This smooth and chocolatey drink blends creamy oat milk with real pumpkin purée and cacao powder. A soft swirl of vanilla and a generous dollop of vegan whipped cream make every sip extra special. It's a simple, plant-based take on classic hot chocolate that delivers rich flavor without dairy or refined sugar.
I make this as soon as the weather turns cold. It only takes a few minutes on the stove, and the pumpkin purée gives the cacao a thicker, creamier body without any cream. It's perfect for chilly fall nights, holidays, or anytime you want to treat yourself.
If you love a thick mug of cocoa, you'll also want to try my Thick and Creamy Vegan SunButter Hot Chocolate.
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Why You'll Love This Vegan Pumpkin Hot Chocolate:
- Ready in under 10 minutes.
- Made in one small saucepan.
- Naturally sweetened with maple syrup.
- Creamy without any dairy.
- Real pumpkin in every sip.
Ingredients To Make This Creamy Pumpkin Hot Chocolate:
- Plant-Based Milk: Oat milk works best here because it's naturally creamy and slightly sweet. Any unsweetened plant-based milk will work.
- Pumpkin Purée: Use plain pumpkin purée, not pumpkin pie filling. It adds body and a mild pumpkin flavor.
- Maple Syrup: This sweetens the drink naturally. Start with 2 tablespoons and add more to taste.
- Cacao Powder: This gives the drink its deep chocolate flavor.
- Sea Salt: A small pinch brings out the chocolate and balances the sweetness.
- Vanilla: Use the seeds from half a vanilla bean or 1 teaspoon of vanilla extract.
- Vegan Whipped Cream: For topping. Use store-bought, like the one in my Vegan Black Forest Cake.
See recipe card for quantities.
How To Make It:
Step 1 - Add everything to the saucepan: Add the plant-based milk, pumpkin purée, maple syrup, cacao powder, sea salt, and vanilla to a small saucepan.
Step 2 - Heat and whisk: Heat over medium-low heat, whisking often, until smooth, steamy, and heated through. Don't let it boil. Taste and add more maple syrup if you'd like it sweeter.
Step 3 - Pour and top: Divide between two mugs and top with vegan whipped cream.
Step 4 - Serve: Serve warm.
Top Tips:
- Whisk Early: Whisk the cacao and pumpkin into the milk before the heat comes up so no lumps form.
- Keep the Heat Low: Boiling can make oat milk thick and gummy and can scorch the cacao.
- Sweeten at the End: Pumpkin and cacao vary in flavor, so taste before adding more maple syrup.
- Use a Milk Frother for Extra Smoothness: A quick blend with a handheld frother gives it a lighter, foamy texture.
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Variations And Substitutions:
- Add Pumpkin Spice: Stir in ½ teaspoon of pumpkin pie spice or a pinch of cinnamon and nutmeg, if preferred.
- Swap the Sweetener: Coconut sugar or date syrup both work in place of maple syrup.
- Use Cocoa Powder: Unsweetened cocoa powder, like in my Vegan Chocolate Cake, works as a substitute for cacao. The flavor will be slightly different.
- Make It Richer: Replace ½ cup of the milk with canned coconut milk.
- Choose Your Milk: Almond or soy milk work too, but I prefer oat milk because it makes the creamiest hot chocolate.
Storage
- Refrigeration: Store leftovers without the whipped cream in an airtight jar in the fridge for up to 3 days. Reheat gently on the stove.
- Best Texture: The pumpkin settles as it sits, so whisk well while reheating.
Equipment
- Small Saucepan: For heating the hot chocolate.
- Whisk: For mixing in the cacao and pumpkin without lumps.
- Measuring Spoons: For measuring the cacao, maple syrup, and salt.
- Handheld Milk Frother: Optional, for a smoother, foamier drink.
Recipe FAQs:
Yes. Whisk everything together in a large microwave-safe mug or bowl and heat in 30-second intervals, stirring between each, until hot.
Yes, as long as your oat milk is certified gluten-free. Some oat milks are processed with gluten-containing grains, so check the label.
I don't recommend it. Pumpkin pie filling already has added sugar and spices, which will change the flavor and sweetness.
Yes. The recipe doubles or triples easily. Use a larger pot and keep the heat at medium-low. It's a good option for holiday gatherings.
More Amazing Pumpkin Recipes To Try Next:
Vegan Pumpkin Hot Chocolate
Equipment
Ingredients
- 2 cups plant-based milk oat milk preferred
- 2 tablespoons pumpkin purée
- 2 tablespoons maple syrup
- 3 tablespoons cacao powder
- ¼ teaspoon sea salt
- ½ vanilla bean seeds scraped, or 1 teaspoon vanilla extract
- Vegan whipped cream for topping
Instructions
- Add the plant-based milk, pumpkin purée, maple syrup, cacao powder, sea salt, and vanilla to a small saucepan.
- Heat over medium-low heat, whisking frequently, until the mixture is smooth, steamy, and heated through. Avoid letting it boil.
- Taste and adjust the sweetness if desired.
- Divide between two mugs and top generously with vegan whipped cream.
- Serve warm and enjoy.
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