If you are looking for a cozy fall drink that feels like a hug in a mug, this Pumpkin Spice Hot Chocolate is a lovely place to start. It is a rich, decadent vegan drink made with real pumpkin puree, pumpkin spice, and melted dark chocolate, and it comes together on the stovetop in about 10 minutes.
The recipe comes from Catherine Perez, who first published it on October 19, 2022 and updated it on May 28, 2024.
She has shared that coffee upsets her stomach, so while friends and family reach for pumpkin spice lattes, she turns to this homemade pumpkin spice hot chocolate recipe instead.
It also solves a very practical kitchen problem: what to do with the leftover canned pumpkin puree sitting in the fridge after you have made pumpkin baked oats or a loaf of pumpkin bread.
One batch makes 2 servings, and the whole thing is ready in 10 minutes total, with 5 minutes of prep and 5 minutes of cooking. Everything goes into one saucepan, so there is very little to clean up afterward.
There are a few simple reasons this drink earns a regular spot in the fall rotation.
It is fast. The cooking time is about 5 minutes. You combine everything in a saucepan and warm it through until the chocolate melts.
It is easy to customize. The ingredient ratios are flexible, so you can nudge the sweetness, the spice, or the chocolate level to suit your taste.
It is refined sugar free. Maple syrup does the sweetening instead of white sugar.
It brings real nutrition to the mug. Pumpkin puree, raw cacao powder, and nut butter all add something useful, not just flavor.
Add it all up and you get a warm drink that tastes indulgent but still feels like a reasonable everyday treat.
How Do You Make Hot Chocolate Healthy?
Hot chocolate has a reputation as a sugar bomb, and a lot of that comes from the mix in the packet. This version takes a different route. The sweetness comes from a measured tablespoon of maple syrup, and the body and richness come from three add ins that happen to carry real nutrition: pumpkin, cacao, and nut butter.
Here is what each one brings to the cup.
Pumpkin
The warm orange color of pumpkin is your first clue. That color signals beta carotene, which the original article describes as a potent antioxidant linked to immune system support and eye health.
Pumpkin also provides vitamin C, fiber, and potassium, which the article connects to heart health support. Three tablespoons will not transform your diet, but it is a genuinely useful addition to a sweet drink.
Cacao Powder
Raw, unprocessed cacao powder keeps more of chocolate’s natural nutrition than regular cocoa powder does. The article notes it is rich in magnesium, iron, and fiber, and that it contributes a small amount of protein as well.
It is also loaded with antioxidants called flavonoids, which the article says may be associated with lower heart disease and cancer risk and with less cognitive decline. If you only have regular unsweetened cocoa powder, that still works beautifully.
Nut Butter
Peanut butter was the choice in the original recipe, partly because it is the cheapest option and partly because its flavor sits so well with chocolate and pumpkin. It adds protein, healthy fats, fiber, magnesium, and zinc.
The protein and fat are the quiet heroes here. They help manage blood sugar, so you get steadier, more controlled energy after drinking rather than a quick spike and crash.
Key Ingredients and Substitutions
This is a short ingredient list, and most of it is pantry friendly. Here is the full lineup for 2 servings.
Ingredient
Amount
Notes
Canned pumpkin puree
3 tbsp
Usually leftover from another recipe
Raw cacao powder or Dutch processed cocoa powder
2 tbsp
Any unsweetened cocoa powder works
Natural peanut or almond butter
1 tbsp
Sunflower seed butter or tahini for a nut free version
Maple syrup
1 tbsp
Agave, cane sugar, or brown sugar also work
Dairy free chocolate chips or dark chocolate bar
1 tbsp, or a 1/2 oz square
Keep it dairy free to keep the drink vegan
Vanilla extract
1 tsp
Pantry staple
Pumpkin spice
1 1/2 tsp
Premade blend or homemade
Unsweetened soy milk or oat milk
2 cups
Almond or cashew milk also work
Salt
A pinch
Added with everything else
Canned pumpkin puree (3 tbsp). In most kitchens this comes from a can of pumpkin left over from another recipe, the kind that calls for a partial can rather than the whole thing. Pumpkin baked oats and pumpkin bread are two good examples.
If you are opening a fresh can, scoop what you need and freeze the rest in small portions for the next batch.
Raw cacao powder or Dutch processed cocoa powder (2 tbsp). The recipe was developed with raw cacao powder, but any unsweetened cocoa powder works. Dutch processed cocoa gives you a darker, richer chocolate flavor than regular cocoa, so pick whichever one you have and enjoy the difference.
Natural peanut or almond butter (1 tbsp). This is what thickens the drink and makes it feel decadent rather than watery. Peanut butter is the budget friendly choice, and its flavor plays nicely with chocolate and pumpkin. Almond butter tastes more neutral. Other nut butters or seed butters are fine too, depending on your preference.
Maple syrup (1 tbsp). Maple syrup is the sweetener used in the original recipe. Agave syrup, cane sugar, or brown sugar all work as replacements. Feel free to reduce the amount or leave it out entirely if you prefer a less sweet drink.
Dairy free chocolate chips or a 1/2 oz square of dark chocolate bar (1 tbsp). To keep the drink vegan, choose dairy free chocolate chips or a dairy free dark chocolate bar for melting.
Vanilla extract (1 tsp). A small amount that belongs in the saucepan with everything else.
Pumpkin spice (1 1/2 tsp). A premade pumpkin pie spice blend saves time and keeps the recipe quick. A fresh homemade blend works just as well if you already have one mixed up.
Unsweetened soy milk or oat milk (2 cups). Oat milk is creamy and slightly sweet, which suits this drink well. Soy milk brings more protein. Almond milk and cashew milk are also fine choices.
Salt (a pinch). The pinch of salt is easy to overlook, but the recipe calls for it, so it goes in with everything else.
How to Make Pumpkin Spice Hot Chocolate
This is a stovetop drink, and the method is genuinely three steps. Let’s get to making it.
Add your pumpkin puree, cacao powder, nut butter, maple syrup, chocolate chips, vanilla, pumpkin spice, milk, and a pinch of salt to a saucepan over medium heat.
Whisk the mixture together and bring it to a rapid simmer. Keep whisking regularly until the chocolate chips have fully melted and the mixture has become smooth and uniform. If you prefer, you can heat the mixture first and then blend it smooth with an immersion blender.
Ladle the mixture evenly between two mugs and enjoy it as is, or top it with whipped cream and extra spices.
A quick word on the whisk: it really does matter here. Cacao powder and nut butter both like to clump, and a whisk pulls them into the liquid faster than a spoon or spatula can.
Once the drink is hot and uniform, pour it straight into your favorite mugs. It is at its best right away, while the chocolate is still silky and the spices are still fragrant.
Expert Tips
Small choices make a noticeable difference in the final mug. These are the tips worth keeping in mind.
Want more protein? Use a high protein plant milk such as soy milk or pea milk as your base.
Want more decadence? Use a creamy oat milk. Its natural sweetness pairs beautifully with the melted chocolate.
Whisk, do not stir. Whisking removes lumps faster and more easily than a spoon or spatula. An immersion blender can make the mixture completely smooth.
Too thick? Whisk in a little more milk or water until you reach the consistency you like.
Watching your sweetener? You can leave the maple syrup out entirely if the drink tastes sweet enough to you.
Short on milk? You can replace 1 cup of the plant milk with 1 cup of water. The nut butter keeps the drink creamy, so it still tastes rich.
If you only remember one thing, remember this: whisk it while it heats. That single habit is the difference between a lumpy mug and a velvety one.
How to Serve
You can serve this hot chocolate exactly as it is, and it will taste great. If you want to dress it up, a few simple toppings go a long way.
Vegan whipped cream
Shaved chocolate
An extra sprinkle of pumpkin spice
For a cozy afternoon treat, the original article suggests pairing it with Healthier Chocolate Cherry Breakfast Cookies or Chewy S’mores Pumpkin Cookies. A mug of this with a couple of cookies is exactly the kind of fall moment that makes the season feel special.
More Vegan Fall Sweets to Try
If this drink leaves you in a pumpkin mood, here are five more vegan fall sweets from the same source worth adding to your list.
Apple Crisp Stuffed Baked Apples
Chocolate Churro Rice Crispy Bars
Fluffy Vegan Cinnamon Rolls
Vegan Chocolate Chip Zucchini Muffins
Crock Pot Cinnamon Baked Apples
And if you want something a little more playful with the same spice profile, these Pumpkin Spice Latte Tacos are a fun one to bookmark for the season.
FAQs
How do you make pumpkin spice hot chocolate from scratch?
Combine 3 tablespoons pumpkin puree, 2 tablespoons cacao powder, 1 tablespoon nut butter, 1 tablespoon maple syrup, 1 tablespoon dairy-free chocolate chips, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin spice, 2 cups unsweetened soy or oat milk, and a pinch of salt in a saucepan over medium heat. Whisk and bring to a rapid simmer until the chocolate melts and the mixture is smooth, about 5 minutes. This makes 2 servings.
What is the difference between pumpkin spice hot chocolate and a pumpkin spice latte?
A pumpkin spice latte is an espresso-based coffee drink, while pumpkin spice hot chocolate is a chocolate-based drink with no coffee. This hot chocolate gets its flavor from real pumpkin puree, melted dark chocolate, and pumpkin spice, making it a cozy fall alternative for people who avoid caffeine or coffee. It is dairy-free and vegan when made with plant milk and dairy-free chocolate.
Can I use pumpkin pie filling instead of pumpkin puree?
No, use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which can make the hot chocolate overly sweet and change its texture. Canned pumpkin puree is just pumpkin and gives the drink the right flavor and consistency.
How long does leftover pumpkin spice hot chocolate last?
Store leftover pumpkin spice hot chocolate in an airtight container in the refrigerator for up to 2 days. Reheat it on the stove over medium-low heat, whisking until steaming. It is best enjoyed fresh, and it should not sit at room temperature for more than 2 hours.
Pumpkin Spice Hot Chocolate If you are looking for a cozy fall drink that feels like a hug in a mug, this Pumpkin Spice Hot Chocolate is a lovely place to start. It is a rich, decadent vegan drink made with real pumpkin puree, pumpkin spice, and melted dark chocolate, and it comes together on the stovetop in about 10 minutes.
Total Time:10 min
Yield:21x
Ingredients
Scale
3 tbsp canned pumpkin puree 2 tbsp raw cacao powder or Dutch-processed cocoa powder 1 tbsp natural peanut or almond butter 1 tbsp maple syrup 1 tbsp dairy-free chocolate chips or 1/2 oz square of dark chocolate bar 1 tsp vanilla extract 1 1/2 tsp pumpkin spice 2 cups unsweetened soy milk or oat milk salt, a pinch
Instructions
1-Add your pumpkin puree, cacao powder, nut: Add your pumpkin puree, cacao powder, nut butter, maple syrup, chocolate chips, vanilla, pumpkin spice, milk and a pinch of salt to a saucepan over medium heat. 2-Whisk the mixture together and bring to: Whisk the mixture together and bring to a rapid simmer, making sure to whisk regularly until the chocolate chips have fully melted and the mixture has become smooth and uniform. (Alternatively, you can heat the mixture then use an immersion blender to blend until smooth.) 3-Ladle the mixture evenly between two mugs: Ladle the mixture evenly between two mugs and enjoy as is or top with whipped cream and extra spices.
Last Step:
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