Move over pumpkin spice lattes, and get ready to cozy up with a mug of our Thick and Creamy Pumpkin Hot Chocolate. It's the perfect blend of rich chocolate and creamy pumpkin, making every sip a warm hug on a chilly day. Embrace the flavors of Fall and enjoy the comfort of this delightful beverage.
We love a good hot chocolate recipe around here and love to mix it up with different flavorcvariations. A couple of favorites would have to be this Turmeric Infused Hot Chocolate or this White Matcha Hot Chocolate.
Thick and Creamy Pumpkin Hot Chocolate
Cold nights just beg for a big batch of hot chocolate to be served up to warm bellies from the inside out.
Make yours a thick and creamy pumpkin hot chocolate to get a little bit of extra goodness in there, or simply to use up that last bit of pumpkin puree you have hanging out in the fridge following your Holiday baking.
Using a handful of simple ingredients like real pumpkin puree, coconut sugar for sweetness, and whatever type of milk tickles your fancy, you can have a decadent hot chocolate full of fall goodness in no time.
There's nothing too fancy in here, don't worry.
You are going to need:
- pumpkin puree: you can either use canned pumpkin or homemade pumpkin puree. Seeing as we only need a couple of spoonfuls, this is the perfect recipe for using up leftover pumpkin puree from Holiday baking;
- sugar: I like to use coconut sugar in my hot chocolates, as that is what I always have on hand, however, feel free to use whatever type of sugar or sweetener alternative you prefer such as brown sugar or maple syrup;
- cocoa powder: I use unsweetened cocoa powder, as I love a good savory undertone to my hot chocolates, but feel free to use whatever cocoa powder you have on hand (just note the cocoa you use will change the sweetness of the hot chocolate so adjust accordingly);
- pure vanilla extract: you could use vanilla bean syrup here if you want to make it a little more rich;
- milk: I used whole milk for this recipe, however, non-dairy milk would work just as well. I have tried it with almond milk, and oat milk and it was just as delicious and still made a creamy hot chocolate (note that all brands of non-dairy milk differ, so choose one based on ingredients you are happy with);
- whipped cream: again use what you have on hand. I tend to have heavy cream on hand so I whip that, but you can also use whipped coconut cream or one of the new plant-based whipped creams now easily available in most grocery stores;
- cinnamon powder and optionally some sprinkles to serve
Make this your own and use the ingredients you have on hand and enjoy using in your kitchen rather than rushing out to buy coconut sugar or almond milk etc. if that is not something you will use regularly.
How To Make The Best Pumpkin Hot Chocolate
Hot chocolates are so easy to make.
We are simply going to add the pumpkin puree, coconut sugar, cocoa powder, and vanilla extract to a small saucepan, and slowly add the milk while whisking until the mixture reaches the desired temperature and the sugar has dissolved.
Once heated through and super smooth, pour into your cup of choice, top with whipped cream, a sprinkle of cinnamon, and maybe some fun sprinkles, and you are good to go.
Tip: whisk constantly and do NOT burn the milk.
Pumpkin hot chocolate can be made ahead of time and simply reheated in the microwave or on the stovetop when needed.
It can also be made in a slow cooker, or the slow cooker setting of an instant pot, and left on the warm setting until served.
This is a perfect option when catering to a crowd!
Storage and Reheating
Any leftover pumpkin hot chocolate should be allowed to cool completely, before being transferred to an airtight container and stored in the fridge for 3-5 days.
To reheat: simply transfer the hot chocolate to a microwave-safe dish and microwave until the desired temperature, or transfer to a small saucepan and reheat on the stovetop until the desired temperature.
Can This Pumpkin Hot Chocolate Be Made For A Crowd?
Double or triple the recipe depending on how much you need.
Make it up as per the directions in the recipe card below and then simply pop it into a crockpot on the keep-warm setting and serve up as needed.
Best Way To Serve Up Your Pumpkin Hot Chocolate
There are so many toppings to choose from when serving up this decadent drink.
- whipped cream;
- a sprinkle of cinnamon;
- some actual sprinkles;
- a sprinkle of pumpkin spice;
- caramel sauce;
- a little swirl of melted chocolate or chocolate syrup;
- some shaved chocolate using your favorite chocolate bar, chocolate chips, or white chocolate chips;
- with a little bit of Baileys for the adults.
You are only limited by your imagination (and the sweetness level you can handle) so go wild.
Get excited for that first indulgent sip!
Need Some More Warm Drinks?
Of course, you do!
Check out these delicious offerings that can be made in the slow cooker to fill your house with that great Holiday feel and smell:
- Spiced Slow Cooker Cranberry Apple Cider
- Easy Instant Pot Apple Cider
- Homemade Fall Harvest Hot Crockpot Apple Cider
Thick and Creamy Pumpkin Hot Chocolate
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- Into a medium sized saucepan add the pumpkin puree, coconut sugar, cocoa powder and vanilla extract. Slowly add in the milk, whisking as you go.
- Turn the heat to low and stir frequently until the mixture is smooth and there are no lumps of cocoa powder remaining.
- Bring the mixture to a gentle simmer, continuing to stir occasionally so that nothing sticks.
- Once the mixture is smooth and has reached the desired temperature, remove from the heat and ladle into mugs. Top with whipped cream, a sprinkle of cinnamon or some actual sprinkles.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.