Creamy, dreamy, and packed with cozy autumn flavor, this Slow Cooker Pumpkin Hot Chocolate takes the classic winter treat to a whole new level! Think rich white chocolate, velvety pumpkin, and just the right touch of warm spices—all bubbling away to perfection while you go about your day. Each mug promises pure seasonal bliss!
Why You’ll Love This Recipe
- Ultra Creamy & Decadent: The luxurious blend of heavy cream, condensed milk, and white chocolate melts into the silkiest hot chocolate you’ll ever taste.
- Pumpkin Spice Heaven: Pumpkin puree and pumpkin pie spice infuse every drop with fragrant autumnal warmth—no artificial flavors here!
- Hands-Off & Party-Perfect: The slow cooker does almost all the work, making this recipe an absolute superstar for gatherings and cozy nights in.
- Fun Topping Potential: Top each mug with clouds of whipped cream, a sprinkle of extra spice, or even crushed cookies for a drink that feels like a dessert.
Ingredients You’ll Need
Every component in this Slow Cooker Pumpkin Hot Chocolate serves a delicious purpose—each one builds that luscious, autumn-inspired flavor and ultra-creamy texture. Simple ingredients, irresistible results!
- Sweetened condensed milk: Adds sweetness and a luxurious, silky body to each sip; don’t substitute with evaporated milk.
- Heavy cream: Boosts the richness, making your hot chocolate taste truly decadent and special.
- Milk: Keeps the drink perfectly balanced and drinkable—not too thick, not too thin.
- High quality white chocolate chips: Choose the best you can find! They melt into creamy, vanilla-kissed goodness and pair deliciously with pumpkin.
- Pumpkin puree: Pure pumpkin delivers color, subtle earthiness, and all the cozy fall vibes; make sure you use 100% puree, not pumpkin pie filling.
- Pumpkin pie spice: A signature blend of cinnamon, nutmeg, ginger, and cloves—the shortcut to pumpkin spice magic.
- Whipped cream: For topping, because a festive finish is absolutely mandatory!
Variations
The beauty of Slow Cooker Pumpkin Hot Chocolate is how effortlessly you can tailor it to your cravings or dietary needs. Here are some fun ways to make it your own and keep everyone happy around the table!
- Dairy-Free Dream: Swap out the heavy cream and milk for coconut milk and almond milk—just use dairy-free white chocolate to keep it completely plant-based.
- Chocolate Pumpkin Spice: Add 1/2 cup of semi-sweet or dark chocolate chips for a marbled, double-chocolate twist that true chocoholics will love.
- Coffeehouse Hit: Stir in 1/2 cup strongly brewed coffee for a pumpkin spice mocha you’ll want to sip all season.
- More Spice, Less Sweet: Cut the sweetened condensed milk down and bump up the pumpkin pie spice if you love bold, spicy flavors and a touch less sweetness.
How to Make Slow Cooker Pumpkin Hot Chocolate
Step 1: Combine Your Ingredients
In your trusty 6-quart slow cooker, pour in the sweetened condensed milk, heavy cream, milk, pumpkin puree, and pumpkin pie spice. Give everything a good whisk until it looks smooth and the pumpkin has mingled through. Don’t forget to scrape the corners—this helps prevent any pockets of spice or pumpkin lurking at the bottom!
Step 2: Add the White Chocolate
Sprinkle your white chocolate chips into the creamy pumpkin base. Stir them in gently so they’re distributed evenly—these will melt beautifully as things heat up, transforming the drink into a sweet, vanilla-scented pool of coziness.
Step 3: Slow Cook & Stir
Set your slow cooker on low for three hours, or high for one and a half—whichever suits your schedule. Make sure to stir every 30–45 minutes; this keeps the chocolate from settling and ensures a silky-smooth finish. The aroma will fill your kitchen with pure autumn comfort!
Step 4: Serve With Whipped Cream
Once everything’s luscious and steamy, ladle your Slow Cooker Pumpkin Hot Chocolate into mugs. Top generously with fluffy whipped cream and an extra pinch of pumpkin pie spice, if you please. Every sip is like a warm, spiced hug!
Pro Tips for Making Slow Cooker Pumpkin Hot Chocolate
- White Chocolate Matters: Use high quality white chocolate chips for a smooth melt and dreamy, rich cocoa—cheaper brands may leave your drink grainy.
- Frequent Stirring is Key: Stir every 30–45 minutes so your chocolate doesn’t scorch—especially important on the high setting!
- Keep Warm for Parties: Once cooked, switch your slow cooker to the “warm” setting; guests can help themselves throughout the gathering and you can avoid frantic last-minute prep.
- Make-Ahead Friendly: Prepare the full recipe, let it cool, and chill it—just reheat as needed for a fast, festive treat on demand.
How to Serve Slow Cooker Pumpkin Hot Chocolate
Garnishes
Top each mug with an airy mountain of whipped cream and an extra sprinkle of pumpkin pie spice for a cinnamon-kissed finish. Feeling playful? Try mini marshmallows, white chocolate curls, crushed gingersnaps, or even a drizzle of caramel sauce for a gourmet touch. The garnishes make your Slow Cooker Pumpkin Hot Chocolate irresistible and photo-worthy!
Side Dishes
This cozy drink is fantastic on its own, but it’s even better with a little treat on the side. Serve it with soft snickerdoodle cookies, pumpkin bread, biscotti, or even spiced scones—anything that loves to be dunked and savored alongside the rich, creamy hot chocolate.
Creative Ways to Present
If you’re making this for a party or brunch, set up a hot chocolate bar! Ladle the Slow Cooker Pumpkin Hot Chocolate into pretty mugs and invite guests to pile on toppings in a DIY fashion. For a festive spin, serve in clear glass mugs with cinnamon sticks as stirrers, or nestle each cup in a cozy knit sleeve for ultimate autumn vibes.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Slow Cooker Pumpkin Hot Chocolate to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Give it a good shake or stir when ready to enjoy again, since the chocolate and pumpkin can settle slightly.
Freezing
While freezing isn’t ideal for dairy-heavy drinks (the texture can separate), you can freeze individual servings if needed. Pour into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before gently reheating.
Reheating
Reheat portions gently in a saucepan over low heat, whisking frequently until just warmed through. If you’re making a larger batch, return it to your slow cooker on the “warm” setting. Avoid boiling—gentle heat keeps the texture perfectly silky!
FAQs
-
Can I make Slow Cooker Pumpkin Hot Chocolate ahead of time?
Absolutely! You can prepare the full batch, let it cool, and refrigerate for up to 3 days. When you’re ready to serve, reheat gently, either in the slow cooker on “warm” or on the stovetop over low heat, stirring occasionally.
-
What type of white chocolate chips work best?
High quality white chocolate chips (look for cocoa butter high on the ingredient list) will melt smoothly and give your hot chocolate the best flavor and texture. Avoid “white baking morsels” that lack real cocoa butter.
-
Can I use pumpkin pie filling instead of pumpkin puree?
Stick with plain pumpkin puree for this recipe—pumpkin pie filling is pre-sweetened and spiced, which can make the hot chocolate overly sweet and throw off the perfect balance of flavors.
-
Is there a way to make this Slow Cooker Pumpkin Hot Chocolate vegan?
Definitely! Use plant-based milks (like coconut and almond), a vegan sweetened condensed “milk,” and dairy-free white chocolate chips. Top with coconut whipped cream for an equally luscious, dairy-free twist.
Final Thoughts
If ever there was a reason to gather loved ones, cozy up under a blanket, or treat yourself on a chilly day, it’s this Slow Cooker Pumpkin Hot Chocolate. I can’t wait for you to whip up a batch, savor those rich, spiced flavors, and make some sweet autumn memories—mug in hand and heart full!
PrintSlow Cooker Pumpkin Hot Chocolate Recipe
Indulge in the cozy flavors of fall with this rich and creamy Slow Cooker Pumpkin Hot Chocolate. Made with real pumpkin puree, white chocolate, and a hint of pumpkin pie spice, this decadent drink is perfect for warming up on chilly days.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 8 servings
- Category: Beverage
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweetened Condensed Milk:
1 14 oz can
Heavy Cream:
2 cups
Milk:
6 cups
White Chocolate Chips:
1 12 oz package
Pumpkin Puree:
1 15 oz can
Pumpkin Pie Spice:
1 tablespoon
Whipped Cream:
for topping
Instructions
- Combine Ingredients: In a 6-quart slow cooker, mix sweetened condensed milk, heavy cream, milk, pumpkin puree, and pumpkin pie spice until smooth.
- Add Chocolate: Stir in white chocolate chips until well combined.
- Cook: Heat on low for 3 hours or high for 1.5 hours, stirring occasionally.
- Serve: Pour into glasses and top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Notes
- You can adjust the sweetness by adding more or less sweetened condensed milk.
- For a dairy-free version, use coconut milk and dairy-free white chocolate.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
