Pumpkin Spice Hot Cocoa Bombs

Recipe Video Print

My Pumpkin Spice Hot Cocoa Bombs are made with only 5 simple ingredients and are the perfect treat for fall and the holidays. I love dropping them into a hot cup of milk and watching the chocolate melt, releasing mini marshmallows and rich pumpkin spice cocoa. They are fun to make, no baking needed, and they make the cutest little homemade gifts for family and friends.

Lately, I cannot stop making these Pumpkin Spice Hot Cocoa Bombs. They are super easy, so tasty, and such a fun treat to enjoy on chilly nights when we are hanging out by the fire. The other day I surprised my kids with warm mugs of chocolate milk and they could not stop smiling when the bombs melted and the marshmallows popped up. There are so many ways to make them, but this version is our favorite for lazy weekends when we stay in and enjoy a slice of pumpkin pie or my delicious pumpkin bundt cake on the side.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving Suggestions
How to store leftovers:
Frequently asked questions
More comforting fall recipes:

What I really love about these pumpkin pie cocoa bombs is how easy they are to play around with. I toss in whatever I have in my pantry; white or dark cocoa, mini marshmallows, sprinkles, or even a few toffee bits. They make the cutest holiday gifts, and the best part is that I do not even need to turn on the oven. When I drop one into a mug and pour hot milk over it, the chocolate melts, the marshmallows float up, oh… this recipe is seriously a must try this season!

Why you will love this recipe

Quick and easy treat: I love how simple these pumpkin spice hot cocoa bombs are to make with just five ingredients. In just 30 minutes, I can have a batch ready to enjoy or wrap up as gifts.
Family fun activity: My kids love helping me make these, and watching the chocolate melt in warm milk never gets old. They are perfect for cozy family nights or holiday get-togethers.
Perfect no-bake gift: I make these every fall to give to friends, teachers, and neighbors. They look beautiful, taste amazing, and do not require any baking.
Amazing fall flavors combined: The mix of milk and white chocolate with pumpkin spice cocoa and soft marshmallows tastes creamy, sweet, and full of fall flavor.

What you will need

pumpkin spice hot cocoa bombs ingredients on a table

Candy melts: I use orange candy melts because they melt evenly and set nicely. Regular chocolate bars or chips can melt slower and harden too quickly.
Pumpkin spice cocoa mix: You can buy pumpkin spice cocoa mix at most stores, or just stir a little pumpkin spice into your favorite cocoa mix. Both work great and taste delicious.
Marshmallows: I like using mini marshmallows since they fit perfectly inside the bombs. When I can find them, the little jack-o-lantern ones look so cute for fall.
White chocolate: I go for Ghirardelli melting chocolate because it melts smoothly and has a rich, creamy flavor that pairs great with pumpkin spice.
Sprinkles: Any color will work but I like the Halloween colors.

How to make

1. Melt and mold: I start by melting the orange candy melts in a bowl in the microwave in 30-second intervals, stirring until smooth. Then, I spoon about two tablespoons into each candy mold and use a silicone brush to spread it evenly before placing them in the fridge to chill for about 10 minutes.

2. Fill the shells: Once the chocolate shells are firm, I gently remove them from the molds. I fill half of them with about two tablespoons of pumpkin spice hot cocoa mix and a handful of mini marshmallows.

steps how to make pumpkin spice hot cocoa bomb

3. Make the bombs: I warm up the leftover melted orange chocolate and lightly dip the edge of an empty shell into it, shaking off any extra. Then, I press it onto one of the filled halves to seal it and place it in the fridge to set before repeating with the rest.

4. Decorate and chill: I melt the white chocolate and pour it into a piping bag, letting it cool slightly so it drizzles smoothly. Then, I drizzle it over the cocoa bombs, top them with sprinkles, and place them back in the fridge until ready to serve.

5. Serve and enjoy: When it is time to serve, I place one cocoa bomb in a large mug and pour a cup of hot milk over it. I give it a gentle stir until the chocolate melts and the cocoa is smooth and creamy.

pumpkin spice hot cocoa bomb in a cup with milk

Expert tip

Three ways to make bombs without a mold

You can actually make these cocoa bombs even if you do not have a mold. I like using cupcake liners as an alternative. I add a tablespoon of melted chocolate into each liner, brush it up the sides, and chill it for a few minutes. Then, I add another layer, chill again, and once they are set, I fill them, press two halves together, and seal them with a little more melted chocolate.

Another fun trick I have tried is using a Kinder egg as a mold. I melt the chocolate, brush it inside the empty egg, and chill it for about 10 minutes. Once the shell hardens, I gently squeeze the sides to pop it out. Then, I fill it with cocoa mix and marshmallows and seal it just like in the main recipe.

Another creative way to make these cocoa bombs is by using small bowls, spoons, and water. I fill two small bowls with about a cup of water, place a spoon in each, and freeze them. Once frozen, I dip the ice bowls into melted chocolate and set them on a plate until the chocolate hardens. Then, I pop the ice out and have perfect chocolate shells ready to fill. To seal them, I just warm the edges on a plate and press the halves together, it works great.

More tips to consider:

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.

Recipe variations and add-ins:

Make them pumpkins: I like to decorate these cocoa bombs to look like little pumpkins since they are orange and full of pumpkin spice. I skip the drizzle and use fun candies to make cute pumpkin faces.
Add more surprises: Sometimes I mix in extra treats like chopped candy canes, crushed cinnamon candy, or a handful of toffee pieces. It makes every cup of cocoa more fun to drink.
Try new chocolate: I often use milk chocolate instead of white because the warm brown color fits perfectly for fall. It also adds a richer flavor to the drink.
Add caramel flavor: To make them taste even more like fall, I stir in a few caramel chips and a drop of apple flavoring into the cocoa mix. The combination is so comforting and delicious.
Skip pumpkin spice: If someone at home is not a pumpkin spice fan, I simply swap it for regular hot cocoa mix. It still tastes wonderful!

Serving Suggestions

When I serve these pumpkin spice hot cocoa bombs, I like to make it part of a full fall evening at home. After a cozy dinner of my tender pumpkin pot roast, I serve these as dessert with a little whipped cream on top and my cranberry bread recipe on the side for a sweet taste.

If I am hosting brunch, I love pairing these with my carrot cake coffee cake for a warm fall combo that everyone enjoys. For something different, I drop one into a cup of my London Fog Latte or Starbucks Pumpkin Spice Latte Copycat to make a creamy pumpkin-flavored mocha. It is such a comforting way to end a chilly evening with family or friends.

How to store leftovers:

Refrigerate: I like to chill my cocoa bombs in the freezer for about five to seven minutes before storing them. Then, I move them to an airtight container and keep them in the fridge, where they stay fresh for up to 3 months.
Freeze: When I want to keep them longer, I flash-freeze them for about an hour, then place each one in a cupcake liner and seal them in a freezer bag. This way, they stay perfect for up to 6 months.
Defrost: There is no need to thaw them before serving. I simply drop one into a warm cup of milk, and it melts perfectly.

Frequently asked questions

Why won’t my cocoa bomb stick together?

Sometimes the chocolate shells can break because the chocolate is too soft. I like to temper mine to make it sturdier by melting it slowly over simmering water instead of using the microwave. I mix in a little oil and heat it to about 100 degrees F, then add some cool chocolate until it drops to 82 degrees F. This helps it set perfectly smooth and strong every time.

How do my chocolate bombs keep cracking?

If the shells are cracking, they are probably too thin. I like to add a little more chocolate to the mold to make them sturdier. It can also happen if the mold is wet or not completely clean, so I always make sure it is dry and spotless before using it. Another tip is to avoid working with chocolate that is too cold, since it can sweat and crack once it warms up. Keeping everything at room temperature helps them set nice.

Why isn’t my bomb melting?

If your cocoa bomb is sitting in the milk and not melting, the milk is likely not hot enough. I usually heat mine in a saucepan for a minute or two until it is steaming but not boiling. You can also warm it in the microwave, but it is trickier to gauge the temperature that way. I recommend heating it for about 20 seconds at a time until it is hot enough to melt the chocolate.

More comforting fall recipes:

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