.

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Conclusion

The Pumpkin Spice Sangria is proof that sangria doesn’t have to hibernate until summer. With its crisp wine base, orchard fruit, and pumpkin-spice warmth, it’s the perfect make-ahead party drink for the cooler months. Light enough to enjoy by the glass, yet full of seasonal flavor, it’s guaranteed to be the hit of your autumn gatherings.