Description
A homemade pumpkin caramel syrup made with real pure pumpkin, brown sugar, and warm spices. It transforms basic coffee into a café-quality treat and is ready in just 20 minutes.
Ingredients
Scale
- 1 cup (240g) pure pumpkin puree
- 1 cup (200g) light brown sugar
- ½ cup (120ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- ¼ cup (60ml) water
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup (40g) white chocolate chips (optional)
Instructions
- In a medium saucepan, combine brown sugar, water, and heavy cream. Whisk over medium heat until the sugar is completely dissolved, about 3 minutes.
- Reduce heat to low. Add pure pumpkin puree, pumpkin pie spice, and kosher salt. Whisk vigorously until the mixture is smooth and the pumpkin is fully incorporated.
- Simmer gently for 8-10 minutes, stirring every minute to prevent burning. The syrup is ready when it coats the back of a spoon and reaches 220°F.
- Remove from heat. Stir in butter and vanilla extract until melted and glossy. If using, stir in white chocolate chips until melted.
- Let cool to room temperature in the pan. Pour into a glass bottle or jar for storage.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Store in an airtight container in the fridge for up to 3 weeks. The syrup will thicken when cold; add warm water or milk to thin before serving. Can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 11
- Sodium: 30
- Fat: 2
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 0.5
Keywords: pumpkin caramel syrup, coffee syrup, homemade syrup, fall recipes, pumpkin spice, holiday coffee bar, dairy-free option