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featured pumpkin hot cocoa bombs

Pumpkin Spice Hot Cocoa Bombs Recipe

Course: Drinks
Cuisine: American
Prep Time: 15 minutes
Chill Time: 5 minutes
Total Time: 20 minutes
Servings: 6 bombs
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


  • 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


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
    how to make pumpkin hot cocoa bombs
  • 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!
    how to make pumpkin hot cocoa bombs
  • 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.
    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.


  • 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!
Storage: Store pumpkin spice hot cocoa bombs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.


Serving: 1bomb | 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