1 cup granulated sugar
4 tablespoons unsalted butter, sliced into tablespoons
2/3 cup heavy whipping cream
1/3 cup solid pack pumpkin (like Libby’s)
1/2 teaspoon pumpkin pie spice
1 teaspoon espresso powder
1 teaspoon vanilla extract
Place sugar in a heavy-bottomed medium/large sauce pan. The mixture gets pretty rowdy when you add the cream so be sure to pick one with high sides.
Cook over medium-low heat stirring often. Be patient, it takes a while for the sugar to turn into a light amber liquid, about 7-12 minutes. Do not leave it unattended, it will burn quickly.
Once the liquid turns amber, add the butter and stir until it’s melted. Add the heavy whipping cream in a slow stream. It will bubble up as you add it to the mixture.
Turn off the heat and then stir in the pumpkin, spice, vanilla, and coffee powder. Stir until smooth.
Cover and store in the refrigerator. Keeps for about 2 weeks, if it lasts that long, and may require a slight warming in the microwave prior to using.
http://pattietierney.blogspot.com/2015/09/pumpkin-spice-latte-caramel-sauce.html