Pumpkin Spice Hot Chocolate
Posted Oct 31, 2025
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This pumpkin spice hot chocolate recipe is rich, creamy, and made with real pumpkin and fall spices! It’s easy to make on the stovetop in 10 minutes and is more delicious than coffee shops or packets!
It’s pumpkin spice season, and that means it’s time to cozy up with a warm mug of this pumpkin spice hot chocolate (also a pumpkin spice latte of course)!
This decadent, creamy treat is a delicious combination of real pumpkin, fall spices, and lots of chocolate. The perfect way for chocolate lovers to enjoy pumpkin spice!
Pumpkin spice hot chocolate is easy to make in 10 minutes and guaranteed to become a chilly-day favorite for the whole family.
Pumpkin Hot Chocolate: Ingredients & Substitutions
- Whole milk. 2% milk & half and half are great diary substitutes. If you’re looking for a nondairy option, try full fat coconut milk.
- Pumpkin puree. use store-bought (a great way to use leftover canned pumpkin from other pumpkin recipes), or make your own homemade pumpkin puree.
- Pumpkin pie spice. use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice.
- Cocoa Powder. Use pure, unsweetened cocoa powder. No substitutes here.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar are all good choices.
- Semisweet chocolate.You can use any chocolate you prefer. Milk for a sweeter variety, dark for a darker pumpkin spice hot chocolate.
How to Make Pumpkin Spice Hot Chocolate
Like I said before, this recipe is easy to make in 10 minutes (or less). As always, we’ll walk through it together step-by-step, and make sure to watch the video for additional guidance.
Begin by whisking the sugar, pumpkin puree, cocoa powder, pumpkin pie spice and ½ cup milk together in a medium saucepan over medium-low heat. Heat and whisk until the mixture is smooth and homogenous (uniform throughout).
I prefer to start using a small amount of milk to make sure all the spices and cocoa powder are completely dissolved into the milk/pumpkin before proceeding with the recipe. If you skip this step you run the risk of lumpy pumpkin hot cocoa!
Then, add the rest of the milk and heat over medium heat, whisking occasionally, until the mixture just begins to bubble but does not boil.
Once the mixture is smooth and heated to bubbling, turn off the heat and add the chocolate, vanilla and a pinch of sea salt.
Then, whisk until the chocolate is melted and the mixture is smooth.
Use a ladle to serve the pumpkin spice hot chocolate into 4-6 mugs while it is still warm.
How to keep warm
If you’d like to keep this pumpkin spice hot chocolate warm, just leave it covered on the warm burner until you’re ready to serve.
Serve
This pumpkin spice hot chocolate tastes amazing on it’s own. But I never turn down some delicious toppings like the following:
- Homemade Whipped Cream (obviously)
- Marshmallows (any variety, homemade marshmallows are delicious).
- Shaved chocolate
- Dusting of cocoa powder or pumpkin pie spice.
- Cute fall sprinkles.
Store/Freeze
Store leftover pumpkin hot chocolate in a glass jar for up to 5 days in the refrigerator. Or you can store it in the freezer, just make sure you leave room in the jar for the mixture to expand as it freezes.
Reheat on the stovetop over low heat or in the microwave.
Recipe FAQS
Yes, you can easily double or triple this recipe. You can keep it warm for a crowd on the stovetop or in a crock pot.
Yes, use coconut milk instead of whole milk. Then, choose a dairy-free chocolate.
Yes, you can make this recipe in advance, store it in a large glass jar in the refrigerator, and reheat on the stovetop when you’re ready to serve.
I prefer semisweet chocolate because I think it gives just the right amount of sweetness. If you like it sweeter, use milk chocolate. If you like it a little on the darker side, use dark chocolate or even unsweetened chocolate.
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Pumpkin Spice Hot Chocolate
Video
Ingredients
- ⅓ cup granulated sugar
- 3 Tablespoons pumpkin puree
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon pumpkin pie spice
- 3 ½ cups whole milk (divided)
- 1 teaspoon pure vanilla extract
- 3 ounces semisweet chocolate (½ cup)
- ⅛ teaspoon sea salt
- Homemade Whipped Cream (for serving)
Instructions
- Whisk together sugar, pumpkin puree, cocoa powder, pumpkin pie spice and ½ cup milk in a medium saucepan over medium-low heat until combined.
- Add the remaining milk and heat over medium heat, whisking occasionally, until the mixture just begins to bubble but does not boil.
- Then, turn off the heat and add the chocolate and vanilla and whisk until the chocolate is melted and the mixture is smooth.
- Pour into 4 to 6 small mugs and serve with homemade whipped cream.
Notes
- Whole milk. 2% milk & half and half are great diary substitutes. If you’re looking for a nondairy option, try full fat coconut milk.
- Pumpkin puree. use store-bought (a great way to use leftover canned pumpkin from other pumpkin recipes), or make your own homemade pumpkin puree.
- Pumpkin pie spice. use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar are all good choices.
- Semisweet chocolate.You can use any chocolate you prefer. Milk for a sweeter variety, dark for a darker pumpkin spice hot chocolate.
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
