Pumpkin Caramel Sauce is a thick, rich, decadent sauce just begging for ice cream!! It has not only the deliciousness of caramel but pumpkin and pumpkin spices too.
Fall is here, and I can already smell pumpkin in the air. So, to spruce it up, today I’ve just the perfect recipe. This Pumpkin Caramel Sauce is exactly what you need to bid adieu to summer and switch to fall. Talking about pumpkin, we have some notable pumpkin recipes! Personally, I love these Sugar and Spice Baked Pumpkin Donuts or Individual Pumpkin Delights with a Twist. Our readers seem to enjoy this Mini Pumpkin Bread alongside the delicious Pumpkin Slab Pie. Plus try our Pumpkin Cupcakes with Cream Cheese Frosting, a little drizzle of this would be amazing with them.
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Back to today’s recipe, we are doing sauces for this #SundaySupper. I immediately went for a savory sauce, like a really good red wine reduction or a pasta sauce. But then I thought of fall and the flavors of fall, and my mind went to pumpkin!!
Pumpkin ideas rattled around in my brain, and then I came up with a decadent pumpkin caramel sauce, one that would be great with really good ice cream or maybe even sliced apples, spiced cake, or loaf.
What a quick and delicious sauce that screams fall; it is like eating liquid pumpkin pie!! Oh my heavens, is this good!!!
This recipe yields 1 and a half to 2 cups of pumpkin sauce. It is a rich and decadent Caramel Sauce that can be relished in so many fun ways! It takes about 10 minutes to do with preparation time and cook time of 5-6 minutes only.
What Goes into Pumpkin Caramel Sauce
This is quick and easy to do with canned pumpkin but if you find a gorgeous little sugar pumpkin, then, by all means, use that instead.
Ingredients
Fresh pumpkin or canned pumpkin
Pure granulated white sugar (or brown sugar)
Ground ginger
Unsalted butter
Ground nutmeg
Heavy cream
Ground cumin
Vanilla extract
Ground cinnamon
Salt
How To Make Pumpkin Caramel Sauce
For the pumpkin puree – if you are using canned pumpkin puree, skip the next part.
How to make homemade roasted pumpkin puree:
Lay out the 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 saucepan over medium heat, add sugar and 1-2 tablespoons of water to make it easy to stir the sugar. Stir constantly until all the sugar crystals have melted.
Once properly melted, add the 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, and some salt. Whisk for a minute until all the ingredients are well combined, remove from the heat.
Let cool at room temperature, 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 stove-top will take only seconds!
PS: Consume within 2 weeks.
NOTES
Texture – The sweet and salted caramel sauce will thicken once freshly made but not too much, so don’t worry; the final result will be seen after refrigerating.
Spices – Feel free to use a pumpkin pie spice instead, about 1 teaspoon or more to your liking.
What to use Pumpkin Caramel Sauce For?
Here comes the best part! This super quick and easy-to-do Pumpkin Caramel Sauce can be used in various ways. It comes in handy and spices up your regular food.
Enjoy the thick, rich, and beautiful brown caramel sauce with pumpkin fall flavors. Use it as topping on your favorite ice cream, cheesecake, and waffles. It goes well with french toast and pancakes, too—also a great way to enhance your regular coffee to another level. If you are an ardent pumpkin lover, then the pumpkin cheesecake is an ideal go-to option.
Pin it HERE!!
Pin it HERE!!
Look at all the amazing Sauce It Up recipes for you to drool over; ENJOY!!!
Savory Sauces
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
- Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
Pasta Sauces and Pasta with Sauce
- Sicilian Marinara Sauce from Growing Up Gabel
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
Entreés with Sauces
- Chicken Tikka Masala from I Run For Wine
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
Sweet Sauces
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Caramel Apple Sheet Cake from Pies and Plots
Pumpkin Caramel Sauce
Ingredients
- 1 cup fresh pumpkin or canned pumpkin puree
- 1 ½ cup + 3 tablespoons granulated white sugar
- 5 tablespoons 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
Instructions
- For the pumpkin puree – if using canned pumpkin puree, skip the next part.
How to make homemade roasted pumpkin puree: Lay out the 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 saucepan over medium heat, add sugar and 1-2 tablespoons of water to make it easy to stir 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.
Comments & Reviews
Christie says
Can I lick the spatula?
Noshing with the Nolands says
Hehe, I did!!
Angie | Big Bear's Wife says
mm I can think of 100 desserts that I’d like to put this on!
Noshing with the Nolands says
Thanks for coming over Angie!!
Family Foodie says
Oh my goodness, this looks heavenly! I would love some of this sauce over a big scoop of vanilla ice cream… yum! Perfect for the fall, too!
Noshing with the Nolands says
Thanks so much for your kind words Isabel!!
Liz says
Caramel that tastes like liquid pumpkin pie? SOLD!
Noshing with the Nolands says
Thanks Liz!!
carolinaheartstrings says
This sauce looks so yummy. I cannot wait to try it!
Noshing with the Nolands says
Ah thank you, and thanks for visiting us!!
Miss Messy says
I wrote up my submission on the forum this week then never clicked submit, like an idiot! So i had to post this week without being in #SundaySupper Good job I didn’t really, we had the same idea! 🙂 Pumpkin caramel sauce for the win.
Noshing with the Nolands says
Oh no, I will come over and see yours too. Great minds!! Thanks for coming over!!
DB-The Foodie Stuntman @ Crazy Foodie Stunts says
Such classic fall flavors, I never thought to pair pumpkin and caramel, yet it makes sense. Thank you for participating this week.
Noshing with the Nolands says
Thank you so much for hosting and for coming over to visit!!
Jennie @themessybakerblog says
You had me at liquid pumpkin pie. Oh, this is happening! Pinned.
Noshing with the Nolands says
Thanks so much Jennie!!!
Micha @ Cookin' Mimi says
This looks fabulous. I love caramel and pumpkin together.
Noshing with the Nolands says
Thanks Micha!!
Bobbi's Kozy Kitchen says
I just realized that I have everything here to make this sauce!! I will be going to get ice cream ASAP!!
Bobbi ~ Bobbi’s Kozy Kitchen
Noshing with the Nolands says
I am so glad you liked it so much Bobbi, ENJOY!!
Tammi @ Momma's Meals says
What a fabulous idea!! I want to pour it all over a big bowl of vanilla ice cream right this second!!
Noshing with the Nolands says
Thanks Tammi for coming over!!
Jennifer @ Peanut Butter and Peppers says
Tara, you out did yourself! This looks incredible! I can only imagine how wonderful it must taste!!
Noshing with the Nolands says
Thanks so much Jennifer, you are always so sweet!!
Marie@citronlimette says
What a great fall recipe. The sauce looks fantastic.
Noshing with the Nolands says
Thank you so much Marie!
Megan @ I Run For Wine says
This is an incredible recipe! I will be making a big batch of it for sure 🙂
Noshing with the Nolands says
Thanks so much Megan, tell me when you make it!!
Kim@Treats & Trinkets says
Liquid pumpkin pie, hmm? Sounds scrumptious!
Noshing with the Nolands says
It is scrumptious, thanks Kim!!
Laura Dembowski says
Great idea to add pumpkin to caramel sauce! So fall perfect!
Noshing with the Nolands says
Thanks Laura!!
Bobbi's Kozy Kitchen says
I just realized that I have everything here to make this sauce!! I will be going to get ice cream ASAP!!
Bobbi ~ Bobbi’s Kozy Kitchen
Megan @ I Run For Wine says
This is an incredible recipe! I will be making a big batch of it for sure 🙂
Shannon R says
I totally want this on pound cake right now. Literally. NOW! Yum! It looks so awesome!
Noshing with the Nolands says
Thanks so much Shannon, it was really good!!
Shannon R says
I totally want this on pound cake right now. Literally. NOW! Yum! It looks so awesome!