Name: Pumpkin Spice Caramel Popcorn
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 10 cups popped popcorn (plain or lightly salted); 1 cup brown sugar; 1/2 cup unsalted butter; 1/4 cup light corn syrup (or honey); 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp vanilla extract; 2 tsp pumpkin pie spice

Jump to Recipe·Leave a Review

This pumpkin spice caramel popcorn is the ultimate fall snack—sweet, crunchy, and warmly spiced. Each fluffy kernel is coated in buttery caramel with pumpkin spice flavors, then baked until crisp and golden. It’s the kind of treat I love making for movie nights, Halloween parties, or just when I want something seasonal and addictive.

Why You’ll Love This Recipe

I love this popcorn because it combines two favorites: cozy pumpkin spice and classic caramel corn. It’s crunchy, sweet, and has just the right amount of spice to make it taste like autumn in every bite. It’s also great for gifting—I can bag it up in little treat bags for friends, teachers, or neighbors.

Ingredients

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

10 cups popped popcorn (plain or lightly salted)
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup light corn syrup (or honey for a natural swap)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice

Directions

Prep the popcorn:
I spread the popcorn out on a parchment-lined baking sheet.
Make the caramel:
In a saucepan, I combine butter, brown sugar, corn syrup, and salt. I bring it to a boil over medium heat, stirring constantly, then let it boil for 4–5 minutes without stirring.
Finish the caramel:
I remove it from the heat, then quickly stir in baking soda, vanilla, and pumpkin pie spice. The mixture will bubble and lighten in color.
Coat the popcorn:
I pour the caramel mixture over the popcorn and toss until coated as evenly as possible.
Bake for crunch:
I bake at 250°F (120°C) for 45 minutes, stirring every 15 minutes to keep it from clumping.
Cool and enjoy:
I let it cool completely, then break it into clusters before serving or packaging.

Servings and Timing

This recipe makes about 8 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

I sometimes drizzle melted white chocolate over the cooled popcorn for extra sweetness.
Chopped pecans or almonds add a nutty crunch.
For a spicy twist, I add a pinch of cayenne to the caramel.
A sprinkle of sea salt on top makes it like salted caramel popcorn.

Storage/Reheating

I store the cooled popcorn in an airtight container or zip-top bag at room temperature for up to 1 week.
To refresh slightly softened popcorn, I bake it at 250°F for 10 minutes to crisp it up again.

FAQs

Can I use microwave popcorn?

Yes, as long as it’s plain or lightly salted. I avoid butter-flavored versions so they don’t clash with the caramel.

What if I don’t have pumpkin pie spice?

I make my own with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.

Do I have to bake the popcorn?

Baking helps the caramel set and stay crunchy. If I skip it, the popcorn will be softer and stickier.

Can I double this recipe?

Yes, I just use two baking sheets so the popcorn bakes evenly.

Is this good for gifting?

Definitely! I pack it into cellophane bags or tins—it makes a festive and delicious fall gift.

Conclusion

This pumpkin spice caramel popcorn is a cozy, crunchy treat that’s perfect for fall snacking. With its buttery caramel coating and warm spice blend, it’s sweet, addictive, and always a crowd-pleaser. Whether I make it for myself, share it at a party, or package it as a gift, it never lasts long.