Fall flavors meet sweet indulgence in this irresistible chocolate treat that captures everything we love about the season.
This pumpkin spice bark transforms simple ingredients into something extraordinary with creamy white chocolate infused with warm spices and topped with a delightful crunch.
The beauty of bark lies in its simplicity and endless customization possibilities. You can whip this up on a busy weeknight and have an impressive dessert ready to share at your next gathering.
Best of all, this recipe requires no special equipment or advanced techniques.
Just melt, mix, and let the refrigerator do the work while you enjoy the anticipation of that first perfect bite.
Why You’ll Love This Recipe
The white chocolate base provides the perfect creamy canvas for warm spices like cinnamon, nutmeg, and ginger.
Unlike complicated desserts that require multiple steps and precise timing, this bark comes together in minutes. You can make it days ahead of any event, making it ideal for busy hosts.
The recipe is incredibly forgiving and welcomes your personal touches.
Want extra crunch? Add more nuts. Prefer a spicier kick? Increase the cinnamon.
Each bite delivers that coveted pumpkin spice flavor without being overwhelming. The result is sophisticated enough for adults but approachable enough that kids will love it too.
Ingredients
- 20 oz high-quality white chocolate chips or chopped white chocolate
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Pinch of salt
- ½ cup toasted pumpkin seeds (pepitas)
- ½ cup chopped pecans or walnuts
- 2 tablespoons mini marshmallows (optional)
- 1 tablespoon orange zest (optional)
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Instructions
Line a 9×13 inch baking sheet with parchment paper, leaving some overhang for easy removal.
Place white chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted.
Add pumpkin puree, vanilla extract, and all spices to the melted chocolate. Stir until completely combined and the mixture is smooth.
Pour the mixture onto the prepared baking sheet. Use an offset spatula to spread it evenly to about ¼ inch thickness.
Immediately sprinkle the toasted pumpkin seeds, chopped nuts, mini marshmallows, and orange zest evenly over the surface. Gently press the toppings into the chocolate with your hands or the back of a spoon.
Refrigerate for at least 2 hours or until completely set and firm to the touch.
Once set, lift the bark from the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to break or cut into irregular pieces.
Store in an airtight container in the refrigerator for up to one week. Let pieces come to room temperature for 5-10 minutes before serving for the best texture.
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Pumpkin Spice Bark
Creamy white chocolate is infused with warm spices like cinnamon, nutmeg, and ginger, then topped with crunchy toasted pumpkin seeds and chopped nuts!
- Total Time: 15 minutes
- Yield: About 20 pieces 1x
Ingredients
- 20 oz high-quality white chocolate chips or chopped white chocolate
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Pinch of salt
- ½ cup toasted pumpkin seeds (pepitas)
- ½ cup chopped pecans or walnuts
- 2 tablespoons mini marshmallows (optional)
- 1 tablespoon orange zest (optional)
Instructions
- Line a 9×13 inch baking sheet with parchment paper, leaving some overhang for easy removal.
- Place white chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted.
- Add pumpkin puree, vanilla extract, and all spices to the melted chocolate. Stir until completely combined and the mixture is smooth.
- Pour the mixture onto the prepared baking sheet. Use an offset spatula to spread it evenly to about ¼ inch thickness.
- Immediately sprinkle the toasted pumpkin seeds, chopped nuts, mini marshmallows, and orange zest evenly over the surface. Gently press the toppings into the chocolate with your hands or the back of a spoon.
- Refrigerate for at least 2 hours or until completely set and firm to the touch.
- Once set, lift the bark from the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to break or cut into irregular pieces.
- Store in an airtight container in the refrigerator for up to one week. Let pieces come to room temperature for 5-10 minutes before serving for the best texture.
- Prep Time: 15 minutes
