Pumpkin Spice Hot Chocolate
There’s a moment each autumn when the air seems to pause — the light softens, the leaves crunch, and the kitchen fills with a scent that tells you winter is coming. This Pumpkin Spice Hot Chocolate captures that moment in a mug: warm, cinnamon-laced steam curling into the room; a velvet-thick sip that blends bittersweet chocolate with the earthy sweetness of pumpkin and the warmth of pumpkin spice; a texture that’s simultaneously silky from dairy-free milk and luxuriously rich from a splash of nut butter and melted chocolate. It’s the kind of drink that cocoons you, invites conversation, and makes slow mornings feel like a ritual.
Perfect for crisp mornings by the window, as a festive treat at holiday gatherings, or as a cozy reward after an evening walk, this recipe is intentionally simple but indulgent. If you like pairing recipes, try a savory contrast — I love offering it alongside a creamy dip like hot honey ricotta dip on a brunch board for a sweet-and-savory spread that delights guests.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 5–7 minutes
- Total Time: 10–12 minutes
- Servings: 2 generous mugs
- Difficulty Level: Easy — one-pot, stovetop
Nutrition Highlights
Nutrition estimates per serving (approx.) — based on ingredient values from USDA FoodData Central and rounded for clarity. These are estimates; exact values will vary depending on the exact brands and milk choice you use.
Per serving (recipe makes 2 servings):
- Calories: ~220 kcal
- Protein: ~9–10 g
- Carbohydrates: ~20–22 g (Sugars ~9–11 g)
- Fat: ~11–13 g
- Fiber: ~4 g
- Sodium: ~120–180 mg
Notes on accuracy: These estimates were calculated using USDA nutrient profiles for unsweetened soy milk, canned pumpkin puree, cocoa powder, nut butter, maple syrup, and dark chocolate. For general guidance on calories and portion sizes, reputable government resources like USDA FoodData Central and health sites such as Mayo Clinic are useful references.
Why You’ll Love It
This is a recipe that leans into comfort and nostalgia while remaining modern and allergy-friendly. Reasons it will become a repeat favorite:
- Flavor & aroma: The pumpkin and pumpkin spice create that classic autumn fragrance, while raw cacao and dark chocolate add depth and a bittersweet backbone.
- Texture: Nut butter and melted chocolate deliver a creamy, slightly viscous mouthfeel that feels more luxurious than your average cocoa.
- Ease: It’s quick — ready in about 10 minutes — and made in one saucepan, so there’s minimal cleanup.
- Inclusive: Using unsweetened plant milk and optional dairy-free chips means it’s easy to keep this vegan or nut-free with simple swaps.
- Social: It’s a cozy beverage meant to be shared at small gatherings, book clubs, or as a calm moment with a loved one.
Step-by-Step Instructions
Ingredients (makes 2 mugs)
- 3 tbsp canned pumpkin puree
- 2 tbsp raw cacao powder or Dutch-processed cocoa powder
- 1 tbsp natural peanut or almond butter (or 1 tbsp sunflower seed butter or tahini for nut-free)
- 1 tbsp maple syrup
- 1 tbsp dairy-free chocolate chips OR one 1/2 oz (≈14 g) square of dark chocolate
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin spice (store-bought or homemade)
- 2 cups unsweetened soy milk or oat milk (soy for higher protein, oat for creaminess)
- Pinch of fine sea salt
Optional ingredients/substitutions:
- Use 2 cups unsweetened oat milk if you prefer a sweeter, creamier base (adjust nutrition accordingly).
- Swap maple syrup for honey if not vegan.
- For extra richness, stir in 1 tbsp heavy cream (not dairy-free).
- Add a touch of instant espresso powder (1/4 tsp) to amplify chocolate notes.
Method
- Combine ingredients: Add the pumpkin puree, raw cacao powder, nut or seed butter, maple syrup, chocolate chips (or dark chocolate), vanilla, pumpkin spice, milk, and a pinch of salt to a medium saucepan set over medium heat.
- Whisk and warm: Whisk the mixture together to break up any lumps of cocoa and distribute the pumpkin. Heat gently until steam begins to rise.
- Rapid simmer and emulsify: Increase heat slightly to bring the mixture to a rapid simmer, whisking regularly. Keep whisking until the chocolate chips have fully melted and the mixture becomes smooth and uniform, about 2–4 minutes. Avoid a rolling boil — that can cause separation or scorch the milk.
- Optional blending: If you prefer an ultra-silky texture or want to ensure pumpkin is fully incorporated, remove the pan from heat and briefly use an immersion blender to blend until perfectly smooth. Alternatively, transfer to a blender in small batches and pulse.
- Taste and adjust: Taste for sweetness and spice. Add a little more maple syrup or a pinch more pumpkin spice if desired.
- Serve: Ladle the hot chocolate evenly between two mugs. Garnish as desired and enjoy immediately. (Top suggestions in the Serving section.)
Practical tips:
- Whisk constantly when the mixture first warms to prevent cocoa clumps and sticking.
- If using oat milk, watch carefully at simmer stage; oat milk can foam more aggressively.
- Don’t overheat — once it begins to steam and small bubbles appear around the edge, it’s ready.
(Also for pairing inspiration, check this savory-sweet board idea featuring hot honey ricotta dip — it’s a lovely contrast to the hot chocolate.)
Best Pairings
- Classic marshmallows or dairy-free whipped cream and an extra sprinkle of pumpkin spice.
- Toasted pecans or candied walnuts on the side for a crunchy contrast.
- A warm spiced biscuit or ginger snap for dipping.
- For brunch: pair with savory items like scrambled eggs or a soft cheese board to balance the sweetness.
- Coffee alternative: serve alongside a small pour-over or espresso to offer guests a choice.
Keeping it Fresh
- Room temperature: Not recommended to store prepared hot chocolate at room temperature for more than 2 hours. Dairy-free milk and pumpkin increase spoilage risk.
- Refrigeration: Store leftover hot chocolate in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop, whisking to reincorporate any separation.
- Freezer: You can freeze the mixture for up to 2 months in a freezer-safe container, leaving headspace. Thaw in the fridge overnight, then reheat slowly and whisk or blend to restore creaminess.
- Note: If thickening occurs after refrigeration, whisk vigorously or use an immersion blender to restore texture.
Chef’s Advice
- Choose your chocolate wisely: A good-quality dark chocolate (60–70% cacao) will deepen the flavor without overpowering the pumpkin notes. For dairy-free, pick vegan chocolate chips made from cocoa butter.
- Balance sweetness: The natural bitterness of cocoa and dark chocolate balances with maple syrup. Taste as you heat — sweetness can be adjusted more easily than corrected.
- Texture is everything: The nut or seed butter helps emulsify fat and water, giving a silky finish. If you skip it, consider adding a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold milk) to thicken slightly.
- Pumpkin distribution: If small pumpkin particulates bother you, blend the finished hot chocolate briefly — it transforms the texture.
Creative Twists
- Pumpkin White Chocolate: Swap dark chocolate for 1–1.5 tbsp white chocolate (or dairy-free white chocolate) for a sweeter, vanilla-forward drink.
- Spiked for adults: Add 1–1.5 oz bourbon or spiced rum per serving for a warming cocktail version.
- Mocha Pumpkin: Stir in 1 tsp instant espresso powder with the cocoa for coffee-chocolate depth.
- Protein boost: Add a scoop of unflavored or vanilla plant-based protein powder (blend off-heat) to turn this into a post-workout treat.
- Chai-Pumpkin Fusion: Replace 1/2 tsp of pumpkin spice with 1 tsp chai masala for a fragrant, spiced variation.
Recipe Q&A
Q: Can I make this nut-free?
A: Yes — swap peanut/almond butter for sunflower seed butter or tahini. Use nut-free dairy-free chocolate chips.
Q: My drink separated after refrigeration — is it ruined?
A: Not at all. Reheat gently and whisk or use an immersion blender to recombine fats and liquids.
Q: Can I use dairy milk?
A: Absolutely. Whole milk will produce the creamiest result; reduce or omit nut butter if you prefer a lighter texture.
Q: How can I make it less sweet?
A: Reduce maple syrup to 1/2 tbsp and add a tiny pinch of sea salt to enhance chocolate depth without extra sugar.
Q: Is this suitable for toddlers?
A: For young children, avoid added alcohol and use unsweetened oat or soy milk; keep portion sizes small and consult pediatric guidance about caffeine in chocolate.
Conclusion
This Pumpkin Spice Hot Chocolate is a fast, comforting, and adaptable recipe — a mug-size celebration of fall that’s easy to customize for dietary needs and flavor preferences. If you’d like more inspiration or alternate takes on pumpkin-spiced cocoa, see this cozy version on Pumpkin Spice Hot Chocolate (Dark or White Chocolate) – Striped …, and for another decadent spin try the hazelnut-forward approach here: The Best Pumpkin Spice Hot Chocolate – Running to the Kitchen®.
Enjoy the ritual of making this drink — share your photos, tweaks, and favorite pairings; I love hearing how readers put their own spin on a classic cozy beverage.
Print
Pumpkin Spice Hot Chocolate
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A warm and cozy pumpkin spice hot chocolate that blends bittersweet chocolate with pumpkin and warming spices, perfect for autumn.
Ingredients
- 3 tbsp canned pumpkin puree
- 2 tbsp raw cacao powder or Dutch-processed cocoa powder
- 1 tbsp natural peanut or almond butter (or 1 tbsp sunflower seed butter or tahini for nut-free)
- 1 tbsp maple syrup
- 1 tbsp dairy-free chocolate chips or one 1/2 oz (≈14 g) square of dark chocolate
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin spice
- 2 cups unsweetened soy milk or oat milk
- Pinch of fine sea salt
Instructions
- Combine all ingredients in a medium saucepan over medium heat.
- Whisk the mixture until smooth and steam begins to rise.
- Increase heat to achieve a rapid simmer, whisking regularly until chocolate has melted and mixture is smooth (2-4 minutes).
- For a silkier texture, optionally use an immersion blender to blend the hot chocolate.
- Taste and adjust sweetness or spice if necessary.
- Ladle into mugs and garnish as desired.
Notes
For extra richness, consider stirring in 1 tbsp of heavy cream. You can freeze leftovers for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
