Pumpkin Spice Hot Chocolate

by on October 20, 2012
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Imagine pumpkin pie and hot chocolate all mixed up together and poured into a mug and you’ve got this Pumpkin Spice Hot Chocolate. Spicy, sweet and warming! You can even make it into pudding!

Spiced Pumpkin Hot Chocolate

Welcome to Weekend Quickies–quick recipes that won’t cut into your weekend relaxation time. Today’s ridiculously easy recipe is brought to you courtesy of my last recipe, Mary’s Pumpkin Walnut Muffins, and more particularly by the half cup of pumpkin that is left over from a 15-ounce can after you make that recipe. Here’s a delicious drink that uses that leftover pumpkin and takes only about 10 minutes to prepare.

Imagine pumpkin pie and hot chocolate all mixed up together and poured into a mug and you’ve got this drink. Actually, it tastes better than that sounds! It’s spicy and sweet and warming on a chilly October day. I dressed mine up with a little foamy soymilk that I whipped up with a simple milk frother. It doesn’t work well with all soymilks, but the store-brand vanilla soymilk that I used foamed up quickly and even made little whipped cream-like peaks. You may have to test several brands before you find one that foams up that thick (hint: Silk Vanilla in the aseptic boxes does not work).

Also, if it’s not “curl up with a hot drink” weather in your neighborhood, you can easily turn this beverage into a pudding with the addition of cornstarch and a few extra minutes of cooking time. See the notes in the recipe for more details.

Spiced Pumpkin Hot Chocolate

Pumpkin Spice Hot Chocolate
Prep time
Cook time
Total time
I served this with a dollop of frothy soymilk on top.
Serves: 2
  • 2 1/2 cups non-dairy milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons cocoa powder
  • 3/4 – 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • stevia or other sweetener to taste
  1. Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.
  2. Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.
You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.
Nutrition Information
Serving size: 1/2 of recipe Calories: 163 Fat: 2.9g Carbohydrates: 30.3g Sugar: 12.9g Sodium: 261.6mg Fiber: 6.1g Protein: 6.8g

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Imagine pumpkin pie and hot chocolate all mixed up together and poured into a mug and you've got this Pumpkin Spice Hot Chocolate. Spicy, sweet and warming!

Enjoy your weekend!


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{ 80 comments… read them below or add one }

1 Solveig Berg Vollan @ Gluten-free-vegan-girl October 20, 2012 at 1:14 pm

Looks delicious 🙂 I will definitely make this and serve with a bit of freshly whipped coconut cream on top!


2 Barbara October 20, 2012 at 1:49 pm

Oh, Susan – Just a day late with this idea to use the leftover pumpkin from the muffin recipe. I made the muffins the same day you posted the recipe (yummilicious) and then what to do with the leftover pumpkin? Well, I had Mary McDougall’s recipe for Beans and Greens soup in the fridge waiting for dinnertime, so I just added the pumpkin to the soup! Voila – delicious.
BTW, the only soy milk that I have found (and I think I’ve tried them all) is Trader Joe’s Organic Unsweetened Soy Milk in the green and beige unrefrigerated aeseptic box.


3 Mery October 20, 2012 at 1:53 pm

Thanks for the recipe. It’s much like a pumpkin pie latte for those of us who don’t care for coffee! 🙂


4 Marian Gleason October 20, 2012 at 1:57 pm

LOVE that the photo prints out with the recipe too – I’ll be making this in the next day or so – using up some canned pumpkin. I’ll make the PUDDING version & tell you how it turns out. 🙂


5 Cecile October 20, 2012 at 2:28 pm

This is great timing! I was just wondering if I should make a pumpkin pudding pie or a chocolate pudding pie for my sweetheart tonight. I will give this combo a try!


6 Deborah Cray October 20, 2012 at 2:31 pm

Thanks for this recipe! I love cocoa and pumpkin so why not
Together!? I enjoy reading your posts and recipes!


7 Somer October 20, 2012 at 3:35 pm

Oh man! That sounds SOOO delicious!


8 Kelly@LeafyNotBeefy October 20, 2012 at 5:24 pm

oh, that sounds so good! will add it to my list 🙂


9 Liliana Holtzman October 20, 2012 at 6:28 pm

I made it and all I can say is – your pumpkin spice hot chocolate is too glorious for words!
I seem to be cooking everything with pumpkin these days, soups, stews, baked goods, and it’s perfect.
Best to you, I enjoy your recipes like no one else’s.


10 moonwatcher October 20, 2012 at 11:21 pm

This looks awesome. I may make it for a freind’s kids when they are around for the weekend. I will try it with carob for myself sometime. What a great idea for using up the odd ends of pumpkin!




11 Diandra October 21, 2012 at 4:09 am

As if I had known this would come… yesterday I took some pumpkin purree out of the freezer without knowing what to do with it. ^^


12 Vegan Gypsy October 21, 2012 at 6:59 am

Ooh, this looks amazing! The weather is finally cooling off here in the Sunshine State, perfect timing!


13 Meagan October 21, 2012 at 9:16 am

This would make it worth spending the $8 for a can of pumpkin puree. Yes,you read that correct-$8 for a can of Libby’s pumpkin puree where I live,which is Copenhagen,Denmark. I bought a few and used them in things that were not all that great-a few ho-hum pumpkin muffins,for example. This,though,would make it all worth it. As a born and raised American,I never thought,in a million years,that I would ever have to consider what I’m using my precious cans of very expensive pumpkin puree on-but this is something I would love to try. Thanks!


14 jessica October 29, 2012 at 6:21 am

Hi Meagan,

I also live in Copenhagen, and I’ve been attempting to hunt down a can of Libby’s as if it was a life or death situation! But no luck at Irma or Føtex! Where did you snag your pumpkin puree?



15 guinea November 24, 2012 at 3:18 am

just roast a butternut squash in the oven for an hour… will do just as well 😉


16 Lisa September 25, 2013 at 3:16 pm

You can seed, cut, and roast a pumpkin until it is fork tender, then remove the skin/rind and place the pumpkin flesh in a crock pot. keep it on low for about 4 hours, then on warm until much of the water has cooked out. mash it with a potato masher, ricer, or even a hand-held mixer. It’s time consuming, but may save a few bucks.


17 Linda October 21, 2012 at 9:45 am

I LOVE your recipes and have made several with pleasing results!!!!! Thank-you so much for sharing them!


18 Vivian October 21, 2012 at 9:54 am

As soon as this recipe appeared in my email, I knew it had to be made immediately. I used Almond Breeze Vanilla almond milk and Hershey’s dark cocoa powder, 3/4 tsp pumpkin pie spice and no sweetener. It was perfect!!


19 urbanvegan October 21, 2012 at 10:16 am

I will def. try this as I am up to my eyebrows in leftover pumpkin. Yum!

BTW, I froth my soymilk in the blender. I bought a couple of those hand-held frothers over the years, but they seem to break after only a month or two 🙁

What brand do you have and has it lasted? (To be fair, I make soy cappucino every singe day for breakdast, so I probably used mine more than the average bear)

Good luck on your talk today 🙂


20 Farisa October 21, 2012 at 1:10 pm

Delicious as always! Although, rice milk and corn starch does not go well together. It does not thicken at all. Anyone has the same experience?

Thank you, Susan! You are my constant source of inspiration for food. All your recipes (that I have tried so far) turned out great and delicious!


21 Kathy October 21, 2012 at 4:37 pm

This sounds awesome!


22 heidi kokborg October 22, 2012 at 5:10 am

Oh boy! I have to try it!! 🙂 It looks so yummy!


23 wendy (healthy girl's kitchen) October 22, 2012 at 9:43 am

I’m so looking forward to using up that 1/2 of a can of pumpkin puree that’s in my fridge right now! And I’m hoping that the kids will like this too and I can pass it off as a dessert. Thanks Sue!


24 Chessie October 22, 2012 at 12:27 pm

Must try this asap. Thanks, Susan!


25 Heather Winkler October 22, 2012 at 1:43 pm

I had to make my own pumpkin pie spice on the fly which may have messed with the flavor a bit but it was still great. I liked it. My husband LOVED IT! He claimed it was “a steaming hot cup of the best pumpkin pie”. =) Thanks for yet another terrific recipe.


26 Ruxandra October 22, 2012 at 1:47 pm

Pumpkin and hot chocolate = amazing combination!! Can’t wait to try it 🙂


27 Sophia October 22, 2012 at 2:36 pm

Hi Susan,

I also live on the other side of the pond without access to puréed pumpkin tins. Can I nsimply bake some hokkaido pumpkin until very soft and purée it? Or does the purée need to cook on the stove a little for the right consistency?
Your recipes are my daily inspiration since going vegan btw, thank you!


28 Susan Voisin October 22, 2012 at 3:30 pm

Hi Sophia, I think baking the pumpkin would be fine. You might need to add a little water to get it the right consistency when you purée it, if it seems dry.


29 Allysia October 22, 2012 at 2:39 pm

Oooh, I wouldn’t have thought to put pumpkin and chocolate together in a warm bevvie! Though I love pumpkin lattes, and I love chocolate, so I can’t see why it wouldn’t be awesome. And yup, it’s definitely getting to that “curl up and hide from the cold weather” around here (Saskatchewan), I think we’re due for a snowstorm tonight!


30 Lynn October 23, 2012 at 10:38 am

This is to confirm the snowstorm in Saskatoon, SK! About 2 inches of perfect snowman snow sitting on the ground and more coming down as I write this.

Making pumpkin, squash and yam purees are all very easy and successful to the point you won’t even consider buying a can! Bake, scoop into blender jar without the peel and whirl till smooth. The reason I added yam to this list is that it is very often a great substitute for pumpkin … who knew you couldn’t tell the difference in a pie? I’m loving the sound of your hot chocolate Susan, can’t wait to try it!


31 Kathleen @ KatsHealthCorner October 22, 2012 at 8:21 pm

This is absolutely AWESOME!!!!! I have a can of pumpkin in my fridge that’s calling to me now! 😉 I especially love that the addition of cornstarch will make it a pudding — what an incredible recipe, Susan! Thank you so much!!! 😀


32 ChristineInProgress October 23, 2012 at 11:41 am

Oh this sounds devine! As does the option of making this into a pudding! Its quick and easy, my kind of recipe! I will be giving this a try. Thanks!


33 Rachel October 24, 2012 at 12:09 pm

Thanks for this great recipe! I didn’t add any extra sweetener and it was still very satisfying! I think that the original Silk that I’m using added some sweetness. I actually had this for breakfast and it was pretty filling! It reminds me of a chai latte just without the chai or the latte 😉
I used an emersion blender and combined everything in the (somewhat deep) pot that I used to warm it. Actually, now that I think of it, if you made it in wide deep cups you could probably use the immersion blender directly in the cup and microwave if you are really cutting back on clean up.
I’ve been trying to eat more healthy vegan foods and I’m glad to have found you to help me make nutritious and tasty foods!!!


34 Alexandra October 24, 2012 at 6:59 pm

This was really good; had a substance to it (the pumpkin), and very healthy. Thanks for this great fall and winter drink.


35 Michelle@HappyHeart October 25, 2012 at 6:06 am

Never thought of adding pumpkin to hot chocolate! Amazing idea! I bet it’s incredibly creamy (and quite filling?)


36 Justine October 25, 2012 at 10:28 pm

What is in «Pumpkin Spice». We don’t have that around here (Montreal), I’m guessing cinnamon and nutmeg. Anything else? Thanks! Looks amazing!


37 Susan Voisin October 25, 2012 at 10:44 pm

Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, cloves, and sometimes allspice. You can just mix up your own, using a little more cinnamon and lesser amounts of the other ingredients. I just happened to have a jar of it I bought for my mother when she was visiting, so I don’t usually use it, but it was convenient in this recipe because I used such a small amount.


38 Linda Diaz October 26, 2012 at 6:06 am

Hmmmm…. Yummy and soothing it must be, something new to try on to a hot chocoloate to make it even more spicier.


39 Tartanpancakes October 28, 2012 at 2:52 pm

Yum this looks good!


40 Esther J October 28, 2012 at 8:00 pm

I made this for some (very) non-vegan family today–and they loved it!

Thank you 🙂


41 Billie St. Marie October 29, 2012 at 12:22 pm

I made this yesterday, it was RAINY and I was helping my husband work outside.
Quick and easy and very delish! My hubby, non vegan;( , loved it!


42 stephanie October 29, 2012 at 6:17 pm

this plus 2-3 shots espresso is a to die for pumpkin mocha way better than the kind bigbucks sells!


43 Audrey October 30, 2012 at 11:49 am

Sounds wonderful. I love your mugs, too, you always have such pretty dishes!


44 Genki Kitty October 30, 2012 at 12:24 pm

Oh! This looks amazing!


45 Anja November 2, 2012 at 8:53 am

I tried your recipe the other day and loved it and so did my hubby. I added a little cayenne pepper to it to make it a tiny bit hot. Since I love my hot chocolate a little thicker but not like pudding I added 1 to 1.5 Tsp of potato starch. It was delicious! Thanks for the recipe!


46 Ashley November 2, 2012 at 10:47 am

I am definitely trying this very soon!!! Thanks 🙂


47 Ellen November 2, 2012 at 2:00 pm

I’ve made this three times already this week. I made it hot the first time, and it was delicious. The other two times I drank it cold. Both were delicious! Oh, and I added brown rice protein powder to it so I could consider it post-workout treat 🙂


48 Miek November 2, 2012 at 2:57 pm

I love your site! I just went through all the recipes all the way back to 2006, and I’ve bookmarked almost everything for future reference. You will make my transition from vegetarianism to veganism so much easier! Tomorrow is my day off, and I’m going to start on some of the cake and sweet recipes, and cook up an eggplant recipe for dinner, I’m very excited!

I don’t ever comment on blogs, but I just had to let you know how amazing you are 🙂

A big thank you all the way from Holland!


49 Susan Voisin November 2, 2012 at 3:08 pm

Thank you so much for thinking to leave a comment, Miek! You made my day, all the way from Holland! 🙂


50 Sally November 4, 2012 at 1:09 pm

I made these muffins today – only change was no nuts and no raisins. Very moist and I was surprised how much they rose. Definitely a “keeper”. I used silicone cups (from Williams Sonoma) and filled them pretty full, and got all the batter in 12 (but no nuts or raisins, remember!) Only 1 small spillover. Thanks Susan!


51 Sally November 4, 2012 at 1:11 pm

Oops I am new and left a comment on the wrong thread! I made muffins and it looks like my comment is on the wrong thread. No more comments from me wince I can’t figure it out. Sorry!


52 Susan Voisin November 4, 2012 at 1:21 pm

That’s okay, Sally! I figure you’re talking about the Pumpkin Walnut Muffins, right? 🙂


53 Sally November 4, 2012 at 2:01 pm

Yes! Thanks and sorry.


54 Katherine November 22, 2012 at 3:36 pm

Lovely! Made it earlier today


55 Julie Rueff January 25, 2013 at 1:45 pm

Thank you so much for this delightful recipe. We don’t get many snow days in SC, but we are celebrating this one with a batch of this wonderful cocoa. We also made up a batch at Thanksgiving and added the cornstarch to turn it into pudding. Delicious!


56 Susan Voisin January 25, 2013 at 1:50 pm

So glad you liked it! I’m happy to hear from someone in SC. I lived there for 13 years and miss it.


57 Debbi April 24, 2013 at 3:27 pm

I love this recipe and have made it numerous times. I generally make the first batch, then freeze the rest in individual portions with everything added except for the soy milk and sweetener. I label it being sure to write how much soy milk to add. I love it warmed up whereas my husband loves it like a cold smoothie. He practically licks the blender….LOL


58 Art Scott August 11, 2013 at 6:51 pm

Made this evening, so rainy and cold outside, and it hit the spot, delicious! Thank you


59 Lisa September 25, 2013 at 3:20 pm

I’m allergic to cocoa, going to try it with carob powder. My question is where can I get those mugs and is there an entire dinnerware set to go with them? they are soooooooooooo me.


60 Susan Voisin September 25, 2013 at 5:46 pm

I bought the mugs at Pier 1, but that was over a year ago so I’m not sure if they still have them. Unfortunately, I didn’t notice if there were other matching pieces.

I hope you enjoy the recipe with carob. If you get a chance, please let me know how it comes out.


61 Steffani Phillips September 27, 2013 at 4:41 pm

Hi the recipe looks great! BUT I must know where did you find those cups? They ar to die for!!!!


62 Susan Voisin September 27, 2013 at 5:53 pm

I bought the mugs at Pier 1, but that was over a year ago so I’m not sure if they still have them.


63 Amy October 13, 2013 at 10:13 pm

I’m curious WHERE you got your cute mugs from?


64 Liane Blanco October 18, 2013 at 5:59 pm

Oh, Lordy! I’m making this one tonight. I think I’ll make it into pudding. Guilt free ecstacy! I just love you!


65 Vibeke October 18, 2013 at 7:33 pm

I love the mugs!


66 Melissa October 27, 2013 at 12:36 pm

Hi Susan, I’m thinking of making this at work on Halloween. I was wondering if I could “warm” this using my vitamix so than I don’t have to take the extra step (and dirty dishes to clean in the bathroom) at work.


67 Jen November 8, 2013 at 8:30 am

Susan….love those cups! Where did you get them?


68 Susan Voisin November 8, 2013 at 9:10 am

I bought them at Pier One, but they were on clearance so they probably aren’t available anymore. I just love ’em! The orange bottom part is actually a removable rubber piece that acts as a coaster.


69 Jen November 8, 2013 at 8:32 am

Making this weekend 🙂


70 Sally October 2, 2014 at 6:34 pm

Hi Susan – I just make the pumpkin muffins to take on a road trip this weekend and was thinking pudding or what with the leftover pumpkin. So we are going to have the pumpkin hot chocolate tonight … I remembered the recipe and the mugs from when you first published this and had to come back and find it.

Thanks for all you do!


71 Steve Lassoff October 27, 2014 at 1:37 pm

This hot chocolate sounds delicious, we shared this in a blog here: http://wedigfood.com/foodie-blog/10-vegan-pumpkin-recipes
We are building a community of vegans and would love to have you hop over and share a recipe.


72 Vibeke April 19, 2015 at 11:46 am

Those are the most adorable mugs I’ve ever seen!


73 Chery October 17, 2015 at 8:33 pm

Simple and delicious!


74 Susan M October 20, 2015 at 3:01 pm

Thank you! Can’t wait to try it! You have no idea how many of your recipes are now family favorites in our house–thank you for helping me learn that health cooking can taste great!


75 Matt July 10, 2016 at 3:01 am

Wow, definitely going to try this one!


76 Terrie August 28, 2016 at 1:54 pm

This comment is off the subject but the mugs are so dang cute. Can they be purchased? Where did they come from?


77 Beth October 14, 2016 at 1:39 pm

Looks yummy. I was wondering what kind of milk you used (for the recipe not the froth) as it might change the nutritional info. Thanks.


78 Susan Voisin October 14, 2016 at 3:42 pm

Beth, here is the nutritional info from the soy milk I used when I made this. This is for one cup: 100 calories, 1.51g fat, 17.5g carbohydrates, 8.51g sugar, 1.94g fiber, 4.01g protein


79 IGU Meerpur October 17, 2016 at 2:59 am

This is my favourite chocolate. So easy and very yummy.


80 IGU Meerpur October 17, 2016 at 3:05 am

This is my favourite chocolate. So easy and very yummy…


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