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vegan pumpkin smoothie with cocoa

Chocolate Pumpkin Smoothie

Amy Palanjian
This smoothie makes two toddler-size servings, or a smoothie to share for a parent and toddler. You can freeze any leftovers into a freezer pop!
4 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Smoothies
Cuisine American
Servings 2
Calories 239 kcal


  • 1 cup milk (dairy or nondairy)
  • 1/3 cup pumpkin puree
  • 1 small banana (sliced and frozen)
  • 1 tablespoon almond butter
  • 1 tablespoon unsweetened cocoa powder
  • 1/8-1/4 teaspoon pumpkin pie spice or cinnamon
  • 1 tablespoon hemp seeds (optional)


  • Add the ingredients to the blender and blend until very smooth.
  • Start the blender on low and slowly work up to high and blend on high for 30-60 seconds.
  • Serve cold.


  • To make this smoothie without banana, you can try adding a 2 tablespoons of avocado and a few ice cubes. Or use half milk and half Greek yogurt to add creaminess.
  • Vegan: Use nondairy milk.
  • Nut-free: Use sunflower seed butter instead of almond butter.
  • To add extra pumpkin flavor, try adding a dash of pumpkin pie spice or cinnamon to the mix.
  • Serve to kids in a small open cup, in a reusable pouch, or in a straw cup.
  • Serve immediately for the best texture, or store in the fridge for 2-4 hours and serve in a reusable pouch. Shake it before serving to make sure it's not separated.


Calories: 239kcalCarbohydrates: 26gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 56mgPotassium: 554mgFiber: 5gSugar: 15gVitamin A: 6629IUVitamin C: 7mgCalcium: 193mgIron: 2mg
Keyword pumpkin smoothie
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!