Pumpkin Butter

Introduction

Pumpkin butter is the ultimate autumn spread—rich, velvety, and packed with cozy spices. Unlike traditional butter, it contains no dairy. Instead, it’s a luscious blend of pumpkin puree, warm spices, apple cider, and a touch of sweetness. Whether you spread it on toast, swirl it into oatmeal, or use it as a baking ingredient, pumpkin butter is a versatile staple you’ll want to have in your fridge all season long.

My recipe story

Growing up, fall always meant two things in my family: a trip to the pumpkin patch and jars of pumpkin butter simmering on the stove. My grandmother would make large batches to share with neighbors, and I can still remember the warm, spiced aroma filling the house. When I started making my own version, I added apple cider for a touch of tang and maple syrup for depth. It’s become a tradition in my kitchen too, and every year, friends ask when the first jar will be ready. Now, I’m excited to share this recipe with you so you can make it part of your seasonal traditions as well.

Ingredient breakdown

The beauty of pumpkin butter lies in its simplicity. At its core, you’ll need pumpkin puree, a sweetener, liquid, and spices. Together, these create the rich, spreadable texture and warm flavor that defines this recipe.

Pumpkin puree is the star of the show. You can use canned puree for convenience or roast and blend fresh pumpkin for a homemade touch. For sweetness, brown sugar and maple syrup provide depth and caramel-like notes, though you can adjust amounts to suit your taste. Apple cider or apple juice helps thin the mixture slightly while adding a subtle fruity tang that balances the richness. Finally, the spice blend—typically cinnamon, nutmeg, ginger, and cloves—creates that cozy, unmistakable autumn flavor. A pinch of salt ties everything together, ensuring the sweetness doesn’t overwhelm.

Altogether, these ingredients transform into a silky spread that feels indulgent yet wholesome. With just a few tweaks, you can make the recipe uniquely yours, whether you prefer more cinnamon, less sweetness, or a spicier kick from extra ginger.

Equipment you’ll need

• Medium saucepan
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle or funnel (for jar filling)
• Glass jars with lids for storage

Step-by-step directions

1. Combine ingredients: In a medium saucepan, add pumpkin puree, apple cider, brown sugar, maple syrup, cinnamon, nutmeg, ginger, and cloves. Stir well until everything is evenly combined.
2. Bring to a simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent sticking or burning at the bottom.
3. Cook low and slow: Reduce the heat to low and let the mixture cook for about 20–30 minutes. Stir occasionally until it thickens and darkens slightly in color.
4. Taste and adjust: Sample the pumpkin butter and adjust sweetness or spices to your preference. If it’s too thick, stir in a splash more cider; if it’s too thin, cook a few extra minutes.
5. Cool and store: Once thickened, remove from heat and let cool slightly. Transfer into clean glass jars, leaving a little space at the top. Seal with lids and refrigerate.

Variations & substitutions

There are many ways to make pumpkin butter uniquely yours. For a refined sugar-free option, replace the brown sugar with coconut sugar or use only maple syrup. To add extra spice, stir in cardamom or allspice for a bolder flavor profile. If you want a creamier texture, add a splash of coconut milk during cooking. For a lighter, less sweet spread, reduce the sugar and let the natural flavor of pumpkin shine through. You can even swap the pumpkin puree for butternut squash puree for a slightly different but equally delicious twist.

Storage, freezing & make-ahead

Pumpkin butter keeps beautifully in the refrigerator for up to two weeks. Store it in airtight jars or containers to maintain freshness. For longer storage, freeze portions in freezer-safe containers or silicone molds for up to three months. Thaw overnight in the refrigerator before using. Since pumpkin butter develops its flavor as it sits, making it a day ahead is a great idea if you’re planning to serve it for a holiday brunch or as a gift. Just remember to always use clean spoons when scooping to extend shelf life.

Serving ideas & pairings

Pumpkin butter is endlessly versatile. Spread it over warm toast, English muffins, or bagels for a cozy breakfast. Swirl it into oatmeal, yogurt, or overnight oats for an autumn-inspired upgrade. It also makes a wonderful filling for crepes or a topping for pancakes and waffles. For a savory twist, pair it with soft cheeses like brie or goat cheese on a charcuterie board. You can even use it as a filling for cakes, muffins, or thumbprint cookies. And if you’re hosting, a small jar of pumpkin butter tied with ribbon makes the perfect homemade gift.

FAQ

Can I use homemade pumpkin puree?
Yes! Just be sure it’s smooth and not watery. If it’s too liquidy, strain it through cheesecloth before using.

Is pumpkin butter safe for canning?
No. Due to low acidity, pumpkin butter is not recommended for home canning. Stick to refrigeration or freezing for safe storage.

Can I make this in a slow cooker?
Absolutely! Cook on low for 4–6 hours, stirring occasionally, until thickened to your liking.

What sweeteners work best?
Brown sugar and maple syrup are classics, but honey, agave, or coconut sugar are great alternatives.

How do I know when it’s done?
Pumpkin butter is ready when it’s thick, spreadable, and holds its shape on a spoon.

Final thoughts

Homemade pumpkin butter is one of those recipes that instantly makes your home feel like fall. It’s simple, budget-friendly, and endlessly versatile. Whether you spread it on morning toast, gift it to loved ones, or use it to enhance your favorite baked goods, this autumn staple is sure to become a seasonal tradition in your kitchen. Once you try it, you’ll wonder how you ever went through fall without it.

Pumpkin Butter

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: About 2 cups
• Diet: Vegetarian

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Description

Smooth, spiced, and perfectly sweet, this homemade pumpkin butter is a cozy fall spread for toast, pancakes, or baking. Easy to make and full of autumn flavor.

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Ingredients

• 2 cups pumpkin puree
• 1/2 cup apple cider or apple juice

• 1/2 cup brown sugar

• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

• Pinch of salt
  

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Instructions

1. In a medium saucepan, combine pumpkin puree, apple cider, brown sugar, maple syrup, and spices. Stir well to blend.

2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring often.

3. Reduce heat to low and cook for 20–30 minutes, stirring occasionally, until thickened and fragrant.
4. Taste and adjust sweetness or spices as needed. Add a splash more cider if too thick.

5. Remove from heat, let cool slightly, then transfer to clean jars. Refrigerate until ready to use.
   

Notes

Store pumpkin butter in the refrigerator for up to 2 weeks or freeze for up to 3 months. Delicious on toast, pancakes, yogurt, or as a filling for baked goods.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Spread
• Method: Stovetop
• Cuisine: American