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Pumpkin spice crack is Christmas crack with a fall twist! Buttery toffee, salty crackers, white chocolate, pumpkin pie spice, and crunchy praline pecans make this an easy treat you won’t be able to stop snacking on.
What Makes It So Addictive
- Christmas Crack’s Fall Cousin: If you love classic Christmas crack or my churro crack, this pumpkin spice version tastes like fall.
- Sweet, Salty & Crunchy: Buttery toffee, salty crackers, creamy white chocolate, and crunchy pecans make every bite a little bit of everything.
- Made for Sharing: It comes together quickly, breaks into bite-size pieces, and is perfect for fall parties, holiday treat trays, or gifting.
Ingredients for Pumpkin Spice Crack
- Pumpkin Puree: You can add 3–4 tablespoons to the toffee if you’d like, but the added moisture will make it softer and less crisp.
- Pumpkin Pie Spice: Make your own pumpkin pie spice or use your favorite store-bought blend.
- Pecans: Use praline pecans, regular pecans, or toasted pecans. You can also leave them off completely.
- Saltine Crackers: For a sweeter twist, swap the saltines for about 10 full sheets of graham crackers, or enough to cover the baking sheet.
- White Chocolate: Use high-quality white chocolate chips that contain cocoa butter for the best melting. Avoid chips labeled “baking chips,” which may not melt well. You can also use white almond bark, melting wafers, or chopped white chocolate bars. Use about 12 ounces as a substitute for the 2 cups of chips.
How to Make Pumpkin Spice Crack
I love how easy this pumpkin spice crack is to make. It takes just a few simple ingredients and comes together fast, so it’s a great fall treat to have on hand. And trust me, it goes quickly! Try my pretzel crack or s’mores crack next!
- Add the Crackers: Preheat the oven to 400ºF, then line a 10 x 15-inch baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Place the saltine crackers in even rows on the prepared pan and set aside.
- Make the Toffee: Heat the butter, brown sugar, and pumpkin pie spice in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290ºF.
- Spread and Bake: Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.
- Add Chocolate: Remove from the oven, then sprinkle the top evenly with the white chocolate wafers. Let it sit for 5 minutes to melt the chocolate.
- Spread: Use a spatula to spread the chocolate evenly over the toffee.
- Sprinkle Pecans and Pumpkin Spice: Sprinkle with the chopped pecans and a few pinches of pumpkin pie spice. Allow the pumpkin spice crack to cool completely and harden before breaking into pieces and serving.
Alyssa’s Pro Tip
Cook the toffee to the right temp: Be sure the mixture reaches 270–290°F for that signature crisp, crunchy texture. If it doesn’t get hot enough, the toffee will be soft and chewy.
Must Have Tools for This Recipe
- Saucepan: Helps the butter and sugar heat evenly.
- Baking Sheet: Use a 10 x 15-inch baking sheet or jelly roll pan.
- Candy Thermometer: Optional, but helpful for perfectly crisp toffee.
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Pumpkin Spice Crack
Pumpkin pie spice crack is a crisp, buttery toffee layered with chocolate and warm pumpkin spice. It’s an easy fall treat that’s perfect for sharing.
Equipment
- 1 10 x 15-inch baking sheet or jelly roll pan
- parchment paper or aluminum foil not required, but highly recommended
Ingredients
- 35-40 saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 ½ teaspoons pumpkin pie spice plus a few pinches for topping
- 2 cups white chocolate chips
- ½ cup chopped pecans, regular or candied optional
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray.
- Place 35-40 saltine crackers in even rows on the prepared pan and set aside.
- Heat 1 cup unsalted butter, 1 cup brown sugar, and 1 ½ teaspoons pumpkin pie spice in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290 degrees Fahrenheit.
- Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.
- Remove from the oven and sprinkle the top evenly with 2 cups white chocolate chips. Let it sit for 5 minutes to allow the chocolate to melt.
- Use a spatula to spread the chocolate evenly over the toffee, then sprinkle with ½ cup chopped pecans, regular or candied and a few pinches of pumpkin pie spice. Allow the crack to cool completely and harden before breaking into pieces and serving.
Notes
Leftover Instructions
- Room temperature: Store in an airtight container or zip-top bag for up to 7 days.
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 3 months in a freezer bag or airtight container. Layer parchment between pieces so they don’t stick.
Nutrition
Calories: 325kcalCarbohydrates: 32gProtein: 2gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 35mgSodium: 88mgPotassium: 110mgFiber: 1gSugar: 27gVitamin A: 364IUVitamin C: 0.2mgCalcium: 64mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
