Pumpkin Spice Hot Chocolate

This Pumpkin Spice Hot Chocolate is made with real pumpkin purée, a simple homemade hot cocoa mix, real milk, and a pinch of pumpkin pie spice. It’s like pumpkin pie in a mug!

I used to live by hot cocoa mix, but ever since I discovered how easy it is to make hot cocoa from scratch, I parted ways with the store bought mix because it is one less jar in my overcrowded pantry!

Learn how to make this super easy pumpkin spice hot cocoa recipe at home and enjoy that signature pumpkin spice flavor anytime of the year.

Why you’ll love this recipe

• Super quick and easy – this pumpkin spice hot chocolate recipe uses just a handful of ingredients, some of which you likely already have in your pantry and fridge, and it takes just 5 to 10 minutes to make.
• Real pumpkin – not only does this delicious pumpkin hot cocoa has that signature pumpkin spice flavor that you wait for every Fall, it even has real pumpkin in it, making it thicker and more pumpkin pie like!
• Add richness with cream – heavy cream adds richness and creaminess to the hot cocoa, and homemade whipped cream adds yet another layer of creaminess. Remember, this is a treat and it’s supposed to be indulgent!

Tools you’ll need

You don’t need any special equipment to make hot chocolate with pumpkin spice. You just need a small saucepan for simmering the milk along with a small spatula or a whisk for stiring.

Ingredients and substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. Pumpkin puree – add the real stuff for real pumpkin flavor. You only need pure pumpkin puree and not pumpkin pie filling which has added sugar and spices already.

2. Pumpkin pie spice – a pinch of this stuff gives it that signature “pumpkin pie” flavor. Use the store-bought version or your homemade mix if you have any leftovers from holiday baking. Or simply add a pinch of each — cinnamon, ginger, allspice, cardamom, fennel — if you have them readily available.

3. Milk – I like whole milk for a richer pumpkin spice hot cocoa but 2% will work too. You can also use lactose free milk if you’re lactose intolerant. I haven’t tried milk alternatives in this recipe, but make sure to pick one with mild flavor so it doesn’t compete with the pumpkin flavor if you must.

4. Heavy cream – heavy cream or heavy whipping cream will both work. I usually add this to both the hot cocoa for added richness and also use it to make whipped cream topping for the hot chocolate. If you are lactose intolerant, I believe there is lactose free cream, or explore other lactose free/dairy free whipped cream alternative like this coconut whipped cream.

5. Cocoa powder – you can’t make hot chocolate without cocoa. You can use either natural or Dutch-processed but I do preferred making my pumpkin spiced hot chocolate with Dutch-processed cocoa for a deeper chocolate flavor.

6. Sugar – you need sugar to sweeten the hot chocolate, regular granulated sugar is fine. You could also use brown sugar for additional flavor depth, or try maple syrup if you want a non-refined sugar option.

7. Vanilla extract – I usually add a splash of vanilla extract to the whipped cream. If you’re skipping whipped cream or using canned whipped cream or other whipped cream alternatives, adding a splash of vanilla extract to your pumpkin spice hot chocolate itself will enhance the flavor. Stir in at the end when you take the hot cocoa off the heat.

How to make pumpkin spice hot chocolate

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

First, make the hot cocoa paste by mixing cocoa powder, sugar and pumpkin pie spice with the heavy whipping cream using a small spatula or a spoon.

Heat milk along with real pumpkin in a small saucepan over medium heat. Transfer the cocoa paste to the simmering milk and stir until completely dissolved.

Then, divide your spiced pumpkin hot chocolate into 2 mugs, top with homemade whipped cream, and a few sprinkles of pumpkin pie spice.

More baker’s tips

• For even more chocolate flavor, add chopped dark chocolate while your hot chocolate with pumpkin spice is simmering on the stove top.
• For a pumpkin white hot chocolate version, replace the cocoa powder and sugar with ½ cup of chopped white chocolate instead. Taste your hot cocoa while cooking and add more white chocolate if desired.
• Keep it warm for a party – If making a large batch for a party, you can keep it warm in a slow cooker.

What to serve with pumpkin spice hot cocoa?

Is it acceptable to serve pumpkin on top of pumpkin? Because I have plenty of pumpkin muffins and pumpkin cookies to go with this pumpkin spiced hot chocolate.

• I assure you it is completely acceptable for breakfast. Make it a complete breakfast with Buttermilk Pumpkin Pancakes and a slice of Frittata, with coffee for you, and hot chocolate with pumpkin spice for the kids.
• It is more than perfect for snack time with a couple of Dulce de Leche Cookies or Almond Shortbread Cookies.
• Serve it after dinner with a slice of Apple Tart for dessert.

FAQs

More hot drinks to warm your hands

• Baileys Hot Chocolate
• Homemade Hot Chocolate with Cocoa
• Chocolate Hazelnut Latte
• Homemade Matcha Green Tea Latte

5 from 7 votes

Pumpkin Spice Hot Chocolate

By Trang Doan

This Pumpkin Spice Hot Chocolate is made with real pumpkin purée, a simple homemade hot cocoa mix, real milk, and a pinch of pumpkin pie spice. It’s like pumpkin pie in a mug!

Servings: 2

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

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Ingredients 

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Hot Chocolate

• ▢ ¼ cup unsweetened cocoa powder, 23 g
• ▢ 2 tablespoon granulated sugar, 22 g
• ▢ ¼ teaspoon pumpkin pie spice
• ▢ ¼ cup heavy whipping cream, 60 g
• ▢ 2 ½ cup whole milk, 20 oz, 595 g
• ▢ ¼ cup pumpkin puree, 60 g

Fresh whipped cream

• ▢ ½ cup heavy whipping cream, 119 g
• ▢ 1 tablespoon granulated sugar, 11 g
• ▢ A splash of pure vanilla extract

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Instructions 

• To make whipped cream, add heavy whipping cream, sugar and vanilla to a medium mixing bowl and beat vigorously with a whisk until soft to medium peaks form. Refrigerate until ready to use.
• To make hot chocolate, add cocoa powder, sugar, and pumpkin pie spice to a small bowl. Pour heavy cream over the cocoa powder mixture and mix with a spoon until a thick paste forms.
• Heat milk and pumpkin puree in a small pot over medium heat until it starts to simmer, stirring occasionally. Scrape the cocoa powder paste from the bowl and add it to the simmering pot, mix with a whisk until completely dissolved.
• Pour hot chocolate into two mugs. Top with fresh whipped cream, and a few sprinkles of pumpkin pie spice.

Notes

The whipped cream can be made in a stand mixer or with an electric hand mixer. But for the small amount called for in this recipe, it can easily be made by hand. Refrigerate leftovers if necessary.

Nutrition

Serving: 397g, Calories: 462kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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