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Pumpkin Chocolate Brittle Recipe

This recipe for Pumpkin Chocolate Brittle is sort of a cross between a cookie and candy. You decide.

Trivia: According to Wikipedia, the word pumpkin originates from the word pepon, which is Greek for ôlarge melon".

Tip: For best results, always use good quality chocolate.

Pumpkin Chocolate Brittle Recipe

I strongly urge you to use cinnamon sticks for this recipe, rather than powdered cinnamon. It makes a huge difference.


1/2 cup of butter
1 ounce of unsweetened chocolate
1/2 teaspoon cinnamon
1/2 cup sugar
1 egg
1/3 cup of flour
1/2 cup of pumpkin seeds, hulled
1/4 teaspoon of vanilla


Preheat the oven to 375°F.

Prepare a jelly roll pan by lining it with waxed paper or cooking parchment. A 15 inch by 1 inch pan is recommended if you can find one.

Grind the cinnamon stick coarsely. I use a coffee grinder for this task.

Chop the chocolate up into small pieces.

First, place the butter in a saucepan and melt with a medium temperature. Next, add the chocolate. Stir continuously until the chocolate also melts. Remove from the burner and stir in the cinnamon, sugar, vanilla and egg. Stir until the mixture is smooth.

Add the flour and beat thoroughly.

Working quickly, place the batter in your prepared pan, and spread it evenly throughout the pan. Sprinkle your pumpkin seeds across the top of this pumpkin chocolate brittle.

Place in the oven for ten minutes or until your cookie or candy is just set. Take the pan out of the oven and allow to cool.

Using your hands, break the pumpkin chocolate brittle into approximately 24 roughly shaped pieces. Enjoy with a latte or cup of coffee.

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