These Salted Pumpkin Caramels are a dreamy blend of rich, buttery caramel and warm pumpkin spice, finished with a hint of sea salt. Each bite offers a perfect balance of sweet and savory, with a smooth, melt-in-your-mouth texture that’s utterly irresistible.

The cozy aroma of cinnamon and nutmeg will fill your kitchen as they cook, making the 45-minute process feel like a fall ritual. Whether you’re gifting them or keeping them all to yourself, these caramels are a treat that feels both indulgent and comforting.

What makes these caramels truly special is their velvety chew and the way the pumpkin flavor shines without overpowering the caramel’s richness. The sprinkle of sea salt adds a delightful crunch and enhances every layer of flavor.

They’re surprisingly simple to make, yet they look and taste like something from a gourmet candy shop. Perfect for autumn gatherings or a quiet evening by the fire, these caramels are a small but decadent way to celebrate the season.

Ingredients for Salted Pumpkin Caramels

2/3 Cup (2oz/60g) unsalted pumpkin seeds (pepitos)
1 1/2 Cups (12floz) heavy cream
2/3 Cup (6oz/180g) pumpkin puree (use canned or homemade)
1 tsp pumpkin pie spice
2 Cups (16oz/454g) white sugar
8 tablespoons light corn syrup* (can substitute golden syrup if needed)
5 tablespoons maple syrup
4 tablespoons water
4 tablespoons (2oz/60g) unsalted butter, cut into chunks
1 tsp lemon juice
3/4 tsp fleur de sel (or any flaky sea salt)

Step-by-Step Instructions

Toast the pumpkin seeds: Dry toast the pepitos in a skillet over medium heat until they start to pop. Set aside.
Prepare the pan: Line the bottom and sides of an 8-inch square glass pan with parchment paper. Evenly spread the toasted pepitos on the bottom of the pan.
Warm the cream mixture: In a saucepan, combine heavy cream, pumpkin puree, and pumpkin pie spice. Heat until warm (do not boil), then set aside.
Cook the sugar mixture: In a heavy-bottomed pan (at least 4 inches high), combine sugar, corn syrup, maple syrup, and water. Stir until the sugars dissolve, then bring to a boil. Cook until the mixture reaches 244°F (soft ball stage on a candy thermometer).
Combine the mixtures: Carefully add the warm cream mixture to the sugar mixture. Stir slowly and bring the combined mixture to 240°F. This may take about 30 minutes. Stir more frequently once it hits 230°F to prevent burning.
Add butter and lemon juice: As soon as the mixture reaches 240°F, remove from heat. Stir in butter and lemon juice vigorously until fully incorporated.
Pour and cool: Pour the caramel into the prepared pan. Let cool for 30 minutes, then sprinkle fleur de sel evenly over the top.
Set and cut: Allow the caramels to fully set for at least 2 hours. Use a hot knife to cut into 1-inch squares. Wrap each piece in waxed paper.
Store: Keep the caramels at room temperature for up to 3-4 weeks.

Perfect Pairings: Serving Suggestions

These Salted Pumpkin Caramels are a delightful treat on their own, but they can also be paired with other fall favorites. Serve them alongside a warm cup of spiced chai tea or a pumpkin latte for a cozy autumnal experience. They also make a great addition to a dessert platter with apple slices, dark chocolate, and a dollop of whipped cream.

Storage Secrets: Keeping Your Caramels Fresh

To keep your caramels fresh and delicious, store them in an airtight container at room temperature. They’ll stay perfect for 3-4 weeks. If you’re gifting them, wrap each caramel individually in waxed paper and place them in a decorative tin or box. Avoid refrigeration, as it can alter the texture and make them too hard.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the pumpkin puree and toast the pepitos a day ahead. This way, you can focus on the caramel-making process without rushing. Also, use a candy thermometer with a clip to keep your hands free for stirring. Finally, enlist a helper to wrap the caramels while you clean up—it’s a fun way to share the workload!

Equipment Essentials: Tools You’ll Need

To make these caramels successfully, you’ll need a few key tools: a heavy-bottomed saucepan (at least 4 inches high) to prevent burning, a candy thermometer for precise temperature control, and an 8-inch square glass pan lined with parchment paper for easy removal. A hot knife (dipped in hot water and dried) will also make cutting the caramels into neat squares a breeze.

Recipe Variations: Mix It Up!

Feel free to customize this recipe to suit your taste. Swap the pumpkin seeds for chopped pecans or walnuts for a nutty twist. If you prefer a stronger maple flavor, increase the maple syrup and reduce the corn syrup slightly. For a spicier kick, add a pinch of cayenne pepper to the pumpkin mixture. The possibilities are endless!