Pumpkin Caramel Sauce

Pumpkin Caramel Sauce with Mini Shortbread

5 from 2 reviews

This is a fun, autumn spiced pumpkin caramel sauce full of flavour! Add sauce to specialty coffees, ice cream, cakes, and desserts. Easily freeze jars of pumpkin caramel sauce for a special sweet addition to your desserts.


Units Scale
  • 1 cup granulated sugar
  • 4 (54 g) Tablespoons unsalted butter
  • 2/3 cup heavy whipping cream
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon each – ginger, nutmeg, ground cloves
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. In a large heavy-bottomed pot add sugar and cook over medium-low heat stirring often (be careful not to spread the sugar up the sides of the pot). The sugar will start to clump and then melt to a liquid. When the clumps have melted and the liquid is amber in colour (this can take about 7-12 minutes) add butter and stir until melted.
  2. Add half of the heavy whipping cream, stir, then add the rest. Mixture will bubble up as you add the whipping cream. Turn off the heat and then stir in pumpkin puree, spices, vanilla, and salt. Stir/whisk until smooth.
  3. Pour the caramel into a heat safe jar and let cool to room temperature.
  4. Store in the refrigerator. When ready to use re-heat until caramel is the desired consistency.


Pumpkin caramel sauce will keep for 2 weeks in the refrigerator.
Do not leave sugar in the pot unattended on the stove, watch carefully as it will easily burn.
Caramel needs your full attention, do not try and do more than one thing. Read the entire recipe and get all your ingredients ready before you start.


Keywords: Pumpkin Caramel Sauce, Sauce, Caramel, Treat, Fall Recipes, Thanksgiving

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