Pumpkin Gummies
on Sep 08, 2025
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These homemade pumpkin gummies are chewy, subtly spiced, and perfect for fall. They’re made with just 5 simple ingredients and come together in minutes for a treat you’ll want to make all season long.
When fall rolls around, pumpkin takes over everything from lattes to muffins, so I thought, why not gummies too? These homemade pumpkin gummies are a fun twist on a classic treat, made with just 5 simple ingredients. They’re chewy, lightly sweetened with maple syrup, and spiced with cozy fall flavors that kids and adults will both love. Made with real pumpkin puree, they come together quickly and are the perfect little treats to celebrate pumpkin season.
If you love these gummy bears, you’ll also love these homemade gummy worms with added veggies in the mix! And if you’re looking for more copycat store-bought snacks and treats, be sure to try out these homemade ritz crackers, homemade chewy granola bars, and homemade goldfish crackers!
Table of Contents
What You’ll Need
Here is what you’ll need to make these pumpkin gummies:
- Pumpkin Puree: The base flavor for these gummies. Make sure to use plain pumpkin puree and not pumpkin pie filling.
- Apple Juice: Opt for apple juice that is naturally sweetened with no added sugar.
- Maple Syrup: The main source of sweetness for these homemade gummies. Feel free to adjust the amount to your taste.
- Gelatin: The main binding agent to help the mixture obtain the “gummy” texture when cooled. Make sure to use unflavored gelatin.
- Pumpkin Pie Spice: For cozy fall flavor.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Apple Juice: You may replace the apple juice with equal parts water, but note that the puree mixture will be slightly less sweet. If desired, adjust the amount of maple syrup to taste. You can also replace the apple juice with unsweetened coconut milk for creamier gummies.
- Maple syrup: The maple syrup may be replaced with equal parts honey.
- Pumpkin pie spice: Replace with a pinch each of ground cinnamon, ground nutmeg, and ground ginger.
Step-by-Step Instructions
STEP 1: Pour the apple juice into a bowl and sprinkle the gelatin evenly over the top (Image 1). Let it sit as the gelatin “blooms” for 5 minutes. (Image 2).
STEP 2: After 5 minutes, give the mixture a stir (it will be thick in texture) and transfer this mixture to a saucepan (Image 3). To the saucepan, add the pumpkin puree, maple syrup, and pumpkin pie spice (Image 4).
STEP 3: Place the saucepan over medium heat. You want the mixture to be heated through, not boiling. As the mixture begins to heat up, whisk it until it is smooth and there are no clumps of pumpkin puree or undissolved gelatin. If you notice any small clumps, break them up with a cooking utensil until the mixture is completely smooth and has a fully liquid consistency. (Image 5).
STEP 4: Place pumpkin molds (or any shaped mold) on top of a baking tray. Use a squeeze bottle, dropper, or small spoon to fill each mold (Image 6).
STEP 5: Chill in the refrigerator for at least 2 hours, or overnight, until set. Once set, remove them from the molds and serve cold.
Storage Instructions
Once set, store the pumpkin gummies in an airtight container in the fridge for up to 1 week. Gelatin doesn’t freeze well, so freezing isn’t recommended.
Tips For Success
- Don’t overheat the mixture. Heat the pumpkin mixture gently because if it boils, the gelatin can lose its setting power. Once it’s fully incorporated, remove it from the heat.
- If you prefer firmer gummies, add a little extra gelatin (about ½ tablespoon).
- If you’re using a pumpkin-shaped mold, you can fill the molds about 3/4 of the way full for thinner gummies. If you don’t have pumpkin-shaped molds, use any shaped molds, as long as they are silicone so that the gummies can pop right out!
- When placing the liquid into the molds, make sure that the molds are on top of a baking pan. It will be much easier to transfer the molds to the fridge to set if they are on a baking pan.
Recipe FAQs
You can swap gelatin with agar-agar powder to make these vegan. Keep in mind that the texture will be different.
Yes! Roast or steam the pumpkin until soft, then puree until smooth. You may need to strain it slightly to remove excess liquid for the best gummy texture.
This usually happens if the mixture was overheated or if the gelatin wasn’t fully dissolved. Make sure to heat gently and whisk until completely smooth before pouring into molds.
Other Pumpkin Recipes You’ll Love
Mini Maple Sweetened Pumpkin Pies
Pumpkin Maple Muffins
Pumpkin Waffles (And Pancakes!)
Homemade Baby Pumpkin Puffs
If you tried these Pumpkin Gummies, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pumpkin Gummies
Ingredients
- ⅓ cup pumpkin puree
- 1 ½ cup apple juice
- 4 tbsp maple syrup
- 4 tbsp gelatin
- ½ tsp pumpkin pie spice
Instructions
- Pour the apple juice into a bowl and sprinkle the gelatin evenly over the top. Let it sit as the gelatin "blooms" for 5 minutes.
- After 5 minutes, give the mixture a stir (it will be thick in texture) and transfer this mixture to a saucepan. To the saucepan, add the pumpkin puree, maple syrup, and pumpkin pie spice.
- Place the saucepan over medium heat. You want the mixture to be heated through, not boiling. As the mixture begins to heat up, whisk it until it is smooth and there are no clumps of pumpkin puree or undissolved gelatin. If you notice any small clumps, break them up with a cooking utensil until the mixture is completely smooth and has a fully liquid consistency.
- Place pumpkin molds (or any shaped mold) on top of a baking tray. Use a squeeze bottle, dropper, or small spoon to fill each mold.
- Chill in the refrigerator for at least 2 hours, or overnight, until set. Once set, remove them from the molds and serve cold.
Notes
-
- Don’t overheat the mixture. Heat the pumpkin mixture gently because if it boils, the gelatin can lose its setting power. Once it’s fully incorporated, remove it from the heat.
-
- If you prefer firmer gummies, add a little extra gelatin (about ½ tablespoon).
-
- If you’re using a pumpkin-shaped mold, you can fill the molds about 3/4 of the way full for thinner gummies. If you don’t have pumpkin-shaped molds, use any shaped molds, as long as they are silicone so that the gummies can pop right out!
-
- When placing the liquid into the molds, make sure that the molds are on top of a baking pan. It will be much easier to transfer the molds to the fridge to set if they are on a baking pan.
