Cozy up with this pumpkin spice hot chocolate made with real pumpkin, cocoa, milk, cream, and just the right amount of fall spice.
I wasn’t trying to make magic. Honestly, I was just cold. It was one of those days when you put on fuzzy socks and hope the world takes the hint and leaves you alone. I had the usual hot chocolate stuff in the pantry—and also a half-used can of pumpkin puree that I should’ve labeled with a date but didn’t. (It passed the sniff test, for what it’s worth.)
So, I stirred some into my hot chocolate out of curiosity—or boredom, maybe—and gave it a little shake of pumpkin pie spice because why not. One sip and I nearly dropped the mug. It was creamy, chocolatey, a little spicy in the best way, and it felt like the inside of a warm bakery. I’ve made it again so many times since then. And I still get that same happy surprise every time.
Why You’ll Love This Pumpkin Spice Hot Chocolate Recipe?
Let’s just say this isn’t the overly sweet, whipped-cream avalanche from your local drive-thru. This pumpkin spice hot chocolate is for people who like their cozy drinks with a little substance—and maybe a cozy blanket, too.
What makes it different? The pumpkin doesn’t shout. It just hums softly in the background while the chocolate does its thing. The spice doesn’t burn—it warms. And the texture? Thick enough to feel indulgent, but not so heavy that you feel like you drank dessert.
Plus, it takes like 10 minutes, max. Which is perfect because the moment the leaves start turning, I lose all motivation to do anything complicated.
Ingredient Notes:
The best part? You probably have everything already. And if you don’t, I’ve got notes on how to fake it ‘til you make it.
-
½ cup milk – Whole milk makes it creamy, but you could totally use almond or oat milk if you’re dairy-free. Just expect a slightly thinner drink.
-
⅓ cup heavy cream – This is where the richness comes from. I’ve skipped it before and doubled the milk—still tasty, just a little less decadent.
-
¼ cup milk chocolate chips – Use the good stuff if you have it. Once, I ran out and tossed in chopped chocolate from a leftover candy bar. It was chaos. It was glorious.
-
1 tsp cocoa powder – Deepens the chocolate flavor. Don’t skip it unless you absolutely must.
-
1½ tsp pumpkin puree – Not the pie filling. Just plain pumpkin. Don’t overdo it or you’ll end up with something more like baby food soup.
-
¼ tsp pumpkin pie spice – Go heavier if you love spice. Or sneak in a little ground clove or ginger if you’re feeling bold.
-
Whipped cream – Optional, but let’s be honest… it’s not really optional.
-
A pinch of cinnamon and nutmeg – Just enough to make it Instagram-worthy.
How To Make Pumpkin Spice Hot Chocolate?
Step 1: Combine the good stuff.
Toss the milk, cream, chocolate chips, and cocoa powder into a small saucepan. Set it over medium heat and whisk gently while everything melts together. Try not to walk away—even a few seconds too long and you’ll have scalded milk, and nobody wants that drama.
Step 2: Add pumpkin and spice.
Once everything’s melted and smooth, stir in the pumpkin puree and pumpkin pie spice. Keep stirring until it’s fully blended. The color will shift just slightly to that perfect warm, toasty shade of autumn.
Step 3: Pour, top, repeat.
Pour the finished hot chocolate into two mugs (or just one giant one if you’re riding solo today). Add a big swirl of whipped cream, and finish it off with a light sprinkle of cinnamon and nutmeg. Sip slowly. Maybe sigh dramatically.
Want To Save This Recipe?
Storage Options:
If by some miracle you don’t finish it all, pop the leftovers in a mason jar or container and stash it in the fridge for a day or two. Reheat gently—on the stove is best. Give it a stir because things can separate. But it’ll taste just as comforting the second time around.
Variations and Substitutions:
The beauty of this pumpkin spice hot chocolate is how adaptable it is. I’ve made this a dozen ways depending on what I had—or didn’t.
-
No cream? Use all milk. Add a splash of sweetened condensed milk if you want it thicker and sweeter.
-
No chocolate chips? Cocoa powder and a little sugar will do in a pinch. You just won’t get that same melty texture.
-
Want it darker? Swap in dark chocolate chips. You’ll feel very sophisticated.
-
Need a grown-up version? Add a splash of bourbon, spiced rum, or coffee liqueur. You’re welcome.
What to Serve with Pumpkin Spice Hot Chocolate?
I mean… it’s a whole mood on its own. But if you’re feeling snacky:
-
Pumpkin bread – Just go all in on the theme.
-
Cinnamon toast – Simple, nostalgic, and totally dunkable.
-
Apple slices with peanut butter – Because balance.
-
A moody playlist and candlelight – Essential accessories for peak cozy.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of puree?
You could, but it’ll be much sweeter and more spiced. Might mess with the flavor balance. Try it if you’re feeling adventurous, though.
Can I make a big batch for guests?
Yep! Just multiply the ingredients and keep it warm in a slow cooker. Your house will smell amazing.
Can I skip the pumpkin?
Technically? Sure. But then it’s just hot chocolate with spice. Which is still delicious… just maybe don’t call it pumpkin spice hot chocolate.
So there you go—Pumpkin Spice Hot Chocolate, the drink you didn’t know you needed until right now. It’s warm, cozy, a little indulgent, and absolutely guaranteed to make your day feel 37% more autumnal.
If you try it, let me know! Did you sneak in extra spice? Top it with toasted marshmallows? Drink it straight from the pot with a ladle? No judgment—just good vibes.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Spice Hot Chocolate
Ingredients
- ½ cup whole milk
- ⅓ cup heavy whipping cream
- ¼ cup milk chocolate chips
- 1 teaspoon unsweetened cocoa powder
- 1½ teaspoons pumpkin purée not pumpkin pie filling
- ¼ teaspoon pumpkin pie spice
- ¼ cup whipped cream for topping
- 1 pinch ground cinnamon for garnish
- 1 pinch ground nutmeg for garnish
Instructions
Heat the Base Ingredients:
- In a small saucepan, combine the milk, heavy cream, chocolate chips, and cocoa powder. Place the saucepan over medium heat and whisk continuously until the chocolate chips are fully melted and the mixture is smooth and heated through. This should take approximately 3 to 5 minutes. Take care not to allow the mixture to boil.
Incorporate Pumpkin and Spice:
- Stir in the pumpkin purée and pumpkin pie spice. Continue to whisk the mixture gently for an additional 1 to 2 minutes, or until the ingredients are fully incorporated and the beverage is uniformly blended.
Serve:
- Pour the hot chocolate into two serving mugs. Top each with a generous dollop of whipped cream. Sprinkle a pinch of ground cinnamon and a pinch of ground nutmeg over the whipped cream for garnish. Serve immediately.
Notes
- Confirm that the chocolate chips, pumpkin purée, and pumpkin pie spice are all labeled gluten-free, as some may contain additives or be processed in facilities with gluten.
- Cocoa powder and whipped cream are typically gluten-free, but double-check the packaging to be certain.
- The remaining ingredients listed are naturally gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
