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5.0 from 27 votes

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!

Prep Time
40 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 8 to 10 people
Course: Dessert
Cuisine: American

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, I used valrhona dulcey blonde chocolate

Instructions

    Cup of Yum
  1. Line a baking sheet with parchment paper.
  2. 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.
  3. Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
  4. 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.
  5. 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.
  6. Break into pieces and serve!

Notes

  • slightly adapted from dominique ansel