Preheat the oven to 300°F and line a large baking sheet with parchment paper.

Place 3 cups of popped popcorn into a large mixing bowl.

In a medium saucepan over medium-low heat, combine the butter, sugar, dark corn syrup, water, vanilla extract, salt, and pumpkin pie spice.

Cook, stirring frequently, until the butter has melted and the sugar has completely dissolved.

Slowly pour the warm pumpkin spice mixture over the popcorn.

Gently toss the popcorn with a large spoon until it is evenly coated.

Spread the coated popcorn in an even layer on the prepared baking sheet.

Bake uncovered for 10–15 minutes, stirring approximately every 4 minutes so the popcorn bakes evenly.

Remove from the oven and allow it to cool.

Place the remaining 3 cups of popped popcorn in a clean large mixing bowl.

In a saucepan over medium-low heat, combine the butter, strong brewed coffee, sugar, dark corn syrup, and finely ground coffee.

Cook and stir until the butter has melted and the sugar has dissolved.

Slowly pour the coffee mixture over the popcorn and gently toss until evenly coated.

Spread the coffee popcorn onto a parchment-lined baking sheet.

Bake at 300°F for 10–15 minutes, stirring approximately every 4 minutes.

Remove from the oven and allow the popcorn to cool completely.

Let both batches of popcorn cool for at least 30 minutes.

Once completely cooled, place the pumpkin spice popcorn and coffee popcorn together in a large serving bowl.

Add the pumpkin pie M&M's and pumpkin baking chips.

Gently toss everything together until the candies are distributed throughout the popcorn.

Serve and enjoy!