Pumpkin Caramel

This pumpkin caramel combines your favorite fall flavors. Drizzle it over a pumpkin pie, ice cream or use it as a dip for apple slices.

Oh, I’m so excited to share this with you all!!!!!!!!! I love a good caramel sauce. But it has to be homemade. I can always taste the difference between a homemade caramel sauce & a mass-produced one.

Well……..I took my favorite homemade caramel sauce & added the one flavor EVERYONE is nuts for this time of year…..PUMPKIN. Yep- my friends, I made Pumpkin Caramel.

Just when I thought I couldn’t LOVE caramel any more than I already do- this takes it over the top. I’m sitting here racking my brain on how many things I can get away with adding it to. Just a little drizzle on just about everything should be good!

Seriously – the two flavors that scream fall- caramel & pumpkin….all rolled into one!

salted caramel sauce recipe

Really – you HAVE TO make this. I can’t even begin to express how yummy it is. It takes the amazingness of my Pumpkin Spice Syrup I shared last year & blows it out of the water. If you made that recipe last fall – you will DYE for this one.

caramel pumpkin

Here are some commonly asked questions

How to store pumpkin caramel?

Store this caramel in an airtight container in the refrigerator. Reheat in the microwave for a few seconds until the desired consistency is reached.

How to make homemade roasted pumpkin puree

Cut the pumpkin into quarters and remove the seeds and loose pieces. Lay 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.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How to make Pumpkin Caramel

1. Add the sugar to a heavy saucepan and cook over medium heat.
2. Whisking constantly – cook until the sugar starts to clump & turns a golden amber color – being careful not to let it burn.
3. Remove from the heat & carefully add the butter, salt, cinnamon, ginger and nutmeg. Stir well.
4. Return to the heat & slowly add the milk, sweetened condensed milk and pumpkin puree.
5. Bring to a boil and then reduce to a simmer for about 1-2 minutes.
6. Remove from the heat & allow to cool for about 5 minutes before transferring to a couple of sterile jars.
7. Store in the refrigerator for up to 1 week or in the freezer for 1 month.

What to make with the rest of that pumpkin puree

Pumpkin is one of our favorite ingredients – so we have a ton of recipes using pumpkin puree. Check out some of our favorite recipes here –

• Pumpkin Roll Cake
• Best Pumpkin Pie
• Easy Pumpkin Cake Recipe

• Slow Cooker Pumpkin Butter
• Easy Pumpkin Bread
• 3-Ingredient Pumpkin Cookies

• No-Bake Pumpkin Cheesecake
• Pumpkin Caramel Poke Cake
• Pumpkin Dessert Dip

Can this recipe be doubled?

YOU BET! If you want to make a double batch of this pumpkin caramel – just make sure you have a large enough saucepan and it should all cook as instructed below. I like to pop all but one jar in the freezer and save it for later. That way I’m not feeling the pressure to eat it all so quickly. Just let the frozen caramel thaw in the fridge overnight before using it again.

caramel syrup with pumpkin

Ingredients for Pumpkin Caramel

• granulated sugar
• coarse sea salt
• cinnamon
• ground ginger
• ground nutmeg
• butter – room temperature
• milk
• sweetened condensed milk
• pumpkin puree

Why do I need pumpkin puree instead of pie filling?

This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.

This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.

They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Variations and Suggestions

• Try this easy caramel sauce with heavy cream, brown sugar, maple syrup, corn syrup, or sugar crystals.
• Pair this easy pumpkin caramel sauce with pumpkin desserts, moist pumpkin cake, pumpkin caramel cookies, pie crust, cool whip, caramel pumpkin bars, caramel cream cheese frosting, best pumpkin cheesecake, salted caramel pumpkin cheesecake, cookie dough, carrot cake, homemade pumpkin pie spice, homemade whipped cream, or cinnamon rolls. It really is THE BEST pumpkin caramel sauce recipe you’ll find.

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DON’T MISS THESE HOLIDAY E-BOOKS!

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• saucepan
• whisk
• jars
• granulated sugar
• coarse sea salt
• cinnamon
• ground ginger
• ground nutmeg
• sweetened condensed milk
• pumpkin puree

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If you love this Easy Pumpkin Caramel recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Crock Pot Dulce de Leche

Slow Cooker Pumpkin Butter

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If you love this recipe for Homemade Pumpkin Caramel as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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