Name: Milk Chocolate Pumpkin Buttercrunch Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 1 h 20 min
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 (Valrhona Dulcey blonde chocolate recommended)

Jump to Recipe· 4.8 from 108 reviews

If you’re hunting for a sweet treat that’s got the perfect mix of crunchy, creamy, and just a hint of fall magic, you’re in for a real treat. I absolutely love how this Milk Chocolate Pumpkin Buttercrunch Recipe brings together rich milk chocolate, warm pumpkin spice, and buttery crunch in one irresistible snack. Trust me, once you try this, it’ll quickly become your go-to for everything from cozy nights in to holiday gifting.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The pumpkin spice quietly shines through the sweet milk chocolate and buttery toffee base.
Simple but Fancy: You’ll impress friends with a gourmet-looking treat that’s surprisingly easy to make at home.
Textural Delight: Crispy buttercrunch meets toasted nuts and melty chocolate for a bite you’ll savor.
Great for Gifting or Snacking: Makes a lovely gift, but be warned—your family might want it all for themselves.

The image shows several pieces of broken chocolate bark with three main layers: a bottom layer of light caramel color with a smooth texture, a middle thick layer of rich dark chocolate that looks slightly shiny and creamy, and a top layer covered with scattered pecan halves, green pumpkin seeds, and oval peanut butter pieces that have a creamy surface with a light dusting of cinnamon. The pieces are placed closely on a white marbled surface, creating a mix of rough and smooth textures with warm brown and green colors. photo taken with an iphone --ar 2:3 --v 7 - Milk Chocolate Pumpkin Buttercrunch, Pumpkin Buttercrunch Recipe, Fall Candy Recipes, Easy Holiday Treats, Pumpkin Chocolate Snack

Ingredients You’ll Need

The ingredients in this Milk Chocolate Pumpkin Buttercrunch Recipe come together like a dream, and each one plays a unique role—from the buttery richness to the seasonal pumpkin notes. Here’s my take on what to look for when you shop:

Flat lay of bright orange pumpkin puree in a small glass bowl, golden unsalted butter sticks with a creamy texture, glossy dark milk chocolate chunks and smooth blonde chocolate pieces scattered nearby, rustic toasted pecans with rich brown tones, vibrant green roasted pepitas with a shiny finish, and a small heap of warm brown pumpkin spice powder, all arranged naturally with some overlap and depth, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Milk Chocolate Pumpkin Buttercrunch, Pumpkin Buttercrunch Recipe, Fall Candy Recipes, Easy Holiday Treats, Pumpkin Chocolate Snack

Unsalted butter: Using unsalted butter lets you control the saltiness perfectly—don’t skip it for the best buttery flavor.
Sugar: Granulated sugar helps create that hard, crunchy buttercrunch texture we all love.
Water: A splash of water helps dissolve the sugar evenly for a smooth toffee base.
Pumpkin puree: Look for pure pumpkin, not pie filling, for authentic flavor and no added sugars.
Pumpkin spice: My secret is mixing fresh spices or using a good blend with cinnamon, nutmeg, and clove for warm aroma.
Salt: Just a pinch to enhance all the sweet notes and balance flavors.
Pure vanilla extract: Adds a cozy undertone that ties the whole thing together.
Milk chocolate: I chop Valrhona or other good-quality bars for smooth melting and real chocolate flavor.
Coconut oil: Helps make the melted chocolate silky and easy to spread.
Roasted pepitas: Toasted pumpkin seeds add extra crunch and a nutty pop to complement the pumpkin theme.
Toasted pecans: Using toasted nuts lifts the flavor and provides depth in every bite.
Chocolate chunks: I like using blonde chocolate chunks like Valrhona Dulcey for a special twist, but milk or dark chunks work too.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Milk Chocolate Pumpkin Buttercrunch Recipe is—I’ve played around quite a bit! It’s a wonderful base to make it your own, whether you want it spicier, nut-free, or even more chocolatey.

Spiced Up Version: When I want even more fall warmth, I add a dash of cayenne or extra cinnamon, which brings a subtle zing that surprises everyone.
Nut-Free: For friends with allergies, swapping the nuts for extra pepitas or crushed pretzels keeps it crunchy without losing texture.
Dark Chocolate Swap: I tried this once with bittersweet chocolate instead of milk — deliciously rich if you prefer less sweetness.
Maple Pumpkin Buttercrunch: Using maple syrup in place of some sugar is a cozy twist I recommend when you want extra depth.

How to Make Milk Chocolate Pumpkin Buttercrunch Recipe

Step 1: Prepare Your Workspace and Gather Tools

Start by lining a baking sheet with parchment paper—this makes cleanup a breeze and helps the buttercrunch pop off easily after setting. Having your candy thermometer handy is super important here because that precise temperature makes or breaks the crunch.

Step 2: Cook the Buttercrunch Base

Combine butter, sugar, water, pumpkin puree, pumpkin spice, and salt in a medium saucepan over medium heat. Stir occasionally, but not constantly—just enough to keep things smooth. Watch your candy thermometer carefully; once it hits 298°F (the hard crack stage), you’re in the perfect zone. This step takes about 10 minutes. Remove from heat, then stir in vanilla extract for that cozy aroma.

Step 3: Spread and Cool the Toffee

Immediately pour your hot toffee mixture onto the parchment-lined baking sheet. Use a spatula to spread it out evenly into a thin layer. I like to work quickly here because the mixture hardens fast. Let it cool completely at room temperature—about 30 minutes should do the trick.

Step 4: Melt Chocolate and Add Toppings

While the toffee cools, melt the milk chocolate and coconut oil together in the microwave in 30-second bursts, stirring in between to prevent scorching. Once perfectly smooth, spread the chocolate over the cooled buttercrunch layer. Immediately sprinkle with roasted pepitas, toasted pecans, and chocolate chunks. If you like, a pinch of flaky sea salt or more pumpkin spice on top adds a beautiful finish.

Step 5: Let It Set and Break Into Pieces

Allow the chocolate layer to fully set, which usually takes about 30 minutes at room temperature. Once firm, break the slab into bite-sized pieces. I find doing this gently with your hands gives a rustic look that’s way more fun—and makes sharing easier!

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Pro Tips for Making Milk Chocolate Pumpkin Buttercrunch Recipe

Candy Thermometer Is Your Best Friend: I used to guess by eye, and it never turned out right—invest in a good thermometer to nail the perfect crunch.
Stir Sparingly While Cooking: Over-stirring can cause crystallization; just occasional stirring keeps the texture smooth.
Spread Quickly and Evenly: The toffee sets fast, so have your spatula ready and work swiftly to avoid uneven thickness.
Room Temperature Setting: Avoid refrigerating to set the chocolate or toffee quickly—it can cause cracking and moisture issues.

How to Serve Milk Chocolate Pumpkin Buttercrunch Recipe

A stack of seven uneven chocolate bark pieces arranged in a loose tower on a white marbled surface, each piece layered with dark brown chocolate mixed with visible pumpkin seeds and nuts, and some lighter caramel-colored candies embedded within the top layers; scattered seeds and nuts lie around the base, accompanied by two orange-yellow chrysanthemum flowers on the right and left sides, with blurred white and orange pumpkins in the background. photo taken with an iphone --ar 2:3 --v 7 - Milk Chocolate Pumpkin Buttercrunch, Pumpkin Buttercrunch Recipe, Fall Candy Recipes, Easy Holiday Treats, Pumpkin Chocolate Snack

Garnishes

When I serve this, I like to add a light dusting of pumpkin spice or a sprinkle of flaky sea salt on top to heighten that flavor punch and add a bit of drama. A few extra chopped pecans on top make it look bakery-fresh, too.

Side Dishes

This buttercrunch pairs beautifully with a cup of spiced coffee or creamy chai tea for an afternoon snack. I’ve also enjoyed it alongside vanilla ice cream as a crunch topping for a luxurious dessert experience.

Creative Ways to Present

For holiday gatherings, I love presenting it in clear glass jars tied with rustic twine and a personalized tag—makes a lovely homemade gift. Or arrange pieces on a festive platter alongside fresh cranberries and rosemary sprigs for a beautiful seasonal centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, separated by parchment paper to keep pieces from sticking together. It stays perfectly crunchy and fresh for up to two weeks—though it rarely lasts that long in my house!

Freezing

Freezing works great if you want to save some for later. Wrap pieces tightly in plastic wrap, then place them in a freezer bag. When you’re ready, thaw at room temperature for about an hour—texture and flavor hold up surprisingly well.

Reheating

If your chocolate softens a bit after thawing, just pop the buttercrunch briefly in the fridge to firm up again. I don’t recommend microwaving since it can ruin that crisp snap, but a quick chill does wonders.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend canned pumpkin pie filling since it usually contains added sugars and spices, which can alter the flavor and texture of the buttercrunch. Pure pumpkin puree keeps the taste fresh and lets you control the spice level.
What should I do if my toffee turns out sticky?

Sticky toffee usually means it didn’t reach the hard crack temperature (298°F). Using a reliable candy thermometer and cooking just a bit longer should solve this. Also, avoid humidity—try making this on a dry day if possible.
Can I substitute the milk chocolate with dark chocolate?

Absolutely! Dark chocolate adds a richer flavor and less sweetness. Just be sure to choose a good-quality bar and adjust any added sugar elsewhere if needed.
How long does the Milk Chocolate Pumpkin Buttercrunch last?

Stored properly at room temperature in an airtight container, it stays fresh and crunchy for up to two weeks. For longer storage, freezing is your friend!
Is it necessary to use coconut oil when melting the chocolate?

Coconut oil isn’t strictly necessary, but it helps make the melted chocolate smoother and easier to spread. If you skip it, just be extra gentle melting so your chocolate doesn’t seize or get too thick.

Final Thoughts

This Milk Chocolate Pumpkin Buttercrunch Recipe truly feels like a hug in dessert form—and I say that from experience. It’s the kind of treat that brings people together, gets rave reviews, and makes your kitchen smell absolutely heavenly. Whether for yourself or as a thoughtful gift, I hope you’ll try making it soon. I promise, you’ll fall in love just like I did!