Pumpkin Pie Spice White Chocolate Caramel Popcorn


Have you ever grabbed a bag of the specialty popcorn while out shopping and fallen in love with the first bite and simply can’t resist finishing off the rest of the bag? I always love them but I rarely buy them because I can make a much larger batch at home without the preservatives and it doesn’t cost nearly as much.

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy

This is the kind we sampled last time I was out shopping with my kids, but instead of buying the bag we just came home and made it…and devoured it in no time. The one at the store was labeled as “white chocolate pumpkin spice popcorn” but why leave out the “pie”?

If you love or hate pumpkin pie then you’ll love this recipe. That may sound strange right? If you hate pumpkin pie then you’ll like this pumpkin pie spice popcorn. Why? Because it has no pumpkin.

It’s just carmely, crunchy, pumpkin pie spiced perfection and it’s completely addicting. I’m going to have to limit how frequently I make this stuff :). Enjoy!

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy

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Pumpkin Pie Spice Popcorn with White Chocolate

One of my favorite ways to make crunchy caramel popcorn - with pumpkin pie spice and white chocolate! No one can resist this treat!

Servings: 10
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes


  • 1/2 cup , unpopped popcorn kernals (10 cups popped)
  • 1/2 cup unsalted butter*
  • 1 cup packed light-brown sugar
  • 1/4 cup light corn syrup
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 5 oz chopped white chocolate or white chocolate chips


  1. Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. 
  2. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. 
  3. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. 
  4. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
  5. *salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
  6. Recipe Source: adapted slightly from allrecipes.com
Course: Dessert
Cuisine: American
Keyword: Caramel Popcorn
Author: Jaclyn
Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy


  • Chris Lee: I was wondering the same thing. Have you tried using just pumpkin pie spice? and if you did, how much? November 8, 2018 at 12:03pm Reply

    • Jaclyn: Yes pumpkin pie spice would work here too. I’d use 3 1/4 tsp. Hope you love it! November 8, 2018 at 3:02pm Reply

  • Darla: How is this recipe pumpkin flavored?? I don’t see that there is anything pumpkin flavored in the ingredients.. November 12, 2016 at 2:05pm Reply

    • Betty: If you combine the spices it will have pumpkin flavor. That’s the pumpkin pie spice April 8, 2019 at 10:43am Reply

  • Mrs Major Hoff: This looks so fabulous! My son is begging me to make it for him! LOL!
    Pinned! October 13, 2016 at 3:09pm Reply

  • SALLY: WOW I can’t wait to make this wonderful looking popcorn March 21, 2015 at 6:49pm Reply

  • Sally: I think I over cooked the caramel sauce because when I went to pour it on the popcorn, all of the popcorn immediately clumped together and I ended up with popcorn balls with a center of caramel rather than evenly coated popcorn. Knowing what temperature to boil the caramel to with a candy thermometer would have been helpful. Candy making is a pretty precise science when it comes to temperature, so just saying “four minutes over medium heat” doesn’t really cut it when you want to have consistent results. October 25, 2014 at 12:25pm Reply

  • Anika: JUST took this popcorn out of the oven annnnd it’s DELICIOUS! Easy, good recipe. I altered it slightly to my taste (and based on what I had in the kitchen already)…I used dark Karo syrup, added ground cardamom and didn’t add the white chocolate drizzle. I would have added a little bit of curry powder too if we had it. It tastes great! October 17, 2014 at 11:22pm Reply

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