Description
A budget-friendly, homemade pumpkin caramel syrup made with just a few pantry staples. Ready in 10 minutes, this rich and aromatic syrup transforms coffee, oatmeal, and pancakes into fall-inspired treats.
Ingredients
Scale
- 1 cup (200g) light brown sugar
- ½ cup (120ml) heavy cream
- 2 tablespoons (30g) 100% pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter (optional)
Instructions
- In a microwave-safe bowl, combine the brown sugar and pumpkin pie spice. Whisk together to distribute spices evenly.
- Add the heavy cream, pumpkin puree, salt, vanilla extract, and butter (if using) to the bowl. Whisk vigorously until the mixture is smooth and uniform with no lumps.
- Microwave on high for 2 minutes. Stop and whisk vigorously to prevent boiling over and ensure emulsification. Scrape down the sides of the bowl.
- Microwave for another 1-2 minutes, watching closely. The syrup is done when it bubbles vigorously across the surface and coats the back of a spoon. Do not overcook.
- Remove from microwave and stir in the butter if using. Let cool for 5 minutes; the syrup will thicken further as it cools.
- Pour into a clean glass jar or bottle. Let cool completely before sealing. Store in the refrigerator for up to 3 weeks.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. If the syrup becomes too thick after cooling, stir in a teaspoon of hot water to thin it out. For dairy-free, swap heavy cream for coconut cream and butter for coconut oil. This recipe is naturally gluten-free, but check spice labels.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 9
- Sodium: 15
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 10
Keywords: pumpkin caramel syrup, homemade coffee syrup, budget recipe, fall coffee, pumpkin spice, microwave syrup, dairy-free option