Made with pumpkin puree, brown sugar, maple syrup, and warm spices, you’ll want to spread this Pumpkin Butter on everything. Use it on toast, biscuits, or even pancakes! It’s great for gifting, too.
My family goes through a jar of this pumpkin butter in a matter of days, slathering it on absolutely everything. I always have to make a couple of batches each fall, so that we can have some in the freezer for more than a week.
If you’ve never had it before, pumpkin butter is not a compound butter like cinnamon honey butter. There’s no butter in it at all, actually. It’s a spread similar to apple butter, with pumpkin puree and a few other ingredients simmered to a thick, spreadable consistency. So easy, and so good!
Why This Is My Favorite Pumpkin Butter Recipe
- Warm fall flavor. Brown sugar, maple syrup, apple juice, and pumpkin pie spice give this pumpkin butter rich, warm, and sweet fall flavors. It’s almost like pumpkin pie if it were spreadable.
- Super easy to make. This recipe takes a handful of basic ingredients and a few simple steps to prepare. A whole batch takes less than 30 minutes! The hardest part is waiting for it to cool.
- Great for gifting. If you’re looking for an edible gift this fall, this is it. It stores for 2 weeks in the fridge, but months in the freezer, so it’s not as perishable as other edible gifts. Everyone is always super excited to receive it, too!
Ingredient Notes
This classic fall recipe takes just a few ingredients to make. Here’s an overview of what you’ll need and any substitutions. Be sure to scroll down to the recipe card below for the exact measurements.
- Pumpkin puree – You can use homemade pumpkin puree or canned pumpkin. Be sure to use plain canned pumpkin and not pumpkin pie filling.
- Brown sugar – Brown sugar sweetens the pumpkin while adding warm molasses notes.
- Maple syrup – Be sure to use REAL maple syrup, not pancake syrup.
- Apple juice – Apple cider also works.
- Lemon juice – Adds a bit of acidity to brighten everything up.
- Spices – I use pumpkin pie spice plus additional cinnamon to give this a warm flavor. Salt helps balance all of the sweetness.
How To Make Pumpkin Butter
The process for making this is so quick and easy! The printable instructions can be found below.
- Combine. Add all of the ingredients to a medium saucepan. Stir over medium heat until smooth and blended.
- Simmer. Bring to a gentle simmer. Reduce the heat to low. Simmer for 15-20 minutes, until the mixture darkens slightly and thickens to a spreadable consistency.
- Cool. Remove from heat and let cool to room temperature. Use immediately or store.
Recipe Tips & Variations
Here are a few important notes for making pumpkin butter for the first time, as well as a few ways to customize the flavor.
- Stir frequently. When bringing the mixture to a simmer, stirring prevents it from splattering and when it’s simmering, it prevents the bottom from burning.
- How do I know when it’s done? The color should change to become slightly darker. The most important sign, though, is that it thickens and has the ideal spreadable consistency.
- Reduce the sweetness. If you prefer a less sweet spread, reduce the brown sugar to ⅓ cup or swap the apple juice for apple cider.
- Add more pumpkin spice. Increase the pumpkin pie spice up to 1 tablespoon if you prefer a heavier clove and ginger flavor profile.
Ways To Use It
There are so many ways to use this pumpkin butter spread. Our go-to is on toast in the morning as a quick and easy fall breakfast. It’s extra yummy on homemade sourdough sandwich bread toast! It’s also great on sourdough English muffins, croissants, and biscuits.
Another option is to use it as a spread on pancakes (like cottage cheese pancakes) or waffles. You can also swirl it into yogurt with granola or, for a sweet treat, vanilla ice cream.
Proper Storage
- Fridge: Keep cooked pumpkin butter in an airtight glass jar or container in the refrigerator for up to 2 weeks.
- Freezer: For longer storage, freeze in freezer-safe containers for up to 3 months. Be sure to leave ½ inch of headspace at the top for expansion. Thaw in the fridge overnight before using.
Pumpkin Butter
Ingredients
- 30 ounces pumpkin puree 2 cans (15 oz each)
- ½ cup brown sugar packed
- ⅓ cup maple syrup
- ½ cup apple juice
- 1 Tablespoon lemon juice
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Combine the pumpkin puree, brown sugar, real maple syrup, apple juice, lemon juice, pumpkin pie spice, ground cinnamon, and kosher salt in a medium saucepan.
- Stir all the ingredients together over medium heat until completely smooth and blended.
- Bring the mixture to a gentle simmer, stirring frequently so it does not splatter. Reduce heat to low.
- Simmer for 15 to 20 minutes, stirring often to prevent the bottom from scorching, until the mixture darkens slightly and thickens to a spreadable consistency.
- Remove the pan from the heat and let the pumpkin butter cool to room temperature before serving or storing. Enjoy!
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