Introduction

Oh, fall! The crisp air, the changing leaves, and the irresistible scent of pumpkin spice everywhere. There’s just something so magical about this season, isn’t there? And if you’re anything like me, your kitchen transforms into a cozy haven filled with warm, comforting aromas. Today, I’m sharing a recipe that’s going to be your new fall obsession: homemade Pumpkin Spice Caramels! Seriously, these are so simple to make, and the result is pure bliss. Imagine soft, chewy caramels bursting with that classic pumpkin spice flavor – it’s like a warm hug in candy form!

Why You’ll Love This Recipe

Fast: While they need time to set, the actual cooking time is surprisingly quick.
Easy: No fancy equipment needed, just a good saucepan and a little patience.
Giftable: Package them up in cute little bags or tins for the perfect homemade holiday gift.
Crowd-pleasing: Everyone loves a good caramel, and the pumpkin spice twist makes them extra special.

Ingredients

Gather ’round, friends! Here’s what you’ll need to whip up these delightful treats:

8 tablespoons unsalted butter (about 1 stick) – Use good quality butter for the best flavor!
2 cups heavy whipping cream – This is key for that rich, creamy texture.
1 cup light corn syrup – Helps prevent crystallization and keeps the caramels smooth.
2 cups granulated sugar – The sweet base of our delicious caramel.
¾ teaspoon salt – Balances the sweetness and enhances the flavors.
1 tablespoon pumpkin pie spice – Get ready for that quintessential fall flavor!

How to Make It

Let’s get cooking! It’s easier than you think.

Prep your pan: First things first, grab an 8×8 inch baking pan. You want to grease it really well and then line it with parchment paper. I like to leave a little overhang on the sides of the parchment paper – it makes lifting the finished caramel out so much easier!
Combine the magic: In a sturdy, heavy-bottomed saucepan (this is important to prevent scorching!), combine the butter, heavy whipping cream, light corn syrup, granulated sugar, and salt.
Start heating: Place the saucepan over medium heat. Stir everything constantly until the sugar is completely dissolved. Once it’s dissolved, you’ll see the mixture start to bubble and come to a boil.
The slow cook: Now, reduce the heat to low. You’re going to keep cooking, stirring occasionally, until the caramel reaches 245°F (118°C) on your candy thermometer. This is the “firm ball” stage, and it usually takes about 20 to 30 minutes. Keep a close eye on it and try not to stir too vigorously once it starts to thicken.
Spice it up: Once it hits that magical temperature, carefully remove the saucepan from the heat. Now, stir in that wonderful pumpkin pie spice. Oh, the aroma at this stage is heavenly!
Pour with care: Gently and carefully pour the hot caramel mixture into your prepared baking pan. Be super cautious, as caramel is very hot!
Cool it down: Let the caramel cool completely at room temperature. This is the hardest part – waiting! It needs at least 4 hours, but sometimes I let it go even longer, until it’s really firm to the touch.
Lift and cut: Once it’s firm, grab those parchment paper overhangs and lift the entire sheet of caramel right out of the pan.
Shape your treats: Now, using a sharp knife or a pizza cutter, cut the caramel into your desired piece sizes. You can make them small bite-sized pieces or a bit larger – whatever you prefer!

Substitutions & Additions

Want to get a little creative? I love making my own spice blends, but if you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, ginger, nutmeg, and cloves. You can also add a pinch of extra cinnamon or a touch of vanilla extract when you add the pumpkin pie spice for an extra flavor boost. Feeling adventurous? Try adding a tablespoon of pumpkin puree to the mix before cooking for an even more intense pumpkin flavor!

Tips for Success

Here are a few of my best tips to ensure your caramels turn out perfectly:

Use a good candy thermometer: This is crucial for getting the right texture. Overcooking can make them hard, and undercooking can make them too soft.
Don’t rush the cooling process: Patience is a virtue when it comes to caramel! Let it cool completely for the best results.
Prep ahead: You can make these a day or two in advance and store them before cutting.
Clean-up tip: After pouring the caramel, fill the saucepan with hot water and let it soak. Most of the caramel residue will dissolve, making cleanup a breeze!

How to Store It

Once your delicious pumpkin spice caramels are cut, you’ll want to wrap each piece individually in parchment paper or wax paper. This prevents them from sticking together. Store them in an airtight container at room temperature. They should stay fresh and chewy for about 1-2 weeks!

FAQs

Q: Can I make these without a candy thermometer?

A: While a candy thermometer is highly recommended for accuracy, you can try the “soft ball” test in cold water. Drop a tiny bit of caramel into a glass of ice-cold water. It should form a soft, pliable ball. Be careful, though, as it’s not as precise!

Q: Why are my caramels too hard?

A: This usually happens if the caramel is cooked too long or gets too hot. Make sure to use your candy thermometer and remove it from the heat as soon as it reaches 245°F (118°C).

Q: Can I use a different type of cream?

A: Heavy whipping cream is best for achieving the right texture. Half-and-half or milk won’t work as well, as they don’t have enough fat content to create that luscious, chewy caramel.

Pumpkin Spice Caramels

Soft, chewy caramels infused with the warm, comforting flavors of pumpkin spice, perfect for a cozy fall treat or a homemade gift.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings 1 batch

Equipment

8x8 inch baking pan Greased and lined with parchment paper
Heavy-bottomed saucepan To prevent scorching
Candy thermometer For accurate temperature readings
sharp knife or pizza cutter For cutting caramels
Parchment paper For lining pan and wrapping caramels
Airtight container For storage

Ingredients

Main ingredients

8 tablespoons unsalted butter about 1 stick, use good quality butter
2 cups heavy whipping cream key for rich, creamy texture
1 cup light corn syrup helps prevent crystallization and keeps caramels smooth
2 cups granulated sugar the sweet base
0.75 teaspoon salt balances sweetness and enhances flavors
1 tablespoon pumpkin pie spice for quintessential fall flavor

Instructions

Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a heavy-bottomed saucepan, combine butter, heavy whipping cream, corn syrup, sugar, and salt.
Place over medium heat and stir constantly until sugar is dissolved. Bring to a boil.
Reduce heat to low and cook, stirring occasionally, until the caramel reaches 245°F (118°C) on a candy thermometer (firm ball stage), about 20-30 minutes.
Remove from heat and stir in pumpkin pie spice.
Carefully pour the hot caramel mixture into the prepared baking pan.
Let the caramel cool completely at room temperature for at least 4 hours, or until firm.
Lift the caramel sheet out of the pan using the parchment paper overhang.
Cut the caramel into desired sizes with a sharp knife or pizza cutter.

Notes

To clean the saucepan, fill it with hot water and let it soak. Most caramel residue will dissolve. Wrap individual caramels in parchment or wax paper to prevent sticking. Store in an airtight container at room temperature for 1-2 weeks.