This rich and creamy pumpkin spice sauce is perfect for drizzling over pancakes, waffles, desserts, or stirring into coffee. It comes together quickly on the stovetop with warm spices and maple sweetness.
In a medium saucepan over medium heat, combine the pumpkin puree, heavy cream, brown sugar, maple syrup, and butter.
Whisk continuously until the butter melts and the mixture becomes smooth and well blended.
Add the pumpkin pie spice, cinnamon, and salt, then continue cooking for 4 to 6 minutes, stirring often, until the sauce thickens slightly and begins to gently bubble.
Remove the saucepan from the heat and stir in the vanilla extract.
Let the sauce cool for a few minutes before serving warm, or transfer to a jar and refrigerate until needed.
Notes
For a thinner sauce, whisk in a splash of milk or cream. Store in a sealed jar in the refrigerator for up to 1 week and rewarm gently before serving.