There’s nothing quite like wrapping your hands around a warm mug of pumpkin hot chocolate on a crisp fall day. I stumbled upon this recipe years ago when I had leftover pumpkin puree and a craving for something cozy—now it’s my go-to for chilly evenings. The rich chocolate mingles with warm spices in the most magical way, and it comes together in minutes. Trust me, once you try this spiked-with-pumpkin version of hot cocoa, you’ll never go back to plain. My kids beg for it as soon as the leaves start changing colors!
Why You’ll Love This Pumpkin Hot Chocolate
This isn’t your average hot cocoa—it’s a hug in a mug! Here’s what makes it special:
- Creamy dreamy texture – The pumpkin puree adds the most luxurious thickness without being heavy
- Warm spice magic – That pumpkin pie spice blend? Absolute perfection with the chocolate
- Faster than a coffee run – Ready in under 10 minutes (I’ve timed it during my pumpkin-spice emergencies)
- Your rules – Make it sweeter, spicier, dairy-free… it’s the most forgiving recipe in my fall lineup
Seriously, one sip and you’ll be converted. My neighbor still texts me for the recipe every October!
Ingredients for Pumpkin Hot Chocolate
This cozy drink comes together with just a handful of simple ingredients – probably things you already have in your pantry! Here’s what you’ll need:
- 2 cups milk – I use whole milk for extra creaminess, but any dairy or non-dairy milk works (oat milk is my favorite substitute)
- 2 tbsp unsweetened cocoa powder – The good stuff! Don’t skip sifting it to avoid lumps
- 1/4 cup pumpkin puree – Make sure it’s plain, not pie filling (I’ve made that mistake before!)
- 2 tbsp sugar – Adjust to taste – maple syrup or honey work great too
- 1/2 tsp pumpkin pie spice – Or make your own with cinnamon, ginger, nutmeg and cloves
- 1/4 tsp vanilla extract – The real stuff makes all the difference
- Whipped cream & cinnamon – For topping (totally optional, but highly recommended!)
See? Nothing fancy – just good, honest ingredients that transform into something magical.
How to Make Pumpkin Hot Chocolate
Ready for the easiest cozy drink you’ll make this season? Here’s how to whip up pumpkin hot chocolate that’ll make your kitchen smell like autumn heaven:
Step 1: Warm the Milk
Grab your favorite saucepan (I always use my little red one – it’s just the right size) and pour in the milk. Heat it over medium heat for about 3 minutes – you want it steaming hot but not boiling. That sweet spot where tiny bubbles form around the edges is perfect. Trust me, burned milk smells terrible and ruins the vibe!
Step 2: Combine Ingredients
Now the fun part! Whisk in the cocoa powder, pumpkin puree, sugar and spices like your life depends on it. Seriously – keep that whisk moving to avoid any cocoa lumps. I usually sing the chorus of my favorite song while doing this – about 30 seconds of vigorous whisking does the trick. The mixture should be perfectly smooth with that gorgeous orange-brown color.
Step 3: Finish and Serve
Remove from heat and stir in the vanilla (it’ll smell amazing). Pour into your coziest mugs – mine are those chunky pottery ones that stay warm forever. Top with a ridiculous mountain of whipped cream if you’re feeling fancy (I always am), and dust with cinnamon. Pro tip: add a cinnamon stick for stirring – it infuses extra flavor as you sip!
Tips for the Best Pumpkin Hot Chocolate
After making this recipe dozens of times (okay, maybe hundreds), I’ve learned a few tricks to take your pumpkin hot chocolate from good to oh-my-goodness amazing:
- Taste as you go – Start with less sugar and add more until it’s just right for you (I like mine slightly less sweet so the pumpkin flavor shines)
- Fresh spices make all the difference – If your pumpkin pie spice has been sitting since last Thanksgiving, it’s time for a new bottle
- Don’t skip the vanilla – A tiny splash right at the end brings all the flavors together beautifully
- Use room temperature pumpkin puree – Cold pumpkin can make the cocoa powder clump – learned this the hard way!
The secret? Have fun with it – this recipe is hard to mess up!
Pumpkin Hot Chocolate Variations
This recipe is like your favorite sweater – cozy but ready to dress up! Here are my favorite ways to change it up:
- Spiked version – A shot of bourbon or rum turns it into the ultimate adult treat (just don’t tell the kids!)
- Coconut dream – Swap regular milk for coconut milk and add a pinch of cardamom – tropical fall vibes!
- Mocha twist – Stir in a shot of espresso for pumpkin-spiced mocha magic
- Mexican hot chocolate – Add a dash of cayenne and extra cinnamon for a spicy kick
The best part? No matter how you tweak it, it’s still that same delicious hug in a mug.
Serving Suggestions
This pumpkin hot chocolate pairs perfectly with buttery shortbread cookies for dipping or cinnamon sticks for stirring. On really cold nights, I love adding a gingerbread biscuit on the side—pure comfort!
Storage & Reheating
Leftovers? No problem! Store any extra pumpkin hot chocolate in the fridge for up to 2 days. When you’re ready for round two, gently reheat it on the stove or in the microwave—just stir well to bring back that creamy texture. I like to add a splash of fresh milk if it gets too thick.
Pumpkin Hot Chocolate FAQs
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly – just make sure it’s plain pumpkin, not pumpkin pie filling which has added sugars and spices. I always keep a few cans stocked during fall for spontaneous hot chocolate cravings.
Is this recipe dairy-free?
Easily! Swap the regular milk for your favorite non-dairy alternative. Oat milk makes it extra creamy, while almond milk gives a nice nutty flavor. All the other ingredients are naturally dairy-free, so you’re good to go!
Can I make this ahead of time?
You bet! Mix everything except the vanilla and store it in the fridge overnight. When ready to serve, reheat gently and stir in the vanilla – it’ll taste just as fresh. Perfect for holiday gatherings when you want to prep in advance!
Nutritional Information
Approximate nutrition per serving (values vary by ingredients): 180 calories, 18g sugar, 5g fat. Enjoy in moderation – this pumpkin hot chocolate is too delicious not to!
Try this recipe and tag us in your cozy photos – we’d love to see your pumpkin spice creations!
PrintIrresistible Pumpkin Hot Chocolate Recipe in 10 Minutes
A warm and creamy pumpkin hot chocolate perfect for chilly days. Combines rich chocolate with spiced pumpkin for a cozy drink.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 servings 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups milk (dairy or non-dairy)
- 2 tbsp unsweetened cocoa powder
- 1/4 cup pumpkin puree
- 2 tbsp sugar or sweetener
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- Whipped cream (optional)
- Cinnamon (for garnish)
Instructions
- Heat milk in a saucepan over medium heat until warm.
- Whisk in cocoa powder, pumpkin puree, sugar, and pumpkin pie spice.
- Stir continuously until fully combined and hot (do not boil).
- Remove from heat and stir in vanilla extract.
- Pour into mugs and top with whipped cream and a sprinkle of cinnamon.
Notes
- Adjust sweetness to taste.
- For a thicker texture, use less milk or more pumpkin puree.
- Dairy-free milk like almond or oat works well.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
