There’s no better way to welcome the crisp, golden days of fall than with a mug of creamy, Pumpkin Spice Hot Chocolate. It’s rich, warm, and full of autumnal flavor—like wrapping myself in a cozy blanket with every sip. This seasonal twist on a classic hot chocolate brings together velvety cocoa, pumpkin puree, and a touch of pumpkin spice for a comforting drink I crave all season long.
Whether I’m enjoying a quiet evening or hosting friends around a fire pit, this recipe never fails to impress. It’s easy, festive, and takes less than 15 minutes to whip up. Let’s dive into this fall-inspired favorite.
Why You’ll Love This Recipe
Quick and simple: I make this in just one saucepan, and it’s ready in under 15 minutes.
Perfectly cozy: The combination of chocolate and warm spices is everything I want on a chilly evening.
Flexible and customizable: I can easily make it dairy-free, adjust the sweetness, or add a little kick with spice or espresso.
Party-friendly: It’s great for fall gatherings or Halloween parties—especially with a topping bar.
Rich, creamy texture: The heavy cream and pumpkin puree create a luscious, comforting drink.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups whole milk (or substitute non-dairy milk like almond or oat)
1/2 cup heavy cream
1/4 cup pumpkin puree
2 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar (or sweetener of choice)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Whipped cream (optional, for topping)
Ground cinnamon (optional, for garnish)
Directions
In a medium saucepan, I whisk together the milk, heavy cream, and pumpkin puree until smooth. This step helps create that creamy base without any lumps.
I add the cocoa powder, sugar, and pumpkin pie spice, whisking again until everything is fully combined.
Over medium heat, I warm the mixture until it just begins to simmer. I stir frequently and avoid boiling to keep it silky and smooth.
I remove the pan from the heat and stir in the vanilla extract for a hint of aromatic sweetness.
I pour the hot chocolate into mugs and top with whipped cream and a sprinkle of cinnamon for the perfect finishing touch.
Time to sip and enjoy—I usually grab a blanket and settle in for a cozy night.
Servings and timing
This recipe makes 2 generous servings or 3 smaller mugs. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Variations
Pumpkin Mocha: I sometimes add a shot of espresso or strong coffee for a caffeinated twist.
Mexican-inspired: A pinch of cayenne pepper or chili powder adds a warm kick.
Dairy-free: I skip the heavy cream and use coconut milk or oat milk for a vegan version.
Boozy twist: A splash of bourbon, rum, or Kahlúa turns this into an adult treat.
Less sweet: I cut the sugar or swap it for maple syrup or honey, depending on my mood.
storage/reheating
If I have leftovers (which is rare), I let the hot chocolate cool and store it in an airtight container in the fridge for up to 3 days. To reheat, I pour it back into a saucepan and warm it over low heat, stirring gently to keep the texture creamy. I avoid microwaving, as it can separate the cream.
FAQs
1. Can I make this Pumpkin Spice Hot Chocolate ahead of time?
Yes, I often make the base ahead and store it in the fridge for up to 3 days. When I’m ready to enjoy it, I reheat it on the stovetop over low heat, stirring to bring back its smooth consistency.
2. Can I use non-dairy milk?
Absolutely. I like using almond, oat, or coconut milk when I want a dairy-free version. Just remember, coconut milk gives it a subtle tropical flavor.
3. How can I adjust the sweetness?
I start with less sugar, then taste and adjust. Sometimes I swap sugar for maple syrup or honey if I want a natural sweetener. Stevia or monk fruit works well too for a lower-calorie option.
4. What if I don’t have pumpkin pie spice?
No problem! I make my own blend with equal parts cinnamon, nutmeg, ginger, and cloves. It works just as well and still gives that signature fall flavor.
5. How do I make this extra smooth and creamy?
To avoid clumps, I whisk the cocoa powder with a bit of the milk first before combining it with the rest of the ingredients. I also use a silicone whisk and stir regularly while heating.
Conclusion
Pumpkin Spice Hot Chocolate is more than just a warm drink—it’s a cozy ritual I come back to every fall. With its silky texture, deep cocoa flavor, and hints of spice and pumpkin, every sip feels like a seasonal celebration. Whether I’m enjoying a quiet evening alone or making a big batch for friends, this recipe always delivers comfort in a cup.
This cozy Pumpkin Spice Hot Chocolate blends rich cocoa with creamy pumpkin puree and warm spices for a comforting fall drink. It’s quick to make, deeply satisfying, and perfect for chilly nights or festive gatherings.
Ingredients
2 cups whole milk (or non-dairy milk)
1/2 cup heavy cream
1/4 cup pumpkin puree
2 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar (or preferred sweetener)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Whipped cream (optional, for topping)
Ground cinnamon (optional, for garnish)
Instructions
In a medium saucepan, whisk together the milk, heavy cream, and pumpkin puree until smooth.
Add cocoa powder, sugar, and pumpkin pie spice. Whisk until fully combined.
Warm over medium heat until it begins to simmer, stirring frequently. Do not boil.
Remove from heat and stir in the vanilla extract.
Pour into mugs and top with whipped cream and a sprinkle of cinnamon if desired. Serve warm.
Notes
Add a shot of espresso or strong coffee for a pumpkin mocha.
For a spicy twist, add a pinch of cayenne or chili powder.
Use coconut or oat milk for a dairy-free version.
Add bourbon, rum, or Kahlúa for an adult-friendly treat.
Adjust sweetness to taste or use maple syrup or honey as a natural sweetener.
