The Best Pumpkin Spice Hot Chocolate
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This pumpkin spice hot chocolate is the absolute best indulgent beverage you will have this fall. Creamy, not too sweet, with pumpkin puree and a hint of spice, this hot chocolate is the best fall drink. It is perfection in a cup.
Calling all pumpkin lovers! If you’re looking for the perfect homemade hot chocolate recipe for this fall season, look no further. We have discovered it. It’s right here, people! Let me repeat, we have come up with THE PERFECT pumpkin hot chocolate recipe.
DON’T go looking for a hot chocolate mix at your grocery store, and don’t spend a fortune at a coffee shop. Make this delicious fall treat right at home.
But I warn you. Make it once and you’ll make it a hundred times. It’s that good. I made the mistake of making this recipe for my kids while I was off of sugar for a bit, but I took one indulgent sip and MAN OH MAN how I wished for a whole mug to myself.
I should have made myself this vegan pumpkin spice latte without the maple syrup, but instead I looked longingly at my children’s mugs and questioned “why do I do this to myself?!”
This recipe uses only a handful of ingredients and comes together so quickly. It’s perfect for all sweater weather days, which have come in abundance now that it’s mid-October.
Cold days in fall have me baking things like gluten-free apple muffins and sourdough apple scones with cinnamon glaze, but a hot drink this time of year, a hot, sweet, flavorful drink like this pumpkin spice hot cocoa…it just feels right.
And imagine this decadent drink topped with some homemade whipped cream and homemade marshmallows! Or give it a fun twist and top it with homemade pumpkin spice marshmallows!
Why you’ll love this recipe:
Delicious: It’s the perfect blend of sweet and savory.
Affordable: So much cheaper than buying one out.
Healthy: No additives, and sweetened with pure maple syrup.
Better flavor: You can add more sweetness or more spice according to your liking.
Easy: Made with ingredients you probably already have on hand.
Tools:
Measuring spoons
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Medium saucepan
Whisk or frother. I recently got a milk frother and it is a game changer.
Ingredients:
Whole milk: full fat and dreamy-creamy. That’s our jam here, and it’s worth it.
Cocoa powder: AKA cacao powder. Make sure what you are using is unsweetened cocoa, not a hot cocoa mix.
Maple syrup: provides the perfect amount of sweetness, and the maple flavor adds to the fall vibe.
Pumpkin purée: this is a great recipe for using leftover pumpkin puree because it only calls for a little bit. Make sure to use real pumpkin puree, not pumpkin pie filling.
Pumpkin pie spice: Use a homemade pumpkin pie spice recipe or buy it premade. Either option will be great.
Vanilla extract: Did you know that vanilla complements chocolate by balancing it’s bitterness and enhancing it’s sweetness? Don’t skip the vanilla.
Pinch of salt: Salt deepens the overall flavor profile.
How to make pumpkin spice hot chocolate:
Step 1: Place all the ingredients in the saucepan and whisk to incorporate.
Step 2: Heat the mixture over medium low heat until it reaches your preferred temperature. Don’t boil! Pour into two mugs and enjoy!
Pumpkin Spice Hot Chocolate Making Tips:
- Use real pumpkin puree and skip the pumpkin pie filling. It’s too sweet and already spiced. A spoonful of pure pumpkin purée adds that rich, earthy depth that makes this drink taste like autumn in a mug. Make sourdough pumpkin muffins with the remaining purée.
- A tiny pinch balances the sweetness and brings out the chocolatey flavor. Trust me, it makes all the difference.
- Adjust the sweetness to your taste. Everyone’s sweet tooth is different. Start with less maple syrup or sugar and add more as needed. The pumpkin adds a natural sweetness too.
- Froth it up! Blend, whisk, or use a milk frother to make it extra creamy and café-style. It also helps blend the pumpkin perfectly into the drink.
Use full fat milk for the best flavor and mouth feel. You could also make this dairy free by using a milk substitute like oat milk, almond milk or coconut milk. I would not use full fat coconut milk though. That would be too thick. - If you love that classic pumpkin pie flavor, add an extra sprinkle of cinnamon or nutmeg on top. Or, for a fun twist, try a dash of cardamom.
Storage:
If you make a big batch for a party and have leftovers, pour them into a mason jar or other airtight container, cover with a lid, and store in the fridge. It will be good for a few days.
FAQs
Yes, though we recommend a creamy non-dairy milk like coconut milk, soy milk, or oat milk. You can also try almond milk, but it might not be as luxuriously creamy.
Sure! Honey, brown sugar, coconut sugar, or even cane sugar will work. But we love how the maple syrup tastes in this recipe.
Of course. Cut the recipe in half to make a single serving.
Try making your own by blending together cinnamon, nutmeg, ginger, all spice, and ground clove. If you don’t have these ingredients you can omit the spice altogether, or just use cinnamon, nutmeg, and ginger.
Love this pumpkin spice recipe? Try some of our other pumpkin recipes:
- Sourdough Pumpkin Muffins
- Sourdough Pumpkin Pancakes
- Pumpkin Pie Overnight Oats
- Classic Pumpkin Pie from scratch
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.
Pumpkin Spice Hot Chocolate
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Equipment
- Whisk
Ingredients
- 2 cups whole milk
- 2 tablespoons cocoa powder
- 1/4 teaspoons vanilla extract
- 1.5 tablespoons maple syrup brown sugar or regular sugar
- 2 tablespoons pumpkin puree
- 1/4 teaspoon pumpkin spice
Instructions
- Place all the ingredients in the saucepan and whisk to incorporate.
- Heat the mixture over medium low heat until it reaches your preferred temperature. Don't boil!
- Pour into two mugs, top with whipped cream and marshmallows if desired. Enjoy!
Notes
- Use real pumpkin puree and skip the pumpkin pie filling. It’s too sweet and already spiced.
- Adjust the sweetness to your taste. Everyone’s sweet tooth is different. Start with less maple syrup or sugar and add more as needed.
- Use full fat milk for the best flavor and mouth feel. You could also make this dairy free by using a milk substitute like oat milk, almond milk or coconut milk. I would not use full fat coconut milk though. That would be too thick.
- If you love that classic pumpkin pie flavor, add an extra sprinkle of cinnamon or nutmeg on top. Or, for a fun twist, try a dash of cardamom.