Introduction

This homemade Pumpkin Butter recipe captures the warm, cozy flavors of autumn in a simple spread. Made with real pumpkin and aromatic spices, it’s perfect for toast, oatmeal, or baking. Try swirling it into Cranberry Pecan Pumpkin Bread Recipe for extra seasonal flavor. This versatile condiment requires minimal effort but delivers maximum comfort.

Ingredients

This simple pumpkin butter recipe combines warm autumn spices with sweet pumpkin puree, creating a rich, caramelized spread that fills your kitchen with a nostalgic, cozy aroma.

• 2 cups pumpkin puree (canned or fresh, about one 15oz can)
• 1/4 cup dark brown sugar
• 1/4 cup pure maple syrup
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 3/4 cup water

Timing

Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes

Context: This pumpkin butter recipe is about 20% faster than similar recipes, making it a quick and easy homemade treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 cups of pumpkin puree, ¾ cup brown sugar, ¼ cup maple syrup, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and a pinch of salt. Using high-quality, unsweetened pumpkin puree ensures the best flavor for your Pumpkin Butter.

Step 2 — Combine Ingredients in a Saucepan

Place all ingredients into a medium-sized, heavy-bottomed saucepan. Whisk thoroughly until the mixture is completely smooth and uniform. This prevents any lumps of spice or sugar from forming in your finished Pumpkin Butter.

Step 3 — Cook Over Medium Heat

Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently. Once it begins to bubble, immediately reduce the heat to low to prevent scorching. The Pumpkin Butter will start to thicken and darken slightly in color.

Step 4 — Simmer and Thicken

Allow the Pumpkin Butter to simmer gently on low heat for 25-35 minutes, stirring every 5 minutes. It is done when it has thickened significantly and holds its shape on a spoon. For a precise check, it should reach a temperature of 220°F (104°C) on a candy thermometer.

Step 5 — Check for Doneness

Perform the “plate test”: spoon a small amount onto a chilled plate. If no liquid seeps out around the edges after a minute, your Pumpkin Butter has reached the perfect, spreadable consistency. If it’s too runny, continue cooking for another 5-10 minutes.

Step 6 — Cool Slightly and Adjust Flavor

Remove the saucepan from the heat and let the Pumpkin Butter cool for 15-20 minutes. Taste and adjust the seasoning if needed—you can add a touch more maple syrup for sweetness or a squeeze of lemon juice to brighten the flavors.

Step 7 — Transfer to Jars

Ladle the warm Pumpkin Butter into clean, sterilized glass jars, leaving about ½ inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a proper seal if you plan to can it.

Step 8 — Store Properly

Seal the jars and let them cool completely to room temperature before refrigerating. Your homemade Pumpkin Butter will keep in the refrigerator for up to 3 weeks. For longer storage, it can be frozen for several months.

Nutritional Information

Calories	50
Protein	0.5g
Carbohydrates	12g
Fat	0.1g
Fiber	1g
Sodium	2mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt — Swaps heavy cream for a protein boost and tangy flavor.
• Coconut Milk — Creates a rich, dairy-free pumpkin butter with tropical notes.
• Maple Syrup — Replaces refined sugar for a lower glycemic index and earthy sweetness.
• Almond Flour — A gluten-free thickener that adds a subtle nutty flavor.
• Low-Sodium Broth — Reduces sodium while maintaining savory depth in spiced versions.
• Chia Seeds — A lower-carb thickener that adds texture and omega-3s.
• Apple Cider Vinegar — Brightens flavor without added sugar or salt.

Serving Suggestions

• Spread warm Pumpkin Butter on freshly toasted bread, biscuits, or scones for a comforting breakfast.
• Swirl into oatmeal, yogurt, or overnight oats to add seasonal flavor and natural sweetness.
• Use as a filling for pastries, thumbprint cookies, or layered dessert parfaits.
• Pair with savory dishes like roasted meats, grilled cheese sandwiches, or baked brie.
• Drizzle over pancakes, waffles, or French toast as a delicious autumn topping.
• Serve alongside a cheese board with sharp cheddar, apples, and walnuts for a festive appetizer.

For an elegant presentation, spoon Pumpkin Butter into a small jar or ramekin and garnish with a sprinkle of cinnamon or a few toasted pecans.

Common Mistakes to Avoid

• Mistake: Using fresh pumpkin puree with high water content. Fix: Opt for canned pumpkin or thoroughly drain homemade puree to prevent a watery consistency.
• Mistake: Cooking at a high boil, which can scorch the sugars. Fix: Maintain a gentle, steady simmer and stir frequently to develop flavor without burning.
• Mistake: Adding all spices at the beginning, causing them to lose potency. Fix: Stir in ground spices like cinnamon and nutmeg during the last 10-15 minutes of cooking.
• Mistake: Over-sweetening with granulated sugar, leading to excessive sweetness. Fix: Use brown sugar or maple syrup for a deeper, more balanced flavor profile.
• Mistake: Skipping the acid component, resulting in a one-dimensional taste. Fix: A splash of apple cider vinegar or lemon juice at the end brightens the overall flavor.
• Mistake: Not cooking long enough for proper thickening and flavor melding. Fix: Simmer for at least 30-45 minutes until the Pumpkin Butter coats the back of a spoon.
• Mistake: Storing improperly, which drastically reduces shelf life. Fix: Always refrigerate in airtight containers and consume within 2-3 weeks for safety.
• Mistake: Using a reactive pot like aluminum, which can impart a metallic taste. Fix: Cook your Pumpkin Butter in a heavy-bottomed, non-reactive stainless steel or enameled pot.

Storing Tips

• Fridge: Store pumpkin butter in an airtight container for up to 3 weeks. Always refrigerate after opening or cooling.
• Freezer: Freeze in freezer-safe jars or containers for up to 3 months. Thaw overnight in the refrigerator before use.
• Reheat: Warm gently on the stovetop, stirring frequently, until it reaches 165°F for food safety. Do not boil.

Proper storage keeps your pumpkin butter fresh and safe to enjoy for weeks or months.

Conclusion

This homemade Pumpkin Butter is incredibly simple to make and perfect for spreading on toast, stirring into oatmeal, or using in your favorite fall baking recipes. Give this recipe a try and share your thoughts in the comments below! If you love pumpkin treats, you might also enjoy this The only thing better than pumpkin bread is pumpkin bread with chocolate chips or these Layers of chocolate and pumpkin cheesecake come together in these dreamy bars. A fall dessert thats as stunning as it is delicious.

FAQs

How long does homemade Pumpkin Butter last?

Properly stored in an airtight container in the refrigerator, your homemade Pumpkin Butter will keep for up to 2 weeks. For longer storage, you can freeze it for several months. Always use clean utensils to prevent spoilage.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Simply roast or steam pumpkin until tender, then puree it until smooth. Ensure it has a similar thick consistency to canned puree for the best Pumpkin Butter results.

Is this Pumpkin Butter recipe suitable for canning?

No, this recipe is not recommended for traditional water bath canning due to its density and pH level, which can create a risk for botulism. For safety, store your Pumpkin Butter in the refrigerator or freezer.