I’m always looking for new drinks that bring together fun, fresh flavors, and this Tiki Rum Pumpkin Punch Cocktail is honestly one of my favorites when I want something a bit out of the ordinary. It’s an easy recipe that blends tiki drink vibes with the cozy taste of pumpkin, so you get a fruity cocktail that feels both tropical and super comforting.
If you’re into tiki cocktails or just want a punch recipe with a twist, you might want to stick around.
Pumpkin adds this smooth, rich flavor to the punch, and the rum brings a warm little kick. It’s a fun way to celebrate fall, though honestly, I’ll make it whenever I’m craving something special with a tropical twist.
This punch is simple to put together and great for parties. If you’re searching for a new fruity cocktail for your next get-together, I’ve got you covered with the equipment, easy-to-find ingredients, and straightforward steps to whip up a batch of this tasty tiki pumpkin punch.
Tiki Rum Pumpkin Punch Cocktail Recipe
This Tiki punch is festive and honestly packed with tropical flavor. The mix of pumpkin and warm spices just blends right in with all the rums and citrus for a bright, balanced drink.
Equipment
- A large punch bowl for mixing
- Long-handled spoon to stir
- Measuring cups and spoons
- Citrus juicer (for fresh lime, lemon, or orange juice)
- Fine mesh strainer (if you want a smooth finish)
- Ladle for serving
- Glasses or cups
- Ice bucket and tongs
- Knife and cutting board (for slicing garnishes)
- Cocktail shaker (optional, for mixing smaller batches or shaking ingredients)
Ingredients
- 1 cup dark rum
- 1 cup spiced rum
- 1 cup white rum
- 2 cups pineapple juice
- 1 cup orange juice
- ½ cup lime juice (fresh is best)
- 1 cup ginger beer or club soda
- ½ cup pumpkin puree (unsweetened)
- ½ cup simple syrup or cinnamon syrup
- 2 tbsp grenadine
- 1 tsp pumpkin pie spice or a blend of ground cinnamon and nutmeg
- Dash of Angostura bitters (optional)
- Crushed ice or large ice cubes
- Slices of orange, pineapple, or lime for garnish
- Cinnamon sticks and grated nutmeg for garnish
- Maraschino cherries (optional)
Instructions
- Add the dark rum, spiced rum, and white rum to the punch bowl.
- Pour in the pineapple juice, orange juice, and lime juice.
- Stir in the pumpkin puree until it dissolves.
- Mix in simple syrup (or cinnamon syrup), grenadine, pumpkin pie spice, and bitters if you’re using them.
- Fill the punch bowl with crushed ice or a few big ice cubes.
- Slowly add ginger beer or club soda for a little fizz.
- Stir everything together until it’s well combined.
- Taste and tweak the sweetness or spice if you want—add more syrup or a bit more spice.
- Ladle into glasses filled with ice.
- Garnish with fruit slices, cinnamon sticks, a pinch of nutmeg, or a cherry if you’re feeling fancy.
Equipment
- Fine mesh strainer (optional)
- Glassware or punch cups
- Ice bucket with tongs
- Knife and cutting board
- Cocktail shaker (optional)
Ingredients
- 1 cup dark rum
- 1 cup spiced rum
- 1 cup white rum
- 2 cups pineapple juice
- 1 cup orange juice
- ½ cup lime juice fresh preferred
- 1 cup ginger beer or club soda
- ½ cup pumpkin puree unsweetened
- ½ cup simple syrup or cinnamon syrup
- 2 tbsp grenadine
- 1 tsp pumpkin pie spice or a blend of cinnamon + nutmeg
- Dash of Angostura bitters optional
- Crushed ice or large ice cubes
- Garnishes: orange slices pineapple wedges, lime wheels, cinnamon sticks, nutmeg, maraschino cherries
Instructions
- In a large punch bowl, add the dark rum, spiced rum, and white rum.
- Stir in the pumpkin puree until fully dissolved.
- Fill the bowl with ice to chill and dilute slightly.
- Slowly pour in ginger beer or club soda for a fizzy finish.
- Stir well and taste. Adjust sweetness or spice to your preference.
- Garnish each serving with fruit slices, a cinnamon stick, and a pinch of grated nutmeg or a cherry.
Notes
I always go for unsweetened pumpkin puree because it keeps the punch smooth and not overly sweet. If you like it sweeter, just toss in a little extra simple syrup or cinnamon syrup.
Sometimes I swap in orgeat syrup instead of plain simple syrup for a bit of almond flavor—it’s a small change, but it makes the punch feel even more tropical. I keep bitters and extra pumpkin spice on hand so I can adjust the punch to taste.
If I’m making a big batch, I chill all the liquids ahead of time. That way, the ice doesn’t melt too quickly and water things down. Floating fruit slices and cinnamon sticks in the bowl looks great and adds a little extra flavor.
It’s easy to tweak this recipe. For a lighter drink, just add more juice or club soda. Want it stronger? A splash more rum does the trick. I always recommend a good garnish for each glass—it just makes everything look and feel more festive.
Tasting Notes
When I take a sip of this Tiki Rum Pumpkin Punch, the first thing that hits me is the blend of pumpkin spice and rum. The sweet, earthy pumpkin comes through right away.
The flavor profile is warm but still fresh. I get cinnamon and nutmeg from the pumpkin spice, which mix nicely with the citrus and the deep, slightly sweet dark rum.
In the middle of each sip, there’s this balance between creamy pumpkin and the bright punch of lime. The drink never feels heavy, even with the pumpkin puree.
The tropical flavors are definitely there—reminds me of a classic tiki cocktail, but with that autumn twist. I taste coconut, pineapple, and orange, all playing off the spices.
Here’s what stands out to me:
- Sweet pumpkin and warming spices
- Bold, smooth rum
- Hints of coconut and pineapple
- A little orange juice
- Fresh lime for a tart finish
The punch is smooth and just a bit creamy. It’s sweet, but not overly sugary, and the spices feel cozy without drowning out the tropical notes.
Every sip feels festive, but still bright and refreshing.
Substitute
I love experimenting with different ingredients when I’m making Tiki Rum Pumpkin Punch—especially for a summer get-together or a Halloween bash. Sometimes I just run out of something, or honestly, I’m in the mood to try something new.
If I’m making a non-alcoholic version for a mocktail:
- I’ll use apple cider or pineapple juice instead of rum.
- It still feels festive and is perfect for kids or anyone skipping alcohol.
When I want a tropical twist, kind of like a pina colada or mai tai:
- I’ll swap the pumpkin puree for coconut cream to get that creamy vibe.
- Sometimes I toss in extra pineapple juice if I want it to taste even more like the tropics.
If I’m pairing this punch with food for a luau or summer party:
- Coconut shrimp is a favorite, but really, any island-inspired snack is a good match.
- If I don’t have the punch, I’ll just make a Painkiller or a Mai Tai instead.
Instructions for a quick mocktail punch:
- Mix equal parts apple cider and pineapple juice.
- Add a spoonful of pumpkin puree or coconut cream.
- Stir in cinnamon for a little extra flavor.
- Serve it over ice and enjoy.
