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.  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”?

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy

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

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy


Pumpkin Pie Spice Popcorn with White Chocolate


  • 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. 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. 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. 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.
  2. *salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
  3. Recipe Source: adapted slightly from allrecipes.com

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy


  • Averie @ Averie Cooks: This is my holy grail of amazing things…popcorn (eat it almost every day), caramel, white choc (my fave!) and pumpkin <—Yes!!! Pinned! It looks amazing and love your opening pic! Do you use photoshop for that kind of thing? I use Lightroom and then add text with Picmonkey. I am photoshop-challenged :) August 26, 2013 at 8:53pm Reply

    • Jaclyn: I eat popcorn almost every day too :) love the stuff! thanks for pinning Averie! And yes I use photoshop for all of my photos, I’ve been wanting to try lightroom but I’ve finally started to get the hang of photoshop so now I don’t want to learn another program, but I always love your pics so you inspire me to want try lightroom. August 27, 2013 at 1:51pm Reply

  • Chelsea Elizabeth: I am really going to have to try this! Pumpkin flavored anything is practically my favorite everytime and I loooove caramel and popcorn! Looks super yummy August 27, 2013 at 5:10am Reply

  • sally @ sallys baking addiction: Jaclyn, the other week I was shopping with my friend and we found this amazing chocolate drizzled popcorn and we bought a huge bag of it to share. After one bite – there was no sharing. We had to get another bag. It was SO good! And I feel like it would be the same with this amazing version. I adore pumpkin spice… anything. Wonderful munchy recipe to enjoy this fall! August 27, 2013 at 5:11am Reply

  • Sarah: Your pictures get prettier by the day! And this popcorn looks incredible! August 27, 2013 at 6:43am Reply

    • Jaclyn: Thanks Sarah :)! August 27, 2013 at 7:50am Reply

  • Kelly: Looks wonderful. My only question is…where does the white chocolate come into play? August 27, 2013 at 6:56am Reply

    • Jaclyn: That was a really dumb thing to leave out :), thanks for pointing it out! I’ve added it above. September 6, 2013 at 12:57pm Reply

  • Aleda Burkholder: Think one could use honey or agave instead of corn syrup? August 27, 2013 at 9:07am Reply

    • Jaclyn: I wouldn’t recommend it for this recipe as the honey or agave could burn. August 27, 2013 at 9:33am Reply

  • Jessica @ A Kitchen Addiction: What perfect flavors for a fall snack! August 27, 2013 at 1:16pm Reply

  • Megan: I am going to make this! I think I might have to drizzle with milk (or dark) chocolate, too! Thanks for the recipe!! August 27, 2013 at 1:36pm Reply

  • Martha in KS: I bought pumpkin flavored white chocolate last fall on closeout & hadn’t figured out what to do with it. Now I have the perfect recipe! Thanks August 28, 2013 at 5:36am Reply

  • Chung-Ah | Damn Delicious: I could seriously snack on this ALL day! August 28, 2013 at 10:36pm Reply

  • Marysue Feltman: Oh, gosh…this looks amazing. I love popcorn but have had to give it up due to having diverticulosis. Now, whenever I just HAVE to have that popcorny taste, I eat those popcorn “chips” that sort of have the taste in wanting. My question is this: COULD I use those chips and do this recipe? Thanks! August 28, 2013 at 11:14pm Reply

    • Jaclyn: I’ve never used them for sure but they might work. I wish I could tell you for sure. Anyone else used them for caramel popcorn before? September 6, 2013 at 12:54pm Reply

  • Georgia @ The Comfort of Cooking: I’m crazy over this popcorn! Absolutely love the spicy flavors combined with the sweet white chocolate. I can see this being a go-to fall snack for parties! Pinned! August 30, 2013 at 10:43am Reply

    • Jaclyn: Thanks for the pin Georgia! August 30, 2013 at 2:32pm Reply

  • Erin @ Texanerin Baking: Aww, man. I have (or really, get) to make some type of flavored popcorn tomorrow for a party and really wanted to make this one. But we don’t have corn syrup where I live and all of the corn syrup subs have mixed reviews. So bummed! Once I get my hands on corn syrup, I’m making this!

    It looks AMAZING and love the pictures, too. :) August 30, 2013 at 11:57am Reply

    • Jaclyn: Thanks Erin :)! And yes I hope you find some soon (you can buy it online but shipping it pretty expensive for such a small purchase)! September 1, 2013 at 12:31pm Reply

  • Aleda burkholder: What could be used instead of corn syrup! August 30, 2013 at 5:42pm Reply

    • Jaclyn: I don’t know if for this specific recipe there would be a good alternative as other sweeteners can burn more easily. September 1, 2013 at 5:12pm Reply

    • Jena Mannies: Karo syrup is a corn syrup, right?? December 1, 2015 at 3:10pm Reply

      • Jaclyn: Yes just be sure it’s the light karo. December 1, 2015 at 5:40pm Reply

  • Stephanie @ Eat. Drink. Love.: This looks glorious! What a perfect fall treat! August 30, 2013 at 9:23pm Reply

  • Stacy | Wicked Good Kitchen: Awesome-addicting popcorn flavors for fall or anytime! This will probably become my favorite popcorn yet. Cannot wait to make! Thanks for sharing, Jaclyn! Pinned! August 30, 2013 at 9:43pm Reply

    • Jaclyn: Thanks for pinning Stacy! August 31, 2013 at 7:44am Reply

  • Sarah: Made this last Thursday, and it was SOOOOO good! Thanks for the great recipes! September 1, 2013 at 5:23pm Reply

    • Jaclyn: I’m so glad you liked this popcorn Sarah! Thanks for leaving a comment :)! September 1, 2013 at 5:29pm Reply

  • Rachel @ Bakerita: Loveee that top picture, and this seems like the perfect recipe to start transitioning into fall baking. Yum! Pinned :) September 3, 2013 at 5:08pm Reply

  • Liz: First time here for you Corny Girls (who love pop corn of course) I just got a whirly pop so fun to do stove top popcorn in this thing, and using coconut oil in it devine! Can’t wait to make the pumpkin pie spice carmel to top it with YUM September 6, 2013 at 8:40pm Reply

  • Donna: Jaclyn,
    I made this Sunday to munch on during the football game, and it was delicious! Thank you so much for posting. I will make this again. September 9, 2013 at 7:48am Reply

    • Jaclyn: You’re welcome Donna! I’m so glad you thought it was delicious! September 14, 2013 at 9:04pm Reply

  • Melissa @ Bless this Mess: I’m a popcorn addict and I think I’ll be making this TOMORROW! Thanks girl. September 11, 2013 at 6:52pm Reply

    • Jaclyn: I hope you do try and love it Melissa! I want another batch now mine is gone :). September 12, 2013 at 5:44am Reply

  • Tiffany: I’m thinking of making this recipe for a baby shower I’m throwing for a friend. How much popcorn would you say this recipe yields? I have about 25 people coming. September 28, 2013 at 9:29am Reply

    • Jaclyn: This recipe makes about 10 cups I believe so I don’t know I’d maybe make five batches making 2 cups for everyone? September 29, 2013 at 8:18am Reply

  • Megan: Mmm! Popcorn is in the oven as we speak. One thing to keep in mind is to move quick between tossing coats of caramel. I was a tad slow and got clusters of pumpkin spice gooeyness! No complaints here, just won’t look as pretty as the picture. October 22, 2013 at 7:13pm Reply

  • Desiree: This is probably a dumb question but here goes. What type of paper have you lined your glasses with? Is it just parchment paper? October 28, 2013 at 7:57am Reply

    • Jaclyn: Not a dumb question at all! It is parchment paper but wax paper would be fine too or even a food safe tissue paper would probably look cute too. October 28, 2013 at 9:45am Reply

  • Shelly: Jaclyn, WoW!! Tastes great, co-workers love it. Brought in to share today and it is gone! Thank you for sharing such a fun tasty snack. October 28, 2013 at 12:51pm Reply

    • Jaclyn: I’m so glad everyone enjoyed it! Thanks for leaving a comment Shelly! October 30, 2013 at 3:33pm Reply

  • Pumpkin Pie Spiced Popcorn with White Chocolate Drizzle | The Cooking Bug: […] pie spice make the season worth waiting for.  With holiday parties right around the corner, this pumpkin pie spiced popcorn with white chocolate drizzle will be a winner.  There is no other recipe I have loved more than this popcorn.  You’ll want […] October 30, 2013 at 3:25am Reply

  • Paula: I have everything but cloves. Do you think it would still taste good? Could I use cinnamon? October 31, 2013 at 12:54pm Reply

    • Jaclyn: I’m not a huge fan of it either so I don’t ever use very much but you could definitely just omit it. October 31, 2013 at 1:44pm Reply

  • Sarah B: For those of you like me who are unwilling to wait an hour after making the caramel, my friends and I made this tonight, and just ended up eating it with a fork straight from the bowl. It was sticky and gooey and soooooo good. And as it cooled, it set up just like popcorn balls, so we were able to put the leftovers in ziploc bags.

    So if you want it right away you can just eat it straight. We didn’t have any chocolate chips, but next time we are just going to try mixing the full chips in after the first half of the caramel goes in. Also, we discovered that if you drizzle the caramel it mixes in better than pouring it in a lump in the center of the bowl. Yay for trial and error. :)

    Thanks for the great recipe. November 1, 2013 at 9:13pm Reply

    • Jaclyn: Yes this is also delicious when it’s sticky :). I’m so glad you liked it Sarah! November 2, 2013 at 6:27am Reply

  • nancy: Can you simply use pumpkin pie spice instead of all the different spices? Would make life easier. (Just call me the lazy cook!) November 10, 2013 at 4:55am Reply

    • Jaclyn: Yeah I think that would be fine. I just never buy that since I already have the other spices on hand :). November 10, 2013 at 7:31am Reply

    • Brenda: How much pumpkin spice would yo use instead of all the other spices? Thanks November 6, 2016 at 7:00am Reply

  • Julie: This recipe is delicious! I made it and my family loved it. I added an extra tsp. of cinnamon on the second batch (we love cinnamon!!) and it turned out great. Thank you for posting this. This popcorn will become a fall tradition. :) November 29, 2013 at 10:08pm Reply

  • Craig: I’ve been making Carmel corn for the past few Christmases and this one trumps the other recipes. These sweetness of the white chocolate and the pumpkin flavors really add a lot. Two thumbs up. December 22, 2013 at 9:29am Reply

    • Jaclyn: So happy to get a two thumbs up review! So glad you liked it Craig! Thanks for leaving a comment! December 22, 2013 at 6:05pm Reply

  • Amy: How can I make this last a little longer than a week? It’s going to be added to my list of Christmas baking gifts. Can it be refrigerated for longer than the recommended week at room temp? August 13, 2014 at 12:23pm Reply

    • Jaclyn: I wouldn’t recommend chilling it I think it might alter the texture. August 13, 2014 at 1:00pm Reply

  • Sherry-Lynne K: Can these be made into popcorn balls even though it’s baked? October 15, 2014 at 5:56am Reply

    • Jaclyn: I don’t know if this recipe would work as popcorn balls? Maybe somehow but they’d definitely be the crunchy kind. October 15, 2014 at 11:04am 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

  • 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

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

  • 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

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