Recipe

Homemade Pumpkin Spice Sauce

A glossy, cozy pumpkin spice sauce for coffee, pancakes, oatmeal, and desserts. Deep pumpkin flavor, warm spice, and a silky finish in about 15 minutes.

By Matt Campbell

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4.8 (214)

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I love a pumpkin spice moment as much as the next person, but I want it to taste like pumpkin, not like someone sneezed cinnamon into my latte. This is my go-to luscious, rich pumpkin spice sauce that you can swirl into coffee, spoon over pancakes, or use as an instant fall upgrade for yogurt and ice cream.

It is simple, fast, and forgiving. The trick is letting the spices bloom in butter, then finishing with vanilla and a tiny pinch of salt so everything tastes warm and round instead of flat and sugary.

Why It Works

Real pumpkin flavor: pumpkin puree gives body and that earthy sweetness you actually want.
Big aroma, no harshness: blooming spices in butter wakes them up, and gentle heat keeps them from tasting scorched.
Silky texture: a quick simmer thickens it into a spoonable sauce that blends beautifully into drinks.
Flexible sweetness: brown sugar brings caramel notes, and you can dial it up or down with small tweaks.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in a jar or airtight container. For best flavor and texture, use within 5 to 7 days. It may keep up to 10 days if stored promptly and handled with clean utensils, but always use your judgment and discard if it smells off, looks moldy, or tastes strange.

Reheat: Warm gently in the microwave in 15 to 20 second bursts, stirring each time, or reheat in a small saucepan over low heat. If it is too thick, whisk in 1 to 2 teaspoons milk or water.

Freezer: Freeze in an ice cube tray, then transfer cubes to a freezer bag for up to 3 months (best quality). Thaw overnight in the fridge or melt a cube directly into hot coffee. If it separates, warm and whisk until smooth.

Food safety note: Because this contains dairy, keep it chilled and do not leave it out at room temperature for more than 2 hours.

Common Questions

Is this the same as pumpkin spice syrup?

It is closer to a sauce than a thin syrup because pumpkin puree adds body. If you want it thinner for iced drinks, whisk in more milk or water a tablespoon at a time until it pours the way you like.

Can I make it dairy-free?

Yes. Use coconut oil or vegan butter, and swap the milk for oat milk or coconut milk. If you use full-fat coconut milk, it gets extra rich.

Can I use pumpkin pie spice instead of individual spices?

Absolutely. Use 2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.

Why does my sauce taste a little bitter?

Most of the time it is from scorching the spices or cooking them too hot. Keep the heat at medium or medium-low and stir often. A tiny extra pinch of salt and a splash more vanilla can also smooth things out.

Can I use any kind of milk?

Yes, but it changes the vibe. Whole milk makes it richer, skim milk makes it lighter and a bit thinner, and oat milk tends to read slightly sweeter. If your milk is thin, just simmer an extra minute or two to thicken.

Can I use fresh pumpkin?

Yes, as long as it is cooked and blended smooth. Fresh pumpkin is often more watery than canned, so you may need a few extra minutes of simmering to thicken.

Can I freeze it?

Yes. The sauce can separate a little after thawing. A quick warm-up and vigorous whisk brings it back together.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan
Whisk or silicone spatula
Measuring cups and spoons
Jar or airtight container for storage

I started making this because I got tired of buying pumpkin spice drinks that tasted like sweet candle air. One night I had an open can of pumpkin and a week that needed rescuing, so I threw it in a pot with butter, brown sugar, and every warm spice in reach. The result was this glossy, spoonable sauce that makes my kitchen smell like a bakery and turns regular Tuesday coffee into something I would happily pay for. Also, if you catch me eating it off a spoon, no you did not.

Homemade Pumpkin Spice Sauce

(4.8 (214) Reviews)

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings Makes about 1 to 1 1/4 cups (8 to 10 servings, 2 Tbsp each)

Ingredients

1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup packed light brown sugar
2 tablespoons unsalted butter
1/3 cup milk (any kind, see note)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves (about 1/16 teaspoon)
1/4 teaspoon fine salt
1 teaspoon vanilla extract
Optional: 1 teaspoon maple syrup for extra cozy sweetness

Milk note: Whole milk makes it richer, skim makes it thinner, and oat milk can taste a touch sweeter. Adjust thickness with a splash more milk or an extra minute of simmering.

For serving (ideas): coffee, espresso, steamed milk, pancakes, waffles, oatmeal, yogurt, ice cream.

Instructions

Bloom the spices. In a small saucepan over medium heat, melt the butter. Add cinnamon, ginger, nutmeg, and cloves. Stir for 20 to 30 seconds until fragrant. Keep it moving so nothing scorches.
Add pumpkin and sugar. Whisk in the pumpkin puree and brown sugar until smooth and glossy, and no dry sugar pockets remain.
Loosen with milk. Pour in the milk and whisk until fully combined. Add the salt.
Simmer to thicken. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 6 to 8 minutes, whisking often, until it thickens enough to coat the back of a spoon and a whisk leaves brief trails that slowly disappear.
Finish. Remove from heat and stir in vanilla (and maple syrup if using). Taste and adjust. A little more salt sharpens the pumpkin-and-spice flavor for a pumpkin-pie vibe. More milk makes it pourable for drinks.
Use it. For a quick pumpkin spice latte vibe: stir 1 to 2 tablespoons sauce into hot coffee or espresso, add steamed milk, and top with a pinch of cinnamon. For iced drinks: dissolve the sauce in the hot espresso first, then add cold milk and ice (this helps it blend smoothly instead of clumping).

Sweetness dial: Want it less sweet? Start with 1/3 cup brown sugar, then taste at the end. Just know less sugar can mean a slightly thinner sauce, so simmer another minute or two if needed.

Nutrition information is estimated.

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