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Easy Pumpkin Butter offers that homemade touch you can’t find at the grocery store, and it’s more budget-friendly, too! There’s something truly satisfying about turning simple, everyday ingredients into a smooth, spiced spread that captures the heart of the fall season. My method is quick and straightforward, using pantry staples to create a rich, velvety pumpkin butter in just 30 minutes.
Whether you’re spreading it on toast or stirring it into your favorite dishes, this recipe delivers all the cozy autumn flavors you’re craving without the fuss. Give it a try, and you’ll see why it’s a must-have in your fall recipe collection.
What is Pumpkin Butter?
Pumpkin butter isn’t actually butter at all! It’s a sweet, spiced spread made from pumpkin puree, sugar, and a mix of warm spices like cinnamon, nutmeg, and cloves. Similar in texture to apple butter, it has pumpkin’s rich, earthy flavor. Cooked down to a smooth, thick consistency, it’s perfect for spreading—hence the “butter” name!
Fall is my favorite time of year, and there’s something about the crisp air and changing leaves that makes me crave those cozy, comforting flavors in my kitchen. That’s where this pumpkin butter comes in.
The first time I made it, I was looking to change up my breakfast routine for fall. After a few tests and tries, I found the perfect balance of spices and sweetness while keeping the recipe simple. The combination of maple syrup and brown sugar sets this recipe apart!
What I love most about this recipe is how, in just 30 minutes, you can transform basic pantry staples into something truly special. Unlike store-bought versions, this homemade pumpkin butter adds a personal touch, making it perfect for gift-giving. It’s a simple way to bring the cozy, homemade flavors of the season into your kitchen and share them with others!
Ingredient Notes
How To Make Spiced Pumpkin Butter
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
- Grab a medium saucepan and toss in all your ingredients except the vanilla extract. Whisk it all together and set the pan on medium-high heat. Bring it to a boil—watch it carefully!
- When it starts boiling, turn the heat down to low. Let it simmer for about 20-25 minutes, stirring frequently. You’ll know it’s done when it starts to thicken up.
- Remove from the heat and stir in the vanilla extract. Let it cool completely—don’t worry, it’ll thicken even more as it cools.
- Once it’s cool, put it in an airtight container, and you’re all set!
Crock Pot Pumpkin Butter
Want to turn this simple stove-top pumpkin butter into a slow cooker pumpkin butter? It’s simple: Toss all the ingredients in, set the cooker on low, and cook for 3-4 hours until it’s nice and thick.
Variations and Substitutions
- Lemon Twist: Add a squeeze of lemon juice to balance and brighten the sweet and rich flavors.
- DIY Spice Blend: No pumpkin pie spice? Mix 2 tsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, and ½ tsp cloves.
- Flavor Boost: Add a splash of whisky or bourbon for a unique flavor kick.
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Best Easy Pumpkin Butter Tips
- Customize to Taste: Feel free to add more or less spice or sweetener to fit your preferences.
- Use a Big Pot: Use a large, deep pot or a Dutch oven to avoid splatters and messes, especially at the start.
- Low and Slow (Stir Frequently): Cook the pumpkin butter on low heat. Keep stirring while it simmers to prevent it from sticking or burning on the bottom. This also ensures an even, smooth consistency.
- Thickening: The pumpkin butter will thicken as it cools, so don’t worry if it seems a bit runny while it’s still warm. Let it cool completely before transferring to an airtight container.
Storage
Refrigerate: Once the recipe cools completely, store it in an airtight container in the fridge for two to three weeks. A mason jar works as the perfect container, whether storing it for later enjoyment or gifting the pumpkin butter complete with a cute fall-decorated ribbon.
Can Pumpkin Butter be frozen? Just store it in an airtight container, and it’ll stay good for up to 6 months.
Recipe FAQs
If you want this sweeter, simply add a bit more maple syrup. If you taste it early on in the cooking process, you can decide if you want it sweeter and add a bit more brown sugar while it cooks on the stove. I don’t recommend adding brown sugar after it’s made, as it may end up grainy.
Yes, you can use fresh pumpkin purée. To make your own, cook and puree the pumpkin until smooth, then use it in the recipe just like you would canned pumpkin. Sugar pie pumpkins or other small, sweet varieties, like Cinderella or Long Island Cheese pumpkins, work well. However, canned pumpkin is often more consistent in texture and flavor.
You can add a bit more maple syrup or apple juice, and it will still be okay!
From what I’ve heard and learned about pumpkin butter, canning it can be a bit risky. To be on the safe side, it’s better to store it in the fridge or freezer.
Pumpkin Butter Uses
Pumpkin butter never fails to level up warm buttery Biscuits on a leisurely weekend morning. You can also double the pumpkin by spreading the maple pumpkin butter on my Pumpkin Pancakes or my easy Pumpkin Bread Recipe. It’s also delicious swirled in layers of yogurt and granola for a parfait (this is delicious for breakfast or a snack).
Need more pumpkin recipes to add to your collection? I’ve got you covered! Enjoy an easy breakfast with my Glazed Pumpkin Donut Muffins or these Pumpkin Pancakes. I also love having this White Chocolate Caramel Pumpkin Spice Cookies recipe in my back pocket for seasonal events and parties.
More Spreads, Butters, and Toppings for the Holidays
- Cinnamon Honey Butter
- Instant Pot Apple Butter
- Homemade Whipped Cream Recipe
- Crock Pot Cranberry Sauce
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Easy Homemade Pumpkin Butter Recipe
Ingredients
- 15 ounces can pumpkin puree
- ⅓ cup apple juice or apple cider
- ¼ cup real maple syrup
- ⅓ cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Add all the ingredients except the vanilla extract to a medium saucepan and whisk together. Set the pan over medium-high heat and bring to a boil. Once it reaches the boiling point, quickly turn down the heat to low and cook, stirring frequently, for about 20-25 minutes until it thickens.
- Remove from heat, add the vanilla extract, and stir. It will thicken more as it cools.
- Once the recipe cools completely, store it in an airtight container in the refrigerator for two to three weeks.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Thanks Nikki ! can’t wait to make this and also try it in the slow cooker Love you and your recipes 😘 ❤️
Thank you, Debbie! I love how easy it is in the slow cooker.