Read all the directions before getting started. Stuff happens so fast and you want to make sure you're prepared for what's coming next. The times in this recipe are estimates and will depend on the size of pot you're using, so use the temperatures as your guide. Also, make sure that you have an accurate candy thermometer - 5 degrees off will drastically change the texture of your caramels from soft and chewy to more like sugar daddies. Here's a handy article on how to calibrate your candy thermometer.
Butter a glass 8x4-inch baking pan and line the bottom and edges with parchment paper, cutting slits in the corners so it will lay flat. Butter the parchment paper, as well. (I used a glass bread dish for one batch and another smaller baking dish for a second batch. If you only have an 8x8 pan, double the recipe.) Evenly sprinkle the pepitas on the bottom of the glass baking pan.
Measure out the butter, cinnamon, nutmeg, ginger, cloves, and salt into a small bowl and set aside.
In a small saucepan, heat the heavy whipping cream, pumpkin purée and vanilla over medium heat until it just begins to simmer. Reduce the heat to low to keep it warm while you prepare the rest.
With just a couple of stirs, combine the sugar, honey, and water in a separate small saucepan.
Clip a candy thermometer to the edge of the pot. Without stirring, heat the sugar, honey, and water over medium heat, until the sugar dissolves and it starts to boil, about 4 minutes. (I recommend between a 1.5-quart and 2.5-quart saucepan; any larger and you'll have a hard time using the candy thermometer as it won't full submerge in the caramel).
Let the sugar boil without stirring at all, until it turns amber reaches 302°F, about 3-5 minutes (watch carefully so that it does not burn - if your thermometer is off, it might burn before it hits this point). While it boils, grab a clean wooden spoon or rinse and dry the one you were stirring with before.
Quickly add the butter and spices, and slowly stir in the warm whipping cream. Be careful, as it will react and sizzle quite a bit when you start adding the cream. The temperature will also drop when you add the cream.
Keeping a close eye on the thermometer, continue stirring until the temperature is back up to 248°F. Immediately remove the pan from the heat and pour the hot caramel into the prepared pan. DO NOT scrape the pot or you'll end up with crispy bits in your caramels.
Set the pan on a wire rack to cool until fully set, at least 5 hours (I kept mine overnight).
Use the parchment paper to pull the caramel sheet out of the pan and place it on a pastry board or cutting board. Peel the parchment paper down from the edges. With a large sharp knife, cut the caramels into bite-sized squares and wrap them tightly in wax paper or parchment paper squares. The caramels will keep wrapped for up to one month.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.