Ever wondered what an espresso martini and a pumpkin spice latte would taste like combined into one? I give you the Pumpkin Espresso Martini… or should we call it a Pumpkin Spice Espresso Martini?

No matter what you call it, this pumpkin martini really has it all! Smooth pumpkin, a shot of bold espresso, warm fall spices, and a swirl of RumChata make for a creamy, frothy cocktail perfect for fall.

What I really love about this pumpkin martini is how incredibly smooth it sips. Even with two shots of booze, you barely notice as the creamy half and half and cozy pumpkin flavor mellow it all out.

Plus, the espresso adds just enough boldness to balance everything without overpowering the sweet, spiced fall flavors. It’s the perfect harmony!

Tips For Making This Pumpkin Espresso Martini

Just a few ingredients, a quick shake, and a chilled glass, this pumpkin espresso martini is ready in under five minutes! Below are a few tips, scroll down to the printable recipe card for full instructions!

If you like a strong drink, try making it with 2 oz vodka. When I first made this martini, I used 2 oz vodka and it overpowered everything else! The next time I used just 1 oz and while still strong, the flavors were perfectly balanced and smooth. Don’t forget there’s also a shot of RumChata added!

Make sure your espresso (or coffee) is completely cooled before adding it to the shaker. If it’s warm, it will melt the ice and water down the drink, leaving you with a weak, flat martini. Brew and chill it ahead of time for the best results.

Start with a tablespoon of maple syrup, but feel free to taste and tweak. Some espressos are more bitter than others, so you might need a touch more or less sweetness depending on your coffee and your preference.

Adding a garnish makes it feel even fancier. A little whipped cream, a sprinkle of pumpkin pie spice, or a few coffee beans on top adds an instant upgrade.

Can I Make This Pumpkin Martini Ahead?

Sadly once shaken, this martini is best served right away. Over time, the frothy texture will diminish and the ingredients can separate.

However, you can prep it ahead for a party, so you just have to shake it when ready to serve! Combine everything – EXCEPT the ice and espresso – in a sealed pitcher and refrigerate. When ready, pour portions into a shaker with ice and espresso (cooled) and shake to order.

More Spiced Cocktail Recipes To Try

• Perfect for a party, this apple cider punch is irresistible!
• If you like coffee and spices, you have to try a Carajillo (Mexican coffee cocktail).
• Instant Pot pumpkin apple cider is a cozy fall cocktail that can be served warm or cold.
• Pumpkin coquito is thick, creamy, and deliciously rich.
• A glass of mulled wine is always the perfect way to warm up.

Recipe Rundown: What to Know

• So Flavorful: With lemon, garlic, capers and parmesan cheese.
• Quick & Easy: Made in one-pan in just 30 minutes!
• Make Ahead: Meatballs can be prepped ahead or frozen.
• Budget Friendly: Uses simple and common ingredients.
• Great Leftovers: The meatballs taste just as good reheated!
• Served Many Ways: Pairs well with pasta, rice, or veggies.

Key Ingredient Notes and Substitutions

Below you will find helpful notes and substitution options for a few key ingredients. Visit the printable recipe card below for the full ingredient list and amounts.

• Ground Chicken: Ground turkey also works, but I wouldn’t recommend making these with ground beef as it would overpower the lemon-caper sauce.
• Italian Breadcrumbs: You can swap these with plain un-seasoned or panko breadcrumbs if that’s what you have on hand. Just add a tablespoon of Italian seasonings to supplement the extra flavor.
• Parmesan Cheese: Freshly grated parmesan will yield the best flavor and texture.
• Lemons: You’ll need both the juice and zest. While you can use bottled lemon juice in a pinch, the sauce will be less flavorful, especially without the lemon zest.
• Fresh Parsley: You can use dried parsley instead, just cut the amount in half, using 1 tablespoon instead, since dried herbs are more potent than fresh.
• Dry White Wine: I use Pinot Grigio or Sauvignon Blanc, but any dry white wine will work nicely. If you prefer to avoid alcohol, use extra chicken broth and a splash of white or apple cider vinegar instead.
• Capers: Make sure to drain them well before using.

How To Serve Chicken Piccata Meatballs?

I highly recommend plating these meatballs over pasta, rice, or mashed potatoes (or mashed cauliflower) so you don’t waste a drop of that sauce! Of course some breadsticks or a side of crusty bread are always a good idea as well. When it comes to sides, I like to serve them alongside a green veggie like parmesan roasted broccoli, air fryer asparagus, or sauteed green beans.

What’s the best pasta to serve these with?

Spaghetti is a classic choice, but angel hair, thin spaghetti, linguini or fettuccine will all work great. You can use a more noodle style pasta as well, but I find the sauce works best on a more traditional spaghetti shaped pasta.

More Easy Italian Chicken Recipes To Try

• Creamy garlic parmesan chicken is a low-carb dinner made with just 4 ingredients.
• Comforting chicken alfredo bake is made with three different kinds of cheeses! For a more traditional option, try this chicken alfredo!
• This one-pot chicken florentine is ready in just 30-minutes. Same with this easy lemon caper chicken recipe!
• Tender slow cooker chicken cacciatore is one of the most flavorful chicken recipes!
• Creamy chicken and gnocchi seems impressive, but it’s SO easy to make.

How to Make Chocolate Chip Walnut Cookies

While they made be from scratch, these cookies are so easy to toss together! I like to press a few extra chocolate chips onto the top of each dough ball before baking so the final product looks picture perfect.

Keep in mind, the cookies may seem a little too soft when they first exit the oven, but they’ll continue to firm up as they cool. You don’t want to over bake them until the centers are firm, otherwise the cookies will be rock hard once cooled. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Tips For Making This Donut Hole Recipe

The donut hole batter is very sticky! I highly recommend using a small cookie scoop to drop them into the oil. It’s easier than using two spoons and creates even sized, round donut holes. You can also spritz the cookie scoop with non-stick spray before scooping the dough so it can easily drops into the hot oil.

My biggest tip? Do NOT try to eyeball how hot the oil is! Instead, use a clip-on pot thermometer to continuously measure the oil. Oil that’s too hot will cook the outside too quickly and leave the insides raw. Oil that’s too cool will take too long to cook, creating greasy donut holes.

Fry 5 to 7 donut holes at a time, to prevent overcrowding, which can drop the oil temperature and cause uneven cooking and/or greasy donut holes.

After frying, place them on a paper towel-lined plate to soak up excess oil before adding toppings. Glazes stick best when the donut holes are slightly warm, but powdered sugar works best when they’re completely cool.

Below is a quick recipe overview, but please scroll down to the printable recipe card for full instructions.

Frequently Asked Questions

Key Ingredient Notes

Made with simple pantry staples, you make already have everything you need to make this easy donut hole recipe. Visit the printable recipe card below for ingredient amounts.

• Flour: It’s best to fluff the flour and then spoon it into your measuring cup. If you dunk the measuring cup into a packed bag of flour, you’ll use too much flour creating overly dense donuts!
• Spices: Ground nutmeg, cinnamon, and a pinch of salt is all you need! Freshly grating a whole nutmeg with a microplane grater will deepen the flavor.
• Baking Powder: This is what makes the donuts so fluffy. Don’t swap it for baking soda. Also, be sure to check the expiration date.
• Sugar: Granulated or light brown sugar will both work for the dough, but only use granulated sugar for the sweet cinnamon coating.
• Milk: Use whole milk or 2%, but I would avoid using plant-based milk. You want milk with a higher fat content to keep your donut holes moist.
• Oil: Choose a frying oil with a high smoke point, like vegetable, corn, or canola oil.

Tips For Making Cinnamon Sugar Donut Holes

The batter will be pretty sticky – that’s okay! The batter is intentionally sticky to create light and fluffy donut holes. Avoid adding extra flour, as it can make the donut holes dense.

Just don’t try to use your hands to form the donut holes. I highly recommend using a small cookie scoop sprayed with non-stick cooking spray so the donut holes are all the same size, but you can also use two spoons to get the job done.

Do NOT try to eyeball how hot the oil is! I highly recommend using a clip-on pot thermometer to continuously measure the oil. Oil that’s too hot will cook the outside too quickly and leave the insides raw. Oil that’s too cool will take too long to cook, creating greasy donut holes.

It’s important to work quickly and in batches. If you add too many donut holes to the oil at one time, they won’t cook evenly.

Below is a quick recipe overview, but please scroll down to the printable recipe card for full instructions.

What Makes This Pickle de Gallo Recipe So Good?

• Flavor Packed: Crunchy dill pickles are tossed with colorful fresh veggies, pickle brine, cilantro, garlic, and zesty lime juice.
• Quick and Easy: With just 10 minutes of prep time, this easy salsa only requires some chopping!
• Perfect For Making Ahead: I’ve found that it’s even better the next day because the flavors have more time to meld together.
• Kid Approved: My pickle loving kids can’t get enough of this stuff! The best part? They’re getting plenty of veggies, too.

Key Ingredients

Besides the pickles, everything else in this pickle de gallo recipe comes straight from the produce section. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Cucumber: If you get one with seeds, try to remove them as much as possible before tossing them with the other ingredients. To remove the seeds, I cut the cucumber in half lengthwise and then use a spoon to scrape out the center.
• Bell Pepper: I like to use a red bell pepper because of the sweeter flavor and pop of vibrant color, but yellow or orange are great too. Only use a green bell pepper if you prefer a less sweet and more pungent flavor.
• Pickles: You can use any flavor of pickles you prefer, but dill pickles are a classic choice. Try spicy pickles for an extra kick, or sweet pickles for a milder, slightly tangy twist. Feeling fancy? Use some homemade quick refrigerator pickles.
• Red Onion: While you could use another onion, I really recommend red onions! They are a milder onion and will complement the other ingredients well without overpowering them.
• Cilantro: Feel free to measure with your heart. I always add a little extra!
• Jalapeños: Leave the seeds in your jalapeños to increase the heat. Want it even spicier? Swap these with Serrano peppers.
• Brine: You’ll grab this straight out of the pickle jar. This recipe’s a great way to use up any leftover pickle brine so it doesn’t go to waste!

How to Make Pickle de Gallo

You’ll just need about 10 minutes and a sharp knife to make this easy pickle de gallo recipe! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Chop with Care: Chop all the vegetables the same size for a nicer looking dish and perfectly balanced bite.
• Remove Seeds and Pulp: It’s best to use a spoon and scoop out all the seeds and pulp from the cucumber and tomatoes. This will keep the dish from becoming watered down.
• Add Cheese: Crumbled feta or cotija cheese pairs beautifully with the briny flavor of pickles.
• Add Avocado: For a creamy twist, dice up some avocado and mix it in right before serving.

How To Serve Pickle de Gallo

• Dip: We love it served as a tangy dip with tortilla chips, but pita chips, bagel chips, or even pork rinds also make great dippers.
• Condiment: Toss this pickle-y goodness on a burger, tacos (or walking tacos for more fun), or hot dogs and nachos. It’s also great served over grilled chicken or tuna salad!