Pumpkin Spice Hot Chocolate

This velvety smooth and impossibly rich pumpkin spice hot chocolate is the perfect way to embrace the flavors of fall. 

Decadent chocolate and earthy pumpkin pair surprisingly well – especially with a creamy, sweet base and extra whipped cream on top!

Better yet, you can easily make this your own. 

So, say goodbye to the predictable pumpkin spice latte and hello to your new fall favorite.

Why You’ll Love This Pumpkin Spice Hot Chocolate

Quick and Easy Gourmet Treat: Forget that packet of cocoa and make this elevated pumpkin hot chocolate instead. It’s ready in just 10 minutes and is guaranteed to please. 

Infused with Cozy Fall Spices: Regular hot chocolate is kind of one-note. But this recipe brings layers of earthy, spiced goodness to every sip.

Tastes Like Pumpkin Pie in A Mug: If you use white chocolate and add a few cracker crumbs on top of the whipped cream, this tastes like liquid pumpkin pie.

Ingredients

• Whole Milk: The creamy, rich base that makes the hot chocolate lusciously smooth.

• Unsweetened Cocoa Powder: For intense chocolate flavor without added sugar.

• Pumpkin Puree: Earthy, subtly sweet pumpkin adds body and fall flavor. Be sure to use pure pumpkin, not pumpkin pie filling.

• Sugar: For a hint of sweetness. Adjust the amount to taste.

• Pumpkin Pie Spice: A quintessential blend of warm fall spices. If you don’t have any, use 1/4 tsp cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp ginger, and a pinch of ground cloves. 

• Vanilla Extract: Rounds out the flavors and adds a sweet aroma. 

• Pinch of Salt: Balances and heightens everything in the mix. 

• Chopped Chocolate or Chocolate Chips: Melts into the hot milk for an extra rich, decadent treat. Use semi-sweet for the best taste.

• Whipped Cream (optional): A billowy whipped cream garnish makes it extra luxurious.

How to Make Pumpkin Spice Hot Chocolate

Growing up, my mom always made us hot chocolate on chilly fall days. 

This year, I decided to spin her classic recipe with pumpkin and warm spices. 

The result? Pure cozy magic in a mug. And it only takes 10 minutes to make!

1. WARM the milk over medium-low heat with the pumpkin, sugar, and spices. 

2. MELT the chocolate in the hot milk. Stir in the vanilla and salt.

3. SERVE right away with whipped cream and a light dusting of pumpkin pie spice.

Tips and Variations

From scratch hot chocolate is just as easy to make as anything from a packet. You just need a few extra ingredients – and these handy-dandy tips:

• Gentle heating. Warm the mixture over medium-low heat and avoid boiling, which can cause the chocolate to seize or burn.

• Smooth consistency. Whisk the mixture thoroughly to ensure a smooth, creamy hot chocolate without lumps. You can also strain it if you like.

• Chocolate choice. Semi-sweet is perfect for this recipe. But if you want the pumpkin to shine, I highly recommend good-quality white chocolate. Since it’s sweeter, omit the extra sugar and the cocoa. 

• Extra creamy drink. For an extra decadent treat, use half-and-half or heavy cream in place of some of the milk.

• Make it a mocha. Add 2 shots of espresso with the milk, or 1-2 teaspoons espresso powder. I suggest starting with 1 teaspoon, taste it, and go from there. 

• Batch version. Multiply the recipe by at least 4. Add everything to a slow cooker and warm on low heat, stirring frequently, until hot and smooth, about 3 hours.

• Make it boozy. Add 1-2 shots of bourbon or dark rum for a grown-up twist. 

• Nutty version. Add 1 tablespoon of peanut or almond butter.

• Topping options. Top with coffee whipped cream, marshmallows, a dusting of cocoa powder or pumpkin pie spice, or a drizzle of caramel sauce.

More Pumpkin Recipes You’ll Love

Pumpkin Mousse
No-Bake Pumpkin Cheesecake
Pumpkin Pancakes
Starbucks Pumpkin Spice Latte