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pumpkin spice hot cocoa bombs

Pumpkin Spice Hot Cocoa Bombs

Pumpkin Spice Hot Cocoa Bombs are made with just 5 ingredients and are the perfect fun and delicious treat for the fall holidays.
Course Dessert, Drinks
Cuisine American
Keyword Pumpkin Spice Hot Cocoa Bombs
Prep Time 30 minutes
Total Time 30 minutes
Servings 3 servings
Calories 507kcal
Author Catalina Castravet


  • 1 1/2 cups orange candy melts
  • 6 tablespoons pumpkin spice hot cocoa mix
  • 1 cup marshmallows
  • 1/4 cup white chocolate
  • Sprinkles


  • Add candy melts to a microwave-safe bowl and melt according to package directions.
  • Pour 2 tablespoons of melted chocolate into each mold cavity and using a silicone brush spread the chocolate around the mold.
  • Refrigerate for 5-10 minutes or until the chocolate is set.
  • Once set, remove the chocolate spheres from the mold and fill three of them with 2 tablespoons of pumpkin spice hot cocoa and miniature marshmallows.
  • Melt the leftover chocolate, take an empty sphere and press the edges in the chocolate, shake off excess, and press the two halves together.
  • Refrigerate the bombs immediately to avoid melting the pressed edged.
  • Melt the white chocolate in a small dish, add it to a piping bag, and once it's NOT HOT drizzle it on top of the bombs. Immediately add sprinkles.
  • Refrigerate the chocolate balls until ready to serve.
  • Heat 1 cup of milk in a large mug and drop a cocoa bomb inside, stir until well combined.



Calories: 507kcal | Carbohydrates: 80g | Protein: 2g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 336mg | Potassium: 33mg | Fiber: 1g | Sugar: 69g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg