Pumpkin Spice Caramel Sauce

  • Author: Cookies & Cups
  • Yield Yield: 1 1/3 cups 1x


  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup heavy cream, room temperature
  • 4 Tbsp salted butter, room temperature (I used Challenge Butter)
  • 1/2 tsp Pumpkin Pie Spice


  1. In a medium saucepan over medium heat, heat sugar and water until it comes to a boil, stirring gently only once or twice. Once mixture comes to a boil, do not stir again. *Tip ~ if you notice a lot of sugar crystals forming on the sides of the pan, wet a pastry brush and wipe down the sides carefully. Allow mixture to boil for 6-7 minutes until mixture is a golden brown and remove from heat.
  2. Immediately whisk in heavy cream slowly. Add in butter and pumpkin pie spice until combined.
  3. Serve warm, room temperature or cool. Mixture will thicken as it cools.
  4. Store airtight in refrigerator for up to 7 days.

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