Easy Vanilla Pumpkin Spice Hot Cocoa Bombs Recipe

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When the weather starts to turn cooler, the first thing my kids want to do is bust out the hot chocolate! With this easy vanilla pumpkin spice hot cocoa bombs recipe, you can host the perfect fall family night. Grab your favorite fall or Halloween movie, and cozy up with a delicious cup of pumpkin spice hot chocolate.

Hot cocoa bombs are fun to make with the kids (and not nearly as difficult as they look!) You can make a whole afternoon craft or activity out of creating this special holiday treat.

They would also be a fun addition to your Thanksgiving day appetizers, or holiday bar setup. Your family and friends will love watching the hot cocoa bombs melt away, leaving them with a warm and delightful cup of pumpkin spice flavored hot chocolate.

Grab some chocolate molds and your favorite hot chocolate flavor and let’s create!

Materials needed to make Pumpkin Spice Hot Cocoa Bombs

Vanilla Pumpkin Spice Hot Cocoa Bombs Tutorial & Recipe

Heat the vanilla candy melts in a medium glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy. Make sure not to overheat the candy melts, or they will become hard and chalky.

Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately 1 ½ tbsp of the melted candy wafers into the molds.

Thoroughly coat the inside of the mold with the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together.

If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy. Place in the refrigerator for 3-5 minutes to set. 

Once hardened, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them.

Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, wear food safe gloves)

Place a small plate in the microwave and heat for approximately 20-30 seconds. Place a sphere open side down onto the plate.

Twist it a little to get the edges slightly melted, and then immediately flip back over and pour ⅔ of one packet of the pumpkin spice hot cocoa mix into the sphere.

Add 9-10 miniature marshmallows, and then place another sphere on the plate and twist, and once the edges are slightly melted, place it on top of the filled sphere.

You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam. Repeat this process to make 3 pumpkin spice bombs.

Place the orange candy melts in the microwave, and repeat step 1 to fully melt.

Open the sandwich bag, and drape it over your hand. Fill with the melted orange candy, and cut the tip of the bag with kitchen shears.

Pipe the orange candy melts onto the pumpkin spice balls, and immediately add a Mellowcreme Pumpkin on top. Let set for 2-3 minutes.

When you’re ready to drink your hot cocoa bomb, heat 8oz of your desired milk in the microwave, or on the stovetop. Place your hot cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the pumpkin spice hot cocoa explode. Continue stirring until the candy melts and the cocoa mix have melted, and enjoy!

Tips & Tricks to make perfect Pumpkin Spice Hot Cocoa Bombs

  • These will keep for up to 2 weeks if kept in an airtight container in a cool dry place, or up to a month in the refrigerator, but the coloring may change slightly from being refrigerated. 
  • You could swap the Mellowcreme Pumpkins with candy corn, or another Autumn themed candy. 
  • I felt like ⅔ of a packet of the Pumpkin Spice Hot Cocoa was perfect, but if you prefer a stronger flavor you could add more mix, and skip the marshmallows. 

More Easy Fall Baking Ideas:

Pumpkin Cheesecake Bites



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