This pumpkin spice hot chocolate is what happens when two of my favorite cool-weather treats get together. It’s creamy, rich, and full of pumpkin spice, with real melted chocolate in the mix. And while I usually think of hot chocolate as a winter drink, this version feels right at home on a chilly fall afternoon or around Halloween.
I grew up drinking the powdered kind with hot water and mini marshmallows, so making hot chocolate with real chocolate and milk still feels a little indulgent. The difference is pretty hard to miss. You get a creamy drink with deep chocolate flavor and just enough pumpkin spice to make it taste like fall. And because you’re starting with a real chocolate bar, you can change up the drink simply by changing the chocolate.
Use dark chocolate for a rich pumpkin hot chocolate, or white chocolate for a creamy pumpkin spice white hot chocolate. I always top mine with whipped cream instead of marshmallows, then add an extra dusting of pumpkin pie spice so you get a little cream and spice with every sip. The recipe makes one generous serving and uses just one saucepan, but it’s easy to multiply for a group.
Why You’ll Love This Pumpkin Spice Hot Chocolate
- It’s made with real chocolate. Instead of cocoa powder, you melt a chocolate bar right into the warm cream. That gives the drink a smooth, creamy texture and a deeper chocolate flavor.
- There’s real pumpkin in it, too. Pumpkin puree and pumpkin pie spice give this hot chocolate its fall flavor, rather than relying on pumpkin spice just as a topping.
- You can make it two different ways. Use dark chocolate for a rich pumpkin hot chocolate, or swap in white chocolate for a sweeter pumpkin spice white hot chocolate. Same recipe, completely different drink.
- It’s an easy little treat. You’re making one generous serving in a single saucepan, so this works when you want something special for yourself. Or multiply it when you’re making hot chocolate for everyone.
Ingredients Needed
- Heavy cream
- Pumpkin puree
- Light brown sugar
- Pumpkin pie spice
- Dark or white chocolate bar
- Whole milk
- Vanilla extract
- Salt
- Whipped cream, optional
- Pumpkin pie spice, for garnish
How to Use a Chocolate Bar for Hot Chocolate
Using a chocolate bar instead of cocoa powder is what gives this hot chocolate its smooth, creamy texture. For the best result, start with a chocolate bar that has a high cocoa butter content. A dark chocolate baking bar or a bar similar to 70% dark chocolate works well. I don’t recommend regular chocolate chips because they’re made to hold their shape when baked rather than melt into a smooth drink.
Before you add the chocolate to the saucepan, chop it into small, uniform pieces. This helps it melt evenly. Then melt it gently over medium-low heat, stirring continuously. There’s no reason to turn up the burner to speed things along.
Once the chocolate has melted into the cream mixture, the milk needs to go in gradually. Slowly drizzle it in while whisking, letting the mixture come back up to temperature before adding more. This is the part that’s worth taking your time with. Adding the milk too quickly can cause the chocolate to seize, while adding it gradually keeps the mixture smooth and glossy.
KITCHEN TIP: If the chocolate seems slow to melt, keep stirring and give it another minute rather than increasing the heat. Gentle heat is your friend here.
Ingredient Notes & Substitutions
Heavy Cream and Whole Milk
This is my go-to combination when I want really creamy hot chocolate. You can skip the heavy cream and use all whole milk, but the drink won’t be quite as rich.
You can also use another type of milk, but keep in mind that the hot chocolate will be thinner and not as rich.
Pumpkin Puree
Use plain pumpkin puree, not sweetened pumpkin pie filling.
Since this recipe only uses 2 tablespoons, you’ll have quite a bit left in the can. You can use the rest to make a larger batch of this drink, or put it toward another pumpkin recipe such as my Starbucks pumpkin spice steamer.
Pumpkin Pie Spice
Pumpkin pie spice is an easy shortcut since it already has the fall spices you need. If you don’t have a jar on hand, you can make your own pumpkin spice blend with cinnamon, nutmeg, ginger, and cloves.
Chocolate
For this recipe, use a real chocolate bar rather than cocoa powder. I like a dark chocolate around 70%. Dark chocolate gives you a deeper chocolate flavor, while white chocolate turns this into a pumpkin spice white hot chocolate.
See How to Use a Chocolate Bar for Hot Chocolate above for my tips on choosing and melting the chocolate.
Brown Sugar
I like light brown sugar here because it adds a little caramelized flavor. White cane sugar works just fine if that’s what you have.
The dark chocolate I use is around 70%, so it’s not especially sweet. That’s why I like the full tablespoon of brown sugar in this recipe.
How to Make Pumpkin Spice Hot Chocolate
Detailed recipe and instructions are in recipe card at bottom of post.
- Chop the chocolate. Cut the chocolate bar into small, evenly sized pieces and set aside.
- Warm the pumpkin mixture. In a saucepan over medium-low heat, combine the heavy cream, brown sugar, pumpkin puree, and pumpkin pie spice. Warm for about 2 minutes, until the sugar has dissolved.
- Melt the chocolate. Add the chopped chocolate and stir continuously until it has completely melted, about 1 minute. Keep the heat at medium-low and don’t rush this step.
- Add the milk gradually. Slowly drizzle in the milk in small increments, whisking as you go. Let the mixture heat back up before adding more milk. Continue until all the milk has been incorporated and the hot chocolate is hot.
- Finish the drink. Heat the hot chocolate to 130–150°F, then remove it from the stove. Stir in the vanilla extract and salt.
- Serve. Pour into a cup and top with whipped cream and an extra dusting of pumpkin pie spice, if you like.
MAKE A BATCH: This recipe is written for one drink, but it can easily be multiplied when you’re serving several people. Just keep the same proportions as you increase the recipe.
Recipe Notes & Tips
- Make it with white chocolate. Swap the dark chocolate for white chocolate to make a pumpkin spice white hot chocolate.
- Adjust the sweetness. If you’re using a sweeter chocolate, you may want a little less brown sugar.
- Multiply the recipe for a group. The recipe makes one drink, but you can increase the ingredients as needed.
- Don’t skip the salt. Just a pinch helps round out the chocolate and sweetness.
More Pumpkin Spice Drinks
If you’re in the mood for more pumpkin spice drinks, these are a few more to try.
- Pumpkin Spice Steamer
- Pumpkin Spice Frappuccino
- Pumpkin Spice Creme Frappuccino (Without Coffee)
- Pumpkin Cream Shaken Espresso
- Pumpkin Cream Cold Brew
- Iced Pumpkin Cream Chai Latte
- Pumpkin Pie Latte with Pie Crust Topping
More Hot Chocolate Recipes
If you’re more in the mood for chocolate than pumpkin, try one of these homemade hot chocolate recipes next.
- The Creamiest Homemade Hot Chocolate
- Gingerbread Hot Chocolate
- Starbucks Copycat Hot Chocolate
- Snickerdoodle Hot Cocoa
- Starbucks Peppermint Hot Chocolate
- Starbucks Peppermint White Hot Chocolate
Pumpkin Spice Hot Chocolate
reamy pumpkin spice hot chocolate made with real chocolate, pumpkin puree, pumpkin pie spice, and a combination of heavy cream and whole milk. Make it with dark chocolate or white chocolate for two different fall drinks.
Ingredients
- ¼ cup heavy cream
- 2 tablespoons pumpkin puree
- 1 tablespoon light brown sugar
- ½ teaspoon pumpkin pie spice
- 1½ ounces dark or white chocolate bar, finely chopped (about ¼ cup)
- ¾ cup whole milk
- ⅛ teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon, optional for more warm spice flavor
- Whipped cream and additional pumpkin pie spice, for garnish, optional
Instructions
- Chop the chocolate into small, uniform pieces and set aside.
- In a saucepan over medium-low heat, combine the heavy cream, brown sugar, pumpkin puree, and pumpkin pie spice. Warm for about 2 minutes, until the sugar has dissolved.
- Add the chopped chocolate and stir continuously until melted, about 1 minute. Keep the heat at medium-low.
- Slowly drizzle in the milk in small increments, whisking as you go. Let the mixture come back up to temperature before adding more milk.
- Once all the milk has been added, heat the hot chocolate to 130–150°F. Remove from the heat and stir in the vanilla extract and salt. If you want it to have a little more warm spice flavor, stir in 1/2 teaspoon ground cinnamon.
- Pour into a cup and top with whipped cream and an extra dusting of pumpkin pie spice, if desired.
Notes
Use a chocolate bar with a high cocoa butter content rather than regular chocolate chips. Chop the chocolate into small, uniform pieces and melt gently over medium-low heat. Add the milk gradually to help prevent the chocolate from seizing and keep the hot chocolate smooth and glossy.
For pumpkin spice white hot chocolate, substitute white chocolate for the dark chocolate.
Nutrition Information:
Yield: 1 Serving Size: 10 ouncesAmount Per Serving: Calories: 605Total Fat: 43gCholesterol: 90mgSodium: 90mgCarbohydrates: 50gSugar: 41gProtein: 11g
Nutrition information is an estimate and will vary depending on the specific ingredients and brands used. Nutrition does not include optional toppings unless otherwise noted.