Pumpkin Spice Caramel Corn is a sweet, crunchy fall treat that combines buttery caramel with the cozy flavor of pumpkin spice. It's a snack that's just right for crisp evenings, movie nights, or gifting during the holidays.
This recipe has become a family favorite around here, especially when the air starts to cool and the leaves begin to turn. The addition of candy coated chocolates and roasted pumpkin seeds gives every handful the perfect mix of texture and flavor.
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Why You'll Love This Recipe
Warm flavor: the pumpkin spice caramel gives every kernel a hint of cozy fall sweetness.
Crunchy mix-ins: candy-coated chocolates and roasted pumpkin seeds make this caramel corn even more fun to snack on.
Perfect for gifting: It stores beautifully and makes a thoughtful homemade treat during the holidays.
Key Ingredients for Pumpkin Spice Caramel Corn
See the recipe card below for a full list of ingredients and instructions.
- Popcorn: freshly popped corn provides a crisp, airy base for the caramel coating.
- Brown sugar: adds rich sweetness and helps create that golden, toffee like finish.
- Butter: makes the caramel sauce smooth, buttery, and indulgent.
- LorAnn Pumpkin Flavor (affiliate link): the key to that signature pumpkin spice aroma and taste.
- Candy coated chocolates: add a pop of color and extra sweetness. If making this for fall, look for the autumn M&M colors.
- Roasted Pumpkin seeds: bring a nutty crunch that pairs perfectly with caramel.
Ingredient Substitutions
- Pumpkin flavor: use ½ teaspoon of pumpkin pie spice if you don't have the LorAnn Pumpkin flavor.
- Candy coated chocolates: try white chocolate chips or caramel bits for a different twist.
- Pumpkin seeds: swap for roasted pecans or almonds for another layer of crunch.
Variations on Pumpkin Spice Caramel Corn
- Spicy Pumpkin Caramel Corn: add a pinch of cayenne or red pepper flakes for a sweet and spicy kick.
- Pumpkin Pretzel Mix: stir in mini pretzels before baking for a salty sweet combo.
- Chocolate Drizzle Pumpkin Corn: once cooled, drizzle with melted dark or white chocolate for extra decadence.
Tips for the Best Caramel Corn
- Use fresh popcorn. Stale popcorn won't hold up well to the warm caramel.
- Stir frequently. Mixing every 10-15 minutes during baking keeps the caramel evenly coated.
- Don't overboil. Boiling the caramel too long will make it hard instead of crunchy and light.
How to Store
Store cooled caramel corn in an airtight container at room temperature for up to 2 weeks.
Serving Suggestions for Pumpkin Spice Caramel Corn
Pumpkin Spice Caramel Corn makes a great snack to serve alongside other delicious fall snacks like Frankenstein Rice Krispie Treats, Spicy Caramel Corn, Halloween Candy Corn Fudge Recipe, and Halloween Snack Mix.
More Fall Recipes You'll Love
If you enjoy this fall-inspired snack, you might also like my Caramel Apple Doughnuts, Brown Butter M&M Blondies, Pumpkin Chocolate Chip Bars, and Pumpkin Spice Fudge.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Spice Caramel Corn
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Ingredients
- ½ cup popcorn kernels (10-12 cups popped)
- 1 cup unsalted butter
- 1½ cup brown sugar , packed
- ½ teaspoon LorAnn Pumpkin Flavor
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups candy coated chocolate pieces
- 1½ cups roasted pumpkin seeds
Instructions
- Preheat oven to 250 degrees. Make your popcorn in the method you prefer. I prefer to air pop mine. Place in a large oven roaster and remove any unpopped kernels.
- In a l2 quart saucepan over medium heat, melt the butter. Mix in the sugar until completely moistened. Bring to a slow boil and boil for approximately 2-3 minutes. If you boil too long, your sauce will harden too quickly on you. If using a candy thermometer the temperature should be about 250-300 degrees.
- Remove from heat and add the Pumpkin Spice Flavor, salt, and baking soda. The syrup will bubble up with the baking soda, don't be alarmed!
- Slowly pour the caramel sauce over the popcorn and stir to combine.
- Continue stirring until the kernels are well coated.
- Bake the caramel corn for 60 minutes, stirring every 10-15 minutes to prevent clumps.
- Cool completely and store in an airtight container.
Carlsbad Cravings says
What a fun, easy, delicious holiday snack everyone will love! And I am so in love with your pictures - they look amazing!!!
bellini says
I love this recipe and the pics Shelby. Gorgeous!!!
Emily Dicks says
What a delicious snack mix, I love that its pumpkin and caramel ):
Rachael Yerkes says
Thanks for sharing such a fun recipe. I love the pumpkin spice emulsion and their flavorings. I can't wait to make this!
LorAnn Oils says
Love this recipe Shelby - and your photos are pretty fabulous as well! It's been a treat to view and read all of the creative recipes our flavors have inspired. Thank you for choosing to participate in the Lorann Oils Recipe Round-Up 🙂
Sheena @ Hot Eats and Cool Reads says
My daughter and I would both love this! What a fun recipe, Shelby!
The Food Hunter says
perfect for the kiddos
Sherri Jo says
yummmy! I love this idea so much! Pumpkin popcorn! How cool! <3
honeyb says
Ha, Katrina, that did not sound bad to me! <3 You!
honeyb says
That didn't sound right--I just meant I have a healthier recipe I could make and still go for the pumpkin flavor, not that yours isn't a good recipe. 😉
honeyb says
Seriously, I love caramel corn and have a "healthier" recipe. Love that this has pumpkin flavor! And love all the photos! 😉
marye @ restless chipotle says
mmmmm.... love caramel corn. I haven't used these products... I am headed over to take a look!
Renee Paj says
I've never made caramel corn, but your recipe looks like a great place to start. I am loving these LorAnn oils!
Teri says
This looks and sounds incredibly yummy, and seriously addicting! You can find me next to Grumpy munching away!
Catherine says
I would be munching on this all day long!! Blessings, Catherine