This Slow Cooker Pumpkin Spice Hot Chocolate is a delicious party drink you and your guests will love. It has all the chocolate as regular hot chocolate but with added pumpkin spice flavoring for a fall treat.
A few years ago, I published a recipe for Pumpkin Spice Lattes for a crowd; it’s been my most popular winter and fall recipe for four years! I believe it was in the comment section on Facebook where someone suggested doing hot chocolate instead of coffee. I had to try it! Also, try my Gingerbread Lattes Recipe.
I am such a huge fan of pumpkin spice that recently, I had my friends over for a pumpkin spice party, and I made this crockpot pumpkin spice hot chocolate.
If you love hot chocolate, try this variation when the fall weather hits. It’s a significant change that your guests will love and make for a cozy night.
- Whole Milk: Makes for a creamy pumpkin hot chocolate recipe.
- Chocolate Chips and Cocoa Powder: A combination of milk chocolate chips and unsweetened cocoa powder will give this pumpkin cocoa a very chocolaty flavor.
- Spices: You can use pumpkin pie spice or a combination of cinnamon, nutmeg, cloves, and ginger to get that great pumpkin flavor.
- Vanilla Extract: Adds a touch of vanilla flavor to the hot chocolate.
- White Sugar: Sugar is used instead of sweetened condensed milk that most hot chocolate recipes call for.
Step One – Add the whole milk, pumpkin pie spice, vanilla, chocolate chips, and cocoa powder to the crockpot. Stir.
Step Two – Cover and cook on HIGH for 2.5 hours. Stirring occasionally.
How to serve:
- Serve this pumpkin spice hot chocolate with pumpkin mugs or fall-style mugs. If you are making this for Halloween trick-or-treaters, have some travel cups available.
- Have mini marshmallows or large marshmallows available with your hot chocolate bar.
- Top with homemade whipped cream, or even try pumpkin spice whipped cream.
This is a full pot of hot chocolate; I suggest making this at the party location and not trying to travel with it.
Use three bags of white chocolate chips instead of the milk chocolate chips, and skip the cocoa powder.
No, for this recipe, you want to skip adding canned pumpkin puree, which will add a strange texture to the hot cocoa.
To reheat leftover pumpkin hot chocolate, reheat single servings in the microwave. Or reheat a larger batch on the stovetop.
Yes, though if you use dark chocolate chips or semi-sweet chocolate, you may want to add more sugar, for it will be less sweet.
Yes, but skip the sugar in the recipe.
I can’t get enough pumpkin spice recipes; I don’t know about you. Have a great week.
More hot chocolate recipes:
- Slow Cooker Candy Corn Hot Chocolate
- Best Slow Cooker Hot Chocolate
- Slow Cooker White Hot Chocolate
- Slow Cooker Baileys Hot Chocolate
- Slow Cooker Mint Hot Chocolate
Slow Cooker Pumpkin Spice Hot Chocolate Recipe
- 24 oz. milk chocolate chips
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar
- 2 Tbsp. vanilla extract
- 1 Tbsp. pumpkin pie spice
- 1 gallon whole milk
- Add everything to the slow cooker, stir.
- Cover and cook on HIGH for 2.5 hours. Stirring occasionally.
- Serve topped with whipped cream or marshmallows.
How to Video:
- If you can’t find pumpkin pie spice I would personally start with 2 teaspoons of cinnamon, 1/2 tsp of nutmeg and a dash of cloves. After the cocoa has heated, taste and add more of what you think it needs.
- This is a full pot of hot chocolate, it would be hard to travel with all made up. I suggest making this at your party location. You can heat up the milk in the microwave a bit in a glass container to speed up the process.
- Want to make pumpkin white hot chocolate? Use 3 bags of white chocolate chips instead of the milk chocolate chips, and skip the cocoa powder.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.