Rumchata Pumpkin Pie Shooter Cocktail Recipe

ByJohn

If you’re after a drink that pairs those cozy fall flavors with a creamy finish, you might just love this Rumchata Pumpkin Pie Shooter cocktail. This recipe stirs together Rumchata, pumpkin spice, and a handful of simple ingredients for a sweet, smooth shot that’s basically dessert in a glass.

I find it’s quick to whip up and easy to pass around at parties, or just make for yourself on a chilly evening. It’s one of those drinks that looks impressive but doesn’t ask much of you—no fancy bartender skills required.

Rumchata Pumpkin Pie Shooter Cocktail Recipe

Rumchata Pumpkin Pie Shooter Cocktail Recipe

Rumchata Pumpkin Pie Shooter Cocktail Recipe
RumChata and pumpkin flavors make this creamy, autumn-inspired shooter. With the right tools, measured ingredients, and a few simple steps, it all comes together fast.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • I grab a cocktail shaker to blend everything smooth, plus a jigger for measuring.
  • Standard shot glasses work for serving.
  • Sometimes I set up a small plate with cinnamon and sugar for rimming the glasses, just to make things festive.
  • If I’m without a shaker, a bar spoon or even a regular spoon can do the trick for mixing.
  • A strainer helps me pour neatly into each glass.
  • For garnishing, a microplane or grater is handy if I want a little fresh nutmeg on top.
  • I usually keep a napkin nearby too, because, well, spills happen.

Ingredients

Here’s what I use for one shooter:

Instructions

  • I fill my cocktail shaker with ice.
  • Then I add RumChata, vanilla vodka, pumpkin puree, half-and-half or milk, maple syrup, and pumpkin pie spice.
  • Lid goes on, and I shake it hard for about 30 seconds—gets everything cold and mixed just right.
  • For a cinnamon-sugar rim, I swipe a lemon or lime wedge around the shot glass and dip it in cinnamon sugar before pouring. Once the mix is ready, I strain it into the glass.
  • Whipped cream and a pinch of cinnamon or nutmeg on top? Totally up to you. I like serving these immediately, while they’re still cold and creamy.

Notes

Sometimes I swap in spiced rum for the vanilla vodka if I’m craving more spice. Oh, and definitely use canned pumpkin puree—not pumpkin pie filling. The pie filling has extra sugar and spices that can throw things off.
If I want it less sweet, I’ll cut back on the maple syrup or skip it. For a dairy-free twist, almond or oat milk works just fine instead of half-and-half.
Making these ahead is doable—I just mix everything except the whipped cream and ice, stash it in the fridge, then shake with ice before serving. Whipped cream and spice go on right at the end, so it looks and tastes fresh.

Tasting Notes

First sip? It’s sweet and creamy, and the cinnamon jumps out right away. Kind of like a bite of pumpkin pie, honestly.

There’s a gentle spice from the RumChata that mingles with the pumpkin. The texture is smooth, and the alcohol doesn’t hit too hard—just a nice warmth.

The finish is mellow, with a hint of nutmeg and vanilla lingering. No bitterness, nothing harsh. It’s easy to sip, almost like dessert in a shot glass.

If I want it even richer, I’ll add a little more whipped cream. Makes each sip extra smooth, and honestly, who’s complaining?

Must Have Ingredients

Substitute

When I make a Rumchata Pumpkin Pie Shooter, I don’t always have every ingredient on hand. There are a few swaps I like to pull out when that happens.

If I’m out of Rumchata, I’ll just use another cream liqueur. Baileys Irish Cream is the obvious move.

Sometimes I’ll grab O’Neill’s or Carolans instead. The taste isn’t exactly the same, but honestly, it’s still pretty good.

For pumpkin spice liqueur, I’ve used pumpkin pie syrup or even pumpkin spice creamer before. I cut the amount in half since they’re both sweeter than the liqueur.

If I’m making a non-alcoholic version, I’ll swap Rumchata with half-and-half and just a splash of cinnamon syrup. Not exactly the same, but it works in a pinch.

Sometimes I skip the whipped cream, or I’ll use a dairy-free whipped topping. That way, guests with allergies or those who want plant-based options aren’t left out.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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