I have a beautiful vegan pumpkin spiced milk here if you can’t tolerate dairy.
This recipe is also vegan, but you can make it with any milk. I use coconut, but again, you can use any milk of your choice!
If you want to see my pumpkin spice cold brew with oat milk, check out this. I also have a pumpkin spiced chai recipe here.
Now, it’s time for hot chocolate!
When you stir in real pumpkin puree, cinnamon, and a touch of maple syrup, this hot chocolate becomes something magical.
This pumpkin spice hot cocoa isn’t just a sweet treat, okay?
It’s nourishing, cozy, and has just the right balance of creaminess!
It’s like drinking pumpkin pie and hot chocolate at the same time… but way healthier.
Whether you top it with a cloud of whipped cream or sip it plain in your favorite mug, this recipe will warm you from the inside out.
And because it’s dairy-free, refined sugar-free, and naturally vegan, it works for nearly every kind of lifestyle.
Again, you can use normal milk too. But I’m making it with nut milk.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Want it ultra creamy? Use full-fat oat milk or this organic coconut milk for an extra luxurious texture.
- Upgrade your cocoa powder with this rich, Dutch-processed cocoa—it brings out the chocolate flavor beautifully.
- A milk frother like this affordable handheld one makes the cocoa extra velvety and café-worthy.
- For a subtle kick, add a pinch of cayenne or ginger—it really warms things up.
- Serve with these cozy ceramic mugs that keep your cocoa warm longer (and look cute in photos!).
Let’s get to the recipe!
Pumpkin Spice Hot Cocoa with Real Pumpkin Puree
Course: BreakfastDifficulty: Easy2
servings5
minutes5
minutes10
minutesIngredients
2 cups milk of choice (whole milk, almond milk, oat milk, or coconut milk)
2 tablespoons unsweetened cocoa powder
2 tablespoons pumpkin puree (not pumpkin pie filling)
2–3 tablespoons maple syrup (adjust to taste)
¼ teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg & cloves)
¼ teaspoon vanilla extract
Pinch of salt
Optional topping: whipped cream or coconut whip, dusted with cinnamon
Directions
- Pour the milk into a small saucepan and place it over medium heat. Let it warm gently, but don’t bring it to a boil.
- Whisk in the pumpkin puree and cocoa powder, stirring until completely smooth and no lumps remain.
- Once everything looks creamy and combined, stir in the maple syrup, pumpkin pie spice, vanilla, and a pinch of salt to round out the flavors. Keep whisking gently until the hot cocoa is warmed through—about 5 minutes total.
- Carefully pour the hot cocoa into your favorite mugs and, if you like, add a swirl of whipped cream or coconut whip.
- Sprinkle a little cinnamon on top for a cozy touch and enjoy every silky, pumpkin-spiced sip. This is best served hot and fresh, though you can make a bigger batch and reheat later if you’re planning a cozy night in.
- Don’t boil the milk if you’re using nut milk – it will not hold and break.
Variations and Substitutes:
To make it sugar-free, use a few drops of liquid stevia or monk fruit instead of maple syrup.
For a protein boost, blend in a scoop of chocolate or vanilla protein powder before heating.
Make it mocha-style by replacing ½ cup of the milk with freshly brewed coffee or espresso.
Use cashew cream or Greek yogurt instead of whipped cream for a tangy topping that’s still rich.
Swap pumpkin puree with sweet potato puree for a similar vibe with a slightly nuttier taste.
