Pumpkin Caramel Sauce
This season, treat yourself to the sweetest, stickiest, most incredible Pumpkin Caramel Sauce ever! This easy homemade recipe will turn any stack of pancakes, toast, or cake into a delectable autumnal treat. The best part is that this dessert sauce stays fresh for up to 2 weeks, so you can keep a jar on hand for whenever you need to indulge!
Pumpkin Caramel Sauce
Pumpkin. Caramel. Sauce. I really don’t even need to try and sell you on it, do I? The name alone tells you everything you need to know about this dessert sauce! It’s rich with pumpkin spiced flavor that’s created not just by the pumpkin puree, but also by the warm spices. Ingredients like cinnamon, nutmeg, and ginger create that irresistible pumpkin spice flavor that we all know and love.
I’m a huge fan of Easy Caramel Sauce and I make it year-round. However, I patiently wait all year until I can make my favorite version of it, which is with pumpkin of course!
There’s just something so mouthwatering about the way the pumpkin flavors meld so perfectly with the sticky caramel consistency that makes my feel all the wonderful fall feelings. It’s perfect for drizzling on pancakes on Thanksgiving morning to start the day off right!
Homemade condiments of both sweet and savory varieties are pretty much my specialty. I mean, why by a store-bought bottle of caramel sauce when you know you could make it at home?!
My homemade sauce recipes are always super easy, quick, and WAY more flavorful than that preservative-filled junk. During the fall season, I like to make this pumpkin caramel sauce over and over again, that way I can enjoy it all season long. While it does stay fresh for 2 whole weeks, mine never seems to make it that long! Luckily, it’s a cinch to whip up, so I’m never stressed about making it all the time.
How to Make It
Heat the sugar. In a large heavy-bottomed pot over medium heat, add sugar and 1-2 tablespoons of water to make it easy while stirring the sugar. Stir constantly until all of the sugar crystals have melted.
Add more ingredients. Once properly melted, add butter, and stir quickly until bubbles form and the mixture starts to thicken. If you don’t see the bubbles, you did something wrong or the sugar has not yet melted entirely.
Make it creamy. Add heavy cream about 1/3 cup at a time, constantly stirring until all the cream is incorporated in the sauce.
Make it pumpkin spiced. Lower the heat and stir in pumpkin puree, spices, salt. Whisk for a minute until all the ingredients combined, remove from the heat.
Cool. Let cool, then pour into glass containers, cover and refrigerate until desired thickness.
Reheat if needed. Whenever ready to use or the caramel seems too thick, reheating the sauce in the microwave or stove top should take only seconds!
Can I use a real pumpkin instead of canned puree?
Yes! Roasting a pumpkin at home to make your own homemade puree is actually pretty simple to do, too. Start by simply laying out the pumpkin on a baking tray and sprinkling it with salt along with a drizzle of vegetable oil. Then, bake it at 370°F for 30-45 minutes or until it’s soft and slightly golden brown. Once roasted, transfer the pumpkin to a food processor and pulse until it’s smooth and creamy.
You can also use this slow cooker method to make your pumpkin puree.
Why is my pumpkin caramel sauce too thick?
When first made, the caramel sauce will likely seem thicker than you expected it to be. That’s okay, because it will thin out a bit once it begins to cool and the desired consistency will be reached eventually.
Can I use pumpkin pie spice?
You sure can! If you want to make your own Homemade Pumpkin Pie Spice instead of using the spices listed here, go for it! Just be sure that if that’s the route you go, you still measure it correctly. About one teaspoon should do the trick, but you can add more to your liking.
Here are some great recipes to try your new favorite sauce with!
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Get the Recipe: Pumpkin Caramel Sauce
- 1 cup fresh pumpkin or canned pumpkin puree
- 1 ½ cup + 3 tablespoon granulated white sugar
- 5 tablespoon unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon
- Pinch of ground cumin
- Pinch of ground nutmeg
- Pinch of ground ginger
- Pinch of salt
- For the pumpkin puree – if using canned pumpkin puree skip the next part.
- How to make homemade roasted pumpkin puree: Lay out pumpkin on a baking tray and sprinkle it with salt along with a drizzle of vegetable oil.
- Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
- Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy. Follow with recipe instructions as guided below.
- In a large heavy-bottomed pot over medium heat add sugar and 1-2 tablespoons of water to make it easy stirring the sugar. Stir constantly until all the sugar crystals have melted.
- Once properly melted, add butter, and stir quickly until bubbles form and the mixture starts to thicken. If you don’t see the bubbles, you did something wrong or the sugar has not yet melted entirely.
- Add heavy cream about 1/3 cup at a time, constantly stirring until all the cream is incorporated in the sauce.
- Lower the heat and stir in pumpkin puree, spices, salt. Whisk for a minute until all the ingredients combined, remove from the heat.
- Let cool, then pour into glass containers, cover and refrigerate until desired thickness.
- Whenever ready to use or the caramel seems too thick, reheating the sauce in the microwave or stovetop, will take only seconds!
- Consume within 2 weeks.