Here is my favorite chocolate pumpkin milkshake recipe, with creamy pumpkin puree, rich chocolate ice cream, warm fall spices, and a touch of vanilla for a perfect autumn treat.

This milkshake has become our go-to dessert when we want something sweet but can’t decide between chocolate and pumpkin flavors. Why choose when you can have both in one delicious glass, right?

Why You’ll Love This Chocolate Pumpkin Milkshake

Quick and easy – This milkshake comes together in just 10 minutes with a simple blend of ingredients—no complicated steps required.
Naturally sweetened – The frozen bananas and maple syrup provide all the sweetness you need without any refined sugar, making it a healthier treat.
Perfect fall flavor combo – The pumpkin and chocolate pairing with warm cinnamon creates a cozy seasonal drink that tastes like dessert but sneaks in some good-for-you pumpkin.
Dairy-free friendly – You can easily make this vegan by using plant-based milk and whipped topping, so everyone can enjoy it.

What Kind of Pumpkin Puree Should I Use?

For this milkshake, you’ll want to grab plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with nothing added, while pumpkin pie filling already has sugar and spices mixed in, which would throw off the balance of flavors in your shake. You can find canned pumpkin puree in the baking aisle of most grocery stores year-round, though it’s especially easy to spot during fall. If you happen to have leftover homemade pumpkin puree from roasting your own pumpkins, that works great too and often has an even fresher taste.

Options for Substitutions

This milkshake is pretty forgiving when it comes to swaps, so feel free to work with what you have:

Frozen bananas: If you don’t have frozen bananas, you can use fresh bananas plus a cup of ice cubes. The texture will be slightly less creamy, but it’ll still taste great.
Oat milk: Any milk works here – almond, soy, coconut, or regular dairy milk. Pick whatever you like best or have in your fridge.
Pumpkin puree: Make sure you’re using pure pumpkin puree and not pumpkin pie filling, as the pie filling already has sugar and spices added. In a pinch, you could use mashed sweet potato for a similar texture and color.
Cacao powder: Regular cocoa powder works just as well if you don’t have cacao powder on hand. They’re pretty much interchangeable in this recipe.
Maple syrup: Honey, agave nectar, or even regular sugar can replace the maple syrup. Start with 2 tablespoons and adjust to your taste.
Coconut oil: For melting the chocolate chips, you can use butter or skip it entirely if you’re just sprinkling the chips on top.

Watch Out for These Mistakes While Making

The biggest mistake when making this milkshake is using fresh bananas instead of frozen ones, which will give you a thin, watery drink instead of a thick, creamy shake – make sure to slice and freeze your bananas at least 4 hours ahead of time, or even better, keep a stash in your freezer for whenever the craving hits.

Another common error is adding all the liquid at once, which can make your blender struggle and leave you with chunks of frozen banana, so start with just 1 cup of milk and add more gradually until you reach your desired consistency.

Don’t skip the pinch of salt, as it actually brings out the chocolate flavor and balances the sweetness, and if your milkshake tastes too earthy from the pumpkin, add an extra tablespoon of maple syrup or a few more chocolate chips to round out the flavors.

What to Serve With Chocolate Pumpkin Milkshake?

This milkshake is pretty filling on its own, but it pairs really well with breakfast foods like waffles, pancakes, or French toast for a weekend brunch treat. If you’re serving it as a dessert, some homemade cookies or biscotti on the side make it feel extra special for dunking. You could also go the savory route and enjoy it alongside a grilled cheese sandwich for that sweet and salty combo. For a fun party idea, set up a milkshake bar with toppings like crushed graham crackers, mini marshmallows, or extra chocolate chips so everyone can customize their own glass.

Storage Instructions

Store: This milkshake is best enjoyed right away while it’s cold and creamy. If you have leftovers, pour them into an airtight container and keep in the fridge for up to 24 hours. Just give it a good stir or quick blend before drinking since it may separate a bit.

Freeze: You can freeze leftover milkshake in ice cube trays or popsicle molds for a fun frozen treat later. They’ll keep for up to a month and make great snacks on their own, or you can blend the cubes back into a milkshake when you’re craving one.

Make Ahead: Want to prep for later? Measure out all your dry ingredients in a small container and keep your bananas sliced in the freezer. When you’re ready, just toss everything in the blender with the wet ingredients and you’ll have your milkshake ready in minutes.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 700-850
Protein: 10-14 g
Fat: 18-25 g
Carbohydrates: 130-160 g

Ingredients

For the milkshake:

3 frozen bananas
2 cups oat milk or other milk of choice
8 oz pumpkin puree
1/4 cup cocoa powder
2 tbsp maple syrup
1/2 tsp ground cinnamon
1 tsp vanilla extract
Pinch of sea salt
Oat-based whipped topping (optional)

For the chocolate sauce:

2 tbsp chocolate chips
1/2 tsp coconut oil

Step 1: Make the Chocolate Sauce

2 tbsp chocolate chips
1/2 tsp coconut oil

In a small microwave-safe bowl, combine the chocolate chips and coconut oil.

Microwave in 15-second intervals, stirring between each, until the mixture is smooth and fully melted.

Drizzle the chocolate sauce into glasses or set aside to use as a topping.

I like to swirl some of the sauce inside the glass for an extra special presentation.

Step 2: Blend the Pumpkin Chocolate Milkshake

3 frozen bananas
2 cups oat milk or other milk of choice
8 oz pumpkin puree
1/4 cup cocoa powder
2 tbsp maple syrup
1/2 tsp ground cinnamon
1 tsp vanilla extract
pinch of sea salt
chocolate sauce from Step 1 (optional)

Place the frozen bananas, oat milk (or milk of your choice), pumpkin puree, cocoa powder, maple syrup, ground cinnamon, vanilla extract, and a pinch of sea salt into a blender.

Blend on high for about 20 seconds, or until the mixture is smooth and frothy.

If you made chocolate sauce in Step 1, feel free to drizzle some of it inside your serving glasses before pouring in the milkshake.

Step 3: Serve and Top the Milkshake

oat-based whipped topping (optional)
chocolate sauce from Step 1 (optional)

Pour the blended milkshake into prepared glasses.

If desired, add a generous dollop of oat-based whipped topping and drizzle with the remaining chocolate sauce from Step 1.

I like to serve this immediately while it’s extra creamy and cold!