Go Back
+ servings
featured pumpkin hot cocoa bombs

Pumpkin Spice Hot Cocoa Bombs Recipe

Course: Drinks
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 530kcal
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!
Print Recipe

Ingredients

For the Hot Chocolate Powder

  • ½ cup powdered sugar
  • ¼ cup cocoa powder
  • ¼ cup chopped milk chocolate
  • ½ cup mini marshmallows
  • 1 teaspoon pumpkin pie spice

For the Hot Chocolate Bomb

  • 16 ounces white chocolate bark
  • Hot chocolate powder above

Instructions

For the Hot Chocolate Powder

  • In a small bowl, combine all the ingredients and stir.
    ½ cup powdered sugar, ¼ cup cocoa powder, ¼ cup chopped milk chocolate, ½ cup mini marshmallows, 1 teaspoon pumpkin pie spice
    how to make pumpkin hot cocoa bombs
  • Store covered at room temperature until ready to use.

For the Hot Chocolate Bomb

  • Melt the chocolate bark according to the package directions.
    16 ounces white chocolate bark
  • Using a spoon or brush, coat the wells of a round candy mold with about 2 tablespoons of the melted chocolate-- make sure to have a thick layer so your chocolate bomb doesn’t break!
    how to make pumpkin hot cocoa bombs
  • Chill the chocolate in the fridge 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.
    Hot chocolate powder
    how to make pumpkin hot cocoa 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.
    how to make pumpkin hot cocoa bombs
  • Repeat until all the bombs are made.
  • Garnish with a drizzle of white chocolate, and add sprinkles, if desired.
    how to make pumpkin hot cocoa bombs
  • To serve, put the bomb in a mug and pour hot milk over it.
  • Top with a sprinkle of pumpkin pie spice if desired.
  • Store any leftover bombs in an airtight container at room temperature for up to one week.

Nutrition

Calories: 530kcal | Carbohydrates: 74g | Protein: 1g | Fat: 25g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 78mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg