I’ve made a lot of homemade caramel sauce recipes, but this Pumpkin Caramel Sauce might be my favorite fall twist yet. It combines the cozy warmth of pumpkin puree, pumpkin pie spice, and vanilla with buttery, golden caramel for the perfect topping to drizzle over ice cream, cake, or even waffles. With just a handful of ingredients, this recipe brings all the warm flavors of the season right to your kitchen.

Best Pumpkin Caramel Sauce Recipe

This pumpkin spice caramel sauce is smooth, silky, and full of cozy spices like cinnamon, ginger, nutmeg, and cloves. You’ll stir together sugar, butter, and heavy cream (or heavy whipping cream) in a saucepan until it turns a beautiful medium-amber color, then whisk in real pumpkin purée for that signature fall flavor. It’s rich without being overly sweet and thickens to the perfect spoonable texture as it cools.

Pumpkin Caramel Sauce

Warm the heavy cream in the microwave for about 30–40 seconds until just above room temperature—this helps prevent splattering when added to the hot caramel. In a medium pan or pot, heat the sugar over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula. The sugar will clump before melting into a smooth, golden brown liquid. Continue to stir until all the crystalized sugar dissolves.

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Carefully add the warm cream while stirring—the mixture will boil and bubble rapidly. Add the butter (cut into pieces) and continue stirring until it melts completely. Whisk in the pumpkin puree, then add the pumpkin pie spice, vanilla, and a pinch of sea salt if you like a sweet-salty finish. Stir until the caramel becomes smooth and glossy.

Transfer the sauce to a bowl or jar and let it cool slightly. The caramel will thicken as it cools to room temperature, making it perfect for spooning over brownies, cupcakes, or pumpkin cheesecake.

Storage

Cover the jar with a lid and keep your caramel in the refrigerator (or fridge) for up to 2 weeks. Reheat gently on the stove or in the microwave until pourable.

Tips & Tricks for Pumpkin Caramel Sauce

If your caramel begins to harden before you’ve added all the liquid, just place it back on the stove and stir over low heat until smooth. Always use a larger saucepan than you think you’ll need—the caramel bubbles up quite a bit! For deeper flavor, let the sugar reach a deep amber hue before adding the cream.

Variations

Add a splash of bourbon for an adult version or replace pumpkin pie spice with your own blend of cinnamon, ginger, and nutmeg.
For a lighter option, try swapping the heavy cream for half-and-half (just note it won’t be quite as rich).

FAQ

Can I use homemade pumpkin purée?
Yes, just make sure it’s smooth and thick. Drain excess moisture before using to avoid a runny caramel.

Why did my caramel seize or crystallize?
It wasn’t stirred evenly during the cooking process. Keep the mixture moving and use consistent heat.

How do I fix caramel that’s too thick?
Whisk in a few tablespoons of warm heavy cream until it reaches your desired consistency.

What can I serve Pumpkin Caramel Sauce with?
It’s delicious over ice cream, pancakes, toast, or even drizzled on pumpkin cheesecake.

Can I make this ahead of time?
Absolutely! Store in a jar with a lid in the refrigerator for up to 2 weeks and rewarm before serving.

Similar Recipes

If you love this caramel pumpkin sauce, try my classic version, caramel sauce. Or you can try pairing this pumpkin version with my Pumpkin Pie or Cranberry Cheesecake. It really goes great over everything!

This cozy pumpkin caramel sauce is everything you love about fall in one spoonful. Keep a jar in your fridge for drizzling over every dessert you bake this season—and don’t forget to tag me on Instagram when you make it!

Pumpkin Caramel Sauce

Camila Hurst

Rich, buttery, and full of fall spices, this Pumpkin Caramel Sauce is perfect for drizzling over ice cream, cake, or waffles.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings cups

Calories 190 kcal

Ingredients

1 cup granulated sugar 200g
½ cup heavy cream 120ml
7 tbsp unsalted butter, cut into pieces 100g
⅓ cup pumpkin purée 100g
1 tsp pumpkin spice
1 tsp vanilla extract
¼ tsp salt optional

Instructions

Warm the heavy cream in the microwave for about 30–40 seconds, just until it’s slightly warm. This helps prevent splattering when added to the caramel.
In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heatproof spatula. The sugar will clump, then melt into a deep amber-colored liquid. Stirring is important to make sure the sugar melts evenly.
Once the sugar is fully melted and golden, add the warmed cream while stirring continuously. The mixture will bubble vigorously.
Add the butter carefully. The mixture will bubble up again. Stir until the butter has completely melted and combined with the caramel.
Add the pumpkin puree. Mix and let it cook for a few seconds until the mixture is well incorporated.
Add the pumpkin spice, vanilla, and salt (if using). Stir until fully incorporated and silky.
Transfer to a bowl.
The sauce will thicken as it cools.
Store in the refrigerator for up to 2 weeks. Warm gently before using.