Pumpkin Spice Microwave Caramels
I’m always on a mission to create the kind of seasonal recipes that are impressive enough to wow your guests, but don’t require tons of time and stress in the kitchen. As much as I love chewy, gooey caramels, I don’t love just how tricky and messy they can be to make! If you feel the same, you’re going to love these fall inspired pumpkin spice microwave caramels.
They’re made entirely in the microwave, no candy thermometer or sugar-stirring stress required. Just a handful of pantry staples, a few minutes of your time, and boom: you’ve got homemade caramels that taste like they came from a fancy little sweet shop.
They’re perfect for wrapping up as edible gifts, setting out at fall parties, or keeping in a secret stash for yourself. The flavor is classic caramel meets cozy pumpkin pie, and the texture is soft, chewy, and totally irresistible!
Ingredients
If you prefer a printable recipe card, you’ll find one towards the bottom of this post! It covers ingredients, measurements, instructions, and everything you need to know to make these caramels from scratch.
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Unsalted butter – The base of any good caramel. Make sure it’s real butter, not margarine.
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Light corn syrup – Keeps the caramels soft and chewy. Dark corn syrup will work in a pinch but will change the flavor.
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Granulated sugar – Brings the classic caramel sweetness.
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Brown sugar – Adds richness and depth. Light or dark both work — dark will give a deeper molasses flavor.
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Sweetened condensed milk – For that ultra-smooth, creamy texture. Don’t swap this for evaporated milk — it’s not the same thing.
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Pumpkin pie spice – Adds that warm fall spice blend. You can adjust this depending on how spiced you want your batch.
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Vanilla – Rounds out all the flavors. Use pure vanilla extract if you can.
How To Make Pumpkin Spice Microwave Caramels
- Grease an 8×8-inch baking dish and set it aside — things move fast once the caramel’s cooked.
- In a large, microwave-safe bowl (and I do mean large — caramel bubbles up), melt the butter.
- Once melted, whisk in the corn syrup, granulated sugar, brown sugar, and sweetened condensed milk until smooth.
- Microwave the mixture on high for 7 minutes. No stirring, no babysitting — just let it do its thing.
- Carefully remove the bowl (it’ll be hot) and whisk in the vanilla and pumpkin pie spice while it’s still bubbling.
- Immediately pour the caramel into your prepared dish and smooth it out.
- Pop it in the fridge to chill for at least an hour.
- Once set, sprinkle the top with a little cinnamon, slice into chewy squares, and enjoy!
Storage Tips
Store the caramels in an airtight container at room temperature and they’ll stay soft and chewy for up to 2 weeks. If you need to make them further in advance, pop them in the fridge — they’ll keep well for about a month. Just let them come back to room temp before eating so they’re not too firm. These are perfect to prep a few days ahead for parties, treat trays, or edible gifts (if you don’t eat them all first).
Notes & Tips
Use a big bowl! The caramel bubbles up quite a bit in the microwave, so give it plenty of space or you’ll end up scrubbing sugar off your turntable.
Microwave times can vary, so keep in mind: if your caramels turn out too soft, try adding 30 seconds next time. Too firm? Cut the time by 30 seconds instead.
When you’re ready to slice, a greased knife makes all the difference for clean cuts.
And if you’re feeling generous, wrap them up in little pieces of wax or parchment paper — they make the cutest homemade gift, party favor, or snack stash for your desk drawer.
Serving Ideas
These caramels are made for fall treat trays, Halloween party bowls, and sneaky pantry stashes. Serve them in a little dish alongside mugs of hot cider or coffee for an easy after-dinner sweet.
They’re also great tucked into lunchboxes or wrapped up with some twine for a thoughtful little homemade gift.
And if you’re making them for a crowd? Stack ‘em in a mason jar or clear bag, tie with a ribbon, and you’ve got instant fall hostess vibes.
Pumpkin Spice Microwave Caramels
Ingredients
- ½ cup unsalted butter
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
Instructions
- Grease an 8x8-inch baking dish and set it aside — things move fast once the caramel’s cooked.
- In a large, microwave-safe bowl (and I do mean large — caramel bubbles up), melt the butter.
- Once melted, whisk in the corn syrup, granulated sugar, brown sugar, and sweetened condensed milk until smooth.
- Microwave the mixture on high for 7 minutes. No stirring, no babysitting — just let it do its thing.
- Carefully remove the bowl (it’ll be hot) and whisk in the vanilla and pumpkin pie spice while it’s still bubbling.
- Immediately pour the caramel into your prepared dish and smooth it out.
- Pop it in the fridge to chill for at least an hour.
- Once set, sprinkle the top with a little cinnamon, slice into chewy squares, and enjoy!
And just like that, you’ve got a tray of homemade caramels that taste like fall in candy form. No stovetop drama required! Whether you’re gifting them, hoarding them, or adding them to your Halloween snack stash, these little bites of chewy, spiced goodness never disappoint. If you give them a try, I’d love to hear how they turn out! You can leave a comment below, and you can also tag me in your pictures on Instagram @slimmingviolet.
