Print Recipe

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