If cozying up under a blanket had a flavor, it would be Pumpkin Spice Hot Chocolate—rich, creamy, and laced with all those comforting fall spices. This decadent drink brings together the creaminess of white chocolate, the earthiness of pumpkin puree, and the iconic pumpkin pie spice that just screams autumn in every sip.
Why You’ll Love This Recipe
- Autumn Vibes, Any Time: Not just for fall—sip this Pumpkin Spice Hot Chocolate whenever you need a warm, nostalgic hug in a mug.
- Ultra Creamy Texture: The combination of sweetened condensed milk and white chocolate chips melts into a silky, luscious base you’ll crave all season.
- Ridiculously Easy: Just whisk, heat, stir, and you’re moments away from homemade comfort that tastes like it came from a fancy café.
- Crowd Pleasing Showstopper: Fancy enough for fall parties but simple enough for a quiet night in—everyone will ask for a second cup.
Ingredients You’ll Need
Each ingredient in this Pumpkin Spice Hot Chocolate plays its own delicious part, blending together for a treat that’s greater than the sum of its parts. Let’s appreciate the little details—it’s what transforms this from ordinary cocoa into something spectacular!
- Pumpkin Puree (15 oz can): Real pumpkin gives this drink its signature golden color and earthy-sweet flavor. Make sure it’s puree, not pumpkin pie filling!
- Sweetened Condensed Milk (14 oz can): This is the secret to creaminess and just the right level of sweetness—no extra sugar needed.
- Milk (4 cups): Any milk you love works here—whole for richness, 2% for lightness, or even a creamy plant-based milk.
- Vanilla Extract (1 teaspoon): Rounds out the flavors for that bakery-fresh aroma.
- Pumpkin Pie Spice (1 teaspoon): The heart of this drink! Think cinnamon, nutmeg, ginger, and clove—cozy, fragrant, and deeply autumnal.
- White Chocolate Chips (1 1/4 cups): They melt down smoothly, making the hot chocolate ultra-rich and decadent with a hint of vanilla.
- Whipped Cream & Cinnamon Sticks (for garnish): Optional, but they take your mug from “yum” to “wow!”
Variations
Turn this already magical Pumpkin Spice Hot Chocolate into your own signature creation—there are so many fun ways to experiment! Don’t be shy about switching up the mix-ins or adjusting to fit your guest list or mood.
- Dairy-Free Delight: Use oat milk and coconut condensed milk for a rich, lactose-free version that’s still incredibly creamy.
- Chocolate Swap: Trade white chocolate chips for milk or dark chocolate (or a mix!) if you’d love more classic cocoa richness with your pumpkin spice.
- Extra Spice: Add a pinch more cinnamon, a grating of fresh nutmeg, or even a tiny hint of cayenne for a spicy kick.
- Spiked & Grown-Up: Stir in a splash of bourbon, spiced rum, or coffee liqueur for a cozy nightcap adults will adore.
How to Make Pumpkin Spice Hot Chocolate
Step 1: Whisk the Pumpkin Base
Grab your favorite stock pot and whisk together the pumpkin puree, sweetened condensed milk, regular milk, vanilla extract, and pumpkin pie spice right in the pot. This is where the magic starts—whisk slowly to create a silky-smooth base and make sure the pumpkin blends thoroughly into the milk. No lumps, just creamy promise!
Step 2: Heat to Cozy Perfection
Set the pot over medium heat. Let the mixture heat up gently, whisking occasionally to prevent any sticking or scorching. You want it just simmering around the edges, never boiling—this keeps the milk creamy and prevents the pumpkin from separating.
Step 3: Melt in the Chocolate
Once the pumpkin-spiced milk is heated through, pour in the white chocolate chips. Stir constantly—you’ll watch the chocolate disappear into the pot, making it even more velvety and fragrant. Wait until every last chip has melted before removing the pot from the heat.
Step 4: Ladle, Garnish, and Serve
Ladle the Pumpkin Spice Hot Chocolate into your favorite mugs. Crown each with a cloud of whipped cream, tuck in a cinnamon stick, and maybe dust with a little extra pumpkin pie spice. It’s pure autumn in a cup—time to sip and smile!
Pro Tips for Making Pumpkin Spice Hot Chocolate
- Pumpkin Smoothness: For the creamiest result, whisk the pumpkin puree into the milk fully before heating to avoid any graininess.
- White Chocolate Melting: Add the chocolate chips only once the mixture is hot—not before—so they melt evenly and don’t scorch or clump.
- Simmer, Don’t Boil: Keep the mixture at a gentle simmer—boiling can make the milk separate or scald the delicate pumpkin flavor.
- Make It Ahead: You can make Pumpkin Spice Hot Chocolate a day in advance and reheat gently for last-minute guests or special occasions.
How to Serve Pumpkin Spice Hot Chocolate
Garnishes
Pile on the whipped cream, sprinkle with a little extra pumpkin pie spice, and nestle in a cinnamon stick for a beautiful (and delicious) finishing touch. Mini marshmallows or a grating of white chocolate are also fun, festive toppers for your Pumpkin Spice Hot Chocolate.
Side Dishes
Pair your mug with spiced cookies, snickerdoodles, or pumpkin bread for autumn dessert bliss. For breakfast, serve alongside a stack of pancakes or buttery scones for an extra-cozy treat.
Creative Ways to Present
Pour Pumpkin Spice Hot Chocolate into clear glass mugs to show off its golden hue, or dress up a drink station with a topping bar—whipped cream, marshmallows, caramel drizzle, and cute stir sticks. Mini mugs also make this a fabulous party “shot” for autumn gatherings!
Make Ahead and Storage
Storing Leftovers
If you have extra (lucky you!), keep your Pumpkin Spice Hot Chocolate in an airtight container in the fridge for up to 3 days. Give it a good whisk before reheating to re-blend all that creamy goodness.
Freezing
You can freeze cooled leftover hot chocolate in freezer-safe containers. Thaw overnight in the fridge, then gently reheat. The texture may change slightly, but it will still be delightful with a fresh swirl of whipped cream on top!
Reheating
Warm leftover Pumpkin Spice Hot Chocolate on the stove over low heat, whisking frequently to keep everything smooth. Microwaving is fine too—heat in 30-second bursts and stir well between each.
FAQs
-
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it! Pumpkin pie filling already has spices and sugar added, so your hot chocolate could end up overly sweet and a little too spiced. Stick with plain pumpkin puree for the best results.
-
What kind of milk works best for Pumpkin Spice Hot Chocolate?
Whole milk creates the richest texture, but you can absolutely use 2%, skim, or your favorite dairy-free options like oat or almond milk. The recipe is wonderfully flexible!
-
Can I make Pumpkin Spice Hot Chocolate in a slow cooker?
Yes! Place all the ingredients (except white chocolate chips) in the slow cooker on low for about 2 hours, then stir in chocolate chips and let them melt before serving. It’s perfect for parties and keeping drinks warm for a crowd.
-
Is it possible to double or halve the recipe?
Absolutely—feel free to adjust the quantities as needed. The ratios are simple, so just keep everything proportional and watch the cook time (smaller batches heat faster).
Final Thoughts
If you love the warm, spiced flavors of fall, you owe it to yourself to try this Pumpkin Spice Hot Chocolate. It’s the sort of comfort drink that turns any ordinary day into something memorable—so gather your people, fill your favorite mugs, and be ready to fall in love one sip at a time.
PrintPumpkin Spice Hot Chocolate Recipe
Indulge in the cozy flavors of fall with this Pumpkin Spice Hot Chocolate recipe. Creamy, rich, and infused with pumpkin puree and warm spices, it’s the perfect drink to warm you up on a chilly day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Method: Mixing, Heating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients:
- 15 oz can pumpkin puree
- 14 oz can sweetened condensed milk
- 4 cups milk
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 1/4 cup white chocolate chips
Garnish:
- Whipped cream
- Cinnamon sticks
Instructions
- Mix Ingredients: In a stock pot, whisk together pumpkin puree, sweetened condensed milk, regular milk, vanilla, and pumpkin pie spice until smooth.
- Heat: Heat the mixture over medium heat until simmering, taking care not to boil.
- Add Chocolate: Stir in white chocolate chips and mix until fully melted.
- Serve: Pour hot chocolate into mugs and top with whipped cream, cinnamon sticks, and a sprinkle of pumpkin pie spice.
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 320 kcal
- Sugar: Approx. 35g
- Sodium: Approx. 130mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 2g
- Protein: Approx. 8g
- Cholesterol: Approx. 20mg
