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cinnamon stick on cup

Vegan Pumpkin Spice Hot Chocolate

Learn how to make the best vegan style pumpkin spice hot chocolate this fall.
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 -3 servings
Calories 100kcal
Author Charla


  • ½ cup pumpkin puree 125ml
  • 3 tablespoon cacao powder
  • 3 cups almond milk 600ml(another plant based works too)
  • 1 teaspoon pumpkin spice mix listed in post above
  • 1 teaspoon vanilla
  • Low GI sweetener of your choice to taste coconut sugar, maple syrup, agave
  • Optional vegan whipped cream see notes, for link


  • In a small saucepan on medium heat pour in the almond milk.
  • Grab a whisk and proceed to stir in the pumpkin puree, cacao powder, pumpkin spice, vanilla and sweetener bring to the boil while stilling stirring the content until it is evenly combined.
  • Reduce the heat to medium/low and simmer for 5 minutes
  • Serve accordingly


  • If you would like to top the chocolate with some vegan whipped cream. I like to follow this tutorial guide 
  • As previously stated the pumpkin spice mix is enough to cover the recipe to hand. If you would like to make  large or multiple batches of hot chocolate, double or triple the quantity to suit.
  • Feel free to turn this recipe into a dry mix by combining the cacao powder with the pumpkin spice mix and granulated sweetener if using. By doing so you will already have the majority of the recipe prepared with only a few steps outstanding.
  • Any leftover pumpkin puree can be frozen in small batches/containers and used another time.
  • Feel free to use any plant based milk that you want to use.i.e Cashew Milk , Coconut Milk


Calories: 100kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 493mg | Potassium: 240mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 482mg | Iron: 2mg