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Milk Chocolate Pumpkin Buttercrunch

This pumpkin buttercrunch is spiced to perfection and covered with a layer of milk chocolate, roasted pepitas and toasted pecans. Delicious!
5 from 9 votes
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  • 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, I used valrhona dulcey blonde chocolate


  • Line a baking sheet with parchment paper.
  • Heat the butter, sugar, water, pumpkin puree, pumpkin spice and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla extract.
  • Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
  • Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer.
  • Sprinkle with the pepitas, pecans and chocolate chunks. You can add some flaked sea salt or a sprinkle of pumpkin spice if you wish as well! Let the chocolate layer set completely.
  • Break into pieces and serve!


slightly adapted from dominique ansel

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