Pumpkin Spice Hot Cocoa Bombs

Recipe Video Print

Pumpkin Spice Hot Cocoa Bombs are made with just 5 ingredients and are the perfect treat for the fall holidays. Add them to a hot cup of milk while sitting on the porch and watching the leaves begin to fall on a nice crisp morning.
And they are so delicious, with two different kinds of chocolate, tiny marshmallows, and pumpkin spice hot cocoa. What’s more, they make adorable gifts, too. No baking is required.

Why you will love this recipe
What you’ll need to make pumpkin spice hot cocoa bombs
How to make pumpkin spice hot cocoa bombs?
Expert tip
Recipe variations and add-ins:
How to serve:
Frequently asked questions
How to store:
More Halloween recipes:
Recipe tips:

Hot chocolate bomb recipes have been all over social media recently and with good reason. They are easy to make, delicious, and the perfect way to enjoy a cool autumn night by the fire. Or surprise the kids with a warm mug of chocolatey goodness and watch them smile when the bomb explodes.

There are all sorts of variations out there but this one is perfect for staying in during freezing weather to enjoy it with a slice of pumpkin pie or pumpkin bundt cake. The best part about these pumpkin pie cocoa bombs is that they are very customizable.

You can fill them with white or dark cocoa powder, marshmallows, chocolate chips, sprinkles, toffee bits, and other delicious treats. Since they are perfect holiday gifts, go ahead and make a bunch of them. There is no need to turn on the oven or get out any pots and pans. Just a candy mold and some bowls.

What makes this recipe even better is how fun they are to drink. Put them in a tall glass, pour some hot milk, and watch them melt. The way the chocolate dissolves, and the marshmallows pop to the top is pretty entertaining. Then, enjoy the taste of the orange, pumpkin spice, and rich chocolates mixed with smooth marshmallows.

If you like this recipe, try our creamy and festive Patriotic Hot Cocoa Bombs next year in July. While you are at it, make some of these scrumptious Red, White, and Blue Rice Crispy Treats. If you are on a keto diet, you will love these decadent Keto Lemon Coconut Cheesecake Fat Bombs any time of the year.

Why you will love this recipe

Because it is easy with just five ingredients: Gather a few things together and make these with the kids or by yourself. It is so easy and takes just a few minutes.
They are really nice holiday gifts: They do not cost much, and they are fun to make but they make great gifts.
No baking required: Even if you like baking, sometimes it is nice not to have to cook.
These are fun drinks: Put them in a clear mug and watch them melt. See the marshmallows pop out and float to the top as the chocolate melts.
And they are incredible tasty treats: The best part about them is the taste. Two different kinds of rich chocolate as well as the pumpkin spice hot cocoa and sweet creamy marshmallows.

pumpkin spice hot cocoa bombs ingredients on a table

What you’ll need to make pumpkin spice hot cocoa bombs

Special items:

Candy mold – I use a silicone candy mold.
Bowls
Cooking utensils

Ingredients:

Orange candy melts – I highly recommend using candy discs because bars and chips take longer to melt and harden faster.
Pumpkin spice hot cocoa mix – They sell pumpkin spice hot cocoa mix in the store, but it would also be fine to add pumpkin spice to the hot cocoa mix.
Marshmallows – Any mini marshmallows would work. I like to buy dehydrated jack-o-lantern marshmallows for these when I can find them.
White chocolate – I prefer the melting chocolate Ghirardelli because the flavor is so rich and smooth.
Sprinkles – Any color will work but I like the Halloween colors.

How to make pumpkin spice hot cocoa bombs?

Melt: First, I put the orange candy melts into a bowl and melt them in the microwave in 30-second bursts, stirring in between, until they are melted.
Mold: Then, I pour two tablespoons of the melted candy into candy molds and use a silicone brush to spread it evenly before putting them in the fridge to chill for 10 minutes.
Fill: Once they are set, I remove the spheres and fill three of them with two tablespoons each of pumpkin spice hot cocoa mix and mini marshmallows.
Make the bombs: Then, I reheat the leftover orange chocolate and press the edge in the chocolate, shaking off the excess. Press it onto one of the filled halves and put it into the fridge to cool. Repeat with the other two.
Decorate and chill again: Now, I melt the white chocolate and put it into a piping bag. After letting it cool a bit, I drizzle it onto the bombs and add the sprinkles. Then, they go into the fridge until they are ready to serve.
Serving: When serving, one bomb goes into a large mug with one cup of hot milk. Stir until the chocolate melts and dissolves.

steps how to make pumpkin spice hot cocoa bomb

Expert tip

How to make a chocolate bomb without a mold

There are several ways to make a pumpkin spice hot cocoa bomb without a mold. Although I find the molds quite easy to use. It is also easy to use cupcake liners. Just drop one tablespoon of tempered chocolate into each parchment cupcake liner. Brush the sides and bottoms with a pastry brush and then let it sit in the fridge for five to 10 minutes. Then brush on another tablespoon and let it sit for another five to 10 minutes. Fill the liner and press them together, adding more chocolate to melt them together.

Another fun way to make one of these bombs is to use a Kinder eggshell. Melt the chocolate and then use a paintbrush to paint the inside of it. Then, let it chill for 10 minutes in the fridge. Carefully and gently squeeze the sides of the Kinder egg to remove the chocolate shell. Then, fill it with the cocoa mix and marshmallows. Continue to follow the recipe directions in the same way as before.

One other way that is really interesting is to use bowls, spoons, and water. Just take two small bowls and add one cup of water to each, place a spoon in the bottom of each, and put them in the freezer. Once they freeze, please remove them and place them in a bowl of melted chocolate. Set the spoons down on a plate until the chocolate hardens and then remove the chocolate spheres. Now they are ready to fill. Just melt the edges of the spheres with a warm plate when ready to close them.

Recipe variations and add-ins:

Decorate them: Make them look like pumpkins. After all, they are full of pumpkin spice, and they are orange. Instead of drizzling the white chocolate on them, use decorative candies to make pumpkin faces.
Add other ingredients: Besides marshmallows, put other candies inside the bombs like chopped candy canes, crushed cinnamon candy, toffee pieces, and even chocolate chips.
Other chocolate: Use milk chocolate instead of white since brown is a nice fall color.
Add more fall flavor: Put some caramel chips and apple flavoring in the hot cocoa mix for added fall flavor.
No pumpkin spice: For those who do not love pumpkin spice like I do, just use regular hot cocoa.

How to serve:

To serve these pumpkin spice hot cocoa bombs, put one chocolate ball into a large mug and pour about 12 ounces of hot milk. Watch the bomb explode and the cocoa and marshmallows come out. You may also like one of these serving ideas:

Since it is pumpkin spice season, serve it as a dessert after my tender and juicy pumpkin pot roast.
Toss some cranberries in the milk before adding the bomb for an added fall flavor and color.
Put one of these in a cup of pumpkin spice latte or London fog latte to get a kick of caffeine with your bomb.
Make it an adult hot chocolate recipe by dropping a bomb into a warm cup of Irish coffee.
Add candy corn and pumpkins to the top of these bombs when decorating.

pumpkin spice hot cocoa bomb in a cup with milk

Frequently asked questions

Why won’t my cocoa bomb stick together?

It could be that the chocolate is not strong enough to hold together even when it hardens. Try tempering it by controlling the heat while melting it to make it stronger. Instead of melting it in the microwave, mix it with a bit of oil in a heatproof bowl over simmering water. Melt it to 100 degrees F and then add cool chocolate until it lowers to 82 degrees F.

How do my chocolate bombs keep cracking?

It is probably cracking because they are too thin. If they are too thin, they will crack when they shrink as they set. Add more chocolate to the mold next time. It may also be that the mold is not clean or that it is wet. Make sure it is clean, dry, and free of dust. Also, be sure that the chocolate is not too cold. Cold chocolate can become cold and then sweat when it is brought back to room temperature, causing it to crack.

Why isn’t my bomb melting?

If the pumpkin spice hot cocoa bomb has been in the milk for a minute and has not melted, the milk that the bomb is in probably is not hot enough. If it is not hot enough to melt the chocolate, it will not work. Try heating it in a saucepan for a minute or two. Heating it in the microwave will work too, but it is hard to tell when milk is hot enough or too hot in the microwave. I would just do it for 20 seconds.

How do I keep my bombs from melting?

To protect them from melting, I keep mine in a cool cupboard. But first, I wrap them in cupcake liners and then in foil. Then, they go into an airtight container. They will stay fresh for a few weeks. If I plan to keep them longer than that, I put them in the fridge.

How to store:

Refrigerate: Before storing these pumpkin spice cocoa bombs, be sure to put them in the freezer for about five to seven minutes. Then, place them in an airtight container and put them in the fridge. They will stay fresh for up to three months.
Freezing: First, flash-freeze them by putting them in the freezer for an hour. Then, place each in a cupcake wrapper and a freezer bag. They will stay fresh for up to six months.
Defrost: You do not need to thaw these. They will melt just fine in a warm cup of milk.

More Halloween recipes:

Recipe tips:

When filling the molds, try to make sure the chocolate is even on both sides.
I highly recommend chocolate melting discs because they melt easier than bars or chips and do not harden as quickly.
Press the edges of the shells against a warm plate to make them even after removing them.
To keep it still while working on it, put the bottom shell in a cupcake tin inside a cupcake wrapper.
The Lucky Charms cereal marshmallows work great for these.
Let the white chocolate cool a bit before drizzling it on the orange so it does not melt the shells.
Temper the chocolate to help the cocoa bombs stick better.