Pumpkin Pie Caramel Corn

Homemade pumpkin pie caramel corn, featuring real pumpkin and seasonal spices. A fun twist on a classic snack.

Pumpkin Pie Caramel Corn Recipe from @bakedbyrachel

Growing up, I went to baseball games with my family a lot. I have fond memories of those times together. Enjoying caramel corn was always a priority while rooting on my favorite team. I loved the crunchy and sweet caramel coated popcorn and peanuts. I’ve passed my love of caramel corn on to my kids and even though we can’t have the peanuts, that doesn’t mean we can’t still enjoy the delicious caramel popcorn!

So when I teamed up with KitchenPLAY and JOLLY TIME Pop Corn to bring you a fun new recipe, I knew it had to be a recreation of one of my favorite childhood snacks… but with a fun seasonal twist.

Pumpkin Pie Caramel Corn Recipe from @bakedbyrachel

I love up changing recipes to put a fun spin on them. I added the ever important pumpkin flavor, that is an absolute must love this time of year. Seriously, this caramel corn tastes like pie… but it’s popcorn and caramel!

So whether you’re watching your favorite team or sitting back for family movie night, be sure to add this delicious pumpkin pie caramel corn to your plans!

Pumpkin Pie Caramel Corn Recipe from @bakedbyrachel

Help me wish JOLLY TIME Pop Corn a happy 100th birthday. Celebrate with the family-owned business by sharing a bowl of popcorn with your family!

Looking for even more popcorn ideas? Be sure to check out their virtual birthday party pinboard!

Pumpkin Pie Caramel Corn

Homemade pumpkin pie caramel corn, featuring real pumpkin and seasonal spices. A fun twist on a classic snack.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: American
Keyword: Popcorn
Servings: 6 plus


  • 1/4 C JOLLY TIME Pop Corn kernels
  • 1 Tbsp vegetable oil for popping
  • 1/2 tsp salt
  • 1/4 C unsalted butter
  • 1/2 C light brown sugar packed
  • 1/4 C pumpkin puree
  • 1/4 C light corn syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • Pinch ground cloves
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda


  • Preheat oven to 250°F. Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
  • In a large saucepan or stockpot over medium heat, warm vegetable oil. When warm, add popcorn kernels and salt. Cover and allow to pop, gently shaking pan as kernels cook and pop. Transfer popped corn to a large bowl, discarding un-popped kernels.
  • In a small saucepan over medium heat, melt butter. Mix in brown sugar, pumpkin, corn syrup and spices - reserving vanilla and baking soda. When mixture is fully combined and warm, mix in vanilla and baking soda. Mixture should bubble up. Cook for 1-2 more minutes, stirring gently. Pour over popcorn, tossing to coat well. Divide caramel corn between prepared pans, being sure to spread out popcorn.
  • Bake at 250°F for 60 minutes, tossing after the first 30 minutes. Remove from oven and immediately break up any clumps. Cool and enjoy. Store in an airtight container.


Recipe yields roughly 5-6 cups.
An original recipe from Baked by Rachel

This post is sponsored by KitchenPlAY and JOLLY TIME Pop Corn. As always, all thoughts and opinions are completely my own.

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