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This Pumpkin Hot Chocolate is cozy, super creamy, and a little bit magical. It’s a decadent and rich hot chocolate made with real pumpkin and pumpkin pie spices.
If you’re a fan of fall drinks like my Peppermint Hot Chocolate or Pink Hot Chocolate, this recipe is going to be your new go-to.
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Pin ItWhy You’ll Love This Pumpkin Hot Chocolate
- Thick & creamy: Made with cream, milk, and melted chocolate for the silkiest sip. Truly you need to serve just 1/2 cup because it’s a decadent dessert! (If you love creamy drinks, try my Hot Chocolate recipe too!)
- Authentic pumpkin flavor: No artificial flavors — just pure canned pumpkin and Pumpkin Pie Spice.
- Easy to make: One pot and minimal prep!
- Perfect for entertaining: Just like my slow cooker apple cider, this can be made ahead and kept warm for parties.
- Smells like fall: Think pumpkin bread, cozy sweaters, and crisp air.
Pumpkin Hot Chocolate Ingredients
- Cream and Milk – A blend of cream and milk makes it ultra creamy. You can also use only 2% milk (skip the cream) for a lighter version.
- Pumpkin Puree – Real canned pumpkin gives it an authentic fall flavor. I use it in everything from Pumpkin Donuts to my Pumpkin Mousse Pie.
- Pumpkin Pie Spice – The soul of fall! A warm blend of cinnamon, nutmeg, and cloves. I love making my own Homemade Pumpkin Pie Spice.
- Milk Chocolate Chips – Add sweetness and creaminess.
- Dark Chocolate Chips – Deepens the flavor and balances the sweetness.
- Salt – Just a pinch enhances the flavor and keeps it balanced.
How to Make Pumpkin Hot Chocolate
- Warm the milk and cream – In a large saucepan, heat the cream and milk over medium heat until hot but not boiling. This is the same base technique I use for my Classic Hot Chocolate.
- Add the chocolate & pumpkin – Turn off the heat and add the chocolate chips, pumpkin puree, pumpkin pie spice, and salt.
- Melt and whisk – Let the chocolate melt for a minute, then whisk until smooth and creamy.
- Keep it cozy – If not serving right away, cover the pot with a lid so it doesn’t form a film on top.
- Whisk before serving – Always give it a good whisk before pouring into mugs. Rewarm gently if needed.
Pumpkin Hot Chocolate FAQs
Yes! Make it a few hours before your gathering and keep it warm in a slow cooker or covered pot. Just whisk before serving. I often prep it along with Apple Cider Bourbon Slushies for fall parties.
Absolutely. Swap the milk and cream for oat milk or almond milk and use dairy-free chocolate chips. This works beautifully, just like in my Vegan Hot Chocolate.
It’s not a very sweet drink, so you can add more milk chocolate for sweetness or more dark chocolate for a richer, less sweet flavor.
Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove, whisking well. Perfect for making ahead, like my Pumpkin Pie filling.
Whipped cream, homemade marshmallows, chocolate shavings, cinnamon, or edible flowers for a little Sugar & Charm touch.
More Hot Chocolate Recipes
Whether you’re hosting a gathering, setting up a DIY hot chocolate bar, or just want to treat yourself, this pumpkin hot chocolate recipe is pure autumn magic.
Try pairing it with my Pumpkin Chocolate Chip Cookies or Pumpkin Coffee Cake for the ultimate cozy night in!
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Pumpkin Hot Chocolate
Ingredients
- 2 cups heavy cream
- 2 cups milk, 2% is fine
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 3/4 cup canned pumpkin
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- In a large saucepan, add the milk and cream.Heat over medium heat until the mixture is hot and steamy, but do not let it boil. Stir to prevent scalding on the bottom of the pan.
- Once the milk and cream are hot, turn off the heat.Add in the milk chocolate chips, dark chocolate chips, canned pumpkin puree, pumpkin pie spice, and salt.Let the mixture sit for about 1 minute to allow the chocolate to melt.
- Using a whisk, stir the mixture until all the chocolate is fully melted and everything is smooth and creamy.Make sure there are no lumps of pumpkin or chocolate left — it should be silky.
- If you're not serving right away, cover the pot with a lid to keep it warm and to prevent a skin from forming on top.You can also keep it warm in a slow cooker on the “warm” setting for parties or gatherings.
- Before serving, give the hot chocolate another good whisk to make sure it’s perfectly smooth.If needed, gently reheat over low heat until it’s hot again (but not boiling).
Notes
- This pumpkin hot chocolate is super rich and decadent, so a ½ cup serving is perfect. It feels like a cozy dessert in a mug without being too heavy — especially when topped with whipped cream or a marshmallow.
- Make it ahead: You can make this a few hours in advance and keep it warm in a slow cooker or covered on the stove. Just whisk before serving.
- Adjust sweetness & richness: For a less sweet and lighter version, use only milk and skip the cream. For a creamier and sweeter version, use a mix of milk and cream or more milk chocolate.
- Dairy-free option: Swap the milk and cream for oat milk or almond milk and use dairy-free chocolate chips.
- Toppings: Whipped cream, homemade marshmallows, chocolate shavings, or a sprinkle of pumpkin pie spice make it extra special.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, whisking well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
