This Pumpkin Spice Cracker Toffee recipe is full of sweet spices and rich chocolate! This easy homemade toffee begins with graham crackers, making this pumpkin toffee recipe a cinch to make! Homemade cracker toffee is the perfect fall dessert or Thanksgiving dessert! Plus, a video of the step-by-step process below!
Have you ever made saltine cracker toffee before (or graham cracker toffee)?? The original version is ah-mazing! But, let me tell you, this Pumpkin Spice Cracker Toffee recipe?
It blows the original out of the water.
Sometimes I think I was born in the wrong decade.
I’m a 90s babe, and while I do firmly believe growing up in the 90s was, hands down, the raddest time to be a kid (jelly sandals, Power Rangers (the original), giga-pets (anyone else remember those creepy yet super fun toys?? Bless my mom’s heart for trying to keep mine alive while I was in school), those spoons that changed color in milk, Saved by the Bell), after listening to Jack FM and hearing a string of 80s synth and power ballads, I can’t help but think I’d have made a really good 80s teen.
Plus, the movies! I mean, seriously, what a time to be alive (except that I wasn’t so, you know, I can only guess…).
Since I can’t go all Back to the Future and live in other decades (of course, if I lived in another decade, I wouldn’t have had the best 90s childhood ever…ugh, it’s so complicated), I’ll just have to settle for rocking out while eating this Pumpkin Spice Cracker Toffee (or maybe these Pumpkin Spice Candied Nuts or Butterfinger Puppy Chow).
You knew I had to segue somehow…😜
Have you ever made homemade toffee before?
Successfully?
Tellllll me your ways. You think I’m joking…
I’m a huge failure in the whole “how to make toffee from scratch” department, and have never been able to perfect it let alone even make an edible batch.
Kitchen disasters, guys. It’s terrible.
But, what I can do is make edible (and ridiculously good) cracker toffee! It’s like real toffee, only better (because it’s easier, and this batch is all pumpkin-y and delish).
And! This pumpkin toffee would be a fantastic fall dessert or homemade Christmas gift (I plan early). I mean, really, who doesn’t love opening a tin of homemade Christmas goodies??
That’s a rhetorical question.
All right, so how do you make cracker toffee?? Easily.
Pumpkin Spice Cracker Toffee Tips & Tricks:
- This pumpkin toffee comes together pretty quickly, which is definitely a perk. Graham crackers, pumpkin puree, pumpkin pie spice, cinnamon, brown sugar, butter, and chocolate is all you need to put this together.
- All ingredients except chocolate and graham crackers are brought to a boil on the stove. The mixture makes a cross between a caramel sauce and a pumpkin butter, and it’s spread over the graham crackers.
- A side note here, while I used regular graham crackers, you could use saltine crackers, Ritz crackers, cinnamon graham crackers, or even chocolate grahams.
Pumpkin Spice Cracker Toffee Tips & Tricks continued:
- A lot of homemade cracker toffee recipes call for you to sprinkle the toffee (after it’s baked) with chocolate chips and then put back in the oven for an additional minute. The chocolate softens and then you spread it. However, I have not been all that successful with that method. I prefer just to melt the chocolate and then spread it on the toffee.
- I topped with pecans (I have this thing where if there are nuts on something, it feels somewhat healthier to me and therefore I don’t feel as guilty when eating it…yeah…). You could add any nuts, more chocolate, toffee bits, and/or whatever your heart desires on top of this toffee.
There’s no shame in eating this pumpkin toffee in one sitting.
- 14-16 Graham Cracker Sheets
- 3/4 cup brown sugar
- 3/4 cup butter
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 12 oz quality chocolate, or chocolate chips, milk or semi-sweet
- 1 cup chopped pecans, optional
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Preheat oven to 350 degrees, and line a large baking sheet (with sides) with non-stick foil.
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Place the graham crackers side by side on the baking sheet (you may need to break some of the graham crackers into smaller pieces to line the tray completely). Set aside.
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In a medium sized saucepan, add in butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
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Bring the mixture to a boil, whisking constantly. Once it has reached a boil, reduce the heat to med-low, whisking the mixture for another 3 minutes.
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Remove from the heat and pour the mixture over the graham crackers. With a rubber spatula, spread the mixture over the graham crackers in an even layer.
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Bake the graham crackers for 5-6 minutes, or until the liquid is bubbling.
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Melt the chocolate in the microwave (in 30-second increments at 50% power, stirring after each hit) or over a double broiler. Pour the chocolate on top of the graham crackers, and spread it evenly over the grahams.
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Top with chopped pecans, if desired.
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Allow the toffee to cool before breaking or cutting into pieces (it takes about 3 hours cooling on the counter and about 1 hour in the fridge).
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Enjoy!
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(Leftovers can be stored at room temperature or in the fridge.)
Here are some other recipes you might love too:
Peppermint Oreo Bark (a personal fav!)
Coconut Dark Chocolate Almond Clusters
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