Pumpkin Spice Apple Cider Recipe

You know that smell when a bakery, a coffee shop, well, that’s this drink. Pumpkin Spice Apple Cider is an autumn favorite that’s enjoyed by all.

It’s warm, rich, naturally sweet, and layered with spice like a cozy flannel in a mug. Bonus: it comes together fast, scales easily, and tastes even better the next day.

Why This Recipe Works

This cider balances natural apple sweetness with the creamy warmth of pumpkin and spice, so it tastes indulgent without dumping in cups of sugar. The pumpkin purée thickens the body slightly, giving it a “latte vibe” without dairy. Whole spices simmer slowly to release oils while avoiding that bitter edge ground spices can bring when overheated.

A finish of vanilla and citrus brightens everything so the last sip is as good as the first. It’s simple, scalable, and customizable—sweeten it up, spike it, or keep it ultra-clean. Your call.

Ingredients Breakdown

• Apple cider (6 cups): Unfiltered, no added sugar if possible.
  

  The quality here makes or breaks the flavor.

  
  
• Pure pumpkin purée (1/2 cup): Not pumpkin pie filling. Adds body, color, and earthy sweetness.
• Cinnamon sticks (2–3): Warm backbone of the spice profile.
• Whole cloves (5–6): Small but mighty. Don’t overdo it or it gets medicinal.
• Whole allspice (4–5 berries): Rounds out the spice without shouting.
• Fresh ginger (1-inch piece, sliced): Adds a bright, zesty kick.
  

  Powder works in a pinch.

  
  
• Orange peel (from 1 orange): Just the peel—skip the pith. Lifts the flavor and makes it smell expensive.
• Maple syrup or honey (2–4 tablespoons, to taste): Optional. Adjust depending on your cider’s sweetness.
• Vanilla extract (1 teaspoon): Smooths out the spice and rounds the finish.
• Pinch of fine sea salt: Tiny but crucial.
  

  Amplifies the flavors.

  
  
• Optional add-ins: Star anise (1 pod), nutmeg (a few swipes), black pepper (a pinch for depth), bourbon or dark rum (1–2 ounces per serving for adults).

How to Make It – Instructions

1. Warm the base: Pour the apple cider into a medium pot or Dutch oven. Set over medium heat until it’s just steaming—not boiling.
2. Add the pumpkin: Whisk in the pumpkin purée until smooth. This is your rich, velvety foundation.
3. Spice it right: Add cinnamon sticks, cloves, allspice, ginger, and orange peel.
   

   If using star anise, add it now.

   
   
4. Simmer gently: Reduce heat to low and let it simmer for 15–25 minutes. Keep it under a boil to avoid bitterness. Stir a couple times to keep the pumpkin integrated.
5. Taste and tune: Sip and assess.
   

   If your cider isn’t sweet enough, whisk in maple syrup or honey 1 tablespoon at a time. Add the pinch of salt—it makes the apple pop.

   
   
6. Finish with flair: Remove from heat. Stir in vanilla extract.
   

   Grate a whisper of nutmeg if you like.

   
   
7. Strain (optional): For a smoother sip, strain through a fine mesh to remove spices and any pulp. If you like it rustic, skip this.
8. Serve hot: Ladle into mugs. Garnish with an orange twist or cinnamon stick if you’re feeling extra.
9. Make it adult (optional): Add bourbon or dark rum to each mug, 1–2 ounces.
   

   Stir and smile.

   
   

How to Store

• Refrigerator: Cool fully, then store in a sealed jar or pitcher for up to 5 days.
• Reheat: Warm gently on the stove over low heat or in the microwave in short bursts. Avoid boiling to keep flavors smooth.
• Freezer: Freeze in airtight containers, leaving headspace. Keeps up to 2 months.
  

  Thaw overnight in the fridge and reheat gently.

  
  
• Meal prep tip: Portion into individual mason jars for quick grab-and-heat moments.

Why This is Good for You

Apples bring polyphenols that support heart health and a steady mood, without the ultra-processed sugar rollercoaster. Pumpkin is rich in beta-carotene for eye and skin health, plus fiber to keep you satisfied. The spices aren’t just vibes—cinnamon, ginger, and cloves offer anti-inflammatory and digestive benefits.

And when you sweeten with maple or honey, you get trace minerals and a lower-glycemic profile compared to refined sugar. It’s comfort with a wellness halo. Yes, please.

Avoid These Mistakes

• Boiling the cider: This can turn it bitter and cook off delicate aromas.
  

  Gentle simmer only.

  
  
• Over-spicing with ground spices: They can get sludgy and harsh. Use whole spices for simmering; add a pinch of ground at the end if needed.
• Skipping the salt: Tiny pinch, huge payoff. It sharpens the apple and balances sweetness.
• Using pumpkin pie filling: It’s pre-sweetened and spiced—your flavor control goes poof.
• Leaving spices in overnight: They can over-steep and turn medicinal.
  

  Pull them out after simmering.

  
  

Alternatives

• No pumpkin? Use butternut squash purée or skip it entirely for a classic spiced apple cider.
• No fresh ginger? Use 1/2 teaspoon ground ginger. Add at the end to prevent bitterness.
• Low-sugar version: Choose unsweetened cider and skip the maple. Add a few drops of vanilla and extra orange peel for perceived sweetness.
• Coffeehouse twist: Whisk in a splash of canned coconut milk or half-and-half for a creamier sip.
• Chilled cocktail: Chill the strained cider, add bourbon, lemon juice, and ice.
  

  Shake and strain. Fall old fashioned? Basically.

  
  
• Spice swaps: Cardamom pods for a floral note, or a pinch of black pepper for a subtle heat.
  

  IMO, a single star anise = instant “wow.”

  
  

FAQ

Can I make this in a slow cooker?

Yes. Add everything except vanilla and sweetener to a slow cooker and heat on Low for 2–3 hours. Stir in vanilla and sweetener at the end, then strain if desired.

Keep on Warm for serving.

Can I use apple juice instead of apple cider?

You can, but expect a lighter flavor. Choose unfiltered apple juice if possible and reduce sweetener since juice can be sweeter. Add an extra cinnamon stick to deepen the profile.

How do I prevent the pumpkin from settling?

Whisk well during heating and again before serving. If you want a silky texture, strain through a fine mesh or cheesecloth. Or embrace the rustic texture.