Jazz up your fall with this juicy Boozy Pumpkin Punch Cocktail! Infuse some fantastic autumn fruit with this festive blend of two wines, spiced rum, and pumpkin-spiced apple cider and enjoy it around a campfire tonight!

When you think of rum punch, what comes to mind?
Summer? Caribbean cruises? Jamaica?
Those all make sense, but what if I told you I took that recipe and pumpkin-ized it? You’ll love the hint of pumpkin flavor and the color of this punch!
You’ll start to have al of the happy fall thoughts!
This spiced pumpkin bunch would be perfect for a Halloween party too! Put a little dry ice around the punch bowl and make it spooky! It’ll become the perfect halloween cocktail!
Your guests will absolutely love this delicious punch! It’ll be a big hit!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!
This fun cocktail really embodies the flavors of fall. Imagine drinking pumpkin pie punch on your porch with your loved ones, bundled up in your favorite cozy sweaters, surrounded by little pumpkins. Sounds like paradise right?
The booze factor of this delicious drink will sneak up on you!
Looking for something a little less pumpkin-forward? Try this Cranberry Ginger Ale Punch!
Ingredients
- White wine
- Apple cider
- Spiced rum
- Pumpkin puree
- Torani Pumpkin Pie Syrup
- Apples, pears, orange, and pomegranate arils
- Prosecco – or sparkling wine
- Granulated sugar
- Pumpkin pie spice
- Cnnamon sticks
Substitutions
- Use your favorite wine. The base of this cocktail recipe is white wine, so if you don’t care for Pinot Grigio, feel free to use your preferred Chardonnay or Sauvignon Blanc instead.
- Pick your (boozy) poison. I chose to use spiced rum in this recipe, but I almost went with bourbon instead! The spiced rum was excellent, but any liquor will be a great addition.
- Relax on thee booze. Trying to tame this alcoholic party punch a bit? Use sparking water or club soda, or even a lemon-lime soda instead of Prosecco when serving.
- Spice it your way. You can mix more pumpkin puree and pumpkin pie syrup in the recipe than I did if you absolutely LOVE that pumpkin flavor!
- Fruit it up. Apples, pears, and pomegranate were my fruit of choice here, but cranberries, citrus, and even fresh figs would be interesting additions.
How to make this Pumpkin Punch Cocktail
- In a large pitcher or punch bowl, whisk together white wine, apple cider, spiced rum, pumpkin puree, and syrup until well blended. Add apple, pear, and orange slices and pomegranate arils, stirring well.
- Refrigerate at least 2 hours to combine flavors.
- When ready to serve, add Prosecco (or sparkling water) and stir.
- Whisk sugar and pie spice together in a shallow bowl until combined. Wet rims of serving glasses with an orange wedge, then dip in the spice mixture for extra flavor for your taste buds.
- Ladle punch and infused fruit into prepared glasses and garnish with cinnamon sticks, if desired.
FAQ
How Much Party Punch Do I Need For A Party?
One to two 4-ounce servings per guest for each hour of the party should do, but this punch is so good, you may want to make more!
One recipe of this party punch serves 6-8 people, so plan a double or triple batch for a larger get-together.
LOOKING FOR MORE PUMPKIN DRINK RECIPES?

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Boozy Pumpkin Party Punch Cocktail
Ingredients
- 1 750 ml bottle white wine chilled (Sauvignon Blanc or Pinot Grigio)
- 1 cup apple cider chilled
- 1/2-1 cup spiced rum
- ¾ cup pumpkin puree
- ½ cup Torani Pumpkin Pie Syrup
- 2 apples thinly sliced
- 1 Bosc pear thinly sliced
- 1 orange quartered and thinly sliced
- ½ cup pomegranate arils
- 1 750 ml bottle Prosecco or sparkling water
- 1 ½ tablespoons granulated sugar for garnish
- ½ tablespoon pumpkin pie spice for garnish
- Cinnamon sticks for garnish
Instructions
- In a large pitcher or punch bowl, whisk together white wine, apple cider, spiced rum, pumpkin puree, and syrup until well blended. Add apple, pear, and orange slices and pomegranate arils, stirring well.
- Refrigerate at least 2 hours to combine flavors.
- When ready to serve, add Prosecco (or sparkling water) and stir.
- Whisk sugar and pie spice together in a shallow bowl until combined. Wet rims of serving glasses with an orange wedge, then dip in the spice mixture.
- Ladle punch and infused fruit into prepared glasses and garnish with cinnamon sticks, if desired.
Ann says
The photos are stunning. Get a grip Ann. Get a grip. Iโm planning to make your blueberry mojitos for our friendโs gathering next weekend but this punch is begging to be tasted too. Should I resist? I donโt think so. It will look absolutely beautiful on the table. I have no doubts it will be a big hit. Thank you for this. Keep the awesome recipes coming!
Erica says
Ann, you are so sweet! This comment not only made my day, it made me laugh! If I were in your shoes, I’d definitely make both – and I’d be going back and forth between punch bowl and pitcher since I’m so indecisive. ๐ I hope you enjoy, and thank you so much for stopping by!
Debra says
I have not made this yet and you might not see my comment in time but in your notes you said “consume punch within 1 day”. What happens if it’s left in the fridge for two days? Would it just not be as potent or would it go bad? Just curious. ๐