Pumpkin Spice Hot Chocolate

Why You’ll Love This Recipe

This recipe combines the velvety texture of hot chocolate with the nostalgic warmth of pumpkin pie spice. It’s quick to make, beautifully aromatic, and can be easily customized for any dietary preference. Whether you’re a pumpkin lover or just want to elevate your hot cocoa game, this drink offers a luxurious twist that feels both familiar and special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Milk (dairy or non-dairy such as oat, almond, or coconut)
• Unsweetened cocoa powder
• Pumpkin purée
• Pumpkin pie spice
• Sugar or maple syrup
• Vanilla extract
• Pinch of salt
• Whipped cream or marshmallows (optional, for topping)
• Ground cinnamon (for garnish)

Directions

1. In a small saucepan, whisk together the cocoa powder, pumpkin purée, sugar, and a splash of milk over medium heat to create a smooth paste.
2. Gradually add the remaining milk while whisking continuously until fully combined.
3. Stir in the pumpkin pie spice, vanilla extract, and salt.
4. Heat gently until steaming, but do not boil, whisking occasionally.
5. Taste and adjust sweetness or spice as desired.
6. Pour into mugs and top with whipped cream or marshmallows.
7. Sprinkle with cinnamon before serving.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Vegan Version: Use non-dairy milk such as almond, oat, or coconut and top with vegan whipped cream.
• Spiked Version: Add a splash of Irish cream, Kahlúa, or spiced rum for an adult twist.
• Mocha Pumpkin Hot Chocolate: Stir in a shot of espresso for a pumpkin mocha flavor.
• Extra Rich: Use half milk and half cream for a thicker, more decadent drink.
• White Chocolate Pumpkin: Substitute white chocolate chips for cocoa powder for a creamy, vanilla-forward variation.

Storage/Reheating

Store leftover hot chocolate in a covered container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, whisking occasionally to restore smoothness. Avoid boiling, as it can change the texture and flavor. If it thickens too much, add a splash of milk while reheating.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling already contains sugar and spices, which would make the drink too sweet and unbalanced.

What kind of cocoa powder should I use?

Unsweetened cocoa powder works best to control the sweetness level, but Dutch-processed cocoa adds a richer flavor.

Can I make this without pumpkin pie spice?

Yes, mix your own blend with cinnamon, nutmeg, ginger, and a touch of cloves.

Can I make it in the microwave?

Yes, combine all ingredients in a microwave-safe mug and heat in short intervals, whisking between each until smooth and hot.

Can I use white chocolate instead of cocoa powder?

Absolutely, it creates a creamy and luxurious variation with a mellow pumpkin flavor.

How do I make it less sweet?

Reduce the amount of sugar or maple syrup to your liking, or use unsweetened milk alternatives.

Can I make a large batch?

Yes, double or triple the recipe and keep it warm in a slow cooker for serving at gatherings.

Is it gluten-free?

Yes, as long as your cocoa and pumpkin purée are gluten-free certified, this drink is naturally gluten-free.

Can I add real chocolate instead of cocoa powder?

Yes, melt 1–2 ounces of chopped dark or milk chocolate into the mixture for a richer texture.

What toppings go well with this drink?

Whipped cream, marshmallows, chocolate shavings, caramel drizzle, or a sprinkle of pumpkin pie spice all pair perfectly.

Conclusion

Pumpkin Spice Hot Chocolate is the ultimate cozy drink that brings together the best of fall flavors with the indulgence of classic hot cocoa. Smooth, creamy, and full of seasonal warmth, it’s a must-try treat that will make your autumn nights even more comforting. Once you taste this homemade version, you’ll never settle for plain hot chocolate again.

Pumpkin Spice Hot Chocolate

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Pumpkin Spice Hot Chocolate is a creamy, rich, and spiced beverage that blends velvety hot cocoa with pumpkin purée and warm autumn spices. Perfect for cozy mornings, festive nights, or chilly fall days, it’s an indulgent drink that captures the essence of autumn in every sip.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Beverage
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups milk (dairy or non-dairy such as oat, almond, or coconut)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons pumpkin purée
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons sugar or maple syrup (to taste)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Whipped cream or marshmallows (optional, for topping)
• Ground cinnamon (for garnish)

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Instructions

1. In a small saucepan, whisk together the cocoa powder, pumpkin purée, sugar, and a splash of milk over medium heat until a smooth paste forms.
2. Gradually add the remaining milk, whisking continuously until well combined.
3. Stir in the pumpkin pie spice, vanilla extract, and salt.
4. Heat gently until steaming but not boiling, whisking occasionally.
5. Taste and adjust sweetness or spice to your liking.
6. Pour into mugs and top with whipped cream or marshmallows.
7. Sprinkle with ground cinnamon before serving.

Notes

• For a vegan version, use plant-based milk and vegan whipped cream.
• Add a shot of espresso for a pumpkin mocha variation.
• Use half milk and half cream for an extra rich texture.
• White chocolate chips can replace cocoa powder for a sweeter, creamy twist.
• Store leftovers in the fridge for up to 2 days and reheat gently.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 20g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 10mg