Sep 22

5-Minute Vegan Pumpkin Spice Caramel Sauce

5-Minute Vegan Pumpkin Spice Caramel

Sweet. Drizzle-able. Pumpkin-infused. Quick. Spiced. Lick-the-jar-clean delicious.

This 5-Minute Vegan Pumpkin Spice Caramel is the fall-outfitted sister of this (aka My Happiest Kitchen Accident/Miracle). If you haven’t tried that one yet, please do your taste buds a favor and make that too. It requires just 5 minutes + 5 plant-based ingredients and yields a rich and buttery caramel. I’ve made it a countless number of times, and it’s a recipe I rely on to open people’s hearts to the deliciousness of vegan desserts. Try it drizzled over berries with coconut whipped cream (e.g., this recipe). Perfection.

The base for this cool-weather remix is the same as the original: pure maple syrup, natural almond butter (any nut or seed butter will do), virgin coconut oil, pure vanilla extract, and a pinch of sea salt. To make way for a bit of pumpkin puree, pumpkin pie spice, and everything nice, the almond butter is scaled back a touch. If you can’t find pumpkin pie spice, a blend of ground cinnamon, ginger, cardamom (optional), nutmeg, and allspice will do the trick too.

To make it, you’ll toss those 7 ingredients into a pan and whisk them together over medium-low heat for 3 minutes or until you have a glossy caramel sauce. That’s it. No candy thermometer nor anxious monitoring of it and no slaving away over the stove. Just 5 minutes, 7 ingredients.

You can use this caramel warm off the stove or allow it to settle down to room temperature and thicken a bit more. When refrigerated, it takes on a scoop-able texture but can easily be warmed back to it’s drizzle-worthy state.

I hope you enjoy this fall-infused variation as much as I do!

5-Minute Vegan Pumpkin Spice Caramel

5-Minute Vegan Pumpkin Spice Caramel

5-Minute Vegan Pumpkin Spice Caramel

5-Minute Vegan Pumpkin Spice Caramel

5.0 from 3 reviews
5-Minute Vegan Pumpkin Spice Caramel Sauce
Prep time
Cook time
Total time
Recipe type: Sauce, Caramel, Dessert
Serves: approximately 1⅓ cups
  • ½ cup pure maple syrup
  • ⅓ cup natural creamy almond butter
  • ⅓ cup virgin coconut oil
  • 3 tablespoons unsweetened pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 1 to 2 teaspoons pumpkin pie spice (depending on how much you want to flavor the caramel)
  • ¼ teaspoon sea salt
  1. In a small sauce pan, vigorously whisk together the pure maple syrup, almond butter, coconut oil, pumpkin puree, vanilla, pumpkin pie spice, and sea salt over medium-low heat until smooth, glossy, and slightly thickened (approximately 3 minutes). Remove from heat and enjoy as is or let cool to thicken.
  2. Enjoy over ice cream, apples, or all on its own.
  3. Refrigerate leftovers. As the caramel cools, it becomes even thicker. Reheat in a sauce pan or enjoy as is.



  1. This looks so good, and it’s vegan too? That’s awesome! I love having these kind of recipes up my sleeve!

    • Thanks, Tori! I make this caramel and the original on a regular basis and always have a bit tucked away in my fridge. I hope you enjoy it too!

  2. Would this work in coffee too??

    • Hi, Cynthea! I’m not sure how it would work in coffee since almond butter and pumpkin don’t really dissolve. It might flavor it nicely but I have a feeling it might throw the texture off a bit. If you try it, I’d love to know how it works!

      • I put this in my coffee all the time! I came back here to make a second recipe. It does make it a bit thicker, but it’s really good if you can whizz it in a blender real quick.

  3. I love it! This would be perfect on carrot cake, and ice cream, and pumpkin pie, oh my! Your recipes are amazing, thank you!!!

  4. Since I am the chief number one fan of your 5 minute vegan caramel sauce, I will be making this pumpkin version immediately! I love everything you post Ashley!

    • Thank you, Diana! You really are the number one fan of my 5-minute caramel sauce, and I love it. It makes me so happy to see all of the creative ways you use it — far more creative than the way I typically use it (i.e., on a spoon and straight into my mouth)! Thanks for always sharing such kindness and excitement; it’s inspiring.

  5. Pumpkin spice caramel!? What!? This is game-changing. And look at that caramel stretch in the photo, I’m blown away!!

    • Haha, yes! The original version was seriously the happiest recipe accident I’ve ever had. I hope you have a chance to give it a try, Sarah!

  6. This looks great! Gonna try this on top of some paleo brownies would make the perfect dessert!

  7. Philip Smith says:

    I used this sauce to top a Pennsylvania Dutch Cheesecake. Amazing. Thanks!


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