Pumpkin buttercrunch might just become your new favorite seasonal treat.
This spiced, caramel-forward dessert is chocolatey, crunchy and perfectly festive. It’s a fun twist on classic toffee—rich, buttery and undeniably addictive.
The idea came from Dominique Ansel’s peppermint buttercrunch — essentially a flawless toffee. I’ve never been a toffee fanatic, but the name “buttercrunch” sells it: delicate, crisp, and full of buttery flavor.
For this pumpkin version I fold pumpkin puree and warm spices right into the toffee base. The pumpkin adds depth and the spice brings out autumnal warmth without overpowering the caramel notes.
Why it works
Butter, sugar and pumpkin spice together create a buttery, caramelized flavor that’s both cozy and complex. Once the buttercrunch layer has set, I like to coat it with a layer of milk chocolate — dark works too, if you prefer a more bittersweet finish.
Top the chocolate with roasted pepitas, toasted pecans and chocolate chunks for crunch and texture. I used a blonde “dulcey” chocolate for extra caramel notes, but any chocolate you like will work — even chocolate caramel candies.
This is a great make-ahead holiday treat. Prepare it in advance for easy snacking after Thanksgiving dinner, or package pieces as a homemade gift for friends and family.
The contrast of buttery caramel and crunchy chocolate toppings is irresistible.
Pumpkin Buttercrunch
Milk Chocolate Pumpkin Buttercrunch
Pin Recipe
Leave a Review »
Ingredients
- 14 tablespoons unsalted butter
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 12 ounces milk chocolate, chopped
- 1 tablespoon coconut oil
- ½ cup roasted pepitas
- ½ cup toasted pecans, some chopped
- ½ cup chocolate chunks (optional)
Instructions
-
Line a baking sheet with parchment paper.
-
In a saucepan over medium heat, combine butter, sugar, water, pumpkin puree, pumpkin spice and salt. Attach a candy thermometer and cook, stirring occasionally, until the mixture reaches 298°F (about 10 minutes). Remove from heat and stir in vanilla.
-
Immediately pour the hot mixture onto the prepared parchment and spread into an even, thin layer. Allow it to cool and set completely.
-
Melt the milk chocolate and coconut oil together (microwave in 30-second intervals, stirring between each) until smooth. Pour over the set toffee layer and spread evenly.
-
While the chocolate is still soft, sprinkle with pepitas, pecans and chocolate chunks. Add flaked sea salt or an extra pinch of pumpkin spice if desired. Let the chocolate set completely.
-
Break into pieces and serve. Store in an airtight container.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
Hello — I’m in love.