Pumpkin Spice Hot Chocolate

Last updated on December 13, 2025

In the frosty hush of late October, I found myself standing at my kitchen counter with a jar of canned pumpkin, a bar of dark chocolate, and a memory of a childhood winter carnival where hot cocoa smelled like cinnamon and leaves. That cozy, slightly spicy cocoa memory is what sent me tinkering until I landed on this Pumpkin Spice Hot Chocolate — a warm, creamy drink that tastes like a soft fall hug. If you’ve never made a spiced hot chocolate before, don’t worry: I’ll walk you through each simple step so it feels completely doable, even if this is your first time warming milk on the stove. And if you’re the kind of person who loves pumpkin sweets, you might also enjoy a classic pumpkin roll to go with your cup.

Why I Love This Recipe of Pumpkin Spice Hot Chocolate

There are so many little things I love about this Pumpkin Spice Hot Chocolate. First, it’s quick. From start to finish you can have two generous mugs in about 10 minutes. That’s perfect for chilly mornings or when you need a slow, cozy break in the middle of a busy day. Second, it balances pumpkin and chocolate in a way that feels familiar but also a little special — the pumpkin adds body and a gentle fall flavor while the cacao and chocolate bring deep, comforting richness. Third, it’s kind to dairy-free diets; using oat or soy milk makes this utterly creamy without dairy, and the other ingredients are flexible if you need nut-free swaps. For beginner cooks, this recipe is forgiving: you can tweak sweetness, spice level, and thickness easily, and the method is mostly about warming and whisking, not complicated techniques.

Ingredients You’ll Need for Pumpkin Spice Hot Chocolate

Essentials

3 tablespoons canned pumpkin puree — This gives you pumpkin flavor and a silky body. Use plain pumpkin puree, not pie filling.
2 tablespoons raw cacao powder or Dutch-processed cocoa powder — Both work; cacao delivers a deep, slightly bitter chocolate taste while Dutch-processed cocoa is smoother and less acidic.
1 tablespoon natural peanut butter or almond butter — This adds body and a touch of nuttiness. For a nut-free option, use sunflower seed butter or tahini.
1 tablespoon maple syrup — Adds a warm, natural sweetness that complements pumpkin.
1 tablespoon dairy-free chocolate chips or 1/2 ounce square of dark chocolate bar — This melts into the drink and adds glossy richness.
1 teaspoon vanilla extract — Rounds out flavors and deepens the overall profile.
1 1/2 teaspoons pumpkin spice — A blend of cinnamon, nutmeg, ginger, and cloves; adjust to taste.
2 cups unsweetened soy milk or oat milk — These are my go-to dairy-free milks for creaminess. You can use dairy milk if you prefer.

Pinch of salt — Small detail, big difference. Salt brightens chocolate and balances sweetness.

Optional add-ons

A dash of espresso or instant coffee — If you want a mocha-like kick.
A pinch of cinnamon or extra pumpkin spice for garnishing.
Coconut cream or canned whipped topping for a dairy-free swirl on top.
A teaspoon of brown sugar or coconut sugar if you want deeper caramel notes.
Flavored syrups like vanilla or caramel, used sparingly.

Substitutions and Shortcuts

Pumpkin puree: If you don’t have canned pumpkin, roast and mash a small pie pumpkin and strain any excess water for fresh puree. Canned is the shortcut and is perfectly fine.
Cocoa/cacao: Use regular cocoa if that’s what you have; you may want to add a touch more sweetener if it’s unsweetened cocoa.
Nut butter: Sunflower seed butter is a great nut-free swap. Tahini gives an intriguing, slightly savory edge that pairs surprisingly well with chocolate.
Maple syrup: Honey, agave, or simple syrup can work, but maple complements pumpkin best.
Chocolate chips/bar: If you only have cocoa powder, increase to 3 tbsp cocoa and add 1–2 tbsp extra maple syrup and a splash more milk to achieve a richness similar to melted chocolate.
Milk: Whole milk will produce the richest cup; oat milk is the closest dairy-free approximate.

If you like recipes that marry pumpkin with soft cheese flavors, try pairing your cup with a slice of cream cheese with hot honey and spices for a balance of sweet and tangy that’s lovely alongside this drink.

How to Make Pumpkin Spice Hot Chocolate Step-by-Step

I like to break the process down into small, clear steps. This helps keep things calm and prevents the milk from scalding. Here’s how I do it:

Step 1 — Gather and measure everything first

Measure out the pumpkin, cacao powder, nut butter, maple syrup, chocolate, vanilla, pumpkin spice, and milk. When everything is at hand, you’ll feel more relaxed and you won’t risk burning the milk while hunting for an ingredient.

Step 2 — Use the right pan and heat

Choose a medium saucepan — not too large, so the liquid doesn’t spread thin and scald. Place the pan over medium heat. Medium heat allows gentle warming without rapid boiling, which can make the milk separate or scorch.

Step 3 — Combine dry and wet in the pan

Add the measured pumpkin puree and cacao/cocoa powder to the saucepan. Add the nut butter, maple syrup, and the chocolate chips or chopped dark chocolate. Pour in 2 cups of your chosen milk and add a pinch of salt. The salt is tiny but crucial; it makes chocolate flavors pop.

Step 4 — Start whisking immediately

Use a whisk or a sturdy spoon to mix the pumpkin and cacao into the milk. The cacao can clump, so whisk continuously at first until things loosen. If you’re worried about lumps, you can whisk the cacao with a tablespoon or two of milk into a smooth paste before adding the rest of the milk — that’s a classic quick-cook method to prevent lumps.

Step 5 — Heat to a rapid simmer

Keep whisking gently as the mixture warms. You want it to reach a rapid simmer — small, lively bubbles at the edges — but not a rolling boil. Whisk regularly as it comes up to temperature so the chocolate melts evenly and the pumpkin blends completely. This usually takes 4 to 6 minutes on a medium stovetop.

Step 6 — Melt and smooth

Once you see the chocolate chips fully melted and the surface looks glossy, whisk until the beverage is smooth and uniform. If you still have small bits of chocolate or pumpkin fiber you don’t like, stop the heat and use an immersion blender to blend the mixture right in the pan. This produces an ultra-silky texture. If you use a regular blender, let the liquid cool slightly before blending in batches and be careful of steam buildup.

Step 7 — Taste and adjust

Ladle a small spoonful into a cup and taste. If you want it sweeter, add a little more maple syrup. If it needs more warmth, add a touch more pumpkin spice or a dash of cinnamon. If the drink is thicker than you like, stir in a splash more milk.

Step 8 — Serve immediately

Pour evenly between two mugs. Top as you like: dairy-free whipped cream, a sprinkle of extra pumpkin spice, grated dark chocolate, or crushed toasted pecans. Serve with a cinnamon stick for stirring if you want a pretty finish.

Step 9 — Store leftovers safely

If you have leftovers, cool them to room temperature and refrigerate in a sealed container for up to 48 hours. Reheat gently on the stovetop over low heat, whisking to bring back the smooth texture. Add a splash of milk while reheating if it seems too thick.

Common Mistakes to Avoid Pumpkin Spice Hot Chocolate

Here are three common slip-ups I see, and how to avoid them so every mug you make is reliably cozy and delicious.

Not managing heat (scorched milk or separated drink)

The most common mistake is cooking over too-high heat. Milk and dairy-free milks can scorch easily, leaving a thin brown film on the bottom of the pan and a burned flavor in the drink. Keep the heat at medium or medium-low and whisk regularly. If your drink starts to steam heavily or form a skin, lower the heat and whisk to reincorporate. Slow, steady heat lets the chocolate melt evenly and keeps the pumpkin smooth.

Skipping the whisk or blending step (lumpy texture)

Cocoa and pumpkin can both clump if you don’t whisk well. Powdered cacao tends to form small dry pockets that float in your cup if not mixed properly. Whisk continuously as you heat, and if you see lumps, either whisk vigorously or use an immersion blender to smooth everything out. If you’re short on time, pre-mix the cocoa with two tablespoons of milk to form a paste before adding to the saucepan — that little extra step prevents lumps.

Over-spicing or under-seasoning

Pumpkin spice adds warmth, but it’s easy to overdo it and make the drink taste like a spice jar. Start with 1 1/2 teaspoons and adjust to taste. Also, don’t skip the pinch of salt; it’s small but brings out the chocolate’s depth. If something tastes flat, a tiny extra splash of vanilla or maple syrup can lift it; if it’s too sweet, add more cacao or a touch more salt.

Serving Suggestions for Pumpkin Spice Hot Chocolate

This drink is delightful on its own, but pairing it thoughtfully turns it into a small, memorable moment. Below are three serving ideas, each with a little detail on why they work.

Cozy toppings and garnishes

A swirl of dairy-free whipped cream or coconut cream creates a cloud-like contrast with the rich chocolate. Sprinkle a little extra pumpkin spice, cinnamon, or grated dark chocolate on top for visual appeal and an extra flavor boost. A small drizzle of maple syrup or a few toasted pepitas add a nice crunch.

Sweet treats to serve alongside

This hot chocolate loves baked goods. Think pumpkin muffins, ginger cookies, or a slice of classic pumpkin roll at the breakfast table. The warm spice in the drink and the sweets harmonize beautifully. If you want a soft, tangy pairing, cream cheese topped with hot honey and spices compliments the drink’s depth (that combination nicely balances sweet and savory textures).

Savory or salty companions

A handful of spiced nuts or a plate of sharp cheddar on crackers might sound odd, but the salty-sweet contrast is a surprise delight. Savory biscuits or a warm bran scone are also lovely; the hot chocolate feels indulgent next to more neutral or savory pastries, making the drink the star of the pairing.

Conclusion

You’ve just learned how simple and forgiving Pumpkin Spice Hot Chocolate can be: a handful of pantry-friendly ingredients, a little whisking, and a warm mug ready in minutes. This recipe is easy to customize — adjust sweetness, swap milks, try different nut butters, or dial up the spice — so it’s perfect for beginners and cozy afternoons alike. If you want another take or a version that leans harder on dark or white chocolate, check out Pumpkin Spice Hot Chocolate (Dark or White Chocolate) – Striped … for more inspiration.

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FAQs About Pumpkin Spice Hot Chocolate

Can I make Pumpkin Spice Hot Chocolate ahead of time?

Yes. You can prepare the mixture and chill it in the fridge for up to 48 hours. Reheat gently over low heat, whisking as it warms. Add a splash of milk if it seems too thick after refrigeration.

Is Pumpkin Spice Hot Chocolate dairy-free and vegan?

The recipe as written uses unsweetened soy or oat milk and dairy-free chocolate chips, so yes, it can be entirely dairy-free and vegan. If you use dairy milk or dairy chocolate, it won’t be vegan, but it will still be delicious.

Can I make Pumpkin Spice Hot Chocolate in larger batches for a party?

Absolutely. Multiply the ingredient amounts to match the number of servings. Heat in a large pot and keep it warm over the lowest heat setting or in a slow cooker on warm. Whisk occasionally to keep the mixture smooth.

How can I make Pumpkin Spice Hot Chocolate less sweet?

Cut the maple syrup by half or omit it and sweeten only to taste. Use unsweetened cocoa or cacao and a darker chocolate with higher cocoa content to reduce sweetness while keeping deep chocolate flavor.

What if I don’t have canned pumpkin puree for Pumpkin Spice Hot Chocolate?

Roast and scoop out the flesh of a small sugar or pie pumpkin, then mash and strain any excess water to create fresh pumpkin puree. Canned pumpkin is the fastest option, but fresh pumpkin can be used and offers a lovely flavor if prepared ahead.

Pumpkin Spice Hot Chocolate

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Why I Love This Recipe of Pumpkin Spice Hot Chocolate