Silky, rich Vegan Pumpkin Caramel Sauce that takes only 5 minutes to make. It's so ridiculously easy & is just full of sweet pumpkin deliciousness! Be prepared to want to eat it on literally everything.......
Vegan Pumpkin Caramel Sauce is adapted from my easy Five Minute Vegan Caramel Sauce recipe. It's just as quick and easy but full of sweet, caramel, pumpkin flavor. It will make the perfect addition to your fall desserts and breakfasts!
Ingredients
To make this naturally gluten-free and vegan Pumpkin Caramel Sauce you will need:
And a few ingredient notes:
- Pumpkin purée - Canned pumpkin purée or homemade.
- Pumpkin pie spice - It should be easy to find with the spices at your grocery store but see the FAQs for how to make your own pumpkin spice blend if you can't find it locally.
- Plant milk - Any plant milk such as canned coconut milk, oat milk, soy milk, almond milk or cashew milk.
- Nut butter - Cashew or almond butter are the best choices because they are mildly flavored. They should be smooth and not crunchy. You can use peanut butter if you don't mind a hint of peanut flavor in the finished caramel. Use seed butter such as tahini or Sunbutter to keep the recipe nut-free.
- Vegan butter or coconut oil - Makes it nice and glossy and richer tasting. Either is fine but vegan butter will make it taste richer and more decadent.
How To Make Vegan Pumpkin Caramel Sauce
It's so quick and easy. Here's how it's done:
- Heat the sugar, salt, and water in a saucepan.
- Mix in the nut butter then add everything else. Mix really well over low heat until combined and you're done! You can adjust the thickness by adding more or less plant milk.
Storing
Store in a sealed container in the fridge for up to 2 weeks. Warm gently in a pan on the stovetop or for 20-30 seconds in the microwave. Add a few drops of plant milk to thin as necessary.
Serving Suggestions
Drizzle Vegan Pumpkin Caramel Sauce on all the things! It's great for dessert or breakfast. I love it on:
- Vegan Pumpkin Pancakes
- Vegan French Toast
- Air Fryer Apples
- Vegan Apple Cake
- As a dip with sliced apple or banana
- Oatmeal
- Ice-cream and sundaes
- Baked New York Cheesecake
Recipe FAQs
Make your own pumpkin spice blend to keep in the pantry. Simply combine 4 teaspoons ground cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, and 2 teaspoon ground ginger. Seal in a jar or container and use as called for in your recipes.
Love Pumpkin?
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe video
Recipe
Vegan Pumpkin Caramel Sauce
Author:Ingredients
- ½ cup (100 grams) dark brown sugar , or coconut sugar
- 2 tablespoons water
- ½ teaspoon salt
- 2 tablespoons cashew or almond butter , or seed butter for nut-free
- ½ cup (110 grams) pumpkin puree
- 2 tablespoons plant milk (more if you want to thin it a bit more)
- 1 tablespoon vegan butter , or coconut oil (omit to make oil-free)
- ¼ teaspoon pumpkin spice
INSTRUCTIONS
- Put the sugar, water and salt into a small pan and warm over medium heat. When it starts to bubble remove from the heat.
- Add the nut butter and give it a good stir, smushing the nut butter in until combined. You can pop it back over low heat while you do this as it helps it combine.
- Next add the pumpkin puree, milk, vegan butter, and pumpkin spice. You can melt the vegan butter first or add it solid. Stir briskly (until the butter melts if it went in solid), and everything is smooth and combined. Leave it thick or add a little more milk to thin if you prefer.
- Remove from the heat and transfer to a jar or container.
NOTES
NUTRITION
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
Lacey says
How do you do this?? I made this as one of my dips for my birthday cheesecake (your baked NY cheesecake, which is to DIE for) and it is literally life changing! I will only make this from now on when I want a caramel. So few ingredients, so easy and fast. And SO much flavor! Thank you so much!!!
Melanie McDonald says
I love hearing the recipe was a winner! Thanks so much for making it and for leaving a review!
Patricia Johnson says
Made it to go with a cheesecake. Really good!
Molly says
Fabulous recipe! Love it with apple slices.
Becky says
Oh my gosh, this is incredible, and I love how easy it is!