Warm, creamy, and perfectly spiced, this pumpkin white hot chocolate is a cozy drink for chilly mornings or festive gatherings.
Made in the crockpot, it’s an easy way to serve a crowd while filling your kitchen with the sweet aroma of pumpkin and vanilla.
This recipe is rich, indulgent, and packed with fall flavors thanks to pumpkin puree, white chocolate, and pumpkin pie spice. If you love a twist on classic hot chocolate, this pumpkin spice hot chocolate is sure to become a seasonal favorite.
For variety you should also try our dark chocolate hot chocolate or peppermint hot chocolate next.
The best part…
Effortless for a crowd: Make a large batch in your crockpot and serve 20 guests with minimal effort.
Rich, creamy texture: Sweetened condensed milk, heavy cream, and white chocolate make each sip luxuriously smooth.
Perfect fall flavors: Pumpkin puree and pumpkin pie spice create a classic pumpkin hot chocolate taste.
Customizable toppings: Finish with whipped cream, cinnamon sticks, or an extra sprinkle of pumpkin pie spice for a festive look.
Ingredients
- Sweetened condensed milk: Adds sweetness and creaminess without extra sugar.
- Heavy cream & milk: Provide the perfect silky base for the chocolate.
- White chocolate chips: Melt into the pumpkin for a decadent flavor.
- Pumpkin puree: Brings natural pumpkin flavor and a smooth texture.
- Pumpkin pie spice: Adds that warm, comforting pumpkin spice hot chocolate taste.
- Optional toppings: Whipped cream, cinnamon sticks, or extra pumpkin pie spice.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make pumpkin white hot chocolate
In a crockpot, combine the white chocolate chips, pumpkin puree, and pumpkin pie spice. Stir to mix evenly.
Pour in the sweetened condensed milk and stir until the chocolate is coated.
Add milk and heavy cream, then stir again to combine.
Cover and cook on high for 2 hours or low for 4 hours, stirring halfway through to help the chocolate melt completely.
Once hot and smooth, serve in mugs and top with whipped cream, cinnamon sticks, or a sprinkle of pumpkin pie spice.
Serve with
Pumpkin white hot chocolate pairs well with warm pastries like cinnamon rolls, buttery sugar cookies, gingerbread cookies, pumpkin muffins, bread, pumpkin mochi or smoked pumpkin pie.
Storing and warming up leftovers
- Store leftover crockpot hot chocolate in the fridge for up to 3 days.
- Reheat on the stovetop or in the crockpot on low, stirring occasionally.
- Add a splash of milk when reheating to keep it creamy.
Helpful Tips
- Stir 30 mins into cook time and halfway through cooking to prevent chocolate from clumping.
- Use canned pumpkin puree, not pumpkin pie filling, for the right flavor balance.
- Adjust sweetness and cream to your taste by adding extra sweetener and milk if needed.
FAQs
Yes, combine all ingredients in a large pot over low heat. Stir frequently until chocolate melts and mixture is smooth.
Use coconut milk and a non-dairy white chocolate alternative. Skip the condensed milk or replace it with a sweetened condensed coconut milk.
Absolutely! Dark or milk chocolate works too, h the flavor will be richer and less sweet.
Make the best pumpkin white hot chocolate today!
This pumpkin white hot chocolate is a creamy, indulgent drink that’s easy to make in a slow cooker and perfect for fall gatherings.
Whether you’re sipping it solo or serving a crowd, the combination of pumpkin, white chocolate, and warm spices makes every cup a cozy treat.
Enjoy!
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Pumpkin White Hot Chocolate
Equipment
- Crockpot
- Whisk
Ingredients
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- 6 cups milk
- 12 ounces white chocolate chips
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
Topping suggestions
- Whipped cream pumpkin pie spice, and cinnamon sticks for topping (optional)
Instructions
- Stir the pumpkin puree, white chocolate chips, and pumpkin pie spice together in the bottom of your slow cooker.
- Pour in the sweetened condensed milk and mix to coat the chocolate.
- Add the milk and heavy cream, then give everything another quick stir.
- Cover and cook on high for 2 hours or low for 4 hours, stirring halfway through to help the chocolate melt smoothly.
- Once hot and fully melted, ladle into mugs and finish with whipped cream, an extra sprinkle of spice, or a cinnamon stick.
Notes
- The mixture settles as it cooks, so a good whisk right before serving helps it stay silky.
- White chocolate and condensed milk are naturally sweet. If you prefer a milder drink, add an extra cup of milk at the end.
- Use pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar that change the flavor.
- You can prepare this a day early. Let it cool, refrigerate, then reheat on low in the slow cooker.
- After it’s done cooking, switch the crockpot to “warm” so guests can serve themselves.
Nutrition
