Healthy Pumpkin Caramels (Paleo)

These healthy pumpkin caramels are paleo-friendly, gluten-free, dairy-free, and low in added sugar. This is an easy caramel recipe with a creamy pumpkin caramel filling that's coated in dark chocolate and topped with cinnamon. It's the perfect no-bake fall dessert!

I love pumpkin and I love caramels...so why not combine the two?!

These creamy pumpkin caramels have a deliciously spiced pumpkin filling that's coated in dark chocolate and topped with a pinch of cinnamon.

Here's what you need to know:

paleo friendly
dairy-free - no cream
low in added sugar - only sweetened with a little honey
protein packed - contains almond butter and collagen, both adding a good dose of protein to these caramels
healthy - made with real, whole-food ingredients
no-bake - doesn't require any baking or boiling to make the filling

These healthy pumpkin caramels are super easy to make and have a delicious pumpkin-spiced filling. They're just what you need for a healthy, no-bake fall treat.

Ingredients

Here's a list of what you need to make these low-carb pumpkin caramels:

Cacao butter - for texture purposes. I use this ingredient in everything from homemade fudge to protein bars and energy bites.
almond butter - or any nut/seed butter
pumpkin puree - because these are pumpkin caramels
raw honey - or maple syrup for sweetness
vanilla extract - for flavor
collagen peptides - for texture and to add a boost in protein
cinnamon - for flavor
salt - to enhance the flavors
dark chocolate - to coat the caramels
coconut oil - to thin the chocolate topping and make dipping easier

No substitutions have been tested for this pumpkin caramel recipe. But, if you make a substitution I'd love to know the results in the comments below.

How to Make Pumpkin Caramels

I promise these pumpkin caramels are SO easy to make! No cooking the caramel filling to a specific temperature or using a food processor to blend the necessary ingredients. All you need is a mixing bowl (or pot ) and a spatula.

Make the Filling

First, line an 8" x 4" baking pan with foil or parchment and set aside. A larger loaf pan will work, the caramels will just be flatter.

Next, make the caramel pumpkin filling. Melt the cacao butter on the stovetop, over low heat. Once melted, remove from heat and mix in the almond butter, pumpkin, honey, and vanilla. Stir until well combined.

Then, add in the collagen, cinnamon, and salt. Mix until well combined.

Pour the filling into the lined baking pan.

Freeze Filling

Freeze the filling overnight, or for at least 4 hours. This step is crucial, otherwise the filling will be hard to cut and dip in melted chocolate.

Dip in Dark Chocolate

Make the chocolate coating by placing the chocolate and coconut oil in a small saucepan and melting it on the stovetop, over low heat.

While the chocolate is melting, cut the pumpkin caramel filling to the desired size. I cut the caramel into 24 pieces.

One at a time, dip the caramel filling into the melted chocolate. Place the dipped caramel onto a lined baking sheet to set. Tip: I find dipping the caramel easiest to do with a fork. Drop the caramel into the melted chocolate, then rotate it with your fork until fully coated. Use the fork to retrieve the caramel. Let excess chocolate drip off, then place the caramel on the baking sheet.

Once all of the caramels have been dipped, drizzle any remaining chocolate over the tops of the caramels and add a pinch of cinnamon.

Storage

These paleo pumpkin caramels soften at room temperature. They need to be stored in the fridge or freezer. Personally, I prefer them straight from the freezer.

Place the caramels in an air-tight container or baggie and keep them in the fridge for up to one week or the freezer for up to two months.

Frequently Asked Questions

Do I have to use cacao butter?

The cacao butter is used to help solidify the pumpkin filling. Without it, the filling will be much softer and harder to work with. The best substitutions for cacao butter are coconut butter or coconut oil. A few things to note: coconut butter is slightly gritty, so will change the texture of the pumpkin filling. Coconut oil isn't as solid as cacao butter, so will make for a softer filling.

Do I have to add collagen?

Collagen is added for texture (it slightly thickens the filling) and to increase the protein content. I don't recommend omitting this ingredient, but if you have to make a substitution then the best option would be replacing it with a protein powder.

What texture do the caramels have?

The texture of these pumpkin caramels varies depending on the temperature in which they are stored. Frozen, they have a chewy texture. As they warm, their texture becomes softer and creamier; similar to a thick nut butter.

Are these healthy pumpkin caramels?

Yes! These are healthy caramels because they use real, whole-food ingredients and are low in added sugar. No preservatives, no vegetable oils or hydrogenated oils, no artificial flavorings or coloring. Just pure and simple ingredients!