White Chocolate Pumpkin Popcorn

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author White Lights on Wednesday


  • 1/2 cup popcorn kernels
  • 1/4 cup vegetable oil
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup raw dried pumpkin seeds {I made mine with a little oil and salt, but THESE sounds great!}
  • 4 cups water
  • 2 tablespoons salt
  • 1/2 cup Reeseā€™s peanut butter chips
  • 1/4 cup white chocolate chips
  • 1/2 teaspoon vegetable oil
  • 1/2 teaspoon ground cinnamon


  1. Heat oven to 400 degrees F.
  2. In a medium pot, bring water and salt to a boil; add pumpkin seeds. Reduce to simmer and cook for 5 minutes. Drain and place pumpkin seeds on a Sil-Pat/parchment paper lined baking sheet and sprinkle with salt. Bake for 5 to 10 minutes until dried and beginning to brown. Remove from oven; set aside.
  3. Heat 3 tablespoons oil in a large pot over medium-high heat. Add popcorn once oil is hot and cook (shaking the pot as you go) until the popping is about 2 to 3 seconds apart. Pour popped corn in a large bowl.
  4. Place butter in a small bowl with pumpkin pie spice and melt in microwave, stir to combine.
  5. Place white chocolate, 1/2 teaspoon oil, and cinnamon in a small bowl. Microwave for 30 seconds on 50% power; stir. Repeat until chocolate is smooth.
  6. Add spiced butter to popcorn and toss to coat. Add pumpkin seeds and peanut butter chips to popcorn, drizzle with 2/3 cinnamon white chocolate and toss to coat. Drizzle top with remaining white chocolate.