Can I make this pumpkin spice hot chocolate nut-free?

Yes! To make this recipe nut-free, simply substitute the nut butter with sunflower seed butter or tahini. Both options maintain the creamy texture and add subtle nutty notes that complement the chocolate and pumpkin beautifully. Be sure to use a nut-free plant-based milk like oat or rice milk for a fully allergen-friendly drink.

Can I prepare pumpkin spice hot chocolate in advance?

While this drink is best enjoyed fresh, you can make it ahead and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat it gently in a saucepan over low-medium heat, whisking to restore its smooth texture. Avoid boiling to preserve flavor and nutrients.

Can I make this recipe without pumpkin pie spice?

Absolutely. If you don’t have pumpkin pie spice on hand, you can create a quick homemade version using 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a pinch of ground cloves or allspice. This blend replicates the warm, spicy notes essential to classic pumpkin spice hot chocolate.

Pumpkin Spice Hot Chocolate – Best Cozy Fall Recipe

Name: Pumpkin Spice Hot Chocolate
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Cuisine: American
Ingredients: 3 tbsp canned pumpkin puree; 2 tbsp raw cacao powder or Dutch-processed cocoa powder; 1 tbsp natural peanut butter or almond butter (or sunflower seed/tahini for nut-free); 1 tbsp maple syrup; 1 tbsp dairy-free chocolate chips or 1/2 oz dark chocolate bar; 1 tsp vanilla extract; 1 1/2 tsp pumpkin pie spice; 2 cups unsweetened soy milk or oat milk; 1 pinch salt

Description

Pumpkin Spice Hot Chocolate is a cozy and creamy fall beverage made with real pumpkin puree, cacao powder, pumpkin spice, and nut butter. This vegan drink is naturally sweetened with maple syrup and delivers rich, chocolatey flavor with a warm spiced twist — perfect for chilly evenings or festive gatherings.

Ingredients

Scale

3 tbsp canned pumpkin puree
2 tbsp raw cacao powder or Dutch-processed cocoa powder
1 tbsp natural peanut butter or almond butter (or sunflower seed/tahini for nut-free)
1 tbsp maple syrup
1 tbsp dairy-free chocolate chips or 1/2 oz dark chocolate bar
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
2 cups unsweetened soy milk or oat milk
1 pinch salt

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Instructions

Add pumpkin puree, cacao powder, nut butter, maple syrup, chocolate chips, vanilla extract, pumpkin spice, plant-based milk, and a pinch of salt to a saucepan over medium heat.
Whisk continuously as the mixture warms, ensuring chocolate chips melt and everything becomes smooth and uniform.
Optionally, blend with an immersion blender for extra creaminess.
Once heated through, pour into mugs.
Top with vegan whipped cream, chocolate shavings, or a sprinkle of pumpkin spice if desired.

Notes

Use oat milk for added sweetness and creaminess, or soy milk for extra protein.
Adjust thickness by adding more milk or water if needed.
Customize sweetness to your taste by increasing or omitting maple syrup.
Store leftovers in the fridge for up to 2 days and reheat gently.
Use a homemade spice blend if you don’t have pumpkin pie spice on hand.

Prep Time: 2 minutes
Cook Time: 5 minutes
Category: Beverage
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 mug
Calories: 180
Sugar: 10g
Sodium: 85mg
Fat: 9g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg