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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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cracker toffee, pumpkin pie spice crack, pumpkin spice crack, pumpkin spice crack recipe, pumpkin spice saltine toffee
Servings: 16 servings
Author: Alyssa Rivers

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: 325kcal | Carbohydrates: 32g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 88mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 364IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg

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