This Spiced Pumpkin Butter Recipe is creamy, dreamy, and buttery soft. Perfect on top of toast, or added to muffins and french toast!
It’s like pumpkin pie in a spreadable form, and it tastes just like fall. We love it generously dolloped on top of Fluffy Pumpkin Pancakes or a Classic Waffle.
What Is Spiced Pumpkin Butter?
Pumpkin Butter is a sweet spread made of pumpkin, cooked to a paste, then lightly spiced and sweetened. It falls into the same category as jelly and jam.
The term “butter” refers to the smooth, soft texture of the spread since there is no dairy in it.
Ingredients Needed
Pumpkin butter is made with only FOUR ingredients, it’s so simple! Here’s what you’ll need:
- Pumpkin Puree – be sure it’s 100% pure pumpkin, NOT the canned pumpkin pie filling!
- White Granulated Sugar – Makes a lovely, caramelized sugar flavor when finished!
- Apple Cider – for a pop of flavor to balance out the sweetness. Be careful NOT to use vinegar! Apple juice would work fine in place of cider.
- Pumpkin Pie Spice – necessary for all the pumpkin pie flavor!
How To Make Pumpkin Butter
It is so quick and easy to make stovetop spiced pumpkin butter. I’ll walk you through the process.
Combine Ingredients
In a saucepan, combine the pumpkin puree, sugar, apple cider, and pumpkin pie spice and bring to a boil.
Cook Slowly
Reduce heat to medium, and stir frequently to avoid splattering, about every 30 seconds.
Cook for 30 minutes until the mixture is reduced, thickened, and fragrant.
PRO TIP: Cooking it low and slow will help bring out the lovely flavors in the spices and reduce the liquid, making the flavors more concentrated and stronger.
Place in mason jars to cool. Once cooled completely, store in the fridge. Enjoy!
Frequently Asked Questions
A lot like pumpkin pie, although there isn’t any eggs or milk in pumpkin butter.
No, it has a smooth and creamy texture similar to apple butter, a fruit spread, and does not contain butter.
Yes, it can be stored refrigerated in an airtight container for up to 5 days.
Yes to both! Simply combine the ingredients (use the slow cooker function on the instant pot), and cook on low for 2-3 hours, stirring occasionally.
Store pumpkin butter in an airtight container in the fridge for up to 3 weeks. You can also store pumpkin butter in the freezer for up to 6 months.
What is Pumpkin Butter Used For?
It’s incredible on toast, an english muffin, a bagel, a spoon… but here are more options.
- Swirled into yogurt or Pumpkin Cheesecake Parfaits
- Layered or swirled into overnight oats or hot oatmeal
- Slathered onto a stack of fluffy Classic Pancakes or Super Easy Dutch Baby Pancake
- As a filling for Honey Butter Crêpes
- On warm Homemade Bread
Pumpkin Butter is one of those Fall treats that you can easily make at home and gift to others in a cute mason jar wrapped with pretty raffia ribbon. I hope you enjoy eating it as much as we do!
Spiced Pumpkin Butter Recipe
Ingredients
- 15 oz pumpkin puree
- ¾ cup Apple Cider
- 1 ½ cups sugar
- 2 tbsp pumpkin pie spice
Instructions
- Combine all ingredients in a saucepan, stirring frequently, and bring to a boil. Reduce heat to medium, and stir frequently (about every 30 seconds to avoid splattering).
- Cook for 30 minutes or until thickened and fragrant.
- Place in mason jars to cool. Once cooled completely, store in fridge. Enjoy!
Can you do canning of this recipe and what can you use in place of apple cider???
Can you hot water bath this into jelly jars and preserve for a longer period of time? I would love to give it as Christmas presents.
The last ingredient says 2 tablespoons of pumpkin pie. I am guessing it means pumpkin pie spice but I’m asking because I wouldn’t want to get all the other ingredients mixed together and get this wrong.
If that’s it and I’m gonna get some pumpkin pie spice this weekend and make something because this looks awesome
Yes, it should be pumpkin pie spice, thank you for bringing the typo to my attention! I’ll get it fixed now.
How many jars does it make?
Thanks so much!. Dying to try this with scones!
Do you have to add sugar if you don’t want too?
I have not tried it without the sugar, so I don’t know how it will turn out without it.
How long will the pumpkin butter last in the refrigerator?
Can you can this for a longer shelf life?
I AM TRYING TO LEARN HOW TO USE YOUR SITE. I MAKE PUMKIN BUTTER EVERY YEAR BUT I USE FRESH PUMPKIN NEVER THOUGHT ABOUT USING CANNED. MY SOURCE FOR PUMPKIN IS RUNNING OUT SO I AM FORTUNATE TO GET TO YOUR SITE. AND FIND THIS RECIPE. LOOKING FORWARD TO A HAPPY FRIENDSHIP……..JOYCE
Your pumpkin butter recipe sounds amazing! I love pretty much everything pumpkin. I will be trying it substituted with squash. I grew up eating “pumpkin” pies to my surprise were not pumpkin at all. My grandma made her pies with squash which I prefer as they are a much milder in flavor than when pumpkin is used. It takes a little more effort to steam the squash but oh so much worth it. I will be looking forward to seeing your new recipes! Thank goodness I found your site!
Thank you so much, this is now a staple in my fridge. My super picky 3yo loves it with peanut butter in place of jam! Xo
You’re very welcome! I’m so glad your little one loves it! 🙂
do I cook it until it as thick as this looks? or will it thicken as it cools?
thanks!
Hi Bridget, you will need to cook it until it thickens. It takes some time, but the liquid will reduce and it will thicken up. 🙂
Omg… Thank you for existing. You are my hero.
Shawn, I am gonna make these cookies and pumpkin butter this weekend! Thanks soooo much for theses wonderful, yet simple recipes. Can’t wait to see what you come up with for Christmas! Hint…hint
I love pumpin butter. I put a spoonful or two in my cottage cheese!
Oh my goodness…. we will be eating this all fall and into winter! It made enough to share extra jars with family and friends. Thanks for sharing your delicious recipe with us!
Yummmmmmmm!!!
About how long will this last in the fridge?
I love it, because I suppose it’s very healthy. But doesn’t it look a bit strange? Can I “improve the look” anyway? I just don’t seem to like only the look. Though, if it is great and tasty who ever cares? I believe I can cook it as soon as possible.
I’ve never heard of spiced pumpkin butter. I feel like I’ve been missing out– this looks amazing!
This looks like a great recipe! Any ideas how could I add this to an awesome cinnamon bread recipe I have?
Hi Cathy! I’m not quite sure how your cinnamon bread recipe goes, but if you end up rolling out the dough to cover it with a cinnamon mixture, I can only assume slathering some pumpkin butter on the dough, then cover it with your cinnamon mixture, then roll it up. That would be awesome! Or of course, you can always just make the bread according to your recipe, then cover a nicely toasted sliced of cinnamon bread with the pumpkin butter. 🙂
Can I use fresh pumpkin purée instead of canned pumpkin
Yes! Fresh pumpkin puree might be a little thinner in consistency due to water content of the pumpkins, so just keep cooking the pumpkin butter until it thickens nicely.
I have toast every morning for breakfast…this would be awesome spread on it!
Hi, do you know how long it stays good for once you cook and store this. It looks super yummy and I will definitely have to give this a try, I was just wondering. Also LOVE YOUR SITE. Your awesome!
Hi Amie, I would say it is should last 3-4 weeks if stored in an air tight container in the fridge. And thanks for your sweet comments! 🙂
amazing! thanks!
I can DEFINITELY get behind pumpkin pie for breakfast!! YUM!!
haha, thanks Kristen! 🙂
I love stuff like this! thanks for sharing!
No problem Dana! Make sure you check back on Friday for a delicious way to use this pumpkin butter! 🙂
Yum! Thanks for sharing, I really have been looking for a good pumpkin butter recipe!
Score! You found one!! 😉