Pumpkin Spice Bark

12 Servings
Prep Time 5 minutes
Refrigerate 10 minutes
Total Time 15 minutes

Pumpkin Spice Bark is the perfect Autumn treat to serve around Halloween or Thanksgiving. Made with white chocolate, pumpkin spice, and delicious caramel.

Bark recipes are some of the easiest Homemade Candies that you can make. Plus, they’re easy to change up and make perfect for any occasion. For more seasonal bark recipes try Candy Corn Bark, and Halloween Bark next.

Pumpkin Spice Bark on a plate

This Pumpkin Bark is the perfect treat to get you in the Thanksgiving spirit! The Autumn snack is made with a layer of white chocolate topped off with a caramel and pumpkin mixture. It gets its pumpkin spice flavor from Pumpkin Puree and Pumpkin SpiceThe white chocolate bark makes the perfect sweet base for the delicious spiced top layer.

Homemade pumpkin spice treats are great to make during the fall. So, the next time you need that pumpkin fix, this bark candy is the perfect recipe to use. It only takes a few minutes to prep the Pumpkin White Chocolate Bark, and then all you have to do is let it set in the fridge.

You can serve the candy at parties, give them as gifts, enjoy them for the holidays, or just have them in your kitchen to satisfy a sweet tooth. If you’re giving the Pumpkin Spice Bark as a gift, it’s easy to divide the bark pieces into cellophane bags. Then just top them off with a festive bow. The simple packaging looks as good as the homemade candy tastes.

Pumpkin Spice Bark ingredients

Key Ingredients

  • Caramel Squares: Caramel will add such a nice autumn flavor to your Pumpkin Bark. It will also help the pumpkin mixture set once placed in the fridge.
  • Pumpkin Puree: Of course you’re going to need some delicious Pumpkin flavor in this Pumpkin Spice Bark. There’s no better way than to use this Pumpkin Puree recipe. If need be then you can go ahead and use canned Pumpkin.
  • Vanilla Bean Paste: If you’re looking for a great way to add the warm, sweet flavor of vanilla to a recipe without thinning out the recipe with vanilla extract, you’re going to want to use Vanilla Bean Paste. 
  • Pumpkin Pie Spice: This classic spice mix is integral to the overall flavor of Pumpkin Spice Bark. You can make it yourself with this Pumpkin Pie Spice recipe, or use one you purchased from the store.
  • White Chocolate Disks: These white disks make the perfect base for the Bark recipe. They are super easy to melt and create a great texture for your finished product.
  • Graham Crackers: Break your favorite graham crackers into crumbs to top off the Bark. You can place them in a bag and use a rolling pin or mallet to make the crumbs. Adding them to the Bark gives the candy a nice crunchy layer. If you break them into crumbs that vary a little in size, the texture and crunch will be all the more appealing.
  • Coarse Sanding Sugar: The thick grains of Sanding Sugar will add sweetness, a bit of crunch, and even a little bit of a decorative finish to the Pumpkin Spice Bark, almost like pretty sprinkles.

More Pumpkin Recipes

How to Make Pumpkin Spice Bark

  • Prep Time: Line a cookie sheet with parchment paper so that the bark doesn’t get stuck to the pan.
  • Pumpkin Mixture: Put the caramel in a microwave-safe bowl to melt it. Mix the caramel with the pumpkin puree, vanilla bean paste, and pumpkin spice. Stir the mixture together until it’s smooth.
  • White Chocolate: Melt the white chocolate disks in the microwave, and stir the melted chocolate until smooth. Pour the melted chocolate into the baking dish and spread it into a rectangle with an offset spatula.
  • Combine: Add the pumpkin mixture and graham cracker crumbs over the top, and swirl it with a toothpick or butter knife. Sprinkle sanding sugar on top and put the Pumpkin White Chocolate Bark in the refrigerator to harden.
  • Break: To break the Pumpkin Spice Bark, either cut part way through with a butter knife and then break it apart by hand, or use a kitchen mallet to break it into irregular pieces. Once the Pumpkin Spice Chips are broken apart you can serve them right away or continue storing them in the fridge.
Pumpkin Spice Bark Collage

FAQs for Pumpkin Spice Bark

What is the difference between brittle and bark?

Brittle is a hard sugar candy broken into pieces, usually containing nuts of some kind. Bark candy is made with a chocolate base therefore it is softer than brittle. It contains a variety of toppings, and is broken or cut into pieces the same way as brittle.

Can I substitute vanilla extract for vanilla bean paste?

Vanilla extract can be used as a vanilla bean paste substitute, however it might affect the overall texture of the candy bark. Vanilla extract is liquid and will thin out your recipe, whereas the vanilla bean paste is thicker. However the change in the final product will be minimal.

Variations on Pumpkin Spice Bark

  • Chocolate: Instead of making white chocolate bark, you can use different kinds of chocolate. Try making a semi-sweet chocolate, dark chocolate, or milk chocolate bark base.
  • Maple Pumpkin Chocolate Bark: Along with the caramel and pumpkin mixture try adding in a couple of tablespoons of maple syrup. It will give a darker, sweet taste.
  • Mix-ins: For some extra add-ins mix toasted pumpkin seeds, sunflower seeds, pretzel pieces, and pecan pieces. You can also add some festive sprinkles to the top.
  • Topping Party: For a really fun activity with family or friends, make this Bark candy and set aside several small bowls of toppings. Let each member of the family top their own section of Bark before you put it in the refrigerator to set. Kids especially will enjoy this tasty activity.
Pumpkin Spice Bark Collage

More Autumn Recipes

Can Pumpkin Spice Bark be made ahead?

Pumpkin Spice Bark is the perfect recipe to be made ahead, especially because it takes time in the fridge to set. You can make the recipe, then put it in the fridge and forget about it for a few days or even a couple of weeks until you are ready to eat it, serve it, or give it away as a yummy gift.

Pumpkin Spice Bark up close

How to Store Pumpkin Spice Bark

  • Serve: Seal Pumpkin White Chocolate Bark in a Ziploc bag or another airtight container. It will stay good at room temperature for up to 2 weeks.
  • Store: You can also keep the sealed bark in the fridge for up to 3 weeks.
  • Freeze: Put the pieces of bark in your freezer bag with the layers separated by parchment paper so that they don’t stick together. The bark will be good for 6 months.
Pumpkin Spice Bark on a plate up close

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Pumpkin Spice Bark

Pumpkin Spice Bark is the perfect Autumn treat to serve around Halloween or Thanksgiving. Made with white chocolate, pumpkin spice, and delicious caramel.
Yield 12 Servings
Prep Time 5 minutes
Total Time 15 minutes
Course Candy
Cuisine American
Author Sabrina Snyder


  • 6 chewy caramel squares , unwrapped and melted
  • 3 tablespoons pumpkin purée (Recipe)
  • 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon pumpkin pie spice
  • 12 ounces white chocolate disks , melted
  • 2 tablespoons graham cracker crumbs
  • 2 tablespoons coarse sanding sugar


  • Line a baking sheet with parchment paper. Set aside.
  • Combine melted caramels, pumpkin purée, vanilla bean paste, and pumpkin spice until smooth.
  • Add in the vanilla bean seeds and pumpkin pie spice and stir until smooth.
  • Add white chocolate to the baking sheet and spread it into a large rectangle, about 10×14 inches.
  • Add the pumpkin mixture evenly, top with graham cracker crumbs and swirl gently with a toothpick or butter knife.
  • Top with coarse sanding sugar evenly, then refrigerate for 10 minutes to harden before breaking into pieces.


Calories: 189kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 49mg | Potassium: 103mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 594IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 0.2mg
Pumpkin Spice Bark Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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