I’m a sucker for cozy fall drinks, and when I wanted something festive but booze-free, I just had to try making my own Mock Pumpkin Martini Mocktail.
This recipe totally nails that creamy, spiced pumpkin flavor you’d expect from a pumpkin martini, but there’s zero alcohol. It’s a fun treat for autumn, Halloween parties, or honestly just any night you want to feel a little extra.
I was actually surprised at how simple it was—just a handful of ingredients I already had in the kitchen.
It looks kind of fancy, but the taste is sweet and a little spicy, like pumpkin pie in a glass.
If you want a drink that’s easy, tasty, and safe for everyone, I think you’ll really like this mocktail.
Mock Pumpkin Martini Mocktail Recipe
This one brings all the cozy pumpkin pie vibes into a playful, alcohol-free martini.
I use real pumpkin puree and a good mix of fall spices to get that creamy, rich taste just right.
Equipment
- Cocktail shaker: I use this to mix and chill everything.
- Measuring spoons: Handy for the spices and syrup.
- Jigger or small measuring cup: For club soda or vanilla, this makes it easy.
- Martini glass: Gotta have the classic martini glass for the look.
- Strainer: If my shaker doesn’t have one, I just use a regular strainer to keep out the pulp and ice.
- Spoon or whisk: For getting the pumpkin puree and spices really smooth.
- Small plate or saucer: I use this for making a cinnamon-sugar rim if I’m feeling extra.
- Napkin or towel: Always good to have nearby for those inevitable drips.
Ingredients
- 2 tablespoons pumpkin puree (canned pumpkin works best)
- 1 tablespoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 3 ounces club soda (chilled)
- Whipped cream (optional, for topping)
- Cinnamon stick (for garnish)
- Ice cubes (as needed)
- Sugar and cinnamon mix (if you want a spiced rim)
I always make sure to grab pumpkin puree, not pie filling. The maple syrup is just enough to sweeten things up, and the cinnamon, nutmeg, and pumpkin pie spice give it that classic autumn vibe.
Instructions
- Add pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract to your shaker.
- Fill the shaker about halfway with ice cubes.
- Shake it up for 15-30 seconds, until it’s nice and smooth.
- For a spiced rim, run a little maple syrup around the martini glass edge and dip it in a sugar-cinnamon mix.
- Strain the pumpkin mix into your glass.
- Top with club soda and give it a gentle stir.
- Garnish with whipped cream and a cinnamon stick if you want.
- Drink it right away while it’s still cold.
Notes
Sometimes my pumpkin puree is a bit thick, so I’ll add a splash more club soda if needed.
You can tweak the sweetness—just add or cut back on the maple syrup to taste.
Chilled club soda is a must for keeping things refreshing.
If you want it dairy-free, just use a non-dairy whipped topping or skip the whipped cream.
The cinnamon stick and whipped cream make it look fancy, but honestly, they’re optional.
If you like a bolder spice flavor, toss a pinch of extra cinnamon or nutmeg on top.
Equipment
- Jigger or small measuring cup
- Small plate or saucer (for cinnamon-sugar rim, optional)
- Napkin or towel
Ingredients
- 2 tablespoons pumpkin puree canned pumpkin works best
- 1 tablespoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 3 ounces club soda chilled
- Whipped cream optional, for topping
- 1 cinnamon stick for garnish
- Ice cubes as needed
- Sugar and cinnamon mix optional, for rim
Instructions
- Add pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract to a cocktail shaker.
- Shake well for 15–30 seconds until thoroughly mixed and chilled.
- Strain the mixture into the prepared martini glass.
- Top with chilled club soda and gently stir.
- Garnish with whipped cream and a cinnamon stick, if desired.
- Serve immediately and enjoy while cold.
Tasting Notes
First sip? It’s a smooth blend of sweet pumpkin and gentle spices.
Creamy but not heavy, which is kind of perfect.
The cinnamon and nutmeg stand out, adding a warm note, but they don’t overpower the pumpkin taste.
The vanilla gives it a soft, sweet finish that ties everything together.
Here’s what I pick up most:
- Pumpkin: Mild, earthy, and just sweet enough
- Spices: Cinnamon, nutmeg, and a little hint of clove
- Vanilla: Smooth, creamy, almost like dessert
- Citrus: A slight tang if you add juice
It’s not too sweet, not too spicy.
I really enjoy how the flavors balance each other out.
The finish is nice—just a soft pumpkin-spice note that lingers.
You can taste each layer, but nothing jumps out too much.
This mock pumpkin martini is cozy, smooth, and honestly, a great comfort drink for fall or whenever you want a little autumn in your glass.
Substitute
Sometimes, I just don’t have every ingredient on hand. Here are a few swaps I reach for when I’m making a Mock Pumpkin Martini Mocktail.
Ingredients
- If pumpkin puree’s missing, I’ll grab sweet potato puree. It’s honestly pretty close in both taste and texture.
- Out of pumpkin pie spice? I usually mix cinnamon and nutmeg from whatever’s in the spice drawer.
- No apple cider left? Orange juice actually works for a different but tasty twist.
- Can’t find non-dairy milk? I’ll use regular milk, or coconut milk if I want the drink extra creamy.
- For sweetener, if maple syrup’s gone, honey or agave does the trick.
Equipment
- No cocktail shaker lying around? A mason jar with a tight lid gets the job done.
- Don’t own a martini glass? Any small cup or glass is totally fine.
- If there’s no strainer, I just pour slowly and try to leave the pulp behind.
Instructions
- When it’s time to mix, I shake or stir everything together—even a plain spoon works if there’s no shaker.
- I’ll taste before serving. Sometimes it needs a little more spice or sweetness, depending on my mood.
- Pouring slowly helps avoid any messy spills.
Honestly, trying these substitutes is a fun way to get creative and just use up whatever’s already in my kitchen.
