Pumpkin Spice Caramel Popcorn is my personal fix for any fall snack craving (and honestly, sometimes it’s breakfast—judge if you want). You know the feeling: you want that warm, spicy hug of pumpkin spice without having to fire up a mixer or dirty a sinkful of dishes. I just pile up a bowl of this stuff, it disappears faster than you can blink. Trust me, it’s easier than making pumpkin spice muffins and takes way less commitment than a whole darn pumpkin spice cake. Plus, your kitchen smells like heaven. It’s dangerously simple, so let’s talk about why you need this in your life. 
Why You’ll Love Pumpkin Spice Caramel Popcorn
If you love the cozy feel of autumn, this snack is like wrapping yourself in a fluffy blanket next to a fireplace. The best part? You don’t have to be a baking whiz or even patient. I mean it, even my little cousin can pull this off, and her attention span rivals a goldfish. The pumpkin spice caramel hugs each popcorn piece, mixing crunchy with gooey, and it’s got that sweet-salty situation that pretty much everyone loves. Got picky friends? They’ll eat it by the fistful. Suddenly you’re getting texts just to “hang out” (we all know they’re after the popcorn).
Honestly, it’s way more fun and less fussy than baking bread or cake. Like, if you’re in a rush—game night, unexpected guests, midnight Netflix—you can toss everything together, bake a bit, and boom: snack victory. This stuff even beats those fancy tins from the mall, no contest.
| Ingredient | Quantity | Notes |
|---|---|---|
| Popcorn kernels | 1/2 cup | Air-popped for best results |
| Unsalted butter | 1/2 cup | Melted for caramel |
| Brown sugar | 1 cup | Packed for best flavor |
| Maple syrup | 1/4 cup | Can substitute with corn syrup |
| Pumpkin pie spice | 1 tsp | Store-bought or homemade |
| Vanilla extract | 1 tsp | Use pure for best flavor |
| Baking soda | 1/4 tsp | Helps lighten the caramel |
Ingredients You’ll Need
Here’s what’s coming out of your cupboards and fridge—nothing wild or hard to find. You probably have half this stuff already.
- Popcorn kernels (or plain popped popcorn, air-popped is best. Skip the greasy pre-buttered bags)
- Unsalted butter
- Brown sugar (gives that deep, caramel flavor)
- Maple syrup (ok, or light corn syrup in a pinch)
- Salt (a good hefty pinch)
- Pumpkin pie spice (buy it or just mix cinnamon, nutmeg, clove, ginger)
- Baking soda (for that aerated caramel texture)
- Vanilla extract (the secret behind that classic flavor boost)
- Optional: Chopped nuts or chocolate chips—go nuts!
How to Make Pumpkin Spice Caramel Popcorn (Step-by-Step)
Let’s make this humanly possible. Start by popping your popcorn (about 10 cups). Transfer it to a giant bowl and fish out the unpopped guys hiding at the bottom. Nobody wants cracked teeth.
Next, melt butter in a saucepan. Stir in brown sugar, maple syrup, and salt. Let that bubble up, whisking so it smells like every fall candle ever made. Sprinkle in your pumpkin pie spice, give it another stir, and let bubble for a couple minutes.
Take it off the heat, then quickly add baking soda and vanilla. Things get wild and foamy—don’t panic, just pour over your popcorn, toss super fast so it doesn’t seize up.
Spread everything on a lined baking sheet. Bake at 250°F, stirring every 15 minutes, for about 45 minutes. That’s it. Pull it out, let it cool, and break it into clusters you’ll probably eat straight off the pan. Not sorry.
Tips for Perfect Texture and Flavor
Okay, confession: I’ve burned caramel once (actually, twice). Here’s what I wish I knew sooner. Be patient with caramel, but don’t let it get too dark or it’ll go bitter fast. When adding baking soda, mix quick so you get the light, crispy shell.
A little extra salt really brings out the cozy autumn flavor. Use parchment paper if you hate scrubbing pans (honestly, who likes that?). If you want popcorn that’s super crunchy and not sticky, don’t skimp on the oven time. Let it cool all the way before you break it up, or you’ll get clumps.
Creative Serving Ideas for Fall Gatherings
This stuff isn’t just for snacking straight up (though, I mean, that’s a solid choice). Here’s how I like to jazz it up:
- Bag it up and tie with twine for homemade party favors. People lose their minds.
- Sprinkle some over pumpkin zucchini bread for the world’s best breakfast mashup.
- Set up a DIY autumn snack bar with soft caramel apple cookies and this popcorn for movie night.
- Crumble some on ice cream—seriously, just try it.
Storing & Reheating Instructions
Keep your pumpkin spice caramel popcorn crisp by storing it in an airtight container. Honestly, a zip bag works fine if you’re like me and can’t keep Tupperware lids together. Room temp is perfect, for up to a week (if it lasts that long). To perk it back up if things get sticky, just toss it on a baking sheet and warm in a low oven for about five minutes. Good as new.
More Seasonal Popcorn Flavors You’ll Enjoy
Once you fall down this popcorn rabbit hole, there’s no coming back. I’ve swapped the pumpkin spice for chai spice, or even gingerbread spice at Christmas. Throw in nuts, mini marshmallows, pretzels, whatever. Mix and match! And if you loved this, for sure take a peek at pumpkin cream cheese bread or the gooey glory of chocolate chip pumpkin bread. Autumn snacks for days.
Common Questions
Can I use microwave popcorn?
Sure, just pick a plain kind without butter. The “movie theater” ones get weird with all that extra grease.
Is pumpkin spice caramel popcorn gluten-free?
Yes, as long as you check your spice and extract labels. Popcorn and regular caramel ingredients are naturally gluten-free.
Can I freeze pumpkin spice caramel popcorn?
Not really worth it. The popcorn gets chewy and sad. Stick with room temp storage.
How can I make this vegan?
Use vegan butter and maple syrup. I’ve done it—nobody noticed.
Why did my caramel turn grainy?
Heat it slow, stir well, and make sure the sugar dissolves before you boil. If you rush, you’ll have sandy caramel. Patience pays off.
Go Make This Cozy Popcorn Already
Alright, if you’re still on the fence, just do yourself a favor and whip up a batch. Pumpkin Spice Caramel Popcorn isn’t just a snack—it’s a fall tradition waiting to happen, right in your kitchen. It’s way simpler than you think, and somehow crazy addictive. For even more popcorn inspiration, check out Pumpkin Spice Caramel Corn with Pumpkin Seeds and Walnuts or this mouthwatering Recipe: Pumpkin Spiced Caramel Corn | The Kitchn. And don’t miss the deep dive over at Pumpkin Spice Caramel Corn Recipe – Pastry Chef Online if you want to totally up your snack game. Grab the spice, cue up your favorite movie, and make it a pumpkin spice night!
Pumpkin Spice Caramel Popcorn
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A cozy, sweet, and crunchy fall snack that’s easy to make and perfect for gatherings.
Ingredients
- 1/2 cup popcorn kernels (air-popped for best results)
- 1/2 cup unsalted butter (melted for caramel)
- 1 cup brown sugar (packed for best flavor)
- 1/4 cup maple syrup (can substitute with corn syrup)
- 1 tsp pumpkin pie spice (store-bought or homemade)
- 1 tsp vanilla extract (use pure for best flavor)
- 1/4 tsp baking soda (helps lighten the caramel)
Instructions
- Pop your popcorn (about 10 cups) and transfer it to a giant bowl, fishing out unpopped kernels.
- Melt butter in a saucepan and stir in brown sugar, maple syrup, and salt. Let bubble while whisking.
- Add pumpkin pie spice, stir, and let bubble for a few minutes.
- Remove from heat and quickly add baking soda and vanilla. Mix well.
- Pour the caramel mixture over the popcorn, toss quickly to prevent seizing.
- Spread on a lined baking sheet and bake at 250°F, stirring every 15 minutes, for about 45 minutes.
- Allow to cool before breaking into clusters.
Notes
For a crunchy texture, bake longer and let the popcorn cool completely before breaking it apart. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg