Thick and creamy pumpkin spice sauce, perfect for fall! Add it to your coffee to make a pumpkin spice latte, mix it into desserts, spread it over pancakes, serve it with homemade ice cream, or even add it in a creamy cocktail. This caramel-style pumpkin spice sauce recipe is easy to make in just 30 minutes and keeps well in the fridge for a whole week’s worth of coffees.

This copycat pumpkin spice sauce inspired by the pumpkin spice sauce from Starbucks is so tasty and easy to make. Plus the best part is that it’s more cost-effective to make it at home and enjoy it throughout the week mixed into your own homemade pumpkin spice lattes, pumpkin cream cold foam cold brew, or any number of seasonal breakfast and desserts.

Pumpkin spice sauce is a key ingredient for many seasonal coffee and dessert recipes, particularly during autumn, when pumpkin everything is all the rage. It typically consists of ingredients like pumpkin purée, sugar, and a blend of spices such as cinnamon, nutmeg, cloves, and ginger.

This pumpkin spice sauce tastes amazing with hot or cold coffees. You can even mix a spoonful into some milk and whipped cream to make homemade pumpkin cream cold foam.

Since this pumpkin spice sauce does contain dairy, it must be stored in the refrigerator. It should remain fresh in the fridge for about 5-7 days.

The possibilities are endless when it comes to using homemade pumpkin spice sauce, making it a perfect addition to your fall recipe collection. Here are just a few ideas:

• Add a spoonful or two of pumpkin cream sauce to your coffee, espresso, or latte.
• Stir the sauce into a cup of hot chocolate to create a creamy spiced pumpkin hot cocoa.
• Enhance your black tea or chai by blending in some pumpkin sauce. Add the pumpkin spice sauce with a little milk, and it will make your tea extra thick and creamy.
• Use this pumpkin spice sauce as part of a filling or topping for baked goods like pumpkin spice muffins, cupcakes, or cinnamon rolls. 
• Swirl the sauce into cheesecake batter to make pumpkin-spice cheesecake.
• Apple tart! Coat apple slices with the sauce, before assembling them into an apple tart for baking. 
• Spread this sauce over pancakes or French toast for a decadent breakfast treat.
• Warm the sauce slightly and use it as a topping for homemade vanilla ice cream.
• Mix some pumpkin spice sauce into oatmeal or cereal to give your breakfast a fall-inspired twist.
• Layer pumpkin spice sauce with yogurt and granola to create a pumpkin-spice yogurt parfait.
• Make a pumpkin spice smoothie! Blend pumpkin spice sauce with a banana, yogurt, oat milk and almond butter for a seasonal autumn smoothie flavour.
• Add a spoonful of pumpkin spice sauce to your cocktails. It pairs particularly well with White Russians, espresso martinis, mudslides or Bailey’s spiked coffee.

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Ingredients

• ½ cup sugar or honey
• ½ cup water
• ½ cup butter
• ¾ cup heavy cream
• ¼ cup pumpkin purée
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground nutmeg
• ¼ tsp ground mace (or more nutmeg)
• ⅛ tsp ground cloves
• dash of salt

Tools

• measuring cups
• measuring spoons
• mixing spoon
• saucepan
• airtight container for storage

Instructions

1. Measure out all the ingredients. Having everything ready will make the process smoother.
2. Place a medium-sized saucepan over medium heat.
3. In the saucepan, add the sugar (or honey) water. 
4. Heat the mixture over medium-high heat, stirring continuously until the sugar completely dissolves. This should take about 2-3 minutes. 
5. Once the sugar dissolves, stop stirring and reduce the heat to medium. Gently move the saucepan around over the heat until the mixture reduces and foamy bubbles appear. This can take 5-10 minutes.
6. Once the simple syrup mixture has foamy bubbles, add the butter. Stir until the butter melts and is fully combined with the syrup.
7. Pour in a steady stream of the heavy cream, while stirring continuously. Mix until smooth and fully combined. Let the mixture simmer over very low heat for 5-10 minutes to reduce the amount of liquid to your liking. Don’t raise the heat above medium-low, or the cream will burn. Stir occasionally to prevent the sauce sticking to the pan.
8. Once the sauce thickness is to your liking, remove the saucepan from the heat and add the pumpkin purée, vanilla, spices and salt. Stir well to combine.
9. Let the homemade pumpkin cream sauce cool slightly. It will thicken a bit more as it cools. Once cooled, transfer the sauce to an airtight container or jar. Store it in the refrigerator for 5-7 days. 

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Delicious Versatile Autumn Dessert Sauce