Chocolate Covered Pumpkin Spice Caramel Apples
A favorite fall treat all spiced up! Chocolate Covered Pumpkin Spice Caramel Apples are a mouthful in more ways than one. So easy to make and flavored with a dash of pumpkin spice seasoning making them one perfect sweet treat for the holidays.
You can’t do fall without a caramel apple in hand and, if you’re a pumpkin spice lover, you will flip over these gourmet Caramel Apples you can easily make at home. Drenched in chocolate, these apples hide a little secret and you’re going to want to make them on repeat for the entire season.
I mean, why just make any homemade caramel apple recipe when you can add some POW to the snack. These easy to make Pumpkin Spice Caramel Apples are everything you love about fall. Gooey caramel seasoned with pumpkin pie spice and blanketing a crisp, juicy apple. This is one treat you don’t have to save for the kids.
PUMPKIN SPICE CARAMEL APPLES
Gourmet Caramel Apples are a staple in our house once the weather starts to get chilly. Crisp, juicy apples coated in a sweet, gooey caramel coating and then dipped in melted chocolate are usually the go-to.
You can find so many varieties of caramel apples during the season but this caramel apple recipe is flavored with the warm spices you love in pumpkin pie seasoning. It adds a great fall flavor to an already popular autumn dessert.
Caramel Apples are created by dipping or rolling apples-on-a-stick in hot caramel, and then sometimes rolling them in nuts, candy, crushed cookies or other confections, and allowing them to cool.
Unlike Candy Apples, these gourmet apples are infinitely easier to eat!
They make a great DIY gift for hostesses or party favors.
HOW TO MAKE CARAMEL APPLES
Pumpkin Spice Caramel Apples are super easy to make from scratch and even can double as a Halloween treat! The caramel used to make caramel apples is not the same as my favorite salted caramel sauce. Caramel Sauce is much thinner and won’t stick to the apple. So, while super tasty….it’s best for drizzling on apple pie or using as a dip.
Here’s how to make them:
Cook the sugar, corn syrup and water over medium-high heat, stirring until the sugar is dissolved.
Swirl the pan (do not stir), until it becomes a light amber color, approximately 8-10 minutes.
Slowly whisk in the heavy cream until smooth.
Whisk in the butter and pumpkin pie spice.
Cool the caramel for 2-3 minutes.
Insert the sticks into the stem end of the apples.
BEST APPLES FOR CARAMEL APPLES
Because the coating on caramel apples is sweet, I like to use an apple that’s firm, crisp and slightly tart. Honeycrisp, Fuji and Granny Smith apples work especially well. We like to use Granny Smith most often for a homemade caramel apple but for this recipe we went with Honeycrisp.
You’ll also want to select small to medium sized apples because they’re easier to eat and dip. If you want a more Gourmet Caramel Apple, the large sized apples work perfectly and make an impressive presentation.
Also, be sure to select apples that are firm with no visible brown spots.
MORE APPLE RECIPES
If you love this caramel apple recipe you may also like this easy Caramel Apple Bread Pudding. It’s super simple to make and drenched with our favorite caramel sauce. Or try these easy Caramel Apple Nachos, our favorite Apple Fritters or these super simple Apple Dumplings!
Chocolate Covered Pumpkin Spice Caramel Apples
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons salted butter room temperature
- 1 teaspoon Stonemill Pumpkin Pie Spice
- 6 gala or red delicious apples
- 2 7.05 oz Choceur White Chocolate bars
- 4.4 oz Moser Roth Dark 70% Chocolate bar
- In a medium saucepan, add the sugar, corn syrup and water stirring to combine. Cook the sugar mixture over medium-high heat, stirring until the sugar is dissolved.
- Cook the sugar mixture, swirling the pan (do not stir), until it becomes a light amber color, approximately 8-10 minutes. The syrup should register 320 degrees on a candy thermometer.
- Remove the pan from the heat and slow whisk in the heavy cream until smooth. (Be careful, the caramel will bubble up violently.)
- Whisk in the butter and pumpkin pie spice. Return the pan to low heat and stir until smooth.
- Allow the caramel to cool for 2-3 minutes or until it's thick enough to coat a spoon.
- Insert the sticks into the stem end of the apples.
- Dip each apple in the caramel turning to coat. Allow the excess to drip off and cool on a parchment lined baking sheet coated with cooking spray.
- Break the white chocolate bar into pieces and place in a microwave safe bowl. Melt in the microwave at 30 second increments, stirring each time until smooth.
- Dip the apples in the chocolate turning to coat and return to the baking sheet to cool.
- Break the dark chocolate bar into pieces and place in a microwave safe bowl. Melt the dark chocolate in the microwave at 30 second increments, stirring each time until smooth.
- Using a spoon, drizzle the chocolate over the apples.
- Allow the chocolate to harden completely before serving.