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Pumpkin Spice Hot Chocolate

October 20, 2012 By Susan Voisin 86 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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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
4.70 from 10 votes
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Pumpkin Spice Hot Chocolate

Gluten Free
Nut Free
Soy Free
Sugar Free
I served this with a dollop of frothy soymilk on top.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Susan Voisin

Ingredients

  • 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

Suggested Tools

  • Milk Frother
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Instructions

  • Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.
  • Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.

Notes

To make a foamy topping, place 1/3 to 1/2 cup sweetened vanilla soymilk in a mug and whip it with a milk frother. With the frother running, pull it up and down in the milk until the milk is thick and foamy.
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 Facts
Pumpkin Spice Hot Chocolate
Amount Per Serving (1 serving)
Calories 163 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Sodium 261.6mg11%
Carbohydrates 30.3g10%
Fiber 6.1g25%
Sugar 12.9g14%
Protein 6.8g14%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Drinks
Cuisine Holiday, Vegan
Keyword vegan hot chocolate
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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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!

Susan

 

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

 

Filed Under: Beverages, Desserts, Recipes Tagged With: Gluten-free, Nut-Free, Pumpkin and Winter Squash Recipes, Ridiculously Easy, Soy-free, Sugar-free

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Comments

  1. 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 🙂

    Reply
  2. 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!
    Miek

    Reply
    • 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! 🙂

      Reply
  3. 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!

    Reply
    • 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!

      Reply
      • Susan Voisin

        November 4, 2012 at 1:21 pm

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

        Reply
        • Sally

          November 4, 2012 at 2:01 pm

          Yes! Thanks and sorry.

          Reply
  4. Katherine

    November 22, 2012 at 3:36 pm

    Lovely! Made it earlier today

    Reply
  5. 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!

    Reply
    • 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.

      Reply
  6. 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

    Reply
  7. 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

    Reply
  8. 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.

    Reply
    • 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.

      Reply
      • Laurie

        October 28, 2020 at 10:12 am

        I was wondering about the mugs too 😂

        Reply
  9. 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!!!!

    Reply
    • 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.

      Reply
  10. Amy

    October 13, 2013 at 10:13 pm

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

    Reply
  11. 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!

    Reply
  12. Vibeke

    October 18, 2013 at 7:33 pm

    I love the mugs!

    Reply
  13. 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.

    Reply
  14. Jen

    November 8, 2013 at 8:30 am

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

    Reply
    • 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.

      Reply
  15. Jen

    November 8, 2013 at 8:32 am

    Making this weekend 🙂

    Reply
  16. 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!

    Reply
  17. 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.

    Reply
  18. Vibeke

    April 19, 2015 at 11:46 am

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

    Reply
  19. Chery

    October 17, 2015 at 8:33 pm

    Simple and delicious!

    Reply
  20. 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!

    Reply
  21. Matt

    July 10, 2016 at 3:01 am

    Wow, definitely going to try this one!

    Reply
  22. 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?

    Reply
  23. 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.

    Reply
    • 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

      Reply
  24. IGU Meerpur

    October 17, 2016 at 2:59 am

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

    Reply
  25. IGU Meerpur

    October 17, 2016 at 3:05 am

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

    Reply
  26. madalin stunt cars 2

    November 15, 2017 at 2:15 am

    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.

    Reply
  27. agario

    October 30, 2018 at 1:45 pm

    Oh man! That sounds SOOO delicious!

    Reply
  28. DJ

    November 30, 2019 at 3:42 pm

    I’ve been under the weather this Thanksgiving and wasn’t able to enjoy many of my favorites. So I made this today – feeling better and craving both pumpkin pie and hot chocolate – and what a treat! I didn’t bother with the blender – just whisked it while it heated – and used oat milk. I added maple syrup while it was steaming and then additional regular white sugar to my cup. 🙂 It would be amazing with a whipped topping. I’ll be making it again for sure. Thanks!

    Reply
  29. legend

    February 29, 2020 at 7:10 pm

    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

    Reply
  30. paperio

    February 7, 2021 at 5:35 am

    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!

    Reply
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