Name: Pumpkin Butter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin purée (not pumpkin pie filling); 1/2 cup apple cider or apple juice; 1/3 cup brown sugar; 1/4 cup maple syrup; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1 tsp vanilla extract; 1 tbsp lemon juice; 1/8 tsp salt

Pumpkin butter is a rich, velvety spread made with pureed pumpkin, warm spices, and a touch of sweetness. It’s the ultimate fall-inspired treat that I love to slather on toast, swirl into yogurt, or spoon over pancakes. With just a handful of ingredients and minimal effort, I can create a jar of autumn flavor that tastes like a cozy sweater in a jar. Pumpkin Butter

Why You’ll Love This Recipe

I love how incredibly easy this recipe is—no canning required, and it comes together right on the stovetop. The aroma of cinnamon, nutmeg, and cloves fills the kitchen while it simmers, and the flavor is even better the next day. It’s perfect for gifting, breakfast spreads, or even as a mix-in for desserts. Plus, I can control the sweetness and spice level exactly how I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée (not pumpkin pie filling)
Apple cider or apple juice
Brown sugar
Maple syrup
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Vanilla extract
Lemon juice
Salt

Directions

I combine the pumpkin purée, apple cider, brown sugar, and maple syrup in a medium saucepan over medium heat.
I stir in all the spices—cinnamon, ginger, nutmeg, and cloves—along with a pinch of salt.
Once it starts bubbling, I reduce the heat to low and let it simmer uncovered for 20–30 minutes, stirring often to prevent sticking.
When it thickens to a spreadable consistency, I remove it from the heat and stir in the vanilla extract and lemon juice.
I let it cool completely before transferring to jars.

Servings and timing

This recipe makes about 2 cups of pumpkin butter, which is roughly 16 servings (2 tablespoons each). It takes around 5 minutes to prepare and 30 minutes to cook.

Variations

I sometimes use honey instead of maple syrup for a different sweetness.
For a spicier kick, I add a pinch of cayenne or extra ginger.
If I want it ultra-smooth, I blend it with an immersion blender after cooking.
I’ve also made it with butternut squash purée for a slightly different flavor.

storage/reheating

I store pumpkin butter in an airtight container in the fridge for up to 2 weeks. For longer storage, I freeze it in small portions for up to 3 months. I never try to can it for shelf storage—it’s not recommended due to its low acidity. To reheat, I just warm it gently in the microwave or on the stovetop, stirring occasionally.

FAQs

What’s the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is 100% pure pumpkin, while pumpkin pie filling contains added sugars and spices. I always use purée so I can control the flavors myself.

Can I use fresh pumpkin instead of canned?

Yes, I can roast and purée fresh pumpkin, just make sure it’s well blended and not too watery.

Is pumpkin butter safe to can?

No, due to its density and low acidity, pumpkin butter isn’t safe for home canning. I stick to refrigeration or freezing for storage.

Can I make this in a slow cooker?

Absolutely. I cook it on low for about 2–3 hours with the lid slightly ajar, stirring occasionally until thickened.

How do I use pumpkin butter?

I spread it on toast, pancakes, waffles, stir it into oatmeal or yogurt, use it as a filling for pastries, or even as a topping for ice cream.

Conclusion

Pumpkin butter is my go-to spread when fall rolls around. It’s simple to make, loaded with cozy spices, and incredibly versatile. Whether I’m making a big batch for myself or sharing it as a homemade gift, this easy pumpkin butter never fails to impress.