Irresistible Pumpkin Spice XO Sauce Recipe for Fall

Posted on November 7, 2025

The aroma of warm spices mixed with the bold, savory notes of XO sauce feels like wrapping yourself in a cozy autumn blanket. This recipe for Pumpkin Spice XO Sauce came to life during one of my fall kitchen experiments, and honestly, I haven’t looked back since. Imagine the richness of traditional XO sauce paired with the comforting, earthy flavors of pumpkin spice – it’s a match made in seasonal heaven. Whether you’re tossing it with noodles, drizzling it over roasted veggies, or spooning it onto a seared salmon filet, this sauce transforms any dish into a flavor-packed masterpiece.

When I first tried blending fall spices with XO sauce, I was skeptical. How could these two distinct flavor profiles coexist? But the result was nothing short of magical. It has the umami punch you expect from XO sauce, with a warm, subtly sweet undertone from pumpkin spice. Trust me, this is the ultimate condiment for fall – bold, versatile, and utterly irresistible.

Why You’ll Love This Recipe

Unique Flavor Combination: Pumpkin spice adds a fall-inspired twist to the bold, savory profile of traditional XO sauce.
Versatile: Use this sauce with noodles, rice, proteins, roasted vegetables, or even as a dipping sauce for dumplings.
Perfect for Fall: Packed with cozy spices like cinnamon, nutmeg, and cloves, it’s the ideal condiment for autumn dishes.
Sophisticated Yet Easy: Combining XO sauce ingredients with pumpkin spice is surprisingly simple, but the result tastes gourmet.
Make-Ahead Friendly: This sauce can be stored in the fridge for up to a week, making it a convenient addition to your meal prep routine.

What sets this recipe apart is how it balances bold umami with the comforting warmth of fall spices. It’s unlike anything you’ll find in a store, and it’s guaranteed to impress even the pickiest eaters. Whether you’re hosting a dinner party or enjoying a quiet weeknight meal, Pumpkin Spice XO Sauce will elevate your cooking game effortlessly.

What Ingredients You Will Need

This recipe uses a mix of pantry staples and a few specialty items to create its bold, unforgettable flavor. Don’t worry – I’ve included substitution tips to make it as accessible as possible.

Dried Shrimp: Provides the signature salty, oceanic flavor. Look for small, dried shrimp at your local Asian market.
Prosciutto or Chinese Sausage: Adds richness and depth. You can substitute bacon or pancetta if needed.
Shallots: Thinly sliced for a mild, sweet onion flavor.
Garlic: Minced for that bold, aromatic punch.
Chili Flakes: Adjust the amount based on your heat tolerance.
Neutral Oil: Like vegetable or grapeseed oil – for sautéing and bringing all the flavors together.
Pumpkin Puree: Adds creaminess and the quintessential fall flavor.
Pumpkin Spice Blend: A mix of cinnamon, nutmeg, ginger, and cloves. You can make your own or use store-bought.
Soy Sauce: Enhances the umami profile of the sauce.
Brown Sugar: Balances the salty and savory notes with a touch of sweetness.

If you don’t have dried shrimp, you can use dried scallops or even a bit of fish sauce to mimic that oceanic umami. For a vegetarian version, skip the shrimp and prosciutto and add a splash of mushroom soy sauce for depth.

Equipment Needed

Large Skillet: Perfect for sautéing and combining the ingredients.
Food Processor: To finely chop the dried shrimp and prosciutto.
Fine Mesh Strainer: Helps remove excess oil for a smoother sauce texture.
Jar or Airtight Container: For storing the sauce once it’s cooled.

If you don’t have a food processor, you can finely chop the dried shrimp and prosciutto by hand. A heavy-bottomed pan works well if you don’t own a large skillet.

Preparation Method

Prep the Ingredients: Finely chop dried shrimp and prosciutto in a food processor. Thinly slice shallots and mince garlic.
Sauté Aromatics: Heat 3 tablespoons (45 ml) of neutral oil in a large skillet over medium heat. Add shallots and garlic, cooking until softened and fragrant (about 3 minutes).
Add Shrimp and Prosciutto: Stir in the chopped shrimp and prosciutto, cooking for another 4-5 minutes until golden and crispy.
Incorporate Pumpkin Puree: Lower the heat and add 1 cup (240 g) of pumpkin puree, stirring to combine.
Add Spices: Sprinkle in 1 teaspoon (5 g) of pumpkin spice blend and chili flakes to taste. Stir well.
Season the Sauce: Add 2 tablespoons (30 ml) soy sauce and 1 tablespoon (15 g) brown sugar, mixing until the sauce thickens slightly (about 5 minutes).
Remove Excess Oil: Strain the sauce using a fine mesh strainer to remove excess oil, then transfer it to a jar or airtight container.

The sauce should have a deep golden-orange hue, with a thick, spoonable texture and a slight sheen from the oil. If the sauce is too thick, add a splash of water or broth to loosen it.

Cooking Tips & Techniques

Don’t Rush the Sauté: Cook the shallots and garlic low and slow to avoid burning and achieve a deep, aromatic base.
Balance the Spice: Adjust the chili flakes to your heat preference – you can always start small and add more later.
Use High-Quality Pumpkin Spice: Freshly ground spices make a huge difference in flavor intensity.
Cool Before Storing: Let the sauce cool completely before transferring it to a jar to avoid condensation and spoilage.

If you’re short on time, you can skip the straining step, but the sauce may have a slightly oilier texture.

Variations & Adaptations

Vegetarian Version: Skip the dried shrimp and prosciutto, and use mushroom soy sauce for added umami.
Spicy Kick: Add fresh chopped chilies or a tablespoon of Sriracha for extra heat.
Seasonal Twist: Swap pumpkin puree for butternut squash or sweet potato puree for a slightly different fall flavor.
Gluten-Free Option: Use tamari instead of soy sauce.

One of my favorite variations involves adding fresh sage to the sautéed shallots for an earthy, herbal touch that perfectly complements the pumpkin spice.

Serving & Storage Suggestions

This Pumpkin Spice XO Sauce is incredibly versatile and pairs beautifully with a variety of dishes:

Serve Warm: Toss it with freshly cooked noodles or drizzle it over roasted vegetables.
Pairings: Serve alongside steamed rice and grilled salmon, or use as a dipping sauce for dumplings.
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Reheating: Warm in a skillet over low heat, adding a splash of water if needed to loosen the texture.

The flavors deepen after a day in the fridge, making it even more irresistible as leftovers.

Nutritional Information & Benefits

While this isn’t a low-calorie sauce, it’s packed with nutrient-rich ingredients:

High in Protein: Thanks to dried shrimp and prosciutto.
Rich in Vitamins: Pumpkin puree is loaded with Vitamin A and antioxidants.
Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.

Be mindful of the sodium content, especially if using soy sauce – you can opt for low-sodium varieties to reduce it.

Conclusion

There’s something magical about combining bold flavors with cozy fall spices, and this Pumpkin Spice XO Sauce delivers on every level. Whether you’re looking to impress your guests or add a seasonal touch to weeknight meals, this sauce is the perfect choice.

Give it a try, and don’t be afraid to customize it to your taste. Add more spice, swap ingredients, or pair it with your favorite dishes – the possibilities are endless. I’d love to hear how you used this sauce in the comments below. Happy cooking, and may your autumn be filled with flavor!

FAQs

Can I make this sauce ahead of time?

Absolutely! This sauce keeps well in the fridge for up to a week. Just make sure to store it in an airtight container.

Can I use fresh shrimp instead of dried?

Fresh shrimp won’t provide the same concentrated flavor as dried shrimp, but you can sauté finely chopped fresh shrimp as a substitute.

Is this sauce spicy?

The level of spice depends on how much chili flakes you add. Feel free to adjust based on your heat tolerance!

Can I freeze this sauce?

Yes, you can freeze it for up to 3 months. Thaw in the fridge overnight and reheat gently before serving.

What’s the best way to serve this sauce?

This sauce pairs well with noodles, rice, seafood, and roasted vegetables. It’s also fantastic as a dipping sauce for appetizers!