Name: Pumpkin Spice Caramel Popcorn
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 10 cups popped popcorn (plain, air-popped or bagged); 1 cup brown sugar; 1/2 cup unsalted butter; 1/4 cup light corn syrup (or honey); 1/2 tsp salt; 1 tsp pumpkin pie spice; 1/2 tsp baking soda; 1 tsp vanilla extract

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Pumpkin Spice Caramel Popcorn is a cozy, crunchy treat that wraps all the warm flavors of fall into every sweet, buttery bite. I take classic caramel popcorn and elevate it with the comforting notes of pumpkin spice, turning an everyday snack into a seasonal favorite I can’t stop reaching for.

Why You’ll Love This Recipe

I love how this recipe combines rich caramel with the deep, aromatic blend of cinnamon, nutmeg, ginger, and cloves. It’s perfect for gifting, sharing during movie nights, or snacking on while I enjoy a chilly autumn afternoon. The homemade caramel is surprisingly easy to make, and the pumpkin spice gives it that extra something special that makes it irresistible. Pumpkin Spice Caramel Popcorn

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Popped popcorn (freshly made or plain bagged)
Brown sugar
Unsalted butter
Light corn syrup (or honey)
Pumpkin pie spice
Baking soda
Vanilla extract
Salt

directions

I preheat the oven to 250°F (120°C) and spread the popped popcorn evenly over a large parchment-lined baking sheet.
In a saucepan over medium heat, I combine the brown sugar, butter, corn syrup, and salt. I stir it constantly until the mixture comes to a boil.
Once boiling, I let it bubble without stirring for 4 to 5 minutes.
I remove it from heat and immediately stir in the pumpkin pie spice, baking soda, and vanilla extract—the mixture will foam slightly, which helps it coat the popcorn more evenly.
I quickly pour the caramel over the popcorn and gently toss it to coat every kernel.
I bake the caramel-coated popcorn for 45 minutes, stirring every 15 minutes to prevent sticking and ensure even coating.
Once it’s golden and crisp, I take it out of the oven and let it cool completely before breaking it into clusters.

Servings and timing

This recipe makes about 10 to 12 servings. Prep takes around 15 minutes, and baking takes 45 minutes, so I usually have the whole batch ready in about an hour.

Variations

I sometimes add roasted pecans, almonds, or pepitas for a nutty crunch.
For a stronger pumpkin flavor, I whisk a tablespoon of pumpkin puree into the caramel before boiling.
A drizzle of white or dark chocolate over the cooled popcorn takes it over the top.
I’ve also made a spicy version by adding a pinch of cayenne with the pumpkin spice—it’s bold and addictive.

storage/reheating

I store the cooled Pumpkin Spice Caramel Popcorn in an airtight container at room temperature for up to a week. If it starts to soften, I re-crisp it in the oven at 250°F (120°C) for about 10 minutes. I make sure it cools completely before sealing it up again.

FAQs

Can I make this without corn syrup?

Yes, I’ve used honey or maple syrup as alternatives, but I keep in mind that it slightly changes the texture and flavor of the caramel.

Can I use microwave popcorn?

I can, as long as it’s plain and not buttered or salted. Butter-flavored popcorn can clash with the caramel and spice.

Do I need to bake the popcorn?

Yes, baking helps set the caramel and makes the popcorn crunchy instead of sticky—so I never skip this step.

Can I use homemade pumpkin pie spice?

Definitely. I often mix cinnamon, nutmeg, ginger, cloves, and allspice to create my own blend, and it works beautifully.

How do I keep the caramel from burning?

I keep the heat at medium and don’t stir once the mixture is boiling. I also make sure to remove it promptly after 4–5 minutes.

Conclusion

Pumpkin Spice Caramel Popcorn is my favorite way to enjoy fall flavors in snack form. It’s sweet, spiced, and perfectly crunchy—just the thing I crave during the autumn season. Whether I’m sharing it at a gathering or enjoying it solo, this recipe never lasts long in my kitchen.