Pumpkin Caramels Recipe

Name: Pumpkin Caramels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup pumpkin seeds or ½ cup sunflower seeds, toasted; 1 cup maple syrup; ¾ cup light brown sugar; ½ cup heavy cream; ¼ cup dark corn syrup; 1 teaspoon pumpkin pie spice or 1 teaspoon apple pie spice; 1 teaspoon fresh lemon juice; ½ teaspoon fine salt; ⅔ cup canned pumpkin puree, room temperature; 1 tablespoon unsalted butter, room temperature; 1 teaspoon pure vanilla extract

Servings: persons

½ cup pumpkin seeds or ½ cup sunflower seeds, toasted
1 cup maple syrup
¾ cup light brown sugar
½ cup heavy cream
¼ cup dark corn syrup
1 teaspoon pumpkin pie spice or 1 teaspoon apple pie spice
1 teaspoon fresh lemon juice
½ teaspoon fine salt
⅔ cup canned pumpkin puree, room temperature
1 tablespoon unsalted butter, room temperature
1 teaspoon pure vanilla extract

1
Line an 8x4 inch loaf pan with waxed paper or aluminum foil.
2
Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
3
Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy bottomed medium saucepan.
4
Brush down the sides on the saucepan with water to remove every grain of sugar.
5
Set the candy thermometer into the sugar.
6
Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18-20 minutes.
7
Carefully stir in the pumpkin puree.
8
Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more.
9
(I cooked mine to the firm ball stage and they came out perfect - 248 degrees F).
10
Remove from the heat, and stir in butter and vanilla.
11
Pour the caramel over the pumpkin seeds in the prepared pan.
12
Smooth to an even layer.
13
Cool to room temperature.
14
When fully cooled peel from the waxed paper or foil, and cut into 24 (1 inch) squares.
15
Wrap individually in parchment or waxed paper, and store in an airtight container for up to a week.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup pumpkin seeds or ½ cup sunflower seeds, toasted, 1 cup maple syrup, ¾ cup light brown sugar, ½ cup heavy cream, and more.

Yes, Pumpkin Caramels falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Caramels

How did you like this recipe?

Frequently Asked Questions