Pumpkin Spice Hot Chocolate

Why I Love This Recipe

I love this recipe because it blends two of my favorite seasonal indulgences—pumpkin spice and hot chocolate—into one comforting drink. The pumpkin puree makes it velvety and adds a subtle earthiness, while the white chocolate gives it sweetness and creaminess. It’s quick to whip up, looks festive with whipped cream and cinnamon on top, and is perfect for sharing (or keeping all to myself).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups milk

• ¼ cup pumpkin puree

• ¼ cup white chocolate chips

• ½ teaspoon pumpkin pie spice

• ½ teaspoon vanilla extract

• Whipped cream and ground cinnamon, for garnish

Directions

1. In a medium saucepan, I heat the milk and pumpkin puree over medium heat until warmed through, whisking to combine.

2. I add the white chocolate chips and pumpkin pie spice, stirring until the chocolate melts and the mixture is smooth.

3. I remove the saucepan from the heat and stir in the vanilla extract.

4. I pour the hot chocolate into mugs and top with whipped cream and a sprinkle of cinnamon before serving.

Servings and timing

• Servings: 2

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Total Time: 10 minutes

Variations

• Make it dairy-free: I swap the milk for almond, oat, or coconut milk and use dairy-free white chocolate.

• Add espresso: I stir in a shot of espresso for a pumpkin spice mocha.

• Extra pumpkin flavor: I increase the pumpkin puree to ⅓ cup for a stronger pumpkin taste.

• Dark chocolate version: I replace the white chocolate with semisweet or dark chocolate chips for a richer, less sweet version.

• Boozy twist: A splash of spiced rum, bourbon, or pumpkin liqueur turns this into an indulgent adult drink.

Storage/Reheating

This drink is best served fresh, but if I have leftovers, I store them in a sealed container in the refrigerator for up to 2 days. To reheat, I warm it gently on the stovetop over low heat, whisking until smooth again. I avoid boiling so the milk doesn’t scald.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it since pumpkin pie filling already has added sugar and spices, which could make the drink too sweet and overpowering.

What kind of white chocolate works best?

I use high-quality white chocolate chips or chopped bars—cheap white chocolate can taste waxy and won’t melt as smoothly.

How can I make it thicker?

I simmer the drink a little longer, whisking often, or add an extra tablespoon of pumpkin puree for a thicker texture.

Can I make this ahead for a party?

Yes! I make a big batch on the stovetop, keep it warm in a slow cooker on the “keep warm” setting, and let guests ladle it into mugs.

What can I use instead of pumpkin pie spice?

I mix ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, and a tiny pinch of cloves—it works beautifully.

Conclusion

Pumpkin Spice Hot Chocolate is the perfect way to celebrate fall with every sip. It’s creamy, spiced, and just sweet enough to feel indulgent without being heavy. Whether I’m curling up with a book, entertaining friends, or just looking for a seasonal pick-me-up, this recipe always makes the moment feel extra cozy.