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Pumpkin Spice Caramel Spice Corn Pops

Corn Pops, fall style! Perfect for fall or Halloween parties!
Author Carrie Swenson


  • 11 cups of corn pops
  • 1/2 cup of butter
  • 1/2 cup of dark corn syrup
  • 1 cup of dark brown sugar
  • 1 tbsp. of pumpkin pie spice
  • 1/2 tbsp. of pumpkin pie spice extract
  • 1 tsp. of baking soda


  • Preheat the oven to 250 degrees
  • Spray a baking sheet with baking spray and set aside.
  • In a large sauce pan, melt the butter, corn syrup, and brown sugar over medium-high heat. Stirring constantly bring the mixture to a boil and cook for 2 minutes.
  • Remove from heat and quickly stir the pumpkin pie spice extract and pumpkin pie spice in the caramel until mixed well. Add the baking soda and stir until the mixture starts to foam.
  • Gently mix the corn pops into the caramel until all of the corn pops are completely coated. Evenly spread the corn pops over the baking sheet. Place the baking sheet in the oven and bake for 45 minutes stirring the corn pops every 10 minutes.
  • Remove the baking sheet from the oven and immediately break up the corn pops. Let the corn pops cool completely.


Store any left overs in an air tight container.
Adapted from MyRecipeConfessions.com