These soft and chewy Pumpkin Caramels are loaded with real pumpkin and pumpkin spice. Made the old fashioned way with real cream and butter!
I know I’ve seen multiple recipes for 5 minute caramels, but trust me when I tell you these caramels are worth the extra time. So creamy, they will become one of your favorite easy recipes.
Aimee’s Recipe Notes
Taste & Texture: Buttery caramels with pumpkin spice flavor, real pumpkin, and a chewy texture.
Ease to Make: Moderately easy. You’ll need a candy thermometer and some patience, but the results will be worth it.
Cooking Method: The caramel mixture is simmered on the stovetop until thickened.
Top Tip: Don’t rush the temperature. Keep the heat consistent fo rthe perfect chewy texture of this homemade caramel recipe.
Storage: Keep caramels in an airtight container at room temperature for up to 2 weeks. Or freeze them in a ziploc freezer bag for up to 3 months.
Pumpkin Caramel Ingredients
I used my classic homemade caramels recipe as the base. After many tests, the ingredients and measurements were perfected and listed in the recipe card below. Here are some highlights!
- Heavy Whipping Cream– this is the base for the caramel’s creamy texture. The high fat content gives that smooth, melt in your mouth, rich flavor.
- Sweetened Condensed Milk– adds creaminess that helps the caramel stay tender rather than hard. It’s the secret to the silky, chewy texture.
- Granulated Sugar– as the sugar cooks and caramelizes, you’ll use a candy thermometer to determine the firmness. Avoid scraping the pot sides once the sugar melts, this prevents crystallization and grainy texture.
- Pumpkin Puree– choose pure pumpkin (not pumpkin pie filling). Pumpkin adds color and subtle pumpkin flavor.
- Light Corn Syrup– Don’t skip this as it helps prevent the sugar crystals from forming, keeping your caramel silky instead of gritty.
- Pumpkin Pie Spice Mix– use my homemade pumpkin pie spice mix for the best flavor!
How to Make Pumpkin Caramels
Tips for making perfect caramels:
- Line and butter the pan well. This ensures easy release once cooled. Foil plus butter is the best combo.
- Use a candy thermometer. Accuracy matters. Caramel is ready when it hits the firm-ball stage at 242 degrees F. Too low, it stays gooey, too high, it hardens to toffee. I love this ThermoPro candy thermometer that clips to the side of your pan.
- Warm the cream mixture separately. Adding warm cream slowly keeps the caramel smooth and prevents it from seizing. The process of adding the cream slowlys ensures a consistent, creamy texture. Rushing this process creates a grainy texture.
- Stir constantly. Constart stirring with a wooden spoon prevents scorching on the bottom of the pan.
- Work quickly once it reaches temperature. When the caramel hits temperature, immediately stir in the vanilla extract and pour into your prepared pan.
- Cool completely. Let the caramel set up for at least 4 hours, or overnight.
- Wrap the caramels. I use pieces of parchment paper to wrap each caramel. This keeps them soft and helps prevent sticking.
Recipes with Caramel
These pumpkin spice caramels are perfect to eat by themselves, or use them in some of my recipes to create a pumpkin spice twist to recipes!
- Melt a few of these pumpkin caramels and make my easy Caramel Nut Clusters for a fall treat.
- Stuff a pumpkin spice caramel in cookie dough by making these Caramel Chocolate Chip Cookies today!
- Chocolate and pumpkin go well together. Add a homemade caramel to these Salted Caramel Chocolate Cookies.
- Melt down the pumpkin caramels and swirl into my salted caramel brownie recipe.
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Pumpkin Caramels Recipe
Ingredients
- 1 Tablespoon unsalted butter, softened
- 3 cups heavy whipping cream
- ⅔ cup sweetened condensed milk, about 1/2 of a 14 ounce can
- 2 cups granulated sugar
- ¼ cup pumpkin puree
- 1 ¾ cups light corn syrup
- 3 teaspoons pumpkin pie spice mix
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
Instructions
- Line a 9-inch square baking dish with foil. Use the 1 Tablespoon of softened butter to butter the foil completely. Set it aside.
- In the top of a double boiler, combine the heavy whipping cream with sweetened condensed milk. Heat over low until the cream is warm. Keep on a low simmer while stirring occasionally.
- In a large pot, add sugar, pumpkin, corn syrup, pumpkin pie spice, and salt. Heat over medium heat, while stirring with a wooden spoon. Attach a candy thermometer to the side of the pan.
- Once the sugar mixture is boiling, add 1/4 cup of the cream mixture to the sugar mixture, while stirring. Wait about 3 minutes between each addition of cream, this process takes about 40 minutes. Be sure to continuously stir the caramels.
- Once all the additions of warm cream have been added, monitor the candy thermometer until it reaches 242 degrees F.
- Remove caramel from heat and immediately stir in the vanilla extract. Quickly pour the pumpkin caramels into the buttered foil-lined baking dish.
- Allow caramel to set at room temperature for 4 hours, or overnight, until the caramels are firm enough to cut.
- Lift caramels out of the pan and remove the foil. With a large, sharp knife, cut the candy into long strips, about 3/4-inch wide. Turn pan and cut candy in opposite direction, in about 3/4-inch pieces (you should be able to make 10 cuts on each side which equals 100 pieces).
- Wrap caramels in pieces of 5-inch parchment paper, twisting both ends.
Notes
- Use my homemade pumpkin pie spice mix for today’s recipe.
- Do not adjust the heat of the large saucepan, keep it boiling while stirring constantly.
- I love this ThermoPro candy thermometer that clips to the side of your pan.
- Store wrapped caramels in a large ziploc bag at room temperature for up to 2 weeks.
- Freeze wrapped caramels in a freezer safe ziploc for up to 3 months.
- See blog post for more recipe tips and tricks.
