This pumpkin spice chocolate features delicious and fudgy chocolate perfectly paired with cozy pumpkin spice flavors. This recipe is the perfect way to embrace the pumpkin spice season and treat your taste buds!
Embrace the pumpkin spice season with our pumpkin pancakes recipe and pumpkin spice tea!

If you’re looking for a delightful way to cozy up this autumn, this pumpkin spice chocolate recipe is just what you need!
Pumpkin spice is a flavor that truly shines in the fall, bringing warmth, joy, and comfort to our taste buds.
Just like our pumpkin spice chocolate quinoa bark, this treat is crafted with our homemade chocolate recipe as a base, with no added refined sugar!
This pumpkin spice chocolate embodies the beauty and flavors of this season in a wholesome way – offering warmth in every bite!
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Why this Recipe Works
- Healthy, wholesome and satisfying – this recipe is a healthier alternative to store-bought chocolate (which has added processed sugar). Plus made with raw cacao powder. Cacao powder is a source of nutrients including antioxidants, vitamins and minerals.
- Versatile – this recipe is versatile, gluten-free and refined sugar-free.
- Delicious, fun and flavorful – the rich chocolate notes perfectly complements the pumpkin pie spice in this recipe – sweet and warm flavors! Perfect for a nourishing and fun treat!
Ingredients You'll Need
- Cacao Powder: Raw cacao powder is pure and less processed than cocoa powder and gives the chocolates a richer taste bringing more depth of flavor. You also can substitute for natural unsweetened cocoa powder.
- Coconut Oil: Coconut oil helps to bind the ingredients together in the chocolate. Use unrefined, organic, virgin coconut oil which is cold-pressed.
- Milk Powder: You can use whole milk powder or skimmed milk powder
- Maple Syrup: To sweeten the chocolate. Opt for 100% pure grade A maple syrup with no refined sugar.
- Pumpkin Pie Spice: A ready-made blend of warm spices including cinnamon, nutmeg, ginger and cloves.
See recipe card for a full quantities.
Substitutions and Variations
- Vegan: Substitute milk powder with a dairy-free milk powder.
- Spice: For extra spice, add a pinch of cayenne pepper or black pepper.
- Flavours: mix and match flavours as desired, including a hint of vanilla, almond or coffee flavors (check out how to flavor chocolate candies with vanilla, almond or coffee).
SAVE this recipe! 📩
How to Make Pumpkin Spice Chocolate
Step 1: Melt the coconut oil using either the microwave or a double boiler method. Transfer into a large mixing bowl.
Step 2: Sift in the cacao powder and milk powder, mixing thoroughly with a silicone spatula until combined.
Step 3: Add the warmed maple syrup and stir until fully incorporated.
Step 4: Stir in the pumpkin pie spice and mix until well combined.
Step 5: Shape chocolates into moulds and freeze. In a silicone mould tray, fill each space with a spoonful of melted chocolate. Gently press down with your thumb. Once set, remove the chocolates and store them in an airtight container. Allow them to come to room temperature for 15 minutes before serving, or refrigerate or freeze for later enjoyment!
Expert Tips
- Sift using a dry sieve: sift the cacao powder and milk powder for easier mixing and a smoother texture.
- Allow chocolates to come to room temperature before serving: Let your chocolates sit at room temperature for about 15 minutes after setting for the best texture before serving.
- Silicone mould/tray: I recommend using Silicone Molds (often they are referred to as Silicone Chocolate Molds/Moulds). These moulds come in a variety of shapes and are flexible, which helps when transferring the chocolates from the mould into a plate. Simply push the bottom of the silicone tray to allow each chocolate piece to gently be removed from the tray, place onto a plate. Ensure the silicone mould/tray is dry before adding the chocolates.
- Storage: Arrange chocolates neatly in rows, transfer in an airtight container to keep fresh.
How to Serve Pumpkin Spice Chocolate
For the best taste and texture, allow these pumpkin spice chocolates to come to room temperature for at least 15-20 minutes before serving.
Enjoy with homemade masala chai (Indian spiced tea) or pumpkin spice hot chocolate (with whipped cream for extra indulgence)!
Serve this alongside other seasonal favorites including our apple and cinnamon chia seed pudding!
Recipe FAQs
Store any leftover chocolates in an airtight container in the fridge for up to a week or in the fridge for up to 3 months.
Yes! Feel free to substitute with homemade or store-bought milk chocolate if preferred.
The closest flavor to pumpkin spice is a mix of warm spices, primarily cinnamon, with a small blend of nutmeg, ginger and cloves.
No, pumpkin spice does not contain pumpkin. It’s a blend of spices used to flavor pumpkin pie.
Yes! The richness of chocolate pairs wonderfully with the warm flavors of pumpkin spice, creating an amazing and comforting treat.
Drinks to Enjoy with Pumpkin Spice Chocolate
If you tried this Pumpkin Spice Chocolate Recipe or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Spice Chocolate
Ingredients
- 40 g coconut oil unrefined, organic
- 20 g cacao powder
- 28 g milk powder
- 34 g maple syrup 100% pure Grade A refined sugar-free
- ¾ teaspoon pumpkin pie spice
Instructions
- Melt coconut oil using a double boiler or microwave, transfer to a large mixing bowl.
- Sift cacao powder and milk powder into the bowl and stir with a silicone spatula.
- Add warm maple syrup (microwave for 10 seconds if needed) and mix gently. Adjust flavors as desired.
- Spoon melted chocolate into each silicone mold space, pressing gently with your thumb. Freeze for at least 30 minutes.
- Once set, push the bottom of the silicone tray to remove chocolates and place them on a plate.
- Serve immediately or let come to room temperature for 15 minutes. Alternatively, wrap in foil and store in the fridge or freezer for later use.
Notes
- Sift using a dry sieve: sift the cacao powder and milk powder for easier mixing and a smoother texture.
- Allow chocolates to come to room temperature before serving: Let your chocolates sit at room temperature for about 15 minutes after setting for the best texture before serving.
- Storage: Arrange chocolates neatly in rows, transfer in an airtight container to keep fresh.
Ana
Love these with a coffee!!!!
Sonia
Thank you Ana!