
A velvety pumpkin smoothie that balances autumn spices with a luscious white chocolate hazelnut swirl, perfect for cozy mornings or an indulgent snack.

This pumpkin smoothie arrived in my kitchen on a damp October morning when I wanted something warm in flavor but cool in texture. I had a jar of white chocolate hazelnut spread on the counter, a can of pumpkin in the pantry, and a craving for something that felt festive yet simple. I blended those pantry staples together with Greek yogurt and a touch of almond milk, and the result was a silky, spice forward drink that tasted like the best part of the holiday season in a glass.
I first made this for a small weekend brunch with friends, and watching everyone take that first spoonful and say how familiar and new it felt at the same time made me realize this combination is worth keeping on repeat. The pumpkin gives earthy sweetness, the pumpkin pie spice layers warm aromatics, and the white chocolate hazelnut spread adds a creamy, nutty richness that transforms a humble blender cup into something celebratory. If you are looking for a quick treat that doubles as a dessert and a breakfast pick me up, this is a dependable option.
When I first served this at a fall gathering, the jar of spread disappeared faster than the croissants. My children asked for it like a treat, my friends asked for the recipe, and I learned that a small swirl of the spread on the top makes the presentation feel professional with almost no extra time.
I love how this combination evokes holiday comfort without any oven work. Once I started making it for weekend mornings, friends began showing up early to grab one before errands, and that small ritual turned into a favorite way to start the day. The interplay between the warm spices and the white chocolate note is what keeps people coming back.
Store leftovers in an airtight container in the refrigerator for no more than twenty four hours to preserve texture. Stir well before serving and add a splash of almond milk to refresh the consistency, then chill briefly. For longer storage, freeze the smoothie in ice cube trays for up to three months, then blend the frozen cubes with a splash of almond milk to revive the creamy texture. Use glass jars for refrigerator storage to avoid flavor transfer from plastic.
If you want a dairy free version, replace Greek yogurt with coconut yogurt and choose a dairy free white chocolate hazelnut spread. To reduce sugar, use a sugar free hazelnut spread or halve the spread and add a teaspoon of vanilla to compensate. Omit the banana for lower carbohydrates, and substitute oat milk for a richer mouthfeel if you prefer more body without adding dairy.
Serve in tall clear glasses to show off the creamy color, and top with a drizzle of white chocolate hazelnut spread, a sprinkle of toasted hazelnuts, or a light dusting of pumpkin pie spice. Pair with warm cinnamon rolls for a decadent brunch, or present small servings in espresso cups as a seasonal after dinner sip. Garnish with a thin orange twist for visual contrast.
Pumpkin has a long history in North American cooking, originally used by Indigenous peoples and later incorporated into many autumn desserts and beverages. The idea of blending pumpkin with warm spices is rooted in traditional pies and custards. The addition of a nut based chocolate spread is a modern twist that reflects the global love for hazelnut chocolate combinations, creating a fusion of classic autumn flavors and contemporary pantry convenience.
In winter, add a pinch of clove and cardamom for deeper spice notes, and consider swapping almond milk for warm spiced milk to create a near latte experience. In summer, use chilled ingredients and omit the banana for a lighter cooler drink. For holiday parties, multiply the ingredients and serve in a punch bowl topped with crushed toasted hazelnuts.
Preportion ingredients into freezer bags for grab and blend mornings, keeping the white chocolate hazelnut spread separate until you are ready to blend. This prevents the spread from hardening in cold storage. Label each bag with contents and date, and store in one layer to freeze quickly. When ready, empty into the blender, add yogurt, almond milk and vanilla, and pulse until smooth for a five minute morning routine.
This smoothie is a small ritual of comfort in a glass, perfect for sharing with people you love or keeping as an indulgent personal treat. Try making it once and then adapting it to your household preferences to make it part of your seasonal rotation.
Start blending on low speed to break up the spread, then increase to high to achieve a smooth emulsion.
Use a ripe frozen banana for natural sweetness and a thick texture, or omit it if you prefer less sugar.
Spoon the pumpkin into the blender away from the blade to avoid air pockets and improve blending efficiency.
Chill glasses ahead of time to keep the smoothie colder longer without diluting it with ice.
This nourishing creamy pumpkin smoothie with white chocolate hazelnut swirl recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, omit the banana to reduce carbohydrates, and consider using a sugar free hazelnut spread to further lower sugar content.
Store in the refrigerator for up to twenty four hours and stir in a splash of almond milk before serving. For longer storage freeze in cubes.
This Creamy Pumpkin Smoothie with White Chocolate Hazelnut Swirl recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Measure and organize all items, making sure the banana is frozen if using. Spoon pumpkin and yogurt into the blender for a smooth blending path.
Add spice, vanilla, almond milk and the hazelnut spread. Start on low speed, then increase to high and blend until silky and uniform, thirty to sixty seconds depending on your machine.
Taste and modify texture with additional almond milk or ice. Pour into glasses, drizzle extra spread on top, sprinkle a pinch of pumpkin pie spice and serve immediately.
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This recipe looks amazing! Can't wait to try it.
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