Pumpkin Butter is a sweet spread that’s rich with warm spices, deliciously smooth, and incredibly easy to make! Whether you’re preparing it as a gift or spreading it over your favorite morning toast, this pumpkin butter recipe will quickly become one of your favorite fall recipes!
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If you have never heard of pumpkin butter, it’s not actually butter but a sweet spread for all kinds of deliciousness. It would probably be more accurately described as pumpkin jam, but like apple butter, it kind of got stuck with its moniker because like actual butter, most people use it to spread on toast, biscuits, pancakes, and more.
Pumpkin butter is a seasonal favorite for pumpkin lovers and it is one of those great fall flavors that pumpkin fans can’t resist. You can buy jars of it during a few short windows of the year at places like Williams Sonoma, but it’s pricey for the size of jar you get and it’s honestly so simple to make at home that it’s a no-brainer to just make your own. Plus, it’s an easy way to bring autumn right into your kitchen and you can customize it just the way you like perfectly balanced with warm spices like with the perfect amount of ground cinnamon and cloves!!
Not only is this homemade pumpkin butter easy to make, but it’s also a great way to use up any leftover pumpkin purée or even your own pumpkin puree from sugar pumpkins. And let’s be real, it’s the perfect spread for the time of year when everyone is obsessed with pumpkin spice everything!
For more of my favorite recipes that showcase the wonderful flavor of pumpkin, check out my Easy Pumpkin Dump Cake, Easy Pumpkin Turkey Chili, Pumpkin Cheesecake Bars, Pumpkin Pie Milkshake, and Easy Homemade Pumpkin Pie!
Why We Love This Recipe
- This easy pumpkin butter recipe requiries just a handful of simple ingredients and a little time on low heat to simmer everything to perfection.
- It’s a versatile spread that pairs well with many things, from French toast to ice cream, making it a fantastic addition to your favorite fall recipes.
- The rich, vibrant color and sweet, spiced flavor make it a perfect gift for the pumpkin lovers in your life or a treat to enjoy at home.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pumpkin Purée – Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can use canned pumpkin puree or homemade pumpkin puree if you want to make this completely from scratch.
- Brown Sugar – This adds that deep, rich sweetness to the pumpkin butter. You can use dark brown sugar for a more intense molasses flavor or stick to light brown sugar for a milder sweetness.
- Fresh Lemon Juice – This helps balance out the sweetness and gives the pumpkin butter a slight tang. It brightens up all the warm spices and pumpkin flavor.
- Pumpkin Pie Spice – The quintessential fall spice blend that brings everything together. It usually includes ground cinnamon, nutmeg, cloves, and ginger, making it the ultimate cozy combo.
- Pure Vanilla Extract – A splash of vanilla adds warmth and depth to the flavor, giving it that homemade, comforting vibe.
How to Make Easy Homemade Pumpkin Butter
- Combine all ingredients. In a medium-sized saucepan, combine your pumpkin puree, brown sugar, lemon juice, pumpkin pie spice, and vanilla extract. Stir everything together well so that the flavors start to meld.
- Simmer the mixture. Set the saucepan over medium heat and bring the mixture to a simmer. As soon as it starts to bubble, reduce the heat to low. Stir occasionally and let it simmer for about 20-25 minutes. The low heat will help the pumpkin butter thicken while keeping the flavors nice and balanced.
- Check for consistency. Once the mixture has thickened to your liking (it should be creamy and spreadable), remove the saucepan from the heat. If it’s not as thick as you’d like, let it simmer a bit longer, but keep an eye on it so it doesn’t stick to the bottom.
- Cool and store. Allow the pumpkin butter to cool before transferring it to an airtight container or jar. If you’re not going to use it right away, it can be stored in the fridge for up to two weeks or frozen for up to three months.
Recipe FAQ’s
Absolutely! If you have fresh pumpkin, go ahead and make your own pumpkin puree. It adds an extra layer of flavor and freshness to the recipe. Just make sure it’s smooth before you start.
Stored in an airtight jar, pumpkin butter lasts about 1-2 weeks in the fridge. For longer storage, freeze it in a freezer-safe container for up to 3 months.
Yes, pumpkin butter freezes beautifully! Just let it cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw it in the fridge overnight when you’re ready to use it.
Definitely! You can make a batch ahead of time and keep it in the fridge or freezer until you’re ready to use it. It’s great for meal prepping or as a quick and easy spread for holiday breakfasts.
Tips for Success
- Stir occasionally to avoid burning. Pumpkin butter can stick to the bottom of the pan if left unattended, so give it a stir every now and then to keep it smooth and creamy.
- Adjust the spices to your liking! If you’re a spice fanatic, feel free to add a pinch more cinnamon, or even a dash of ground ginger for a little extra warmth.
- Taste as you go – once the mixture starts thickening, taste a small spoonful to see if the sweetness and spices are to your preference. You can always add a little more brown sugar or pumpkin pie spice to get it just right.
- Let it cool completely before transferring it to jars or containers for storage. This helps it set and ensures the consistency is perfect for spreading.
- Label your jars if you’re making extra to freeze or give as gifts. It’s a small step, but it helps keep everything organized, especially when you have multiple jars in the freezer!
What to Serve with Pumpkin Butter
Pumpkin butter pairs wonderfully with so many things! Spread it over warm English muffins or toast for a cozy morning treat, or use it as a decadent topping for pancakes and French toast. It’s also a fantastic spread on graham crackers for a simple snack. Feeling fancy? Serve it alongside some cream cheese with crackers for an indulgent pairing or drizzle it over ice cream for an unforgettable dessert. You can even swirl it into banana bread batter for an extra boost of fall flavor!
Substitutions and Variations
- Don’t have pumpkin pie spice on hand? You can make your own by mixing ground cinnamon, nutmeg, cloves, and ginger. You can also add a dash of allspice or cardamom for a unique twist. See the recipe notes for measurements.
- If you don’t have fresh lemons, you can substitute the lemon juice with a small splash of apple cider vinegar. It gives a similar tang and helps balance out the sweetness.
- Canned pumpkin purée works great here, but if you have time, try making your own pumpkin purée from sugar pie pumpkins for a fresher flavor.
More Pumpkin Recipes You’ll Love
- Pumpkin Bars
- Pumpkin Cheesecake Mousse
- Baked Pumpkin Donuts
- Pumpkin Cheesecake
- Pumpkin Dinner Rolls
- Pumpkin Bundt Cake
- Pumpkin French Toast with Whipped Pumpkin Butter
- Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Butter
Ingredients
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons pumpkin pie spice
- ½ teaspoon pure vanilla extract
Instructions
- In a medium sized saucepan, over medium heat, add all ingredients and stir to combine.1 (15-ounce) can pumpkin puree, ½ cup brown sugar, 2 teaspoons fresh lemon juice, 2 teaspoons pumpkin pie spice, ½ teaspoon pure vanilla extract
- When the pumpkin butter mixture starts to simmer, place a lid on the saucepan. Make sure the lid is cracked and not shut all the way so steam can escape.
- Turn the heat to low, and let simmer for about 20-25 minutes, stirring occasionally. When thickened to your desired consistency, it is done!
Notes
Storage & Make Ahead
- Yield: This recipe makes about 1 ½ cups. I estimate a serving at about 2 Tablespoons for nutrition purposes.
- Store: Store in an airtight jar in the fridge for up to two weeks.
- Freeze: Freeze pumpkin butter in a freezer-safe container for up to three months.
- Reheat: Let the frozen pumpkin butter thaw in the fridge overnight, then stir it before use.
- Make Ahead: Pumpkin butter can be made ahead and stored in the fridge or freezer, making it perfect for holiday planning.
- Pumpkin Pie Spice Substitute Measurements: If you don’t have pumpkin pie spice, I recommend adding 1 teaspoon ground cinnamon ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice.
