Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add an even layer of popcorn kernels and cover with a lid. Shake gently and listen for popping, which should take 3 to 5 minutes.

In a mixing bowl, combine 1 teaspoon of pumpkin spice mix, 1/4 cup of brown sugar, and a pinch of salt. Stir until fully mixed.

Transfer the freshly popped popcorn to a large mixing bowl, drizzle 2 tablespoons of melted coconut oil over it, and sprinkle the pumpkin spice mixture. Toss gently to coat.

Mix the popcorn thoroughly for about 1 to 2 minutes until each kernel is coated.

Spread the coated popcorn onto a parchment-lined baking sheet and let it cool for about 5 minutes.

Transfer the popcorn to bowls for serving or enjoy directly from the baking sheet.