It’s officially Fall, y’all! If you count down the days until you can pull out your favorite leather boots and until Pumpkin Spice Lattes arrive, then this is YOUR time! I always hate to see summer end, but the arrival of all the wonderful weather, treats, and events that happen in the Fall makes the end of summer a little bit sweeter.
Of course, one of my favorite Fall flavors is pumpkin. When I started planning our Fall Ice Cream Party, I thought of flavors that reminded me of Autumn, like pumpkin, caramel, and cinnamon. This delicious Pumpkin Caramel Sauce combines all those flavors in a decadent sauce. Although I made this sauce as a topping for ice cream, you’ll want to use it to top other goodness, too! It’s great to stir into your coffee for a homemade Pumpkin Spice Coffee, on top of chocolate chip cookies, drizzled on cupcakes after topping with icing, or dipping for muffins, doughnuts or cookies.
Pumpkin Caramel Sauce
1 cup sugar
5 tablespoons butter
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup pureed pumpkin
1 teaspoon vanilla extract
In a medium saucepan, heat sugar over medium heat. Use a spatula to scrape sugar off the sides of pan. Place lid on pan until the sugar begins to boil. Condensation from the lid will help sugar to not crystallize on the sides of pan. Once sugar begins to rapidly boil, remove lid and do not stir caramel any more at this point. Frequently check caramel. You want the sugar to get to a deep amber color. Once sugar is deep amber, remove from heat.
Whisk butter into sugar until melted, it may bubble and steam at this point. After butter is melted, stir in milk, salt, cinnamon, pumpkin, and vanilla. If the sauce is a little thick, add up to 1/4 cup of additional milk. Store in an airtight container in the refrigerator for up to 2 weeks. Pumpkin Caramel Sauce can be warmed in the microwave after storing in the refrigerator. Enjoy!