Pumpkin Butter is a rich, velvety spread that captures all the cozy flavors of fall in one jar. Made with real pumpkin puree, apple cider, maple syrup, and a blend of warm spices, it’s the perfect way to celebrate the season. Whether you slather it on toast, swirl it into oatmeal, or dollop it onto pancakes, this homemade spread is a deliciously simple way to enjoy the essence of autumn.
Why You’ll Love This Recipe
This Pumpkin Butter is the ultimate fall treat — easy to make, full of warm spice, and endlessly versatile. With just one saucepan and a handful of pantry staples, you can whip up a flavorful spread that tastes like a slice of pumpkin pie in every bite. It makes a great homemade gift, stores beautifully, and is naturally gluten-free and vegan when made with maple syrup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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15 ounces pumpkin puree (one 15-ounce can)
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½ cup brown sugar (light or dark)
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¼ cup granulated sugar
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¼ cup maple syrup or honey (maple syrup preferred)
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1 tablespoon lemon juice
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¾ teaspoon pumpkin pie spice
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½ teaspoon ground cinnamon
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¼ teaspoon sea salt
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⅛ teaspoon ground cloves
Directions
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In a medium saucepan over medium-high heat, combine the pumpkin puree, brown sugar, granulated sugar, maple syrup, lemon juice, pumpkin pie spice, cinnamon, sea salt, and cloves.
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Stir frequently as the mixture comes to a boil.
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Once boiling, reduce the heat to low and cover the saucepan.
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Let it simmer for 20 to 25 minutes, stirring occasionally to prevent burning, until the mixture is thick and spreadable.
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Remove from heat and let the pumpkin butter cool completely.
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Transfer to an airtight container and refrigerate.
Servings and timing
This recipe yields approximately 2 cups of pumpkin butter, or 32 servings (1 tablespoon each).
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 25–30 minutes
Variations
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Spiced Up: Add a pinch of nutmeg or ginger for more spice depth.
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Sweeter Version: Increase the maple syrup or use a mix of maple and honey.
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Apple-Pumpkin Combo: Stir in a few tablespoons of applesauce for extra apple flavor.
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Smoother Texture: Blend the cooled pumpkin butter with an immersion blender for an ultra-smooth consistency.
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Vanilla Twist: Add a teaspoon of vanilla extract for a hint of warmth and complexity.
Storage/Reheating
Storage: Store pumpkin butter in an airtight container in the refrigerator for up to 2 weeks.
Freezing: It can also be frozen for up to 3 months. Thaw in the fridge overnight before using.
Reheating: Not usually necessary, but you can gently warm it in the microwave or on the stovetop if you prefer it heated.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, just make sure your homemade puree is thick and well-drained to avoid a watery butter.
Is pumpkin butter safe to can?
No, pumpkin butter is not recommended for home canning due to its low acidity. Store it in the fridge or freezer instead.
What can I use pumpkin butter on?
Spread it on toast, muffins, waffles, pancakes, biscuits, or swirl it into yogurt, oatmeal, or smoothies.
Can I reduce the sugar?
Yes, but reducing the sugar will affect the shelf life and may slightly alter the texture and flavor.
Is this recipe vegan?
Yes, if you use maple syrup instead of honey, this recipe is 100% vegan.
Can I make this in a slow cooker?
Yes, cook on low for 2–3 hours with the lid ajar, stirring occasionally to prevent sticking.
Does pumpkin butter thicken as it cools?
Yes, it will continue to thicken slightly as it cools, so remove it from heat once it reaches a spreadable consistency.
Can I substitute apple juice for apple cider?
Yes, but apple cider adds more depth and spice. If using juice, consider adding a pinch of extra cinnamon.
How long will it last in the fridge?
Pumpkin butter lasts up to 2 weeks in the refrigerator when stored in a sealed container.
Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.
Conclusion
Pumpkin Butter is a must-have fall favorite that’s as simple to make as it is satisfying to enjoy. With its warm spices and smooth, rich flavor, it adds a cozy touch to everything from breakfast to dessert. Make a batch today and bring the taste of autumn to your table — or gift a jar to someone who could use a little seasonal cheer.
Print
Pumpkin Butter
- Total Time: 25 minutes
- Yield: 2 cups
- Diet: Vegan
Description
Pumpkin Butter is a deliciously smooth and spiced fall condiment made from pumpkin puree, maple syrup, apple cider, and warm spices. Perfect for spreading on toast, waffles, biscuits, or even swirling into oatmeal and yogurt.
Ingredients
- 15 ounces pumpkin puree (1 can)
- 1/2 cup brown sugar (light or dark)
- 1/3 cup apple cider
- 1/4 cup granulated sugar
- 1/4 cup maple syrup (or honey, preferably maple syrup)
- 1 tablespoon lemon juice
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cloves
Instructions
- Combine the pumpkin puree, brown sugar, apple cider, granulated sugar, maple syrup, lemon juice, pumpkin pie spice, ground cinnamon, sea salt, and ground cloves in a medium saucepan over medium-high heat.
- Bring the mixture to a boil, stirring frequently.
- Once it reaches a boil, reduce the heat to low and cover the pan.
- Continue cooking, stirring occasionally to prevent burning, until the mixture thickens, about 20 to 25 minutes.
- Remove from heat and let the pumpkin butter cool completely.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Notes
- Use maple syrup instead of honey for a richer fall flavor.
- For a super smooth consistency, blend the cooled pumpkin butter in a food processor or use an immersion blender.
- Delicious on toast, pancakes, waffles, oatmeal, or even as a filling for pastries.
- Let cool completely before storing to prevent condensation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 32
- Sugar: 6g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
