Pumpkin Spice Hot Chocolate is a cozy, fall-inspired twist on classic hot chocolate. Rich, creamy, and bursting with warm spices, this Starbucks-style copycat comes together in about 10 minutes using simple ingredients and one pot. Try this easy recipe for a comforting drink any chilly day.
On a rainy, gloomy day in Bentonville I wanted something warm and comforting, so I made my favorite fall drink: pumpkin-spiced hot chocolate. I’ve updated this post with clearer information so your version turns out perfectly. Give it a try—it’s great for quiet evenings, fall gatherings, or whenever you want a sweet, spiced treat.
About Pumpkin Spice Hot Chocolate
Pumpkin Spice Hot Chocolate is a seasonal favorite inspired by popular café flavors. This Starbucks copycat blends real pumpkin puree, pumpkin pie spice, unsweetened cocoa, and dark chocolate for a comforting, indulgent drink.
The texture is velvety and creamy, with warm spice notes that make it perfect for cool fall and winter evenings. It works well served for small gatherings, fall parties, or alongside Thanksgiving desserts.
Because this recipe contains no coffee, it’s suitable for children and non-coffee drinkers. For an adult version, you can spike it with bourbon, rum, vodka, or cinnamon schnapps.
Make it on the stovetop in one pot, or adapt the same ingredients for an Instant Pot or slow cooker—both methods produce a rich result. The recipe scales easily: double or triple for a crowd or halve for a smaller batch.
Ingredients
Pumpkin Puree – Use canned pumpkin puree or make your own from roasted pumpkin.
Milk – Whole milk yields the creamiest result. You can substitute skim, low-fat, or plant milks such as almond, soy, cashew, coconut, or oat.
Pumpkin Pie Spice – Use a store-bought blend or make your own with cinnamon, ginger, nutmeg, cloves, and allspice.
Cocoa Powder – Choose a good-quality unsweetened cocoa powder for best chocolate flavor.
Dark Chocolate – Adds depth and creaminess; you may substitute milk or white chocolate with adjustments described below.
Other – Dark brown sugar and vanilla extract help round out the flavor. Water helps dissolve the cocoa and spice evenly.
For sweetener alternatives use coconut sugar, maple syrup, or sugar substitutes like stevia or monk fruit. If you prefer, replace pumpkin puree and the added spice/sweetener with pumpkin pie filling for a quicker option.
How To Make Spiced Pumpkin Hot Chocolate
Combine the following ingredients in a large pot and whisk until smooth:
- 3 cups whole milk
- ¾ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- ½ cup water
- ½ cup dark brown sugar
- ½ cup unsweetened cocoa powder
Heat the mixture over medium-high, stirring frequently, until it comes to a gentle boil. Keep stirring to prevent scorching.
Once the base is hot and combined, add ½ cup chopped dark chocolate and ½ teaspoon vanilla extract. Continue to cook and stir until the chocolate melts and the hot chocolate becomes silky and smooth.
Ladle the pumpkin spice hot chocolate into mugs. Top with whipped cream, extra chocolate shavings or chips, and a light sprinkle of pumpkin pie spice if desired. Serve immediately while hot.
Frequently Asked Questions
Yes. To preserve the white color and keep the drink balanced, omit the cocoa powder, reduce the sugar, and add about 4 oz chopped white chocolate or white chocolate chips in place of the dark chocolate.
Yes. Swap in milk (or semi-sweet) chocolate if you prefer a sweeter, milder chocolate flavor. Reduce the added sugar slightly to compensate.
Mix your own using ground cinnamon, ground ginger, ground nutmeg, cloves, and allspice to taste.
Use the SAUTE function. Add milk, pumpkin, spice, water, sugar, and cocoa and bring to a simmer while stirring. Stir in chopped chocolate and vanilla until smooth, then switch to KEEP WARM until serving.
Whisk all ingredients in the slow cooker, cover, and cook on low for about 3 hours or high for 1½ hours, stirring occasionally. Finish by stirring in chocolate and vanilla until melted and smooth, then serve.
Yes. Stir 1 cup of hot cocoa mix into the milk with pumpkin puree and pumpkin spice, heat for 4–5 minutes while stirring, and serve.
Storage Suggestions
Store leftover pumpkin spice hot chocolate in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave until hot, whisking briefly to restore creaminess.
Pumpkin Spice Hot Chocolate Recipe (Starbucks Copycat)
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Ingredients
- 3 cups whole milk (or skim, low fat, or plant-based milk)
- ¾ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- ½ cup water
- ½ cup dark brown sugar
- ½ cup unsweetened cocoa powder
- ½ cup chopped dark chocolate
- ½ teaspoon vanilla extract
Instructions
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Add milk, pumpkin puree, pumpkin pie spice, water, dark brown sugar, and cocoa powder to a large pot and whisk until combined.
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Heat over medium-high while stirring frequently until the mixture just begins to boil, taking care not to scorch the bottom.
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Remove from heat briefly, stir in chopped dark chocolate and vanilla, then return to low heat and stir until the chocolate is fully melted and the drink is smooth.
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Serve hot in mugs with whipped cream, chocolate shavings, or a dusting of pumpkin pie spice.
Nutrition
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