Name: Pumpkin Spice Hot Chocolate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups milk (any kind); ¼ cup pumpkin puree; ¼ cup semi-sweet or dark chocolate chips; 2 tablespoons cocoa powder; 2 tablespoons maple syrup or brown sugar (to taste); ½ teaspoon pumpkin pie spice; ¼ teaspoon cinnamon; Pinch of salt; ¼ teaspoon vanilla extract; Optional toppings: whipped cream, marshmallows, cinnamon or nutmeg, chocolate shavings

Jump to Recipe·Leave a Review

This pumpkin spice hot chocolate is rich, creamy, and full of fall flavor. It blends real pumpkin puree, velvety melted chocolate, and warming spices into a comforting mug of cozy perfection. Ideal for chilly days, quiet mornings, or festive gatherings, this recipe is all about warmth and indulgence—with none of the artificial stuff.
Pumpkin Spice Hot Chocolate

Why You’ll Love This Recipe

I make this when I want something cozy that feels a little indulgent but still made from real ingredients. The pumpkin puree adds a silky texture without overpowering the chocolate, while the spices make my whole kitchen smell like autumn. I like how easy it is to customize—whether I’m going dairy-free, dialing up the spice, or going big with toppings, it always turns out comforting and delicious. And it’s ready in just 10 minutes, which means I can whip it up whenever the craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups milk (any kind)
¼ cup pumpkin puree
¼ cup semi-sweet or dark chocolate chips
2 tablespoons cocoa powder
2 tablespoons maple syrup or brown sugar (to taste)
½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
Pinch of salt
¼ teaspoon vanilla extract

Optional toppings: whipped cream, marshmallows, cinnamon or nutmeg, chocolate shavings

Directions

In a saucepan over medium heat, I whisk together the milk, pumpkin puree, cocoa powder, pumpkin pie spice, cinnamon, and salt until the mixture is smooth and steaming.
I add the chocolate chips and stir until they melt completely into the hot mixture.
I remove the pan from heat and stir in the maple syrup or brown sugar, tasting and adjusting the sweetness.
I finish by stirring in the vanilla extract for a fragrant final touch.
I pour the hot chocolate into mugs and top it with whipped cream, marshmallows, or a dusting of spices—whatever feels right in the moment.

Servings and Timing

Servings: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Variations

Spicy Mexican Twist: I add a pinch of cayenne and chili powder for a little heat that pairs perfectly with the chocolate.
Dairy-Free Version: I swap the milk for oat or coconut milk. Oat milk gives the creamiest result, while coconut milk adds a nice tropical hint.
White Chocolate Option: I replace the dark chocolate with white chocolate chips for a sweeter, lighter version.
DIY Pumpkin Pie Spice: If I’m out of the pre-mixed stuff, I blend 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.
For a Crowd: I multiply the ingredients and keep it warm in a slow cooker on low for 2–3 hours. It’s a hit at fall gatherings.

Storage/Reheating

I store any leftover hot chocolate in an airtight container in the fridge for up to 3 days. When I want to enjoy it again, I reheat it gently on the stove over low heat, stirring frequently. If it thickens too much, I just add a splash of milk to loosen it back up.

FAQs

How do I prevent lumps in the hot chocolate?

Lumps usually come from the cocoa powder or pumpkin not mixing well with the milk. I make sure to whisk vigorously right from the start and keep the heat moderate. If I still end up with a few lumps, I strain the mixture through a fine mesh sieve before serving.

Can I make this ahead of time?

Yes! I let it cool completely and then refrigerate it. When I’m ready to serve, I reheat it slowly on the stove and stir well. A splash of fresh milk helps restore the smooth texture if it’s thickened in the fridge.

Will it taste strongly of pumpkin?

Not really. The pumpkin flavor is mild and mostly adds body and subtle sweetness. The chocolate and spices are what I taste most. If I want a stronger pumpkin flavor, I use up to ⅓ cup of puree.

What if it turns out too thin?

If my hot chocolate seems thin, I mix 1 teaspoon of cornstarch with 1 tablespoon of cold milk and whisk it into the hot mixture while it’s still on the stove. It thickens up in just a minute or two.

What kind of chocolate should I use?

I prefer using semi-sweet or dark chocolate chips, but chopped chocolate bars also work beautifully. The better the chocolate, the richer the final drink will taste.

Conclusion

Pumpkin spice hot chocolate isn’t just a fall drink—it’s an experience. Every time I make it, I’m reminded of that chilly Friendsgiving night when this recipe came to life. It’s comforting, nostalgic, and endlessly adaptable. Whether I’m curled up solo or sharing mugs with friends, this drink always hits the spot. I love that it’s easy to throw together with pantry staples and flexible enough to match my mood. So when fall cravings strike, I skip the store-bought mix and reach for real ingredients that warm from the inside out.