Prepare a trendy treat with ease with this recipe for Pumpkin Hot Chocolate Bombs. They’re fun to make and even more fun to add to a hot cup of your favorite milk!
Pumpkin Spice Hot Cocoa Bombs Recipe
You probably already know what hot cocoa bombs are because they’ve become such a popular treat during the colder winter weather. However, you probably haven’t tasted pumpkin-flavored ones!
If you’re a pumpkin spice lover, try making these delicious Pumpkin Hot Chocolate Bombs because they won’t disappoint you. Not only can you enjoy them at home, but you can also prepare them and wrap them, to hand out as gifts to people for special occasions!
Why You’ll Love this Pumpkin Hot Chocolate Bomb Recipe:
- Fun fall treat: These Pumpkin Hot Chocolate Bombs are perfect for fall due to the pumpkin flavor and spice.
- Easy to make: The Pumpkin Hot Chocolate Bombs recipe is so simple. It won’t take much time or effort to prepare these bombs. If you can melt chocolate, you can make these hot chocolate bombs.
How to Make Pumpkin Hot Cocoa Bombs
Be sure to see the recipe card below for full ingredients & instructions!
- Combine your powdered sugar with cocoa powder, chopped milk chocolate, mini marshmallows, and pumpkin pie spice.
- Melt your chocolate, use a spoon to coat the walls of a round candy mold.
- Chill in the fridge for five minutes.
- Add your powder ingredients with the mini marshmallows.
- Place the shells side down on a hot pan for two seconds and then attach to the other shells to create a sealed cocoa bomb.
- Drizzle more chocolate on top and add sprinkles.
A hot chocolate bomb consists of melted chocolate with the contents of hot cocoa placed inside, including powdered sugar with cocoa powder and several other ingredients.
These Pumpkin Hot Chocolate Bombs include pumpkin pie spice to give the hot cocoa bumps a unique taste that is perfect for pumpkin lovers.
For hot cooca bombs, I like to use an unsweetened Dutch-process cocoa powder rather than natural. Natural cocoa powder tends to be more acidic, so I think the Dutch-process works better here.
The best way to use a hot chocolate bomb is to heat a glass of water or milk and then toss the bomb into it. The chocolate quickly melts and the contents inside the bomb fall into the milk or water. All you have to do is stir everything together before taking a sip.
You will need a silicone mold with 2 or 3 inch sized circles. These can be found at some grocery store, online or at craft or bakery stores.
Once you’ve made your hot chocolate bomb, the next thing you get to do is enjoy it! Place your pumpkin spice bomb in the bottom of a mug and pour hot milk over it.
The chocolate will melt causing the bomb to “explode”. Stir until everything is combined in your mug and enjoy!
You can add additional marshmallows to your pumpkin hot chocolate or even some sprinkles. A dash of cinnamon or nutmeg would be a great addition as well!
Recipe Tips and Notes
- You can use any brand and flavor of melting chocolate that you prefer, such as white chocolate or milk chocolate.
- Feel free to add a few sprinkles into the mixture with the cocoa powder and mini marshmallows.
- Don’t hold the shell on the hot pan for too long or that whole shell will start to melt!
When you love pumpkin-flavored treats, these Pumpkin Hot Chocolate Bombs will quickly become a new favorite. They’re easy to make, taste delicious, and perfect to give as gifts to loved ones!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pumpkin Spice Hot Cocoa Bombs Recipe
Ingredients
- ½ cup powdered sugar 57 grams
- ¼ cup unsweetened cocoa powder 21 grams
- ¼ cup chopped milk chocolate 43 grams
- ½ cup mini marshmallows 22 grams
- 1 teaspoon pumpkin pie spice 3 grams
- 16 ounces white melting chocolate 453 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Hot Chocolate Powder
- In a small bowl, combine all the ingredients and stir.½ cup powdered sugar, ¼ cup unsweetened cocoa powder, ¼ cup chopped milk chocolate, ½ cup mini marshmallows, 1 teaspoon pumpkin pie spice
- Melt the chocolate bark according to the package directions.16 ounces white melting chocolate
- Using a spoon or brush, coat the wells of a silicone half-sphere mold with about 2 tablespoons of the melted chocolate– make sure to have a thick layer so your chocolate bomb doesn’t break!
- Chill the chocolate in the refrigerator until it is set, about 5 minutes.
- Carefully remove the chocolates from the mold and fill half of them with 1 tablespoon of the hot chocolate powder.
- To seal the halves of the chocolates together, heat a small skillet over medium-low heat, just until warm. Remove from the heat and place one of the chocolate halves, cut side down, onto the pan for 1-2 seconds. Keep the chocolate on the pan until the edges begin to melt then press onto the top of one of the filled chocolates.
- Repeat until all the bombs are made.
- Garnish with a drizzle of white chocolate, and add sprinkles, if desired.
- To serve, put the bomb in a mug and pour hot milk over it. Top with a sprinkle of pumpkin pie spice if desired.
Notes
- You can use any brand and flavor of melting chocolate that you prefer, such as white chocolate or milk chocolate.
- Feel free to add a few sprinkles into the mixture with the cocoa powder and mini marshmallows.
- Don’t hold the shell on the hot pan for too long or that whole shell will start to melt!
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