Pumpkin caramels on a white cake stand with a small pumpkin in the center.
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Ridiculously Easy Sea-Salted Pumpkin Microwave Caramels (with free printable labels for gifts)

By Chris Scheuer | Updated on October 29, 2025
5 from 13 votes
Make these buttery, chewy Sea-Salted Pumpkin Microwave Caramels (with real pumpkin!) in way less than an hour. Then wait for the rave reviews to come rolling in! The free printable labels make them perfect for gifting!
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The inspiration for these Sea-Salted Pumpkin Microwave Caramels was a picture that came through one of my feeds a few weeks ago. It was an image of a plate of shiny, deep golden caramels with a sprinkle of flaky sea salt atop each one. Being a huge caramel fan, I didn't hesitate to click on the link. I loved that the list of ingredients included real pumpkin vs simply pumpkin spice as in so many other pumpkin caramel recipes. As I perused the recipe, however, I discovered that (being a little lazy) it was a little too labor-intensive for my liking. Two saucepans, three separate bowls and a fairly lengthy list of complicated instructions. I was about to click out of the site when I had a thought...

Horizontal extreme closeup photo of a batch of Ridiculously Easy Sea-Salted Pumpkin Microwave Caramels.

I remembered my Easy Microwave Caramels and wondered if I could adapt this new recipe to the easy microwave technique I discovered back in 2017. I could hardly wait for a few spare minutes to give it a whirl. A day later, I made those "few spare minutes" happen. I pulled out butter, cream, a can of pumpkin puree, maple syrup, corn syrup, vinegar, pumpkin pie spice and kosher salt.

All the ingredients went into a microwave-safe bowl and, over the next 25 minutes, were melded and married with the magic of the microwave. No worries about burning or constant stirring needed! Just an occasional check with an instant thermometer to ensure perfect doneness.

I poured the molten mixture into a prepared pan and let it cool briefly then stashed it in the fridge to solidify. Honestly, the most difficult part of this recipe was waiting for the caramel to cool.

The results? SO, SO delicious! And SO, SO easy!

Here's a quick synopsis of the steps - so much easier than you could imagine! Ready?

  • Throw all the ingredients in a bowl and microwave until everything is nice and hot.
  • Give the mixture a good stir and then repeat.
  • Repeat and repeat at 5-8 minute intervals.
  • Use an instant thermometer to monitor the temperature as you go.
  • When it's just right, pour the delectable mixture into a prepared pan and your work is done!
  • There is a (somewhat difficult) wait for the caramels to cool, but you can be doing your business at this point. The refrigerator does the work and an hour or so later, your caramel slab is ready to cut into squares or rectangles or whatever your heart desires.
Vertical extreme closeup photo of a batch of Ridiculously Easy Sea-Salted Pumpkin Microwave Caramels.

Ridiculously Easy

I call these caramels "ridiculously easy" because they are... but also because they fall into our collection of Ridiculously Easy recipes. You can read all about our Ridiculously Easy recipes in this post and see the whole collection here but I have come up with a simple nut-shell description: "These are the recipes that make you look like a kitchen rock star with minimal effort on your part". These caramels will be sure to do just that!

How to cut caramels

Now that you've made this beautiful pan of Microwave Pumpkin Caramels, you need to cut them for serving or giving away. If you plan to give them away, you'll also need to wrap them.

Vertical overhead photo of a batch of Ridiculously Easy Sea-Salted Pumpkin Microwave Caramels on a wood cutting board surrounded by mini pumpkins.

Let's talk about cutting first. I like to put the caramel pan in the refrigerator for an hour. This firms up the caramels a bit so they're easy to remove from the pan without distorting the shape. It also makes them much easier to cut.

Choose a long, sharp knife and spray it lightly with cooking spray then use a paper towel to wipe off any excess. After the caramels have been chilled in the refrigerator, remove them from the pan with the parchment paper extensions. I like to measure and score the surface of my caramels before cutting to ensure even pieces. You can decide if you want squares or rectangles.

Once the caramel is measured and scored, cut it along the scored lines with the prepared knife. Press the tip of your knife into the side of the caramel farthest from you and draw the knife towards you, cutting quickly and evenly.

How to wrap these Microwave Pumpkin Caramels

Once the caramels are cut, you can serve them on a platter or wrap each one to keep them fresh. Some people like to use wax paper, others like parchment paper. I like these clear cellophane wrappers. The caramel doesn't stick to them, they show off the candy and they twist nicely.

Depending on what shape and size you cut your caramels, you may have to trim the wrappers a bit. I like to have the ends overlap just a bit. For these square-cut caramels, I stack 6-8 wrappers and trim off about an inch from one end. I place a wrapper on my counter and place a caramel in the center. Then I fold the bottom of the wrapper up over the caramel and roll the caramel toward the top end of the wrapper. All that's left is to twist the ends several times then repeat with the remaining candies.

It's much easier to wrap caramels if they're cold so I like to pop them back in the refrigerator for 10-15 minutes after cutting them. If you wrap room-temperature caramels, they tend to lose their shape.

Give them away!

This recipe makes a big batch (64 1-inch caramels), so you'll have plenty to enjoy and also some to share with family, friends, neighbors, etc. We created a festive label for these Microwave Pumpkin Caramels that we're happy to share with you.

Horizontal photo of a box of Ridiculously Easy Sea-Salted Pumpkin Microwave Caramels decorated with custom labels for gift giving.

To receive a free printable PDF for the labels, just leave us a comment in the comment section below this post, letting us know that you'd like them. We will email the PDF to you with instructions on how to print and use the labels. If you'd like any of our other labels, please request them in the comment section under those particular posts. That's how we my daughter-in-law, Lindsay, who sends out tons of labels every day, stays organized!

Corn syrup confusion

One last thing... if you check the ingredient list for this recipe, you'll notice corn syrup. Corn syrup is important when making candies and some other treats with sugar. Why? Corn syrup prevents sugar from crystalizing which causes graininess. It's a scientific reaction that you can read more about here. Other syrups like maple syrup and honey sadly do not work the same way.

This is NOT high fructose corn syrup that you hear lots of controversy about. Corn syrup and high-fructose corn syrup are two different products. The Kitchn, a popular recipe site, explains it this way; "both products are made from corn starch, but regular corn syrup is 100 percent glucose, while high-fructose corn syrup (HFCS) has had some of its glucose converted to fructose enzymatically." The article goes on to say, "Scientists are examining the potentially negative effects of consuming large amounts of fructose in the form of HFCS, but regular corn syrup is not part of that consideration, as it does not contain fructose".

I use Karo brand corn syrup for this Microwave Caramel Corn which does not contain fructose. Its ingredient list includes, "corn syrup, salt, vanilla". To be safe, I would recommend checking the label of the corn syrup you purchase.

Rave reviews

Ready for those rave reviews? Set aside an hour sometime soon and make a batch of these Microwave Pumpkin Caramels. No one needs to know how easy they are to make - we'll keep that secret between you and me!

Cafe Tips for making these Sea-Salted Pumpkin Microwave Caramels

  • This recipe calls for brown sugar. I like to use dark brown sugar for a deeper caramel color and a richer flavor but light brown sugar also works well.
  • You'll need an 8-inch baking pan for these caramels. If you only have a 9-inch pan, it will work but your caramels won't be as thick. I like this 8-inch pan as it has square corners instead of round resulting in perfect square or rectangular caramels. If your pan has rounded corners though, no worries! Those irregular-shaped candies are destined for the chef's enjoyment!
  • You'll also need a microwave-safe bowl that will hold at least 2 quarts. A microwave-safe bowl is one that doesn't heat up excessively in the microwave. I really like these pyrex bowls with a handle which makes them easy to use. A microwave-safe bowl should have this symbol on the bottom.
Stock Microwave symbol.

  • The total time to make these caramels is approximate as every microwave is different. For your reference, I have a 900-watt drawer microwave. It does not have a turntable. For perfect caramels (not too soft or too hard), it's important to use an instant thermometer towards the end of the cooking process. Instant thermometers are not expensive and also work well to ensure that meat, fish, poultry, etc. are not over or undercooked, hence will save you lots of money in the long run!
  • This recipe calls for Pumpkin Pie Spice which is a spice blend used for traditional pumpkin pie. You can find Pumpkin Pie Spice at most grocery stores in the spice section or online. Here's a recipe for Pumpkin Pie Spice if you prefer to make your own.
  • This recipe calls for â…” cup pumpkin puree (also called pure pumpkin) so you'll probably have some left over. Save the rest to make another batch or try out one of these other pumpkin recipes.
  • These caramels get a little sprinkle of sea salt after being chilled. I like to use Maldon or Fleur de Sel. These are finishing salts, meaning they're used sparingly at the end of a recipe, not as a seasoning salt, such as kosher salt. The salt gives a lovely little salty crunch with each bite. I tested adding the sea salt at different points and found that adding it after the caramels are chilled ensures that it doesn't simply melt into the surface.
  • Don't get pumpkin puree confused with pumpkin pie filling. Pumpkin puree is simply pureed pumpkin. Pumpkin pie filling has sugar, spices, etc.
  • I understand that everyone does not have a microwave. If you don't, you could use this recipe to make the caramels. It's more labor intensive but the results will be delicious!
  • If not wrapped, these caramels are best served within 24 hours.

Thought for the day:

Now to the King eternal,
immortal, invisible, the only God,
be honor and glory forever and ever. Amen.
1 Timothy 1:7

What we're listening to for inspiration:

Invisible God

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Ridiculously Easy Microwave Pumpkin Caramels

Chris Scheuer
Make these buttery, chewy Sea-Salted Pumpkin Microwave Caramels (with real pumpkin!) in way less than an hour. Then wait for the rave reviews to come rolling in! The free printable labels make them perfect for gifting!
5 from 13 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 64 caramels
Calories 55
PRINT PIN COMMENTS

Ingredients
 
 

  • â…” cup pumpkin puree, also called pure pumpkin, I like the Libby brand
  • 1 ÂĽ cups heavy cream
  • 1ÂĽ cups granulated sugar
  • Âľ cup brown sugar, I like dark brown sugar but either light or dark ill work
  • â…“ cup maple syrup
  • ÂĽ cup light corn syrup, I use Karo brand
  • ÂĽ cup water
  • 3 tablespoons butter, I use salted butter
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • flaky sea salt, for finishing such as Maldon or Fleur de Sel (French sea salt)

Instructions
 

  1. Spray an 8-inch baking pan with non-stick cooking spray. Line the pan with parchment paper with two ends extending over 2 edges of the pan. Spray the parchment on the bottom of the pan with non stick cooking spray then use another piece of parchment to line the bottom and the other 2 sides of the pan. You should now have 4 parchment paper extensions hanging over the edges of your pan. (The bottom will be double-lined.) Set aside.
  2. Combine all ingredients in a large microwave-safe bowl (at least 2 quarts) except the vanilla extract and the flaky salt. Stir to combine (don't worry about the butter at this point - it well melt as the mixture cooks. Place in the microwave and cook on high power for 5 minutes then stir well to combine.
  3. Continue cooking for 5-minute intervals, stirring in between. After 15 minutes, begin checking the mixture with an instant thermometer after each stirring.
  4. When the temperature rises to 235ËšF (112ËšC), check the mixture every 2-3 minutes as the temperature can rise quickly at this point. Your goal is 243-245ËšF (117-118.3ËšF).
  5. In my 900-watt microwave, it takes right around 27 minutes in total to reach the correct temperature. Your time may be longer or shorter. That's why it's important to use an instant thermometer to check the temp as you go.
  6. Carefully remove the bowl from the microwave with oven mitts. (The mixture will be extremely hot!) Add the vanilla and stir. The caramel will bubble furiously when you add the vanilla, that's normal! Stir until the bubbling settles down and the caramel gets nice and smooth.
  7. Transfer the caramel into the prepared baking dish. Cool at room temperature for 30 minutes the refrigerate until completely cool, at least 1 hour. This will make the cutting much easier.
  8. Sprinkle with flaky sea salt, if desired.
  9. Spray a long, sharp knife with cooking spray. Wipe off any excess with a paper towel. then cut into squares or rectangles. I like to cut my caramels into 1=inch squares. If the knife blade gets sticky, clean it with a hot damp cloth and spray again with cooking spray.
  10. Wrap the caramels, if desired (see the post for how to wrap) or place on a parchment lined serving tray. Enjoy!

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition

Calories: 55kcalCarbohydrates: 9gProtein: 0.2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 7mgSodium: 26mgPotassium: 18mgFiber: 0.1gSugar: 9gVitamin A: 482IUVitamin C: 0.1mgCalcium: 8mgIron: 0.1mg
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Course: Candy
Cuisine: American

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219 Comments

  5. The pumpkin caramels are amazing. I’m too embarrassed to admit how many I’ve eaten. I’ve packaged up the rest for a gift. Thank you so much for the fun recipe.
    Would appreciate the labels!

    Reply

  6. Love caramels!!! So great I can share. Love the wrappers you linked with the recipe. Like your other recipes that I’ve tried, I’m sure this will be amazing!!
    Please send labels when you get a moment

    Reply

  7. Hi Chris,
    I just happened to see this recipe for pumpkin caramels. Would it still be possible to get your labels for this recipe? I would very much appreciate it.
    Thanks.
    Linda P.

    Reply

  8. How long will these caramels keep once they are gifted (how quickly do recipients need to consume them)? I would love to have the label!

    Reply

  9. My Carmel’s crystalized after cooling and wrapping!…how to fix them?..please send me the labels🤓..georgia

    Reply

    1. Hi Georgia, I'm so sorry you had trouble with this recipe. Sadly, once the caramel has crystalized, there's no going back. Did you use the corn syrup. That's in the recipe to prevent crystallization.

      Reply

  12. Review for sea-salted pumpkin microwave caramels: wonderful soft but chewy spiced caramel! I did customize the spices for our family preference to cinnamon, ground ginger, and nutmeg instead of pumpkin spice. These caramels are delicious with apple slices (I like granny smith). I also ended up toasting some pecans, and found sandwiching a caramel chunk in between two toasted pecans very delicious. I took it one step further and melted some semi-sweet chocolate chips with a little coconut oil in the microwave -- then coated the pecan caramel sandwiches with chocolate (somewhat analogous to Turtle style American candy). But even better in my opinion! PS. Until recently I've never used/owned any flake sea salt - but it's really worth using it here, takes it to the next level.

    Reply

  13. Oooooooo! My husband loves anything pumpkin OR sweet potato. May I please have this recipe for the label for the caramels? It looks great! Thank you!

    Reply

  14. As the leaves start turning and the air gets a bit crisper, I crave all things autumn, and your recipe is my special spot. This weekend, I’m excited to whip up your special treat that combines the warmth of pumpkin with the sweetness of homemade caramels. My husband has a soft spot for those gooey delights, and I can’t wait to surprise him with this delightful combo! I envision a cozy kitchen filled with the aroma of spices and sugar, all wrapped up in a charming package. Speaking of packaging, I’d love to add an adorable label to finish it off perfectly--please send it. Thanks.

    Reply

  21. LOVE LOVE LOVE your all your salted caramel recipes! I make them as gifts and use the cute little boxes you suggest tied with that red gingham ribbon...get raves and everyone requests that I make them again...it's caramel season!

    Reply

    1. Thanks so much, Linna, for taking the time to share your results! So happy you have enjoyed these recipes đź’•đź’•đź’•

      Reply

  23. Can’t wait to make these as gifts for my friends!
    Could you please send me the printable labels? Many thanks for all your beautifully posted well-explained recipes; the ones I have tried are amazing!!
    Thank you.
    Susan

    Reply

  26. We love pumpkin and caramels. This recipe allows us to have both in one treat and share with family and friends. Thank you so much for your informative information. Will you please send printable label?

    Reply

    2. Hi Paula, the labels were not able to be delivered. Could there be an error in your email address?

      Reply

  30. Chris, how far in advance of serving may these be prepared? Is it possible to freeze them? Thanks for another wonderful gifting idea!

    Victoria

    Reply

    1. Hi Victoria, I have made them up to a week in advance if they are wrapped. To serve, unwrapped, they are best made the same day you want to serve them.

      Reply

  31. I can't wait to make this, as always the recipe and all the pictures look beautiful. You can see and feel the love in them.
    I wold love the PDF for the labels, Thank you!

    Reply

  33. I get you have to pay the bills, so you have ads. I need to see what's on the screen though, right? Currently I have 2 ads running. I can't see what I'm typing. Looks like salad dressing to tje right and directly at my keyboard. I give up. Unsubscribing. I can't see....
    I keep hitting submit and I'm redirected to an ad. Unacceptable.

    Reply

    1. Hi Terry, I'm really sorry for this frustration. There should not be any ads that you can't x out. I will forward this to our ad company.

      Reply

  41. Everyone of my Thanksgiving guests will go home with a box of these caramels! Please send the pdf. lable to make them over the top special.
    Thank you so much!

    Reply

    1. I have always wanted to try making caramels but recipes looked too difficult. Excited to try your recipe. Please send labels.
      Thanks!

      Reply

  45. Excited to try this recipe! I've never tried making any caramels before so fingers crossed! Please send the pdf for the gift labels! Thanks and I enjoy reading your posts and trying your recipes!

    Reply

  46. I'm going to make some of these caramels for Halloween gifts. Could you please send me the free printable labels.
    Thank you in advance!

    Reply

  49. I have Roger’s Syrup—it’s cane sugar. Think it would be ok. ?
    Also— do you have labels for granola?
    Thank you.

    Reply

    1. Hi Shirley, I haven't tried this with Roger's syrup and I'm not family with it. I have tried it with good success with Lyle's Golden Syrup.
      I don't have labels for the granola at this time.

      Reply

  52. Excellent recipe with great instructions! Can't wait to share, and would appreciate the .pdf file for these perfectly named Ridiculously Easy Microwave Pumpkin Caramels! Thanks!

    Reply

  63. I haven't given a star rating yet as I have a question I'm hoping you'll answer. I followed directions exactly except the last few seconds of cooking the temperature got away from me and they turned out about 5 degrees over. When I took them out of pan after cooling, the caramels are hard as a rock. I managed to cut a few and it was difficult. I tried softening in microwave which helped but I don't think they will stay that way. Thanks again for all your lovely recipes, just hoping this one will work as the flavors are yummy.

    Reply

    1. Oh no! So sorry. The caramels will be hard when they're cold however it's difficult to say if you cooked them too long. I would let them warm up a bit then cut and see how they are. I did go over one time to 146ËšF. and they were fine!

      Reply

  65. I absolutely love your recipes and your "Tips" are the best!
    Please send me the printable labels for the pumpkin caramels.
    Thank you!
    Diane

    Reply

  66. Thank you for all the yummy looking maple recipes, excited to give some of them a try. Going to make your pumpkin caramel recipe as gifts for my book club later this week so would welcome the professional looking label you created - thank you so much.

    Reply

    1. Hi Kathy, I would use the recipe that's linked in the post in the Cafe Tips if you prefer to make these on the stovetop.

      Reply

  68. This sounds like a perfect take-home gift to give folks at a Friendsgiving I'll be attending soon! Please share your labels for these pumpkin caramels. Thank you for the inspiration!

    Reply

  69. I love trying out new candy recipes I am very excited about trying these carmels,they look awesome and so delicious, thank you so much for this wonderful recipe, and i can't wait to make them.could I please get those beautiful labels, again thank you.

    Reply

  70. The Pumpkin Carmel recipe sound good and they look great. I will be doing these for Thanksgiving and Christmas as well as fund raisers. Can you please send me labels for the Pumpkin Carmels. Thank you

    Reply

  72. I have made the on-the-stove fleur de sel caramels. They are the only thing I do not burn. I am a lousy cook. I would love to try these. My family would be thrilled.
    May I also have the labels please?
    Thank you!

    Reply

  73. I love all of your recipes!!!The Pumpkin Maple Vinaigrette is delicious!!! Please send me the labels for the Pumpkin Caramels....what is the box that you have them in? Id like the name of that too...Thank you...

    Reply

  82. I make licorice caramels every year at Christmas time and they are beyond delicious. These sound good as all caramels are.

    Please send me the labels. Thanks.

    Reply

  84. So excited to make these caramels! . One of my favorite candies and looking forward to giving as gift. Thankyou for your recipes and looking forward to receiving labels to use.

    Reply

  86. These look delightful! Please send me the labels 🏷
    I am at high altitude and normally have to adjust candy temperatures accordingly. Should I do that for this method as well?

    Reply

    1. Hi Marni, we live at 2700ft in the mountains of NC. I don't do any adjusting but I'm not an expert at higher altitude candy making.

      Reply

  87. Thank you for sharing this wonderful recipe.
    I intend to make these for Thanksgiving to give out as gifts.
    Would you please send me the labels?

    Thank you!

    Reply

    2. Hi Kristie, it says the labels were blocked due to spam content. You may need to update your email settings to receive the labels.

      Reply

  88. Thank you so much for this recipe, it sounds absolutely yummy, I will definitely be making them for Xmas. gifts. Can I please have the labels?
    Thank you 🙂

    Reply

  97. Wow
    Can't wait to make these. I have made carmels in the microwave for years but never with pumpkin.
    They will make fantastic gifts...if we don't eat all ourselves.
    Thank you also for your other recipes and comments. I would love to have the labels also.
    J'aime beaucoup etre en France et surtout la cuisine et les gens.
    Mille mercis

    Reply

  98. My microwave is installed above the stove. Being only 5’ tall I don’t use it for cooking because it’s difficult to see insid etc. I plan on using my regular pan on the stovetop. I have a candy thermometer that I use when making candy. This will be great as an additional dessert for Thanksgiving dinner. Please email me the labels.

    Reply

  103. Caramels for gift giving wow! These are on my list for making very soon! Thank you and please send the labels my way.
    Thank you, Sandra Lee

    Reply

  104. I can't wait to try these! They sound delicious. Is it a hard or soft caramel? Do you mind sending me a link to your printable labels?

    Reply