![\"Stack](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/pumpkin-crack-1200x1799.jpg\" "\\"Pumpkin")
<\/figure>\nWhat Makes It So Addictive<\/h2>\n\n- Christmas Crack\u2019s Fall Cousin:<\/strong>\u00a0If you love classic Christmas crack or my churro crack<\/a>, this pumpkin spice version tastes like fall.<\/li>\n
- Sweet, Salty & Crunchy:<\/strong> Buttery toffee, salty crackers, creamy white chocolate, and crunchy pecans make every bite a little bit of everything.<\/li>\n
- Made for Sharing:<\/strong> It comes together quickly, breaks into bite-size pieces, and is perfect for fall parties, holiday treat trays, or gifting.<\/li>\n<\/ul>\n<\/div>\n\n<\/div>\n
<\/p>\n
\n\nIngredients for Pumpkin Spice Crack<\/h3>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/IngredientsWithLabelPumpkinSpiceCrack-1-1200x800.png\" "\\"Pumpkin")
<\/figure>\n\n- Pumpkin Puree:<\/strong> You can add 3\u20134 tablespoons to the toffee if you\u2019d like, but the added moisture will make it softer and less crisp.<\/li>\n
- Pumpkin Pie Spice:<\/strong> Make your own pumpkin pie spice<\/a> or use your favorite store-bought blend.<\/li>\n
- Pecans:<\/strong> Use praline pecans, regular pecans, or toasted pecans. You can also leave them off completely.<\/li>\n
- Saltine Crackers:<\/strong> For a sweeter twist, swap the saltines for about 10 full sheets of graham crackers, or enough to cover the baking sheet.<\/li>\n
- White Chocolate:<\/strong> Use high-quality white chocolate chips that contain cocoa butter for the best melting. Avoid chips labeled \u201cbaking chips,\u201d which may not melt well. You can also use white almond bark, melting wafers, or chopped white chocolate bars. Use about 12 ounces as a substitute for the 2 cups of chips.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make Pumpkin Spice Crack<\/h2>\n
I love how easy this pumpkin spice crack is to make. It takes just a few simple ingredients and comes together fast, so it\u2019s a great fall treat to have on hand. And trust me, it goes quickly! Try my pretzel crack<\/a> or s’mores crack<\/a> next!<\/p>\n\n- Add the Crackers:<\/strong> Preheat the oven to 400\u00baF, then line a 10 x 15-inch baking sheet <\/a>with parchment paper or aluminum foil and spray with nonstick cooking spray. Place\u00a0the saltine crackers\u00a0in even rows on the prepared pan and set aside.<\/li>\n
- Make the Toffee:<\/strong> Heat\u00a0the butter, brown sugar, and\u00a0pumpkin pie spice\u00a0in 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<\/a> 270-290\u00baF.<\/li>\n
- Spread<\/strong> and Bake:<\/strong> Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.<\/li>\n
- Add Chocolate: <\/strong>Remove from the oven, then sprinkle the top evenly with\u00a0the white chocolate wafers. Let it sit for 5 minutes to melt the chocolate.<\/li>\n
- Spread:<\/strong> Use a spatula to spread the chocolate evenly over the toffee.<\/li>\n
- Sprinkle Pecans and Pumpkin Spice:<\/strong> Sprinkle with\u00a0the chopped pecans and a few pinches of pumpkin pie spice. Allow the pumpkin spice crack to cool completely and harden before breaking into pieces and serving.<\/li>\n<\/ol>\n
\n![\"Saltine](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/Pumpkin-Spice-Crack-5-1200x805.jpg\" "\\"Pumpkin")
<\/figure>\n![\"Toffee](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/Pumpkin-Spice-Crack-5-1-1200x876.jpg\" "\\"Pumpkin")
<\/figure>\n![\"Toffee](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/Pumpkin-Spice-Crack-1-1-1200x819.jpg\" "\\"Pumpkin")
<\/figure>\n![\"White](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/Pumpkin-Spice-Crack-2-1-1200x829.jpg\" "\\"Pumpkin")
<\/figure>\n![\"Melted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/Pumpkin-Spice-Crack-3-1-1200x805.jpg\" "\\"Pumpkin")
<\/figure>\n![\"Pecans](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/Pumpkin-Spice-Crack-4-1-1200x866.jpg\" "\\"Pumpkin")
<\/figure>\n<\/figure>\n\nAlyssa’s Pro Tip<\/h2>\n
Cook the toffee to the right temp:<\/strong> Be sure the mixture reaches 270\u2013290\u00b0F for that signature crisp, crunchy texture. If it doesn\u2019t get hot enough, the toffee will be soft and chewy.<\/p>\n<\/div>\n\n<\/div>\n<\/p>\n
\n\nMust Have Tools for This Recipe <\/h3>\n
<\/p>\n
Ingredients for Pumpkin Spice Crack<\/h3>\n<\/figure>\n\n- Pumpkin Puree:<\/strong> You can add 3\u20134 tablespoons to the toffee if you\u2019d like, but the added moisture will make it softer and less crisp.<\/li>\n
- Pumpkin Pie Spice:<\/strong> Make your own pumpkin pie spice<\/a> or use your favorite store-bought blend.<\/li>\n
- Pecans:<\/strong> Use praline pecans, regular pecans, or toasted pecans. You can also leave them off completely.<\/li>\n
- Saltine Crackers:<\/strong> For a sweeter twist, swap the saltines for about 10 full sheets of graham crackers, or enough to cover the baking sheet.<\/li>\n
- White Chocolate:<\/strong> Use high-quality white chocolate chips that contain cocoa butter for the best melting. Avoid chips labeled \u201cbaking chips,\u201d which may not melt well. You can also use white almond bark, melting wafers, or chopped white chocolate bars. Use about 12 ounces as a substitute for the 2 cups of chips.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make Pumpkin Spice Crack<\/h2>\n
I love how easy this pumpkin spice crack is to make. It takes just a few simple ingredients and comes together fast, so it\u2019s a great fall treat to have on hand. And trust me, it goes quickly! Try my pretzel crack<\/a> or s’mores crack<\/a> next!<\/p>\n\n- Add the Crackers:<\/strong> Preheat the oven to 400\u00baF, then line a 10 x 15-inch baking sheet <\/a>with parchment paper or aluminum foil and spray with nonstick cooking spray. Place\u00a0the saltine crackers\u00a0in even rows on the prepared pan and set aside.<\/li>\n
- Make the Toffee:<\/strong> Heat\u00a0the butter, brown sugar, and\u00a0pumpkin pie spice\u00a0in 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<\/a> 270-290\u00baF.<\/li>\n
- Spread<\/strong> and Bake:<\/strong> Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.<\/li>\n
- Add Chocolate: <\/strong>Remove from the oven, then sprinkle the top evenly with\u00a0the white chocolate wafers. Let it sit for 5 minutes to melt the chocolate.<\/li>\n
- Spread:<\/strong> Use a spatula to spread the chocolate evenly over the toffee.<\/li>\n
- Sprinkle Pecans and Pumpkin Spice:<\/strong> Sprinkle with\u00a0the chopped pecans and a few pinches of pumpkin pie spice. Allow the pumpkin spice crack to cool completely and harden before breaking into pieces and serving.<\/li>\n<\/ol>\n
\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa’s Pro Tip<\/h2>\n
Cook the toffee to the right temp:<\/strong> Be sure the mixture reaches 270\u2013290\u00b0F for that signature crisp, crunchy texture. If it doesn\u2019t get hot enough, the toffee will be soft and chewy.<\/p>\n<\/div>\n\n<\/div>\n<\/p>\n
\n\nMust Have Tools for This Recipe <\/h3>\n
<\/figure>\n- \n
- Pumpkin Puree:<\/strong> You can add 3\u20134 tablespoons to the toffee if you\u2019d like, but the added moisture will make it softer and less crisp.<\/li>\n
- Pumpkin Pie Spice:<\/strong> Make your own pumpkin pie spice<\/a> or use your favorite store-bought blend.<\/li>\n
- Pecans:<\/strong> Use praline pecans, regular pecans, or toasted pecans. You can also leave them off completely.<\/li>\n
- Saltine Crackers:<\/strong> For a sweeter twist, swap the saltines for about 10 full sheets of graham crackers, or enough to cover the baking sheet.<\/li>\n
- White Chocolate:<\/strong> Use high-quality white chocolate chips that contain cocoa butter for the best melting. Avoid chips labeled \u201cbaking chips,\u201d which may not melt well. You can also use white almond bark, melting wafers, or chopped white chocolate bars. Use about 12 ounces as a substitute for the 2 cups of chips.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make Pumpkin Spice Crack<\/h2>\n
I love how easy this pumpkin spice crack is to make. It takes just a few simple ingredients and comes together fast, so it\u2019s a great fall treat to have on hand. And trust me, it goes quickly! Try my pretzel crack<\/a> or s’mores crack<\/a> next!<\/p>\n
- \n
- Add the Crackers:<\/strong> Preheat the oven to 400\u00baF, then line a 10 x 15-inch baking sheet <\/a>with parchment paper or aluminum foil and spray with nonstick cooking spray. Place\u00a0the saltine crackers\u00a0in even rows on the prepared pan and set aside.<\/li>\n
- Make the Toffee:<\/strong> Heat\u00a0the butter, brown sugar, and\u00a0pumpkin pie spice\u00a0in 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<\/a> 270-290\u00baF.<\/li>\n
- Spread<\/strong> and Bake:<\/strong> Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.<\/li>\n
- Add Chocolate: <\/strong>Remove from the oven, then sprinkle the top evenly with\u00a0the white chocolate wafers. Let it sit for 5 minutes to melt the chocolate.<\/li>\n
- Spread:<\/strong> Use a spatula to spread the chocolate evenly over the toffee.<\/li>\n
- Sprinkle Pecans and Pumpkin Spice:<\/strong> Sprinkle with\u00a0the chopped pecans and a few pinches of pumpkin pie spice. Allow the pumpkin spice crack to cool completely and harden before breaking into pieces and serving.<\/li>\n<\/ol>\n
\n <\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa’s Pro Tip<\/h2>\n
Cook the toffee to the right temp:<\/strong> Be sure the mixture reaches 270\u2013290\u00b0F for that signature crisp, crunchy texture. If it doesn\u2019t get hot enough, the toffee will be soft and chewy.<\/p>\n<\/div>\n
\n<\/div>\n<\/p>\n
\n\nMust Have Tools for This Recipe <\/h3>\n
- Make the Toffee:<\/strong> Heat\u00a0the butter, brown sugar, and\u00a0pumpkin pie spice\u00a0in 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<\/a> 270-290\u00baF.<\/li>\n
- Pumpkin Pie Spice:<\/strong> Make your own pumpkin pie spice<\/a> or use your favorite store-bought blend.<\/li>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/pumpkin-crack-250x250.jpg\")
<\/div>\n<\/div>\n