Pumpkin Caramel Sauce Recipe

Pumpkin Caramel Sauce Recipe

A fun fall take on caramel sauce.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 3 cups


  • 1/2 cup unsalted pepitas
  • 1 1/2 cups heavy cream
  • 2/3 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • dash cloves
  • 3/4 teaspoon sea salt
  • 2 cups white sugar
  • 1/2 cup light corn syrup
  • 1/3 cup pure maple syrup
  • 1/4 cup water
  • 1/4 cup unsalted butter, cut into squares
  • 1 teaspoon lemon juice


  • Dry toast the pepitos in a skillet until they start to pop.
  • In a saucepan, combine heavy cream, pumpkin puree, spices and salt. Get this mixture quite warm, but not boiling. Set aside.
  • In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted. Bring to a boil. Then slowly add the cream and pumpkin mixture, and slowly bring this mixture back to a light boil. Stir constantly for 15-20 minutes until the sauce becomes thick.
  • Pull the caramel sauce off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  • Store in an airtight container in the refrigerator and reheat in a double broiler before serving. (You could also reheat in the microwave in 15 second intervals until warm)


You can use a less caramel depending on how sweet you like your caramel popcorn. 
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