This Pumpkin Spice Hot Cocoa Bomb recipe is the perfect way to celebrate Fall! These cute little cocoa bombs are filled with all the flavors of pumpkin spice, and they make the perfect gift for friends and family.
If you love a steaming mug of hot cocoa to warm you up on a cold day, then this is the recipe for you. The pumpkin flavors in this recipe really bring out the best in the chocolate, and the result is a rich and creamy cup of cocoa that will definitely hit the spot. It would taste great served with this Apple Crumble Cheesecake.
Jump to:
- Pumpkin Spice Hot Cocoa Bomb Recipe
- Why I Love This Recipe
- Ingredients
- Substitutions
- Equipment Needed / Helpful Tools
- How to Make This Pumpkin Spice Hot Cocoa Bomb Recipe
- Variations / Options / Add-Ins
- Toppings
- Tips
- FAQs
- More Hot Chocolate Bombs Recipes
- Pumpkin Spice Hot Cocoa Bomb Recipe
- 📋 Recipe
- More Hot Cocoa Bomb Recipes
Pumpkin Spice Hot Cocoa Bomb Recipe
Hot cocoa bombs were invented a few years ago and they have quickly become a popular treat. They are made by filling a sphere of chocolate with your favorite hot cocoa mix and then dropping it into a mug of hot milk.
Why I Love This Recipe
What’s more fall-time than a cozy cup o’ joe with some pumpkin spice? Not only does this drink have all the flavor you’re looking for, but it also makes an adorable gift!
- Easy to make
- Always a hit at parties
- Great for gifts
If you love hot cocoa bombs you may also enjoy this Strawberry Hot Chocolate Bombs recipe.
Ingredients
You need a few ingredients to help you make this easy recipe. Some of these ingredients are harder to find than others. But, one trip to your local grocery store and craft stores and you should be ready to make these festive hot cocoa bombs.
- Orange Candy Melts
- Chocolate Candy Melts
- Yellow Candy Melts
- Hot Chocolate Mix
- Pumpkin Pie Spice
- Mini Marshmallows
- Pumpkin Spice Sprinkles
Substitutions
Sprinkles: If you can’t find pumpkin spice sprinkles, regular sprinkles will work.
Candy Melts: Not a fan of orange candy melts? You can use white candy melts and add a few drops of orange food coloring.
Equipment Needed / Helpful Tools
While you need a few tools to make these tasty treats, you could have most of these tools on hand in your kitchens.
- medium bowl
- spoon
- hot cocoa bomb mold
- plate
- piping bag or storage bag
How to Make This Pumpkin Spice Hot Cocoa Bomb Recipe
Making these pumpkin spice hot chocolate bombs takes some effort. Follow these instructions below and you will have a flavorful cup of hot cocoa or an excellent gift for your friends and family in no time at all.
Step 1: Melt the orange candy melts
Place orange candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Step 2: Spread the orange candy into one half of the mold
Place 2 tablespoons melted candy into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
Step 3: Freeze the molds
Place the chocolate filled bomb molds into the freezer for 5 minutes.
Step 4: Remove the chocolate shells from the molds
Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
Step 5: Fill the molds with hot cocoa, sprinkles, and seasoning
Fill 6 of the molds with 2 tablespoon hot chocolate mix, 1 teaspoon sprinkles, ½ teaspoon pumpkin pie spice, and 6-8 mini marshmallows.
Step 6: Heat a plate in the microwave
Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch (about 20 seconds).
Step 7: Warm one half of the spheres
Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Step 8: Seal the bomb closed
Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, use your finger, dipped in the melted candy, to rub the seam and join it more securely.
Step 9: Decorate the cocoa bomb
Using the yellow and chocolate candy melts, melted per the directions on the package, drizzle the chocolate over the assembled hot cocoa bombs then immediately follow by sprinkling the pumpkin spice sprinkles.
Step 10: Freeze the hot cocoa bombs
Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
Step 11: Drink the hot chocolate
To use the hot cocoa bombs, place them in a mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
Variations / Options / Add-Ins
If you want to get creative, there are a number of ways that you can change up this recipe. Below are some ideas to get you started.
Coffee: Add a bit of instant coffee to the hot chocolate mix for a mocha flavor.
Espresso: Add a shot of espresso to your milk for an extra boost.
Hot Chocolate: Instead of regular hot chocolate use a dark chocolate or pumpkin spice hot cocoa mix.
Toppings
Once you’ve made your hot cocoa bombs, there are a few ways that you can serve them up. Below are some of our favorite ideas.
Marshmallows: Serve with a large marshmallow for added flavor and fun.
Whipped cream: Top with whipped cream and a sprinkle of cocoa powder or cinnamon.
Pumpkin spice: Add a touch of pumpkin spice to the top of your drink.
Chocolate chips: Sprinkle chocolate chips on top of the whipped cream for an extra indulgent treat.
Tips
Here are a few tips to help you make the best cocoa bombs that you can.
- If you have trouble getting the chocolate to release from the mold, place the mold in the refrigerator for a few minutes to allow the chocolate to firm up slightly.
- Do not overheat the plate when warming the edge of the bomb shells as this can cause the chocolate to become too soft and difficult to work with.
- For a more intense flavor, you can add a bit of extract to the hot chocolate mix. Some good options include peppermint, vanilla, or almond.
- When you are assembling the chocolate bombs I’ve found that if you wear food safe gloves that helps to prevent the heat from your fingers from melting the chocolate.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Hot cocoa bombs can be stored in an airtight container at room temperature for up to 2 weeks.
The best way to melt candy melts is in a microwave-safe bowl in 30-second intervals, stirring in between each interval until the candy melts are completely smooth.
Yes, you can use any type of chocolate that you like for this recipe. However, we find that candy melts work best as they have a higher melting point and will firm up quickly once cooled.
More Hot Chocolate Bombs Recipes
If you like hot cocoa bombs, give these recipes a try:
Pumpkin Spice Hot Cocoa Bomb Recipe
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
📋 Recipe
Pumpkin Spice Hot Cocoa Bomb Recipe
Equipment
- medium bowl
- spoon
- hot cocoa bomb mold
- plate
- piping bag or storage bag
Ingredients
- 2 cups Orange Candy Melts
- ½ cup Chocolate Candy Melts
- ½ cup Yellow Candy Melts
- 2 cups Hot Chocolate Mix
- ¼ cup Pumpkin Pie Spice
- 2 cups Mini Marshmallows
- Pumpkin Spice Sprinkles
Instructions
- Place orange candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 2 tablespoons melted candy into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
- Fill 6 of the molds with 2 tablespoon hot chocolate mix, 1 teaspoon sprinkles, ½ teaspoon pumpkin pie spice, and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch (about 20 seconds).
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, use your finger, dipped in the melted candy, to rub the seam and join it more securely.
- Using the yellow and chocolate candy melts, melted per the directions on the package, drizzle the chocolate over the assembled hot cocoa bombs then immediately follow by sprinkling the pumpkin spice sprinkles.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
Video
Nutrition
More Hot Cocoa Bomb Recipes
Keep your family and friends delighted all winter with an assortment of hot cocoa bombs! I’ve put together an entire collection of recipes into a digital cookbook, complete with gift tags and bonus pages for planning your shopping trip and recording extra recipes.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
