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Pumpkin Spice Caramels

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Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist. A fabulous addition to your holiday festivities!

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist. A fabulous addition to your holiday festivities! // Mom On Timeout

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And here I am with another “pumpkin” recipe that doesn’t actually contain any pumpkin…#donthateme. Trust me, these caramels will have you thinking “pumpkin pie” anyways. It’s kind of funny how recipes that have pumpkin pie spice in them totally make you think of pumpkin – without any pumpkin being used. It’s tricky like that.

So you guys may have noticed that the photos look a little different, totally not my style, I get that. I thought I would try something a little different, outside my comfort zone. If you hate them – no problem. Just lie to me in the comments telling me you like it. That works for me. I don’t deal with criticism very well.

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist. A fabulous addition to your holiday festivities! // Mom On Timeout

So one of the questions that I think most people have about caramels is – are they hard or soft? And the answer to that question is – it’s up to you! It depends on the temperature that you cook them to. I make my caramels soft. I think they taste better, are easier to eat, and definitely easier to wrap up. I like being able to smush them in my fingers and so do the boys.

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist. A fabulous addition to your holiday festivities! // Mom On Timeout

So that may be my favorite shot above. I love how you an see all the spice in the caramels and see how wonderfully soft and gooey the caramels are. Love. These babies just melt in your mouth

One thing to note about these caramels is that it’s super important to test your candy thermometer before you get started. You’re looking for that magic 248 °F. Make sure you let the caramel rest for at least 12 hours, 24 is even better, before cutting into pieces.

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist. A fabulous addition to your holiday festivities! // Mom On Timeout

You can cut into squares or logs or whatever shape you desire. Wrap them up in waxed paper and hand out to your friends and family. The good news is that this recipe makes LOTS of caramels so you can make a lot of people very happy.

How To Make Pumpkin Spice Caramels

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5 from 1 vote

Pumpkin Spice Caramels

These Pumpkin Spice Caramels are soft, chewy, buttery, and perfectly spiced making them impossible to resist! They are the perfect treat for taking to parties or gifting to friends and family.
Course Dessert
Cuisine American
Keyword caramel, pumpkin spice caramels
Cook Time 25 minutes
Wrap Caramels 5 minutes
Total Time 30 minutes
Servings 64 pieces
Calories 79kcal
Author Trish - Mom On Timeout

Ingredients

  • 8 tablespoons unsalted butter
  • 2 cups heavy whipping cream
  • 1 cup light corn syrup
  • 2 cups granulated sugar
  • ¾ teaspoon salt
  • 1 tablespoon pumpkin pie spice

Instructions

  • Lightly spray 8x8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
  • Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
  • Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It's super important to scrape off all the sugar from the sides of the pot - all of it.
  • Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
  • Remove from heat and stir in salt and pumpkin pie spice.
  • Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
  • Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.

Notes

Storage Information
Wrap individually: Once the caramels are cut, wrap each piece in wax paper or parchment paper. This prevents them from sticking together and helps maintain their chewy texture.
Room temperature: Store the individually wrapped caramels in an airtight container at room temperature. They can stay fresh for up to 2 weeks if kept in a cool, dry place.
Refrigerator: If you live in a warm climate or want to extend their shelf life, you can refrigerate the wrapped caramels. Place them in an airtight container, and they’ll last up to a month. Be sure to let them come to room temperature before serving to help soften them.
Freezer: Caramels can also be frozen for up to 3 months. Wrap them individually and store them in a freezer-safe bag or airtight container. When ready to use, let them thaw at room temperature for the best texture.

Nutrition

Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 7mg | Fiber: 1g | Sugar: 10g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist. | MomOnTimeout.com | #fall #candy #recipe #pumpkin

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist. A fabulous addition to your holiday festivities! // Mom On Timeout

 More pumpkin treats:

pumpkin-carrot-cake-cupcakes-recipe

Pumpkin Carrot Cake Cupcakes

baked-pumpkin-spice-donuts-with-maple-glaze

Baked Pumpkin Spice Donuts with Maple Glaze

pumpkin-pie-milkshake-recipe

Pumpkin Pie Milkshakes

slow-cooker-pumpkin-cake

Slow Cooker Pumpkin Pie Cake

pumpkin-snickerdoodles-recipe

Pumpkin Pie Snickerdoodles

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For all pumpkin recipes, go HERE.
For all dessert recipes, go HERE.
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Comments

  1. Josie Grisham says

    Wow these turned out great! Im 13 but i managed to make these without a problem! However i did not use a candy thermometer, i did the cold water trick, and they still turned out lovely!

    Reply

  3. Cindy says

    Should the caramels be jiggly after about 4 hours? Also can I cook them in the fridge? I hope I cooked them long enough. My thermometer got to the desired level but the wiggly caramel is a concern.

    Reply

  5. Nicolle says

    I just made these yesterday! Let them set overnight, but they are HARD! What’s the trick to get them soft and chewy? Don’t get me wrong these are tasty even hard, but I was hoping for soft chewy caramels!!

    Reply

  6. Amy says

    OMG!!! Just finished making these and sampled what was left on the spatula….AMAZING! Thank You for sharing such an easy and tasty recipe!!! I don’t think I will share any caramels though!!

    Amy

    Reply

  7. Katie Z says

    I dont have any light corn syrup right now… is it possible to use honey or simple syrup (equal parts sugar and water) instead?

    Reply

  10. Ann Croaston says

    This may have appeared earlier in the comments, but I’m guessing that the recipe calls for one stick of unsalted butter (4 oz) instead of 2 sticks of butter, which would be the 8 oz listed–is that right?

    Reply

  11. Shannon Rae says

    I just made these and they do taste amazing!!… I allowed them to rest for 24hours but my question is how do you get them out of the wax paper??? Mines stuck.. I let them cook to 248 F but that was in the center of the pot, I wonder if maybe the outer wasn’t hot enough?? And is there a difference between wax and parchment paper? Because I used wax paper to pour it into so Idk if that’s the problem… I thought they were the same but I don’t know, this is my first time making any candy so trial and error I guess. Great recipe though these taste amazing! And the pictures are what sold me, by the way, great job! Thanks for sharing 🙂

    Reply
5 from 1 vote (1 rating without comment)

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