There’s just something about that first mug of pumpkin spice hot chocolate when the weather cools down.
It’s cozy, creamy, and full of fall flavors.
The mix of real pumpkin, warm spices, and rich cocoa makes this drink feel extra special—like a hug in a mug.
I’ve been making this for years when the leaves start to turn, and every time it brings back that cozy, fall feeling.
You’ll love how simple it is, and how it instantly makes the whole kitchen smell like fall.
What You’ll Need
- 2 cups whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons pumpkin purée (not pumpkin pie filling)
- 2 tablespoons maple syrup (or to taste)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground ginger
- ¼ teaspoon vanilla extract
- Pinch of salt
- Whipped cream, for topping (optional)
- Extra cinnamon or pumpkin spice, for garnish (optional)
Why I Love This Recipe
This recipe has been my go-to cozy drink every fall since I first made it for a small friends’ night in October. It turned a regular cocoa night into something that felt like a mini celebration.
- It uses real pumpkin, so you taste the season in every sip
- Takes less than 10 minutes start to finish
- You control the sweetness and spice levels
- It’s rich, but not overly heavy
- Perfect for chilly nights or lazy weekends
Servings and Time
Makes: 2 servings
Cook Time: 10 minutes
Macros (Per Serving – Approximate)
- Calories: 170
- Protein: 6g
- Carbs: 24g
- Fat: 6g
- Fiber: 2g
- Sugar: 17g
Why This Recipe Works (Quick Science)
The fat in whole milk helps carry the spices and cocoa flavor evenly. Pumpkin purée gives body and richness. Cocoa needs both heat and fat to fully bloom, which is why warming everything together slowly creates a deep chocolatey taste. A pinch of salt balances the sweetness and boosts the flavor of the cocoa and spices.
Common Mistakes
- Using pumpkin pie filling: It has added sugar and spices and will make the drink too sweet and heavy.
- Not whisking enough: The cocoa and pumpkin need to be fully mixed into the milk to avoid clumps.
- Boiling the milk: Too much heat can scorch the milk and ruin the flavor—keep it to a gentle simmer.
- Skipping the salt: A small pinch really brings out the richness.
What to Serve With
- Pumpkin muffins or scones
- Toast with cinnamon sugar butter
- A slice of banana bread
- Gingersnaps or biscotti
- Light popcorn or roasted nuts if you want a sweet-savory combo
FAQ
Can I use non-dairy milk?
Yes! Oat milk or almond milk work great, but full-fat oat milk is best for creaminess.
Can I make this ahead of time?
Yes, make and store in the fridge, then reheat gently on the stove or microwave.
Can I add coffee?
Absolutely. Add a shot of espresso for a pumpkin mocha.
Can I make it sugar-free?
Swap maple syrup with your favorite sugar-free syrup or a few drops of stevia.
Is it spicy?
Not hot-spicy, just warm fall spices. You can adjust the spice levels to your taste.
Tools Needed
- Small saucepan
- Whisk
- Measuring cups and spoons
- Serving mugs
- Rubber spatula (optional for scraping)
Substitutions and Variations
- Use brown sugar or honey instead of maple syrup
- Add ¼ tsp instant espresso powder for a mocha twist
- Use 2% milk or non-dairy milk
- Add ¼ tsp pumpkin pie spice instead of separate spices
- Top with mini marshmallows instead of whipped cream
Make Ahead Tips
You can make the hot chocolate up to 2 days in advance. Let it cool, store in a sealed jar in the fridge, and reheat gently over low heat. Stir well before serving.
How to Make Pumpkin Spice Hot Chocolate
Step 1: Add milk to the pan
Pour 2 cups of whole milk into a small saucepan.
Step 2: Whisk in cocoa powder and pumpkin
Add 2 tablespoons cocoa powder and 2 tablespoons pumpkin purée to the milk. Whisk well to combine.
Step 3: Add sweetener and spices
Stir in 2 tablespoons maple syrup, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, pinch of ground ginger, and a pinch of salt. Whisk everything together until smooth.
Step 4: Simmer gently
Bring to a gentle simmer over medium heat, whisking occasionally, for about 5–6 minutes. Don’t let it boil.
Step 5: Stir in vanilla and serve
Remove from heat and stir in ¼ teaspoon vanilla extract. Pour into mugs. Top with whipped cream and a sprinkle of cinnamon if you like.
Leftovers and Storage
Let leftover hot chocolate cool completely. Store in a sealed jar or container in the fridge for up to 2 days. Reheat slowly on the stove or in the microwave. Stir well before drinking. You can also freeze it in silicone ice cube trays and reheat a cube or two at a time.
Wrap-Up
This pumpkin spice hot chocolate is a cozy fall treat that’s easy to whip up any day of the week. I hope you love it as much as I do—it’s pure comfort in a cup. If you give it a try, let me know how it turned out in the comments and feel free to drop any questions there too!
