We have made a lot of popcorn at Two Sisters Crafting. We have even joked about changing our name to Two Sisters Popping, This Pumpkin Spice Popcorn is hands-down one of our favorites. It is the perfect homage to the current Pumpkin Spice craze and it tastes so delicious that you are going to have to make two batches – one for you and one for your guests!
How to Make Pumpkin Spice Popcorn
You will need:
- 10 Cups of Popped Popcorn
- 3 tbsp. Butter (Sweet Cream, Salted)
- 3 cups Mini Marshmallows
- 1/2 tsp. Pumpkin Spice
- Gingersnap Cookies
Start with approximately 10 cups of popcorn. Make sure you get out all of the un-popped kernels. You don’t want to bite down on one of those! We pop our popcorn on the stove (you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave. Once you have the popcorn made, salt it liberally. It is so nice to taste the salty with the sweet marshmallow coating. Not quite like Kettle Corn but close.
Get your Pumpkin Spice ready to add to the Marshmallow mixture. You’ll need 1/2 teaspoon.
To make the Marshmallow Mixture for the Pumpkin Spice Popcorn, melt 3 tablespoons of butter in a medium sauce pan. Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted. Turn off the heat as soon as the last marshmallow has melted.
Add the pumpkin spice to the Marshmallow mixture and stir until it is completely combined.
Slowly pour the marshmallow mixture over the popcorn. Gently fold the marshmallow mixture in with the popcorn until the popcorn is mostly covered.
The amount of marshmallow mixture you want to add is really up to your own taste. The more you add, the stickier the popcorn will be so we suggest that you add it a bit at a time, stir the popcorn and give it a taste before you add more.
Now pour the Pumpkin Spice Popcorn onto a cookie sheet covered with foil or a silpat liner.
For a little extra crunch to our Pumpkin Spice Popcorn we added some crushed up Gingersnaps. Break them apart – we used about a cup of Gingersnap pieces in our popcorn. We did it by hand and broke each cookie into 6 or 7 pieces. We didn’t want a lot of cookie dust mixed in our popcorn so that is why we didn’t use a rolling pin or a food processor.
Now it is time to add the Gingersnap pieces to the popcorn. Don’t wait too long after you pour the popcorn onto the cookie sheet. You want the marshmallow mixture to still be warm and sticky. Toss the Gingersnap pieces onto the popcorn. Allow the Pumpkin Spice Popcorn to cool. Break apart into pieces and serve.
Our family loves this popcorn so it has never lasted longer than a day at our house. This popcorn definitely tastes best right after it is made but will keep for a few days in an airtight container. The popcorn is a little chewier the next day because it absorbs some of the moisture from the marshmallow mixture but it still tastes good.
Our Pumpkin Spice Popcorn is a fun and delicious treat. And it is so easy to make. Your family will beg you to make it again and again!
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