It’s fall, and it’s time to make some Pumpkin Butter! It’s cozy, spiced, and just the right amount of sweet — like spreading pumpkin pie on your toast! This easy pumpkin butter recipe takes just a few ingredients and turns an ordinary can of pumpkin purée into something truly special.
Whether you spoon it over pancakes, swirl it into oatmeal, or gift it in jars for the holidays, this smooth, buttery spread tastes like fall in every bite.
What is Pumpkin Butter?
Pumpkin butter isn’t actually made with butter — it’s a thick, velvety spread made from pumpkin purée, sugar, and warm fall spices like cinnamon, nutmeg, and cloves. As it simmers, it becomes rich and caramelized, concentrating the pumpkin flavor into something truly irresistible.
It’s often compared to apple butter but with that signature pumpkin spice twist.
Ingredients needed:
- Pumpkin Puree: Use canned unsweetened pumpkin puree (not pumpkin pie filling).
- Sweetness: Use brown sugar and honey.
- Tart: Add a little freshly squeezed lemon juice.
- Spice: Cinnamon, allspice and cloves.
(You can find the full ingredient amounts and printable recipe in the recipe card at the end of this post.)
How to make Pumpkin Butter:
This is a super simple recipe to make!
- Place all ingredients in a medium saucepan on the stove.
- Bring the mixture to a boil, reduce the heat and simmer for 20 minutes, until thickened. That’s it!
Pro Tip: The longer it simmers, the deeper the flavor. Just be sure to stir frequently so it doesn’t scorch on the bottom.
Storing Pumpkin Butter
Let the pumpkin butter cool completely before storing.
- Refrigerate: Keep in an airtight jar for up to 2 weeks.
- Freeze: Spoon into small containers or ice cube trays and freeze for up to 3 months.
Homemade pumpkin butter makes a wonderful edible gift — just add a cute tag and tie it with twine or ribbon! Include instructions to keep it refrigerated.
What to serve with Pumpkin Butter:
- Spread it on toast, biscuits or muffins.
- Spread it on French toast, pancakes or waffles.
- Add it to a baked sweet potato.
- Use as a filling for hand pies or thumbprint cookies
- Swirl it into yogurt, oatmeal or overnight oats.
- Spread it on cinnamon rolls to make pumpkin cinnamon rolls.
- Spread it on English muffins or cream scones.
- Add to a charcuterie board next to brie or goat cheese.
More Fall Recipes You’ll Love
If you love this cozy pumpkin butter, here are a few more recipes to try next:
Author’s Note:
“Pumpkin butter is one of those simple fall treats that never fails to make the kitchen smell amazing. I love keeping a jar in the fridge all season long — it’s an instant mood-booster and such an easy way to add a little extra warmth to breakfasts and desserts. This recipe makes 2 cups of pumpkin butter to enjoy.”
Pumpkin Butter
Equipment
- Saucepan (for cooking)
- Airtight Container or Jar (for storing)
Ingredients
- One 15-ounce can unsweetened pumpkin puree
- ½ cup packed brown sugar
- ¼ cup honey
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
Instructions
- In a medium saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes or until thick, stirring occasionally.
- Cool slightly and pack into small, airtight containers. Keep refrigerated. Use within a few weeks.
Notes
- Spread it on toast, biscuits or muffins.
- Spread it on French toast, pancakes or waffles.
- Add it to a baked sweet potato.
- Use as a filling for hand pies or thumbprint cookies
- Swirl it into yogurt, oatmeal or overnight oats.
- Spread it on cinnamon rolls to make pumpkin cinnamon rolls.
- Spread it on English muffins or cream scones.
- Add to a charcuterie board next to brie or goat cheese.
- Refrigerate: Keep in an airtight jar for up to 2 weeks.
- Freeze: Spoon into small containers or ice cube trays and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy and sooooo delicious.!!!!!