Pumpkin Spice Fireball Sangria Recipe – A Festive Fall Cocktail

Every fall, I like to shake things up with a cocktail that feels festive but is still easy to make at home. That’s where this Pumpkin Spice Fireball Sangria comes in.

It’s cozy, a little spicy, and filled with all the flavors we love this time of year—pumpkin, apple cider, cinnamon, and of course, Fireball Cinnamon Whisky.

I first made this sangria for a Friendsgiving dinner, and let’s just say there wasn’t a drop left by the end of the night.

The pumpkin puree gives it a creamy fall twist, the Fireball adds warmth, and the fresh fruit makes it feel light and refreshing. It’s one of those drinks that looks fancy but takes hardly any effort to put together.

Why is Pumpkin Spice Fireball Sangria so popular?

Because it checks all the boxes for a fall party drink—it’s easy, crowd-pleasing, make-ahead friendly, and full of autumn flavors. Whether you’re hosting Thanksgiving, Halloween, or just want a fun cocktail for a cozy night in, this recipe will hit the spot.

How to Make Pumpkin Spice Fireball Sangria Recipe?

Recipe Overview

Pumpkin Spice Fireball Sangria is a festive fall sangria recipe made with white wine, apple cider, Fireball Cinnamon Whisky, pumpkin puree, and warm spices. It’s perfect for Thanksgiving, Halloween parties, or holiday gatherings.

• Prep Time: 10 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 10 minutes
• Cuisine: American
• Course: Drinks / Cocktail
• Difficulty Level: Easy
• Yield: 1 pitcher
• Servings: 8
• Serving Size: 1 glass (about 6 oz)
• Calories per Serving: ~220
• Equipment Needed:
  • Large pitcher or punch bowl
  • Wooden spoon or stirrer
  • Measuring cups & spoons
  • Knife & cutting board (for slicing fruit)
  • Ladle (for serving)

Ingredients You’ll Need

Here’s what you’ll grab from your pantry or local store:

• 1 bottle (750 ml) white wine — Pinot Grigio or Sauvignon Blanc works great
• 1 cup Fireball Cinnamon Whisky
• ½ cup unsweetened pumpkin puree (NOT pumpkin pie filling)
• 2 cups apple cider (fresh or store-bought — both work!)
• 2 apples, sliced (Granny Smith for tartness, Honeycrisp for sweetness — your call)
• 1 orange, sliced (leave peel on for color & flavor)
• 2 cinnamon sticks
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• 1 tbsp maple syrup (optional — add if you like it sweeter)

Ingredient Notes

1. White wine — Go for something dry and crisp. Sweet wines can make the sangria too sugary when mixed with Fireball and cider.

2. Fireball Cinnamon Whisky — This is the star. Don’t swap it unless you’re okay with losing that spicy cinnamon kick.

3. Pumpkin puree — Make sure it’s 100% pumpkin. No spices, no sugar. You’re adding those yourself.

4. Apple cider — Fresh pressed is ideal, but the shelf-stable kind from the grocery store works fine too.

5. Maple syrup — Skip it if you’re watching sugar. The cider and Fireball bring plenty of sweetness already.

Step-by-Step Instructions (With My Tips!)

Step 1: Prep Your Fruit

Wash and slice your apples and orange. Leave the peel on the orange — it adds nice color and a hint of citrus oil that brightens everything up. Toss the slices into your pitcher.

💡 Tip: Slice the apples last so they don’t brown too much before you mix everything.

Step 2: Mix the Base

Pour the white wine into the pitcher. Add the Fireball, pumpkin puree, apple cider, nutmeg, ground cinnamon, and maple syrup (if using). Stir well with a wooden spoon until the pumpkin is fully blended in — no lumps!

💡 Tip: The pumpkin puree will sink at first. Keep stirring — it’ll mix right in after about 30 seconds.

Step 3: Add the Cinnamon Sticks

Drop in those cinnamon sticks. They’ll keep infusing flavor as the sangria chills.

Step 4: Chill It Out

Cover the pitcher and pop it in the fridge for at least 2 hours. Overnight is even better — the flavors get cozy together and the fruit softens just right.

💡 Tip: Stir it once halfway through chilling. It helps the spices spread evenly.

Step 5: Serve & Smile

Give it one last stir. Ladle into glasses with a few fruit slices and a cinnamon stick for garnish. Sip. Sigh. Repeat.

Nutrition (per serving)

• Calories: 220
• Carbohydrates: 18g
• Sugar: 14g
• Alcohol: 13g

Tips and Variations

✔️ Swap the white wine for sparkling wine if you like a fizzy sangria.

✔️ Add a splash of caramel vodka for an extra dessert-like twist.

✔️ Use pears instead of apples for a slightly different fall flavor.

✔️ Want it lighter? Cut the Fireball in half and add a splash of club soda before serving.

Storing Tips

• Store covered in the fridge for up to 3 days.
• The fruit will soften over time — still tasty, just less crisp.
• Don’t freeze it — the texture of the pumpkin and fruit won’t hold up.

Serving Suggestions

• Pair this Pumpkin Spice Fireball Sangria with Thanksgiving turkey, stuffing, or roasted fall vegetables.
• It’s also perfect for Halloween parties served in a punch bowl with floating orange slices and cinnamon sticks.
• Garnish each glass with a cinnamon stick or a drizzle of caramel sauce around the rim for a festive look.

When to Serve?

This sangria is perfect for:

• Thanksgiving dinner (yes, before, during, AND after)
• Halloween parties (spooky sips!)
• Friendsgiving (it’s a crowd-pleaser)
• Autumn weekend brunches
• Bonfire nights or porch hangouts
• Just because it’s sweater weather and you’re thirsty

Which Liquor Brands to Choose?

❖ Fireball Cinnamon Whisky is the star—it’s affordable and has the right cinnamon flavor.

❖ Wine: I recommend Barefoot Pinot Grigio or Oyster Bay Sauvignon Blanc for budget-friendly options.

❖ Cider: Look for fresh apple cider from your local orchard if you can find it.

Recipe Notes

• Use unsweetened pumpkin puree, not pie filling.
• Chill for at least 2 hours for the best flavor.
• Add fruit close to serving time to keep it fresh.
• This recipe makes about 8 servings, but you can double it for a crowd.

FAQ

Final Thoughts

If you’re looking for a fall drink that feels special but takes zero skill to make — this is it. I’ve made this Pumpkin Spice Fireball Sangria for dinners, Halloween parties, random Tuesday nights, and even a “just because I miss fall” Zoom call with my sister. Every time, someone asks for the recipe.

So grab that bottle of wine, stir in that pumpkin, and let the cinnamon do its thing. You’ve got this. And when you make it — snap a pic, tag me, or just send me a note. I’d love to hear how it turned out for you.

Cheers to cozy nights, good friends, and drinks that taste like autumn.

— Marina 🍁
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