Pumpkin spice hot chocolate is a staple in my kitchen every fall and winter. The warmth of cocoa paired with pumpkin and spices makes it the perfect drink for chilly evenings. I love making a batch when friends come over or as a cozy treat after dinner.

What makes this recipe special is the way the pumpkin purée blends into the milk, giving the drink a creamy texture and subtle earthiness. The aroma of cinnamon, nutmeg, and cloves fills the kitchen as it simmers. I usually serve it in big mugs, topped with whipped cream and a sprinkle of extra spice.

It’s a comforting, nostalgic drink that always gets requests for seconds. Whether I’m hosting a small gathering or just winding down with a book, this hot chocolate never disappoints.

The balance of chocolate and spice is just right—rich but not overpowering. It’s a simple recipe, but it feels like a treat every time.

Quick Facts

Why You’ll Love It

This pumpkin spice hot chocolate is a cozy twist on classic cocoa, perfect for cool weather or holiday gatherings. It’s easy to make, uses pantry staples, and fills the kitchen with a comforting aroma. The creamy texture and gentle spice make it a crowd-pleaser for kids and adults alike.

• Rich, creamy, and perfectly spiced
• Uses real pumpkin for authentic flavor
• Quick to make—ready in about 15 minutes
• Easy to scale up for a group
• Customizable with your favorite toppings

Ingredients

The ingredients for this hot chocolate are simple and easy to find. Real pumpkin purée and a blend of warm spices give it a seasonal twist, while good-quality cocoa powder ensures a rich chocolate flavor. Use whole milk for the creamiest result, but any milk works. Don’t forget the toppings for a little extra indulgence.

• 2 cups whole milk (or any milk of choice)
• 1/2 cup heavy cream (optional, for extra creaminess)
• 1/3 cup pumpkin purée (not pumpkin pie filling)
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Whipped cream, for topping (optional)
• Extra cinnamon or nutmeg, for garnish (optional)

Step-by-Step Instructions

This recipe comes together quickly on the stovetop. Whisk the pumpkin, cocoa, sugar, and spices into the milk, then heat gently until everything is smooth and steaming. A final splash of vanilla at the end brings out the flavors. Serve hot with your favorite toppings.

1. In a medium saucepan, whisk together the milk, heavy cream (if using), pumpkin purée, cocoa powder, sugar, cinnamon, nutmeg, cloves, ginger, and salt until smooth.
2. Place the saucepan over medium heat.
3. Cook, whisking frequently, until the mixture is hot and just beginning to simmer, about 7–8 minutes. Do not let it boil.
4. Once steaming and smooth, remove from heat.
5. Stir in the vanilla extract.
6. Taste and adjust sweetness or spices if needed.
7. Pour into mugs.
8. Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
9. Serve immediately.

Chef Tips

A few simple tips will help you get the best results. Use real pumpkin purée for a natural flavor, and don’t rush the heating process—gentle heat prevents scorching. Taste as you go to adjust sweetness and spice to your liking.

• Use canned or homemade pumpkin purée, not pumpkin pie filling.
• Whisk constantly to prevent lumps.
• Heat gently to avoid burning the milk.
• Add more sugar or spice to taste before serving.
• Top with marshmallows for extra fun.
• For an ultra-smooth drink, strain before serving.

Substitutions

This recipe is flexible and can be adapted to suit dietary needs or what you have on hand. Swap in non-dairy milk for a vegan version, or adjust the spices to your preference. You can use different sweeteners or even try a chocolate bar instead of cocoa powder.

• Use almond, oat, or soy milk instead of dairy.
• Maple syrup or brown sugar can replace granulated sugar.
• Pumpkin pie spice blend can substitute for individual spices.
• Coconut cream can replace heavy cream for a dairy-free option.
• Use dark chocolate (chopped and melted) instead of cocoa powder for a richer drink.
• Skip whipped cream for a lighter version.

Storage & Reheating

If you have leftovers, this hot chocolate stores well in the fridge. Reheat gently to preserve the creamy texture and flavors. Avoid boiling when reheating, as it can cause the milk to separate.

• Store cooled hot chocolate in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove over low heat, stirring often.
• Microwave in short bursts, stirring between each, until hot.
• Do not boil when reheating.
• Whisk well before serving to recombine any settled pumpkin.

Perfect Pairings

Pumpkin spice hot chocolate pairs well with a variety of snacks and desserts. Serve it alongside breakfast pastries for brunch or with cookies for an afternoon treat. It’s also a nice non-alcoholic option for holiday gatherings.

• Cinnamon rolls or pumpkin bread
• Shortbread or gingersnap cookies
• A slice of apple pie
• A glass of tawny port (for adults)

FAQs

Here are answers to some common questions about making and serving pumpkin spice hot chocolate. These tips will help you troubleshoot and customize your drink to suit your preferences.

Nutritional Note

Nutrition will vary based on milk and toppings used, but each serving is approximately 200–250 calories. This is an estimate and not medical advice.