This Pumpkin Spice Hot Chocolate rivals the pumpkin spice latte for the ultimate Fall beverage. Velvety cocoa meets warm autumn spices for a mug of pure chocolatey bliss.
This homemade hot chocolate recipe is easy to whip up with just six simple ingredients. It comes together quickly and blows any storebought mix out of the water!
Adding an extra flavor note like pumpkin spice or peppermint (see this Peppermint Hot Chocolate next), is a super easy and efficient way to elevate it!
In this recipe you’ll learn how to make small-batch hot cocoa from scratch, and how to easily infuse just the right amount of pumpkin puree and pumpkin spice flavor to make it shine.
You’ll also be given the option to use a pre-made hot chocolate mix if you prefer, plus stove-top and microwave techniques to make this as easy as possible for you! Because as a busy mom who understands the need for a quick sweet fix, I see absolutely no shame in a shortcut.
Complete it with this Pumpkin Whipped Cream if you want to go all out!
Pumpkin Spice Hot Chocolate Ingredient Highlights
You can use skim, reduced fat, or whole dairy milk or any unsweetened, unflavored non-dairy milk of your choice. I highly recommend dark chocolate chips to make sure your hot chocolate doesn’t turn out too sweet, but if you have semi-sweet on hand, that works, too!
If you don’t have any pumpkin spice on hand, I’ve got you covered in this article on Every Pumpkin Pie Spice Substitute (including how to make your own).
The pumpkin puree will give you that authentic pumpkin flavor, plus a decadent, rich, and creamy hot cocoa. Now, if you want to leave this out, you can still get a really tasty, spiced hot chocolate. But I highly recommend adding the real pumpkin!
Please note that hot chocolate powder and cocoa powder are not interchangeable. Cocoa powder is pure unsweetened powdered roasted cocoa bean. On its own, it’s pretty bitter.
Hot chocolate powder, on the other hand, is a mixture of cocoa powder, sugar, and oftentimes, dried milk powder.
If you have hot chocolate powder on hand and do not have cocoa powder, follow the directions for using hot chocolate mix in this recipe rather than subbing it for the cocoa powder.
Hot Chocolate with Pumpkin Spice Tips and Tricks
How to Make Pumpkin Hot Chocolate from Scratch on the Stovetop
Using Hot Chocolate Mix Instead
If you have hot chocolate mix on hand and want to make Hot Chocolate with Pumpkin Pie Spice from a mix, you absolutely can!
Just make two servings of hot cocoa according to the directions on their packaging and add your pumpkin puree and pumpkin pie spice.
If you’re making two individual mugs of hot chocolate with one-serving packets, I recommend making the hot chocolate first. Then, stir in about 1 tablespoon pumpkin puree and 1/4 teaspoon pumpkin pie spice into each. Then heat again and stir in the add-ins.
Oftentimes, hot cocoa mixes will offer options to use either water or milk as the base. I highly recommend using milk for best results.
Making Pumpkin Hot Chocolate in the Microwave
If you don’t want to dirty up a saucepan or pot, you can easily make this Pumpkin Spice Hot Chocolate in the microwave!
Add the milk, chocolate chips, pumpkin puree, pumpkin pie spice, sugar, and cocoa powder to an extra-large mug, microwave-safe cup, or a dish (a Pyrex measuring cup works great here!).
Microwave on high for 90 seconds and use a fork, whisk, or milk frother to vigorously mix until smooth.
If the chocolate chips are still not completely melted and integrated, zap it in 30-second intervals, whisking in between, until your milk, chocolate, and other ingredients are fully combined.
Making Pumpkin Spice Hot Cocoa for One
This recipe makes enough pumpkin spice hot cocoa to fill two standard mugs or one extra-large mug.
So, if you just want one single serving of pumpkin hot chocolate, it can easily be halved. You’ll need 1 cup milk, 3 tablespoons chocolate chips, 1 tablespoon each of sugar and cocoa powder, 1 tablespoon pumpkin puree, and 1/4 teaspoon of pumpkin pie spice.
Follow the same stovetop or microwave instructions outlined above.
Creamy Pumpkin Spice Hot Chocolate for Two
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
Pumpkin Spice Hot Chocolate from Scratch
- 2 cups milk of choice (dairy or unsweetened plant-based)
- ⅓ cup dark chocolate chips
- 2 tablespoons pumpkin puree (see notes)
- ½ teaspoon pumpkin pie spice
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
Pumpkin Spice Hot Chocolate from Hot Chocolate Mix
- 6 tablespoons hot chocolate mix (1 packet hot chocolate mix usually = approx. 3 tablespoons)
- 2 cups milk of choice
- 2 tablespoons pumpkin puree (see notes)
- ½ teaspoon pumpkin pie spice
Instructions
From Scratch Stovetop Method
- To a pot or large saucepan, add the milk and chocolate chips over medium heat. Continue to heat, whisking frequently until chocolate chips are melted and integrated into the milk (about 3-5 minutes).2 cups milk of choice, ⅓ cup dark chocolate chips
- Add the pumpkin puree, pumpkin pie spice, granulated sugar, and cocoa powder and continue to heat and whisk, until your hot chocolate is smooth with no lumps.2 tablespoons pumpkin puree, ½ teaspoon pumpkin pie spice, 2 tablespoons granulated sugar, 1 tablespoon cocoa powder
- Pour equal amounts into two mugs. Garnish and serve hot immediately.
From Scratch Microwave Method
- Add the milk, chocolate chips, pumpkin puree, pumpkin pie spice, cocoa powder, and sugar to an extra-large mug or heat-safe glass (a Pyrex measuring cup works great!) and stir a couple of times to distribute the ingredients throughout the milk.
- Microwave on high for 2 minutes. Whisk to combine all the ingredients into the milk. If the chips aren't completely melted, continue to microwave in 30-second intervals, stirring in between until smooth.
- This will make enough for two servings or one extra-large serving. Enjoy this in your extra-large mug or split the hot chocolate into two standard mugs. Garnish and serve hot.
Hot Chocolate Mix Method
- Make two servings of hot chocolate according to the instructions on the packet or cannister. Use milk, even if the instructions offer an option to use water.6 tablespoons hot chocolate mix, 2 cups milk of choice
- Add the pumpkin puree and pumpkin pie spice and stir. Heat for an additional 30-seconds and stir again to dissolve.2 tablespoons pumpkin puree, ½ teaspoon pumpkin pie spice
- Pour equal amounts into two mugs. Garnish and serve hot.
Pro Tips
- Adding pumpkin puree gives your Pumpkin Spice Hot Cocoa a thicker, creamier texture, and authentic pumpkin taste. That being said, you can still get a delicious Pumpkin Spice Hot Chocolate while omitting the pumpkin puree if you don’t have any on hand or if you aren’t ready to open a whole can to use just a couple of tablespoons in this recipe.
- This decadent homemade hot cocoa will last in an airtight container in the refrigerator for up to 3 days. To reheat, add to a pot over medium heat and stir frequently until it just starts to simmer. You can also reheat it in the microwave on high for 60-90 seconds until thoroughly heated. You will get some settling of pumpkin puree and other ingredients on the bottom, so make sure to stir well.
Video
Support directly <b>HERE</b> or leave a rating and comment to help others find this recipe!
