I’m so excited to share my Pumpkin Butter Recipe with you! This isn’t just a spread — it’s a cozy jar of fall flavors you can enjoy any time of day. Think of creamy, spiced pumpkin sweetness that smells like cinnamon, ginger, and cloves all simmering together. It’s quick to make, naturally festive, and perfect for toast, pancakes, biscuits, or even as a thoughtful homemade gift.
Level: Easy
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: About 2 cups
Cuisine: American
I still remember the first time I made pumpkin butter at home — the whole kitchen smelled like fall. It’s warm, nostalgic, and way better (and cheaper!) than anything I’ve bought at the store. The beauty of this recipe is how simple it is: just pumpkin, a little sugar, maple syrup, and cozy spices cooked gently on the stove until it turns thick and glossy.
If you’ve never tried pumpkin butter before, think of it as pumpkin pie filling but smoother, more spreadable, and a little less sweet. You can use fresh pumpkin puree for a richer flavor or canned pumpkin puree for convenience — either way, you’ll get a silky-smooth spread that’s perfect on toast, swirled into yogurt, or spooned over pancakes.
Description
This pumpkin butter is basically fall in a jar. Here’s what makes it so irresistible:
- Smooth pumpkin puree cooked low and slow for a rich, deep flavor.
- Sweetened with dark brown sugar and real maple syrup for a caramel-like sweetness.
- Warm fall spices like cinnamon, ginger, cloves, and allspice to bring out that classic pumpkin spice aroma.
- Thick, glossy texture that’s perfect for spreading or dolloping.
- Ready in just 20 minutes on the stove — no special equipment needed.
Ingredients
- 2 cups pumpkin puree (fresh or canned — about one 15oz can)
- ¼ cup dark brown sugar
- ¼ cup pure maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ¾ cup water*
*If using fresh pumpkin puree, start with ¼ cup water and add more as needed. Canned puree is thicker, so you’ll likely need the full ¾ cup.
Directions
- Combine Ingredients:
Place the pumpkin puree, dark brown sugar, maple syrup, cinnamon, ginger, cloves, allspice, and water into a heavy-bottomed saucepan. Stir everything together until fully combined. - Bring to a Boil:
Set the pan over medium heat and bring the mixture to a gentle boil. As soon as it bubbles, immediately lower the heat to keep it from sputtering. - Simmer Until Thick:
Let the pumpkin mixture cook on low heat for about 20 minutes, stirring often so it doesn’t stick or scorch. The pumpkin butter will darken in color, become thicker, and take on a shiny, caramel-like look. - Cool Completely:
Once it reaches your desired thickness, remove the pan from the heat. Let the pumpkin butter cool completely at room temperature before transferring it to a clean jar or airtight container.
Process Details
- Low & Slow Cooking: Cooking the pumpkin puree gently lets the water evaporate and the flavors concentrate, which gives you that deep, spiced flavor.
- Why Maple Syrup Matters: Maple syrup adds a hint of richness and complements the pumpkin perfectly.
- Fresh vs. Canned Pumpkin: Fresh puree tastes a little sweeter and lighter; canned puree is thicker and more convenient. Adjust the water to get the right consistency.
Tips for Success
- Use fresh spices — cinnamon, ginger, cloves, and allspice lose their punch over time. Fresh spices make a huge difference in flavor.
- Stir frequently while cooking so the pumpkin butter doesn’t burn.
- Start with less water if you’re using fresh pumpkin puree; you can always add more.
- Don’t rush cooling — letting it cool completely before storing helps it thicken even more.
Serving Ideas
- Spread on cinnamon raisin bread, biscuits, or English muffins.
- Dollop onto pancakes, waffles, or oatmeal for a cozy breakfast.
- Swirl into plain yogurt for a creamy pumpkin treat.
- Use as a filling for crepes or layer it in a parfait.
- Package in small jars and give as homemade holiday gifts (just remind people to keep it refrigerated).
Nutrition Info (Approximate per 2-Tbsp Serving)
- Calories: ~74
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 14g
- Sodium: 7mg
- Vitamin A: 9,530 IU
My Pumpkin Butter Recipe is the easiest way to bring the flavors of fall into your kitchen. In just 20 minutes, you’ll have a silky, spiced spread that’s versatile, comforting, and absolutely delicious. Whether you’re enjoying it on toast, stirring it into oatmeal, or gifting it to friends, this pumpkin butter is sure to become a seasonal favorite.
I hope you love making (and eating!) this recipe as much as I do. Trust me — once you try it, you’ll never go back to store-bought pumpkin butter again.
