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    Home » Recipes » Desserts

    Published: Nov 16, 2016 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 25 Comments

    Vegan Pumpkin Caramel Sauce

    GO TO RECIPE GO TO VIDEO PRINT RECIPE
    5 from 3 votes

    Silky, creamy & 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.......

    Silky, creamy & rich Vegan Pumpkin Caramel Sauce that takes only 5 minutes to make! It's so ridiculously easy to make is just full of sweet pumpkin deliciousness! Be prepared to want to eat it on literally everything.......

    You guys are going to be so pleased you came across this recipe today. It is incredibly delicious and I am in love ♡. I hope that you and I will be rivalling for it's affections very soon.

    Recipe video

    If you have tried my Five Minute Vegan Caramel Sauce then you will know how extremely delicious it is. This Vegan Pumpkin Caramel Sauce recipe is made with very similar ingredients and method, only there is a generous dollop of pumpkin puree added for true fall flavour. I switched out the tahini for cashew butter (or almond is fine too) so that the delicious pumpkin flavour comes through and doesn't have to compete with the strong sesame flavour. It worked really well and the pumpkin comes through beautifully. It also makes the finished caramel sauce a delicious rich, autumnal browny orange.

    Serving suggestions

    I have eaten this Vegan Pumpkin Caramel Sauce on almost everything recently. It is incredibly versatile. Ways that you can eat it include:

    • Drizzled liberally on pancakes, waffles, french toast, oatmeal or rice pudding
    • Splodged on cakes, muffins or apple pie
    • Dipping with freshly sliced crispy apple or banana or even better drizzled over baked banana (such a good combo!!!)
    • Rippled into/onto brownies or chocolate cake
    • On ice-cream/nice-cream and sundaes
    • Or served with baked New York Cheesecake....... ♡
    Silky, creamy & rich Vegan Pumpkin Caramel Sauce that takes only 5 minutes to make! It's so ridiculously easy to make is just full of sweet pumpkin deliciousness! Be prepared to want to eat it on literally everything.......

    I am even on board if you just want to grab a spoon and eat it straight from the pan. After all, who am I to judge? I might just have been there.......

    Vegan Pumpkin Caramel Sauce

    Author: Melanie McDonald
    5 from 3 votes
    Silky, creamy & 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.......
    Print Recipe Pin Recipe SaveSaved!
    COOK TIME: 5 minutes
    TOTAL TIME: 5 minutes
    Servings: 4 2 tablespoon servings

    Ingredients
      

    • 100g / ½ cup coconut sugar
    • 2 tablespoons water
    • ½ teaspoon salt
    • 2 tablespoons cashew butter (or almond butter)
    • 110g / ½ cup pumpkin puree
    • 1 tablespoon non-dairy milk (more if you want to thin it a bit more)
    • 1 tablespoon coconut oil (see recipe note if you prefer to not use oil)
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    INSTRUCTIONS
     

    • Put the coconut sugar and water into a pan and warm over a medium heat.
    • When it starts to bubble, remove from the heat and add the cashew butter and salt, stirring until there are no lumps present.
    • Pop it back on a low heat while you do this as it helps it combine.
    • Next add the pumpkin puree and stir until combined well.
    • Add the milk and coconut oil and stir really well again.

    NOTES

    Store in a sealed container such as a mason jars in the fridge. It will last for a couple of weeks.
    It will thicken up when cold. To make more saucy just warm through for 20-30 seconds in the microwave, or for a few minutes in a pan.
    Feel free to add more milk if you want your caramel to be a thinner consistency.
    The oil gives the sauce a nice glossy look. If you prefer to not use oil in your cooking then you can omit it.

    NUTRITION

    Serving: 2tablespoonsCalories: 178kcalCarbohydrates: 29gProtein: 2gFat: 8gSodium: 276mgPotassium: 40mgFiber: 1gSugar: 25g

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan
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    Reader Interactions

    Comments

    1. Lacey says

      April 02, 2022 at 4:46 am

      5 stars
      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!!!

      Reply
      • Melanie McDonald says

        April 02, 2022 at 2:33 pm

        I love hearing the recipe was a winner! Thanks so much for making it and for leaving a review!

        Reply
    2. patricia says

      April 09, 2019 at 4:13 pm

      Just checking...….is that 11/2 cups of sugar and pumpkin puree? or 1/2 cup?
      You say it makes 4 2 Tbsp servings which would be 1/2 cup total. How can that be when there is already 3 cups of ingredients in it?
      Am I missing something here.

      Reply
      • Melanie McDonald says

        April 09, 2019 at 4:41 pm

        It's 1/2 a cup of each (pumpkin and sugar). The entire recipe makes about 1/2 a cup of caramel, maybe a little more. Remember that sugar dissolves when heated so it's not staying at 1/2 a cup volume throughout, plus things evaporate and thicken up a a bit decreasing volume too.

        Reply
    3. Molly says

      March 09, 2017 at 5:26 am

      Can I replace the tahini with something else?

      Reply
      • A Virtual Vegan says

        March 09, 2017 at 10:06 am

        It doesn't have tahini in it. Cashew or almond butter is used in this recipe. Perhaps you are thinking of my other caramel recipe? If so, any other nut butter can be used in place of the tahini in that one. ????

        Reply
    4. Ginny McMeans says

      November 22, 2016 at 7:25 am

      What a great idea. Bookmarking, pinning and everything I can think of.

      Reply
      • A Virtual Vegan says

        November 22, 2016 at 8:45 am

        Thank you Ginny!

        Reply
    5. Mary Ellen - VNutrition says

      November 21, 2016 at 4:33 pm

      Definitely excited that I came across this today! :)

      It looks delicious and so easy to make. Perfect for Thanksgiving this week!

      Reply
      • A Virtual Vegan says

        November 21, 2016 at 8:14 pm

        Thank you. It's so good on everything!

        Reply
    6. Sarah says

      November 20, 2016 at 8:24 pm

      I make a similar pumpkin caramel sauce and it is the best! I could just eat it off of a spoon! YUM!

      Reply
    7. Amy Katz from Veggies Save The Day says

      November 19, 2016 at 4:31 pm

      I definitely want to try this sauce on cheesecake!

      Reply
      • A Virtual Vegan says

        November 19, 2016 at 5:07 pm

        It is amazing on cheesecake. My recipe for an awesome baked New York style cheesecake is coming soon!

        Reply
    8. Cadry says

      November 19, 2016 at 6:26 am

      Oh, this looks so delicious and decadent! The video really helped to illustrate just how easy it is to make. Got to love that when a craving hits! :)

      Reply
      • A Virtual Vegan says

        November 19, 2016 at 12:07 pm

        Thank you Cadry, and yes, having easy, quick recipes up your sleeve for when cravings hit is just perfect!

        Reply
    9. Becky Striepe says

      November 18, 2016 at 8:43 am

      Oh my gosh, this looks incredible, and I love how easy it is!

      Reply
      • A Virtual Vegan says

        November 18, 2016 at 10:31 pm

        Thank you Becky!

        Reply
    10. Nayna Kanabar says

      November 17, 2016 at 12:50 pm

      This sauce looks so droolworthy, I can't believe its vegan

      Reply
      • A Virtual Vegan says

        November 17, 2016 at 7:13 pm

        Thank you!

        Reply
    11. Kate | The Veg Space says

      November 17, 2016 at 12:47 pm

      Oh yum, that looks INCREDIBLE!! I need some of this in my life right now, love the sound of it hot over a scoop of dairy-free ice cream.

      Reply
      • A Virtual Vegan says

        November 17, 2016 at 7:14 pm

        Thank you! It is awesome on ice-cream. It would be great in a sundae too!

        Reply
    12. Julie @ Running in a Skirt says

      November 17, 2016 at 8:31 am

      I can't even! This looks amazing. I clearly need this in my life.

      Reply
      • A Virtual Vegan says

        November 17, 2016 at 7:15 pm

        Thank you! You do need it in your life. It's so delicious!

        Reply
    13. Dena says

      November 17, 2016 at 7:17 am

      when do you add the pumpkin in the recipe???????????

      Reply
      • A Virtual Vegan says

        November 17, 2016 at 8:55 am

        You know when you have that terrible feeling you have forgotten something? I have had it since I published this recipe and now I know what it was. Thank you for pointing that out! I have amended the directions :O)

        Reply

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