RecipePumpkin Kettle Corn

Nutrition Facts
Amount per Serving
  • Calories: 45
  • Protein: 1 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 10 g
  • Dietary Fiber: 1 g
  • Total Sugar: 4 g
    • Natural Sugar: 1 g
    • Added Sugar: 3 g
  • Sodium: 35 mg

Give your popcorn an addictive pumpkin-y spin by tossing a batch with an out-of-this-world sauce and then crisping it in the oven. It helps take a standard snack from good to OMG great! Here, plain crunchy popcorn becomes sweet and savory and completely irresistible with the cozy warm flavors of fall. You will not be able to stop popping…and that’s totally fine because there’s only 45 calories per cup and a dose of filling fiber. Crunch on.

  • Prep time
  • Total Time
This recipe makes 14 servings

• 14 cups light popcorn (air-popped or any store-bought brand)
• 2 tablespoons canned pumpkin puree
• ¼ cup maple syrup
• ½ teaspoon pumpkin pie spice seasoning blend
• ¼ teaspoon salt, plus more to taste


Mist 2 baking sheets with oil spray and spread out 7 cups popcorn per sheet.

Preheat the oven to 250˚

To make the pumpkin sauce:
In a small bowl, add the pumpkin puree, maple syrup, and seasoning blend and mix until well combined.

Pour the sauce evenly over the popcorn (~3 tablespoons per baking sheets) and toss with clean hands to distribute. Spread the popcorn in a single layer as best as you can. Sprinkle the salt over the tops.

Bake in the oven on a lower or middle rack for about 30 to 45 minutes (watch so it doesn’t burn) to dry out the kernels and give them crunch. Season with extra salt and pumpkin pie spice blend or ground cinnamon to taste. Serve warm or room temp.


Try my Rosemary Parm Popcorn.