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Pumpkin Spice Latte Bombs

There’s nothing better than a warm pumpkin spice latte on a cool fall day! Unless you have pumpkin spice latte bombs! These delicious coffee treats are the most fun way to enjoy your favorite fall latte. Featuring espresso powder and pumpkin pie spice inside a dark chocolate shell, these explosive treats are the perfect way to welcome fall to your home.

There’s nothing better than a warm pumpkin spice latte on a cool fall day! Unless you have pumpkin spice latte bombs! These delicious coffee treats are the most fun way to enjoy your favorite fall latte. Featuring espresso powder and pumpkin pie spice inside a dark chocolate shell, these explosive treats are the perfect way to welcome fall to your home.

Overhead view of 3 pumpkin spice latte bombs.

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What Do I Need to Pumpkin Spice Latte Bombs?

You’re going to love the combination of chocolate and spices in this delicious drink. But the best part about this recipe is that these simple latte bombs can be made with just four ingredients! To make your own latte bombs at home, you’ll need:

In addition to these ingredients, you’ll also need a silicone mold to create the spheres for the bombs. And when you’re ready to enjoy your latte, you will need hot milk to combine with the bombs.

Pumpkin Spice Mocha Bombs

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How Do I Make Pumpkin Spice Latte Bombs?

Once you have your ingredients ready to go, you’re ready to start putting your latte bombs together. Follow these four quick steps to prepare these delicious bombs:

Step One: Melt the Chocolate

Place the dark chocolate chips in a microwave safe bowl. Heat the chocolate in the microwave in 30 second intervals, stirring between each interval. Continue heating and stirring until the chocolate is fully melted, making sure not to overheat the chocolate.

Step Two: Create the Chocolate Spheres

Add a spoonful of melted chocolate to one cup on the silicone mold. Use the back of the spoon to carefully spread the chocolate up the sides of the mold. As you spread the chocolate, make sure the half circle is completely coated in chocolate. Add more chocolate to each cup, if needed. Set the remaining chocolate aside to use when decorating the bombs. Allow the chocolate to set completely at room temperature, which usually takes around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator for 30 minutes or the freezer for 15 minutes.

Chocolate in a sphere mold.

Step Three: Fill the Latte Bombs

When the chocolate has completely hardened, remove each of the chocolate pieces from the mold. Set aside half the pieces to use as the toppers for your bombs. In the remaining pieces, add around one tablespoon of instant espresso powder and ½ teaspoon pumpkin spice in each piece. Heat a glass plate in the microwave for 30 seconds. Grab an empty chocolate shell and press the sides onto the hot plate to melt the chocolate, then press the melted edges onto one of the filled pieces. Hold until the seam is sealed. Repeat this process with the remaining bombs.

Making latte bombs

Step Four: Decorate the Latte Bombs

Melt the orange chocolate according to the package instructions and reheat the leftover dark chocolate. Place the melted chocolate into piping bags. Trim the corner off the bag and drizzle the chocolate over the top of the bombs to decorate. Sprinkle more pumpkin spice over the top of each bomb, then allow the chocolate decorations to set before using, which usually takes around 1 hour.

Decorating pumpkin spice latte bombs.

How to Serve Latte Bombs

When you’re finished preparing your bombs, it’s time to enjoy them! To serve your pumpkin spice latte bombs, start by placing one bomb in the bottom of a mug. Heat one cup of milk in the microwave or in a small saucepan over medium heat. When the milk is hot, pour it over the top of the bomb and watch the espresso powder explode out. Stir to mix the ingredients, then add your favorite toppings, like whipped cream, before taking a sip.

How Long Will Homemade Latte Bombs Last?

Since all the ingredients in your pumpkin spice latte bombs are shelf-stable, they will last for several months after you make them. To store your latte bombs, place them in an airtight container or zip-top bag. Your latte bombs can be stored at room temperature or kept in the refrigerator to prevent them from melting.

While the bombs are safe to eat up to 6 months after they’re made, they taste and look the best when they’re fresh. The longer your chocolate sits unused, the more likely it will begin to discolor and lose its flavor. It’s a good idea to enjoy your hot chocolate bombs within one month of making them for the best flavor.

Pumpkin Spice latte bombs on a grey plate.

How to Make Pumpkin Spice Hot Cocoa Bombs

Since these fun treats feature espresso inside the chocolate shell, they’re not the best option for anyone who doesn’t drink caffeine. Luckily, there’s an easy way to change up this recipe to create pumpkin spice hot cocoa bombs instead of latte bombs.

  • Replace the espresso with hot chocolate mix. Start by replacing the espresso powder inside the bombs with instant hot chocolate mix. Simply pour the mix directly in the shell of the bomb, then add the pumpkin spice on top.
  • Add some marshmallows. Next, add some mini marshmallows to the top of the hot chocolate mix. After that, just seal the shell according to the recipe instructions. 

When the chocolate on your pumpkin spice bombs is set, place it in a mug and top it with hot milk to watch the marshmallows explode!

Overhead view of Pumpkin Spice Latte Bombs

Pumpkin Spice Latte Bombs

There’s nothing better than a warm pumpkin spice latte on a cool fall day! Unless you have pumpkin spice latte bombs! These delicious coffee treats are the most fun way to enjoy your favorite fall latte. Featuring espresso powder and pumpkin pie spice inside a dark chocolate shell, these explosive treats are the perfect way to welcome fall to your home.
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Print Rate
Prep Time: 30 minutes
Setting Time: 4 hours
Servings: 6
Calories: 335kcal

Ingredients

  • 12 ounce package dark chocolate chips
  • 6 tablespoons instant espresso powder
  • 3 teaspoons pumpkin spice plus more for decorating
  • ¼ cup orange melting chocolate
  • 6 cups hot milk to make the bombs

Instructions

  • Place the dark chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
  • Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
  • Set the remaining chocolate aside for sealing and decorating the bombs.
  • Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
  • When the chocolate is set, remove each of the chocolate pieces from the mold. Add around one tablespoon of instant espresso powder and ½ teaspoon pumpkin spice in each piece.
  • Heat a glass plate in the microwave for 30 seconds. Press the sides of an empty chocolate semi-circle onto the hot plate to melt the chocolate, then press the melted edges onto one of the filled pieces. Hold until sealed.
  • Melt the orange chocolate according to the package instructions and reheat the leftover dark chocolate. Place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate. Sprinkle more pumpkin spice over the top of each bomb.
  • Allow the chocolate decorations to set before using, around 1 hour.
  • To make the mocha bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.

Nutrition

Calories: 335kcal | Carbohydrates: 37g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 119mg | Potassium: 505mg | Fiber: 1g | Sugar: 31g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 1mg
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