Pumpkin Spice Coffee Sauce

5 from 4 votes

This homemade Pumpkin Spice Coffee Sauce is bursting with espresso flavor, sweetened with prunes and is the perfect topping for desserts and lattes.

Prep Time5

Soaking Time15

Total Time20

Course: Dessert

Cuisine: American, Italian

Diet: Gluten Free, Low Fat, Low Lactose, Vegan

Servings: tablespoons

Calories: 33kcal

Author: HWC Magazine

Equipment

high powered blender

Ingredients

8-9 ounces dried pitted prunes or 1 cup packed well (chopped)
2 cups water boiling hot
8.5 tablespoons instant espresso coffee granules
4 teaspoons pumpkin pie spice ground
2 teaspoons cinnamon dried ground
5 tablespoons molasses light (adjust to your desired sweetness level)
5 tablespoons maple syrup (adjust to your desired sweetness level)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Chop dried prunes and place in a large bowl.
Add boiling water to instant espresso coffee to dissolve. Stir to mix well.
Pour concentrated espresso coffee liquid mixture over chopped prunes. Cover and soak for 15 minutes.
Add the still slightly warm espresso-soaked prunes and the coffee liquid into a high-speed blender along with ground pumpkin spice, cinnamon, light molasses, maple syrup and vanilla. Blend well until smooth.
Optional: Use a fine mesh strainer to remove any little prune bits. This step is only required if you want to use Pumpkin Spice Coffee Sauce in lattes and other beverages. If you are using as a topping for desserts, there is no need to strain.

Video

Notes

This recipe makes approximately 2.5 cups of pumpkin spice coffee sauce or (40 tablespoons)

Recipe Tips

Measure the dried prunes by packing them into a US measuring cup. Every prune may be a different size and many of you do not own a scale, so this might be the best measurement for you. If you have a scale, please use between 8 to 9 ounces (226 – 255 grams) of pitted dried prunes.
Chop the prunes so they can absorb the espresso flavor and plump up.
Boil the water for the espresso either in a tea kettle, in a pot on the stove top or in the microwave.
Use a high-speed blender and not a food processor if you want the sauce to be smooth.
Adjust the additions of maple syrup and molasses to your desired sweetness level.
Add a shot or two of spiced rum, Frangelico or Kalua if you are feeling extra saucy!

Storage

Pumpkin spice coffee sauce can be stored in the refrigerator for up to one week in a covered container or frozen for up to 3 months. Place the sauce in the refrigerator overnight to thaw.

Nutrition