Why You’ll Love This Recipe

I love this recipe because it captures everything I love about autumn in one bite: creamy caramel, earthy pumpkin, and a hint of spice. The maple syrup deepens the flavor while the flaky sea salt cuts through the sweetness, creating a perfectly balanced candy. It’s also fun to make and feels like a little homemade luxury, whether I’m gifting them or treating myself. Once you try these, store-bought caramels won’t stand a chance.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2/3 cup unsalted pumpkin seeds
2/3 cup pumpkin puree
1 1/4 cups heavy cream
2 cups white sugar
1/3 cup maple syrup
1/4 cup light corn syrup
1/4 cup water
3 tablespoons cold unsalted butter, sliced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 teaspoon white vinegar or lemon juice
1/4 teaspoon flaky sea salt (such as fleur de sel)

Directions

1. Toast the pumpkin seeds: I heat a dry skillet over medium heat and add the pumpkin seeds, tossing them often for about 3 minutes until they just start to turn lightly golden and smell nutty. I remove them immediately to prevent overbrowning and let them cool in a bowl.

2. Prepare the pan: I butter an 8×8-inch heatproof baking dish, line it with parchment paper, and then butter the parchment as well. I pour the toasted pumpkin seeds into the pan in an even layer—they’ll form the crunchy base of the caramels.

3. Start the sugar mixture: In a heavy 3-quart saucepan, I whisk together the sugar, maple syrup, corn syrup, and water. I set it aside while I prepare the other ingredients.

4. Warm the cream and pumpkin: In a small saucepan over low heat, I stir together the pumpkin puree and heavy cream until smooth and warm. I keep this mixture on the back burner so it’s ready to pour later.

5. Get everything ready: I place the butter slices, spices, salt, and vinegar in small dishes and keep them near the stove. Once the sugar starts cooking, things move quickly, so I like to have everything within reach.

6. Cook the caramel base: I place the saucepan with the sugar mixture over medium-high heat, bringing it to a boil. Once it boils, I reduce the heat to medium and cook, stirring occasionally, until it reaches 245°F (118°C).

7. Add the pumpkin mixture: Slowly, I pour in the warm pumpkin-cream mixture in a thin stream while whisking constantly. The mixture bubbles up, so I pour carefully to avoid overflowing.

8. Finish cooking: I continue cooking the caramel over medium heat, whisking occasionally, until it reaches between 240°F and 245°F (115–118°C).

9. Add the final touches: I turn off the heat and stir in the butter, spices, salt, and vinegar until smooth and glossy.

10. Pour and set: I carefully pour the hot caramel into the prepared dish, trying not to disturb the pumpkin seeds. After letting it cool for about 10 minutes, I sprinkle flaky sea salt evenly over the top.

11. Cool and cut: I let the caramel cool to room temperature, then refrigerate it for about 30 minutes to firm up. Once chilled, I cut it into 64 squares (about 1 inch each), wiping the knife with a hot, damp towel between cuts for clean edges.

Servings and Timing

This recipe makes about 64 bite-sized caramels and takes roughly 1 hour and 30 minutes total: 30 minutes of prep, 20 minutes of cooking, and 40 minutes of cooling.

Variations

Sometimes I like to drizzle melted dark chocolate over the finished caramels or dip half of each square for an extra layer of indulgence. For a spicier twist, I add a pinch of cayenne or ginger to the spice mix. I’ve also used brown sugar instead of white for a deeper molasses flavor. If I want a nutty version, I stir toasted pecans into the caramel before pouring it into the pan.

Storage/Reheating

I store the cut caramels in an airtight container with parchment between the layers to prevent sticking. They keep well at room temperature for up to a week or in the refrigerator for up to two weeks. For longer storage, I wrap each caramel in wax paper and freeze them for up to three months. I let them thaw at room temperature before enjoying.

FAQs

Do I need a candy thermometer?

Yes, I highly recommend it. The caramel’s temperature is key to getting the perfect chewy texture.

Can I use canned pumpkin pie filling?

No, I use plain pumpkin puree—pumpkin pie filling has added sugar and spices that can throw off the balance.

Can I make this recipe without corn syrup?

You can replace it with honey or brown rice syrup, but the texture might be a little softer.

What kind of maple syrup works best?

I prefer pure dark maple syrup for the richest flavor.

Why add vinegar or lemon juice?

It prevents the sugar from crystallizing, helping the caramel stay smooth and glossy.

How do I keep the caramels from sticking to the knife?

I wipe the knife with a hot, damp towel between cuts for clean slices.

Can I skip the pumpkin seeds?

Yes, but I love the crunch and nutty flavor they add. You can also swap them for chopped pecans or almonds.

Why did my caramel turn grainy?

It likely crystallized from stirring too much early on or cooking over uneven heat. I stir gently and use a heavy-bottomed pot.

How do I know the caramel is ready?

It should reach 240–245°F (115–118°C) and have a thick, smooth consistency when poured.

Can I gift these caramels?

Yes! I wrap each piece in wax paper and pack them in small boxes or jars—they make beautiful homemade gifts.

Conclusion

I love how these Salted Pumpkin Caramels combine the cozy flavors of fall with the irresistible chew of homemade candy. They’re sweet, salty, spiced, and just a little nutty—the perfect balance of textures and tastes. Whether I’m making them for a special treat, a thoughtful gift, or just because, these caramels always feel like a little taste of autumn magic in every bite.