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Pumpkin seed brittle with pumpkin spice and white chocolate

Total time

25 minutes




  • 1½ cup granulated sugar
  • ½ tbsp brown sugar
  • ½ cup water
  • 1 tsp vanilla
  • ½ tsp pumpkin pie spice
  • ½ baking soda
  • 1 cup toasted pepitas (shelled pumpkin seeds)
  • 8 oz white Chocolate (melted)


  1. Line a baking sheet with parchment paper, lightly covered in butter or baking spray. In a large sauce pan, over medium heat, stir together sugars and water. Bring to a boil without stirring. Once boiling, stir in vanilla. Keep boiling until the sugar turns a dark amber color, or gets to just under 300 degrees, about 10 to 12 minutes. Stir in pumpkin pie spice, then take mixture off of heat and stir in baking soda. The mixture will begin to bubble and foam. Keep stirring until it mixture is no longer puffed up. Fold in pepitas. Immediately pour hot caramel onto the lined baking sheet. Spread out with the back of a greased spatula. Allow to cool until hardened, about 10-15 minutes. Once hardened, pour melted chocolate over top of the brittle. Sprinkle with pumpkin pie spice. Allow to cool completely until chocolate is hardened. About 1 hour.
  2. View the recipe instructions at The Honey Blonde

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