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.
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:
- RumChata 1 oz
- Vanilla vodka 0.5 oz
- Pumpkin puree 0.5 oz
- Half-and-half or milk 0.5 oz
- Maple syrup 0.5 tsp
- Pumpkin pie spice 1/8 tsp
- Whipped cream optional To top
- Ground cinnamon sugar, or nutmeg (optional) For garnish or rim
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.