Pumpkin Pie Spice White Chocolate Caramel Popcorn

Published August 26, 2013. Updated March 11, 2020

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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
Prep15 minutes
Cook1 hour 20 minutes
Ready in: 1 hour 35 minutes



  • 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.
  • Recipe Source: adapted slightly from allrecipes.com
Nutrition Facts
Pumpkin Pie Spice Popcorn with White Chocolate
Amount Per Serving
Calories 300 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 27mg9%
Sodium 174mg8%
Potassium 92mg3%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 36g40%
Protein 2g4%
Vitamin A 284IU6%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Peninah

    Ive been making these at least once a month for the past 2 years. It’s such a fan favorite people ask me for the recipe all the time!

  • Chris Lee

    I was wondering the same thing. Have you tried using just pumpkin pie spice? and if you did, how much?

    • Jaclyn

      Jaclyn Bell

      Yes pumpkin pie spice would work here too. I’d use 3 1/4 tsp. Hope you love it!

  • Darla

    How is this recipe pumpkin flavored?? I don’t see that there is anything pumpkin flavored in the ingredients..

    • Betty

      If you combine the spices it will have pumpkin flavor. That’s the pumpkin pie spice

  • Mrs Major Hoff

    This looks so fabulous! My son is begging me to make it for him! LOL!

  • 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.

  • 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!