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Pumpkin-Spice Caramels

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Pumpkin-Spice Caramels Recipe

Although these caramels have no true pumpkin purée in them, their flavor will transport you to your first bite of pumpkin pie. Their satisfying chew is everything you loved about caramel as a kid.

At a glance

64 caramels


Choose your measure:

  • About 2 ½ cups caramel, either individual candies, or cut from a block, cut into 1" cubes
  • 2 1/4 teaspoons pumpkin pie spice; or 1 ½ teaspoons ground cinnamon + 3/8 teaspoon each ground cloves and ground ginger


  1. Lightly grease an 8" x 8" baking pan and line it with parchment paper, leaving an overhang on opposite sides.
  2. Melt the caramel over medium-low heat in a heavy-bottomed saucepan. Once it's completely melted (don't let it boil, unless you want a harder caramel), remove it from the heat and stir in the spice with a heatproof spatula.
  3. Pour the warm caramel into the prepared pan and allow it to settle into an even layer.
  4. Let the caramel cool completely before cutting it into 1" squares.
  5. Yield: 64 caramels.