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Pumpkin Spiced Hot Chocolate (Homemade Cocoa Recipe)

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Pumpkin Spiced Hot Chocolate Bombs are a festive fall take on regular hot chocolate-filled bombs. If you enjoy a warm cup of homemade hot chocolate on a chilly fall day, pumpkin hot chocolate is a great way to warm up.

Hot cocoa bombs piped with orange candy melts and topped with mellowcreme pumpkin sitting on a wooden table.

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This pumpkin spice filled hot cocoa chocolate bomb makes for an excellent gift for neighbors or even friends. Hosting a fall party? You could use these hot cocoa bombs as a delicious warm drink for your party.

Want more delicious pumpkin recipes to try out?  If you loved this easy recipe and you’d like some more recipes made with pumpkin, check out these delicious mini pop tarts with pumpkin. Or go for a pumpkin banana bread a perfect treat with a fall feel.

If you want to make your own pumpkin spice for recipes, check out this simple pumpkin pie spice recipe.

Why You’ll Love This Recipe

  • It combines hot chocolate’s rich and creamy taste with the warm, cozy flavors of pumpkin spice, making it a unique treat.
  • These creamy hot chocolate bombs are incredibly easy to make and can be prepared ahead of time, saving you effort making a perfect drink during busy fall days.
  • They’re perfect for gifting, whether you’re spreading autumn cheer to friends, family, or neighbors.
  • This hot cocoa recipe is versatile, allowing you to customize the chocolate bombs with your favorite toppings or additional spices.

What’s In This Pumpkin Spiced Hot Chocolate Recipe

Ingredients for pumpkin spice hot cocoa bomb sitting on a marbled countertop.
  • Vanilla Candy Melts – You can use other colors if you want to change up the color of your cocoa bomb.
  • Pumpkin Spice Hot Cocoa Mix – If you don’t want pumpkin spice flavor to your hot cocoa bomb, then use a different flavor cocoa mix.
  • Miniature marshmallows – These are optional. If you want a stronger flavor to your hot cocoa, leave these out and add in the entire packet of hot cocoa.
  • Orange Candy Melts – These are to use as a drizzle. If you change the color of your bomb, you can also change the drizzle color to match.
  • Mellowcreme Pumpkins – These candy pumpkins can be picked up at your local grocery store. Candy corn would work in a pinch, also.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • Candy Melts – Can’t find candy melts? You can temper almond bark and use that in place of candy melts. Just make sure that your almond bark is completely smooth before making the spheres.
  • Hot Chocolate Mix—I used Pumpkin Spice Hot Chocolate Mix, but you can use any type that you prefer. Both white hot chocolate and dark chocolate would work well in these bombs, but the options are endless.
  • Candy – You can type any type of your favorite fall candy on top, I just liked the pumpkin on top since I used pumpkin spice hot cocoa.

How To Make Pumpkin Spice Hot Chocolate Bomb (step-by-step directions)

Collage adding vanilla candy melts into the silicone sphere mold.
  1. Heat the vanilla candy melts in a medium glass bowl in the microwave for 1 minute at 50% power. Stir well and continue heating in 30-second intervals until fully melted and smooth. Avoid overheating to prevent the candy melts from becoming hard and chalky. (Photo 1)
  2. Place the silicone sphere mold on a flat surface like a serving tray or baking sheet. Spoon about 1 ½ tbsp of the melted candy into each mold. (Photo 2)
  3. Use the back of a spoon to thoroughly coat the inside of the mold, making the edges slightly thicker to prevent breaking when joining the spheres. Ensure the candy is evenly spread to avoid flat bottoms. (Photo 3)
  4. Refrigerate for 3-5 minutes to set.
  5. Once hardened, gently remove the molds from the spheres, starting from the sides and then pushing from the bottom. Handle minimally to avoid fingerprints or melting. Wearing food-safe gloves can help reduce smudges. (Photo 4)
Collage of assembling the hot cocoa bomb.
  1. Heat a small plate in the microwave for 20-30 seconds. Place a sphere open side down onto the plate and twist slightly to melt the edges. (Photo 5)
  2. Flip the sphere back over and fill it with ⅔ of one packet of pumpkin spice hot cocoa mix.
  3. Add 9-10 miniature marshmallows. Heat another sphere’s edges on the plate and place it on top of the filled sphere, twisting slightly to meld them together. (Photo 6)
  4. If there are any unsealed cracks, heat a spoon in hot water, dry it, and use it to smooth the seam. Repeat to make 3 pumpkin spice bombs. (Photo 7)
  5. Melt the orange candy melts in the microwave, following step 1. (Photo 8)
Collage of piping orange candy melts onto the pumpkin spice balls and adding Mellowcreme Pumpkin on top.
  1. Open a sandwich bag and drape it over your hand. Fill it with melted orange candy and cut the tip with kitchen shears. (Photo 9)
  2. Pipe the orange candy melts onto the hot cocoa bombs, then immediately add a Mellowcreme Pumpkin on top. Let sit for 2-3 minutes. (Photo 10)
  3. When ready to enjoy, heat 8oz of milk in the microwave or on the stovetop. Place the hot cocoa bomb in a mug and slowly pour the hot milk over it. Stir lightly to open the bomb, revealing the pumpkin spice hot cocoa. Continue stirring until fully mixed, and enjoy!
Three pumpkin spice hot cocoa bombs sitting on a wooden board and on a wooden table.

Recipe Tips

  • These will keep for up to 2 weeks if kept in an airtight container in a cool, dry place or up to a month in the refrigerator, but the coloring may change slightly from being refrigerated. 
  • You could swap the Mellowcreme Pumpkins with corn or Autumn-themed candy. 
  • I felt like ⅔ of a packet of the Pumpkin Spice Hot Cocoa was perfect, but if you prefer a stronger flavor, you could add more mix and skip the marshmallows.

Storing Tips 

Leftover Hot Chocolate Bombs should be stored at room temperature in an airtight container for up to two weeks. If you make a big batch of hot chocolate bombs and want to keep them longer, they can be stored in the fridge for up to one month. Even while you are storing them in the fridge, you will need to keep your bombs in an airtight container.

You can also freeze these cocoa bombs for up to three months. Store them in a container or freezer bag and defrost them before use on a cold day.

Two hot cocoa bombs sitting on a wooden board.

Serving Suggestions

Pumpkin Spiced Hot Chocolate Bombs pair wonderfully with an array of tasty treats. For a truly indulgent experience, you can serve them alongside pumpkin French toast or maple pecan cookies. The spices in these treats complement the pumpkin spice flavor of the hot cocoa perfectly. Plus, a platter of assorted biscuits and shortbread will provide a delightful crunch that balances the creamy texture of the hot chocolate. 

If you’re in the mood for fruit, slices of apple or pear drizzled with caramel can make an excellent pairing, adding a juicy, sweet contrast. For a cozy, autumnal touch, consider serving with a side of caramelized nuts or a small bowl of roasted, spiced seeds.

Recipe FAQs

Can I use white or milk chocolate instead of candy melts?

Yes, you will need to carefully temper your chocolate to make sure that it is completely smooth.

Can I make these hot chocolate bombs in advance?

Absolutely! These pumpkin spice hot chocolate bombs can be made up to two weeks in advance if stored at room temperature in an airtight container. For longer storage, keep them in the refrigerator for up to a month, or freeze them for up to three months. Just remember to defrost before using.

What type of mold should I use?

A silicone sphere mold is recommended for making hot chocolate bombs as it allows for easy removal. Ensure the molds are thoroughly coated with candy melts to prevent breaking when joining the spheres.

How can I prevent the hot chocolate bombs from cracking?

To prevent cracks, make sure the candy melts are applied evenly and with enough thickness, especially around the edges. Handle the spheres minimally to avoid smudging or melting. Cooling the spheres in the refrigerator for a few minutes helps set the candy properly.

Can I add additional fillings to the hot cocoa bombs?

Yes, you can customize the fillings to your liking. Besides miniature marshmallows, consider adding crushed candy canes, flavored sprinkles, or mini chocolate chips for a delightful twist. Just ensure the fillings are small enough to fit inside the spheres without overfilling.

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White and orange Pumpkin Spice Cocoa Bomb topped with a candy pumpkin.
5 from 1 vote

Pumpkin Spiced Hot Chocolate (Homemade Cocoa Recipe)


Author: Kim Schob
Course: Beverages
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 30 minutes
Yields 3 Hot Cocoa Bombs
Pumpkin Spice Hot Chocolate Bombs are vanilla candy melt shells that is filled with pumpkin spice hot chocolate mix and then topped with a candy pumpkin.

Equipment

Ingredients 

Instructions

  • Heat the vanilla candy melts in a medium glass bowl in the microwave for 1 minute at 50% power. Stir well and continue heating in 30-second intervals until fully melted and smooth. Avoid overheating to prevent the candy melts from becoming hard and chalky.
    1 1/2 cups Vanilla Candy Melts
  • Place the silicone sphere mold on a flat surface like a serving tray or baking sheet. Spoon about 1 ½ tbsp of the melted candy into each mold.
  • Use the back of a spoon to thoroughly coat the inside of the mold, making the edges slightly thicker to prevent breaking when joining the spheres. Ensure the candy is evenly spread to avoid flat bottoms.
  • Refrigerate for 3-5 minutes to set.
  • Once hardened, gently remove the molds from the spheres, starting from the sides and then pushing from the bottom. Handle minimally to avoid fingerprints or melting. Wearing food-safe gloves can help reduce smudges.
  • Heat a small plate in the microwave for 20-30 seconds. Place a sphere open side down onto the plate and twist slightly to melt the edges.
  • Flip the sphere back over and fill it with ⅔ of one packet of pumpkin spice hot cocoa mix.
    3 packets Pumpkin Spice Hot Cocoa Mix
  • Add 9-10 miniature marshmallows. Heat another sphere’s edges on the plate and place it on top of the filled sphere, twisting slightly to meld them together.
    1/2 cup Miniature marshmallows
  • If there are any unsealed cracks, heat a spoon in hot water, dry it, and use it to smooth the seam. Repeat to make 3 pumpkin spice bombs.
  • Melt the orange candy melts in the microwave, following step 1.
    1/4 cup Orange Candy Melts
  • Open a sandwich bag and drape it over your hand. Fill it with melted orange candy and cut the tip with kitchen shears.
  • Pipe the orange candy melts onto the hot cocoa bombs, then immediately add a Mellowcreme Pumpkin on top. Let sit for 2-3 minutes.
    3 Mellowcreme Pumpkins
  • When ready to enjoy, heat 8oz of milk in the microwave or on the stovetop. Place the hot cocoa bomb in a mug and slowly pour the hot milk over it. Stir lightly to open the bomb, revealing the pumpkin spice hot cocoa. Continue stirring until fully mixed, and enjoy!

Notes

  • These will keep for up to 2 weeks if kept in an airtight container in a cool, dry place or up to a month in the refrigerator, but the coloring may change slightly from being refrigerated. 
  • You could swap the Mellowcreme Pumpkins with corn or Autumn-themed candy. 
  • I felt like ⅔ of a packet of the Pumpkin Spice Hot Cocoa was perfect, but if you prefer a stronger flavor, you could add more mix and skip the marshmallows.

Nutrition Information

Serving: 1Cocoa Bomb Calories: 328kcal (16%) Carbohydrates: 45g (15%) Protein: 1g (2%) Fat: 16g (25%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Sodium: 80mg (3%) Potassium: 1mg Fiber: 1g (4%) Sugar: 43g (48%) Vitamin A: 1IU Calcium: 1mg Iron: 1mg (6%)

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