Why I Love This Pumpkin Spice Caramel Recipe
I usually save homemade caramels for the holidays, but I find myself craving them year-round. When I want to celebrate fall flavors, I turn those caramels into pumpkin spice caramels. The interplay of sweet and slightly bitter caramel notes with warm spices—cinnamon, ginger, nutmeg, and cloves—creates a cozy bite that feels like autumn in your mouth. The pepitas add a pleasant crunch and a roasted, nutty contrast to the smooth caramel, and a touch of vanilla rounds everything out.
Making caramel at home may seem intimidating, especially if you want a tender, soft-chewy texture, but it’s simpler than it looks. The key is controlling temperature and being patient. An instant-read thermometer or a candy thermometer is essential to hit the exact stages for the sugar, and once you follow a few straightforward steps, you’ll have rich, buttery caramels perfect for gifting or snacking. This pumpkin spice version combines that classic caramel base with fall spices and roasted pepitas for texture and flavor.
The Basic Steps
- Warm a blend of butter and cream until the butter melts and the mixture is hot but not boiling.
- Cook sugar, water, and syrup together until the mixture reaches the caramel stage (about 310ºF) to form the base.
- Temper by slowly stirring some of the warm cream mixture into the hot sugar, then return the combined mixture to the heat and cook to the final temperature (about 248ºF) for chewy caramels.
- Add spices and roasted pepitas, pour into a prepared pan, let cool, then cut and wrap once set.
Note: While this recipe highlights pumpkin spice flavors and pepitas, the same method works year-round with many variations—salted caramel, nuts, citrus zest, or espresso, to name a few.
Follow These Tips
Serving & Storage
To serve – Let the caramels come to room temperature before serving. Present them unwrapped in a bowl, on a platter, or tuck each piece into a small wrapper for gifting. A light sprinkle of flaky sea salt enhances the flavor beautifully.
To store – Wrap each caramel individually in parchment and keep them in an airtight container in a cool, dry place for up to two weeks. Refrigerating will keep them softer for longer thanks to the syrup, but allow them to sit at room temperature for 10–20 minutes before serving so they soften slightly.
More Pumpkin Recipes
- Pumpkin whoopie pies
- Pumpkin cheesecake brownies
- Pumpkin ice cream
- Pumpkin bars
- Pumpkin butter
- Pumpkin refrigerator cookies
Have I Convinced You to Make This Recipe?
If you try this recipe, I hope it becomes a new fall favorite. Share your experience in the comments and tell others how it turned out. Hearing what variations you create—different spices, nuts, or finishing salts—helps everyone discover new ways to enjoy homemade caramels.
Pumpkin Spice Caramels
10
20
30
81 pieces
Ingredients
- ¾ cup heavy cream
- 4 tbsp unsalted butter
- 1 cup granulated sugar
- ½ cup golden syrup (or light corn syrup)
- ¼ cup water
- 1 cup roasted pepitas
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp kosher salt
- 1 tsp vanilla extract
Instructions
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Prepare a 9 x 9-inch baking dish by spraying it with nonstick spray and lining it with parchment paper that overhangs the sides to create handles. Lightly spray the parchment and set the pan aside.
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In a small saucepan over low heat, melt the butter with the heavy cream. Once the butter is fully melted, reduce to the lowest heat setting to keep the mixture warm while you work with the sugar.
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In a large, heavy-bottomed 4-quart kettle or pot, combine the granulated sugar, water, and golden syrup (or corn syrup). Bring the mixture to a boil over medium heat and continue boiling until it reaches 310°F on an instant-read or candy thermometer. This produces the proper caramelized base.
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Remove the pot from the heat and carefully pour in about ½ cup of the warm cream-and-butter mixture while stirring constantly to temper the sugar. Once incorporated, slowly stir in the remaining cream mixture until smooth and combined.
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Return the mixture to medium heat. Cook, stirring occasionally, until the caramel reaches 248°F on your thermometer for a soft-chewy texture. Remove from heat as soon as it hits that temperature.
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Stir in the roasted pepitas, ground cinnamon, ground ginger, ground cloves, ground nutmeg, kosher salt, and vanilla extract until evenly distributed throughout the caramel.
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Pour the caramel into the prepared baking dish and smooth the top. Allow it to cool at room temperature until fully set and slightly dry to the touch, about 6–8 hours.
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When the caramel is set, lift it from the pan using the parchment overhang. Place on a cutting board and cut into 1-inch strips, then cut each strip into 1-inch pieces. Immediately wrap each piece in a small square of parchment to prevent sticking.
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Store the wrapped caramels in an airtight container. They can be kept in the refrigerator to maintain softness from the syrup; remove them 15–20 minutes before serving to soften slightly.
Nutrition
Serving:
1
piece
Calories:
37
kcal
Nutrition information is automatically calculated and should be used as an approximation only.
Did you make this? Leave a comment below!