Description
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.
Ingredients
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
Mini Shortbreads
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup icing sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 3/4 cup all-purpose flour
- large crystal sugar for sprinkling on cookies (optional)
Instructions
- 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.
- 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.
- Pour the caramel into a heat safe jar and let cool to room temperature.
- Store in the refrigerator. When ready to use re-heat until caramel is the desired consistency.
- Make your cookies: In a mixer cream together butter and icing sugar. Add vanilla, and salt, mix to combine.
- Then add cornstarch and mix until smooth. Next add flour and continue to mix until combine.
- Shape dough into a disc and cover in plastic. Place dough in the fridge to firm up, approx. 20-30 minutes.
- Preheat oven to 300˚F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough onto a lightly floured work surface approx. 1/4 inch think. Using a cookie cutter cut out leaves and place on prepared baking sheet (approx. 1 inch apart).
- Sprinkle cookies with large crystal sugar and bake for 20-30 minutes or until the bottoms are browned. Note: baking time varies depending on the size and thickness of your cookies, so watch carefully.
Notes
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.
- Prep Time: 8 mins
- Cook Time: 20 mins
- Category: Sauce
- Method: Stove Top & Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 82
- Sugar: 6.4g
- Sodium: 44mg
- Fat: 6.4g
- Saturated Fat: 4.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6.6g
- Fiber: 0.1g
- Protein: 0.1g
- Cholesterol: 18mg