This Easy Pumpkin Caramel Sauce is not just for ice cream.  Use it as a base to make a frosting, add it to your coffee or make a drizzle out of it for cinnamon rolls.

Easy Pumpkin Caramel Sauce - Lady Behind The Curtain

You can use pumpkin pie spice instead of the cinnamon, ginger and nutmeg.  I made my own spice blend to accommodate my families tastes (they don’t like cloves or all spice).

I love the rich dark color you get from adding the pumpkin and spices.  Not to mention the flavor is out of this world!  I might of had a spoonful or two.  😆

Don’t want to add spices?  You can make this EASY CARAMEL SAUCE without the pumpkin and spices.  Just as easy and just as good.

Easy Pumpkin Caramel Sauce - Lady Behind The Curtain


Easy Pumpkin Caramel Sauce

Preparation 10 minutes 2017-12-13T00:10:00+00:00 Cook Time 7 minutes 2017-12-13T00:07:00+00:00


  • 1 cup light brown sugar, packed
  • 1/2 cup half and half
  • 4 tablespoons butter
  • 2 tablespoons solid pack pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon coarse salt
  • 1 tablespoon vanilla extract


  1. Mix the brown sugar, half and half, butter, pumpkin, cinnamon, ginger, nutmeg and salt in a saucepan over medium-low heat.
  2. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
  3. Add the vanilla and cook another minute to thicken further.
  4. Turn off the heat, cool slightly and pour the sauce into a jar.
  5. Refrigerate until cold.

Recipe Notes

This recipe is from Lady Behind The Curtain

Fall thank you


Easy Pumpkin Caramel Sauce — 13 Comments

  1. Have you ever canned this? Just wondering, since it has pumpkin in it if it can be home canned for future use? If so it would make a wonderful addition to Christmas gift packages I send to loved ones that are far away during the holidays!

    • I think you can Ski since the cream will be cooked and not whipped. It might make the caramel a little thicker then it would if you used half and half.

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