You need this Pumpkin Spice Caramel Sauce for all your desserts this fall. Delicious on ice cream, drizzled over desserts or as a dip for apples.
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Two fall flavors are coming in hot on this one. I just pumpkin spiced up caramel and I’m pretty sure you’re going to adore this sauce on all the things.
Simple Pumpkin Spice Caramel Sauce
Don’t let the idea of making homemade caramel sauce intimidate you. This sauce is so easy and doesn’t involve a candy thermometor or any other finicky methods. The required ingredients are simply boiled together for several minutes until it reaches a deep amber color and is thickened.
Can you burn this? Sure. But as long as you keep a close eye on it and stir often you’ll be good to go. No multi-tasking when making pumpkin spice caramel sauce please and thank you.
The opposite could also happen and it may not go far enough to get that deep, caramel flavor. Because the ingredients are all cooked together (except for the vanilla and pumpkin pie spice) you can simply put it back on the stovetop and continue to cook it until dark and rich. Even if you’ve added the vanilla and spices, you can still continue to cook it on low.
The ingredient list goes like this: butter, brown sugar, heavy cream, salt, vanilla and pumpkin pie spice. I’m betting you already have most of those things in your refrigator and pantry already.
You have two options for the pumpkin pie spice. You can either buy it premade at the store or if you have cinnamon, nutmeg, allspice, cloves and ginger on hand you can make your own.
I like to keep a jar mixed in my pantry for quick use in recipes. As long as the pumpkin pie spice is in an airtight container, it’ll keep all season long and make for easy, flavorful baking.
Sauce Shelf Life
After making this caramel, store it in an airtight container in the refrigerator. It’ll be good for up to two weeks, if it lasts that long.
You don’t want to waste a bit of this so make sure you have ice cream in your freezer, apples in your refrigerator and plans for some kind of apple pie or crumble bar. You’ll be glad you did.
The pumpkin spice caramel sauce will thicken and harden after it has been in the refrigerator so pop it into the microwave for about 20 seconds to bring it back to all its drizzle-y glory.
Top these tasty treats with Pumpkin Spice Caramel Sauce:
- Buttermilk Pancakes
- Mini Pumpkin Cheesecake Bites
- Instant Pot Apple Crisp
- Baked Pumpkin Oatmeal with Streusel
Pumpkin Spice Caramel Sauce
- 1 cup light brown sugar
- 4 Tbsp. unsalted butter
- 1/2 tsp. kosher salt
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- Heat a heavy bottomed sauce pan over medium heat. Add brown sugar, butter, kosher salt and heavy cream. Bring to a boil and cook for 6 to 8 minutes, stirring every 30 seconds, until amber colored and thickened. It will continue to thicken as it cools.
- Remove from the heat and stir in vanilla extract and pumpkin pie spice. Store in an airtight container in the refrigerator for up to 2 weeks.