Pumpkin Spice Brownie Brittle

November 30, 2015

Pumpkin Spice Brownie Brittle | Fall Treat | Chocolate

Pumpkin Spice Brownie Brittle is the perfect Fall treat when you want something simple to make and easy to eat!  It’s crispy and crunchy, and hard to stop at one!  My kids ate this one up…literally!

I discovered brownie brittle in a small grocery store in Moab, Utah earlier this year when I was there running a half marathon. I was standing in the aisle, staring at the display, trying to decide if I should splurge and buy a bag for my post-race treat. Some people walked by, saw my dilemma and said, “Get it. You won’t be sorry.” And since it was even on sale, I bought some. Because I always try to follow good advice! And they were right, I wasn’t sorry.  I couldn’t get thoughts of brownie brittle out of my head, so I posted it on Somewhat Simple last month.
Pumpkin Spice Brownie Brittle | Fall Treat | Chocolate
Our favorite part of any pan of brownies is always the crunchy edges! Brownie brittle is the answer for a family like ours, because every piece is crunchy and delicious. And my 3 year old couldn’t keep his hands off the brittle…he snagged a piece when I wasn’t looking!

Pumpkin Spice Brownie Brittle | Fall Treat | Chocolate

To celebrate the arrival of Fall, I came up with this Pumpkin Spice version, and my kids all gave it two thumbs up! And because pumpkin is a great substitute for oil and eggs in a recipe like this, I omitted those completely. If you want the texture to be a little airier, whip an egg white until it’s very frothy and fold it in after the batter has been mixed together. We love the cracker-like texture, so this is how we make it at our house.

Pumpkin Spice Brownie Brittle


  • 1 boxed brownie mix
  • 1 cup pumpkin puree
  • 2 tsp pumpkin spice
  • 1/2 cup chocolate chips
  • 1/4 cup butterscotch chips


  1. Preheat oven to 325 degrees.
  2. Combine the brownie mix, pumpkin puree and pumpkin spice.
  3. Cover two 12×17 pans with parchment paper (I use my rimmed cookie sheets). Using half the batter for each pan, spread the batter with an offset spatula into a thin layer.
  4. Sprinkle with chocolate and butterscotch chips.
  5. Bake for 20-35 minutes. This is a wide time range because there are so many factors that will affect when your brittle is done (like actual oven temperature, batter thickness, etc). Start checking it at 20 minutes.
  6. Using a pizza cutter, score the brittle as soon as it comes out of the oven (or don’t score it and just break it into chunks after it’s cooled).
  7. Let cool, then break apart along the scored lines.
  8. Store loosely covered.


  • I sprinkle the chocolate & butterscotch chips on afterward because it’s much easier to spread the batter without lumps all over the pan. I learned from experience, so just trust me.
  • I use parchment paper instead of my silicone mats for two reasons: 1) it’s easier to grab the edges of the paper to lift the brittle off the pan, 2) I can score the brittle on the parchment paper and not worry about cutting my silicone mat.
  • If you store your brittle in an air-tight container, it will go soft. No one wants soft brittle, because then it wouldn’t be brittle!


Pumpkin Spice Brownie Brittle | Fall Treat | Chocolate

For a few more of my favorite simple treats, check out these great recipes!

Pumpkin Spice Brownie Brittle | Fall Treat | ChocolateChocolate Pumpkin Spice Bread // Chocolate Covered Caramel Stuffed Pretzels // White Chocolate Cookie Butter Popcorn

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!