If pumpkin spice season is basically your personal holiday, these pumpkin hot chocolate bombs are going to be your new obsession. Imagine the cozy flavor of a pumpkin spice latte, only creamier, caffeine-free, and wrapped in a rich, velvety white chocolate shell. These fall hot cocoa bombs melt into the most comforting mug of pumpkin-spiced cocoa, making them just as magical to watch as they are to sip. They’re the ultimate cold-weather treat, perfect for curling up on the couch or gifting to friends at a Thanksgiving gathering.
Fall Hot Cocoa Bombs
I first started making pumpkin hot cocoa bombs as a fun way to bring that iconic fall flavor to my hot chocolate bombs. Each smooth white chocolate shell hides a homemade hot chocolate mix with cocoa powder, powdered sugar, chopped milk chocolate, mini marshmallows, and just the right amount of pumpkin pie spice. When you pour hot milk over the top, the shell melts away to reveal all that chocolatey goodness, turning your mug into a rich pumpkin hot chocolate dream. And because I use melting chocolate instead of tempering it, they’re totally beginner-friendly. No candy thermometers and no stress!
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Avoid Air Bubbles in Your Chocolate Shells!
For extra-smooth, even shells on your pumpkin hot chocolate bombs, warm your silicone mold slightly before adding the melted chocolate. A quick rinse in hot water (then dry thoroughly) or placing it near a warm oven for a minute helps prevent the chocolate from setting too fast, which can cause streaks or air bubbles.
Pumpkin Hot Chocolate Bombs Recipe
Equipment
- Kitchen Scale (optional)
- Silicone Half-Sphere Mold
Ingredients
- ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder *
- ¼ cup chopped milk chocolate
- ½ cup mini marshmallows
- 1 teaspoon pumpkin pie spice
- 16 ounces white melting chocolate **
Instructions
- In a small bowl, combine all the ingredients except for the white melting chocolate 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 white melting chocolate 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
- 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!
How to Make Pumpkin Hot Cocoa Bombs Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Because we’re dealing with melted chocolate, it’s important to be able to move quickly, so prepping ahead is vital.
Mix the Filling: In a small bowl, combine ½ cup of powdered sugar, ¼ cup of unsweetened cocoa powder, ¼ cup of chopped milk chocolate, ½ cup of mini marshmallows, and 1 teaspoon of pumpkin pie spice and stir.
Melt the Chocolate: Melt 16 ounces of white melting chocolate according to the package directions. 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.
Fill the Bombs: Carefully remove the chocolates from the mold and fill half of them with 1 tablespoon of the hot chocolate powder.
Seal the Bombs: 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.
Garnish and Serve: Repeat until all the bombs are made. For extra security, you can brush a little more melted white chocolate around the seams. Garnish with a drizzle of white chocolate, and add sprinkles, if desired.
How to Store
Store leftover pumpkin hot chocolate bombs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
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