This spiced pumpkin butter is creamy, sweet, and full of warm fall spices. Perfect on toast, pancakes, or stirred into oatmeal.
Table of Contents
Spiced Pumpkin Butter (Easy Homemade Spread)
When crisp mornings arrive and pumpkins take over the market, there’s nothing better than a jar of homemade spiced pumpkin butter in the fridge. This smooth and creamy spread is made with simple pantry staples like pumpkin puree, brown sugar, apple juice, and pumpkin pie spice. It’s the kind of cozy recipe that makes your kitchen smell like fall. Spread it on toast, swirl it into oatmeal, spoon it over pancakes, or even gift it in jars for a seasonal homemade treat.
Ingredients and Estimated Cost
Per Serving Cost: $0.19
Recipe Cost: $2.96
Here are the five ingredients needed to make this pumpkin butter, and a couple of substitution recommendations.
- 1 can (15 oz) pumpkin puree – Do not use pumpkin pie filling.
- ¼ cup light brown sugar – Adds a sweet molasses flavor.
- ½ cup apple juice – Acts as a natural sweetness and thins the butter to the proper consistency. Apple cider is a great substitute.
- 2 teaspoons vanilla extract – Adds depth to the butter. Vanilla bean or vanilla bean paste can be used as an alternative.
- 1 teaspoon pumpkin pie spice – Gives the classic Fall flavor. Use store-bought or make your own pumpkin pie spice.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Pumpkin Butter
Mix the pumpkin, sugar, juice, and spices in a saucepan. Simmer until thick and glossy, then cool and store. Let me show you how:
- Combine ingredients: In a large saucepan, stir together pumpkin puree, brown sugar, apple juice, vanilla, and pumpkin pie spice.
- Bring to a boil: Place over medium heat and stir occasionally until the mixture begins to boil.
- Simmer: Reduce the heat to low and let simmer gently for 20–30 minutes, stirring occasionally, until the sauce has thickened and become glossy.
- Cool and Store: Remove from heat and let cool completely. Transfer to a clean jar or airtight container. Refrigerate for up to 2 weeks.
Spiced Pumpkin Butter Recipe Tips
- Adjust sweetness: Taste and add more sugar if you prefer a sweeter taste.
- Double batch: This recipe easily doubles if you want extra to gift or freeze.
- Serving ideas: Spread on toast, swirl into yogurt, top pancakes or waffles, or spoon over ice cream.
- Thicker pumpkin butter: Simmer for a little longer to achieve a richer, thicker spread.
If you make this spiced pumpkin butter, I’d love to hear how you used it! Leave a comment below or share a picture on Pinterest or Instagram.
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Spiced Pumpkin Butter (Easy Fall Spread)
Equipment
- large saucepan
- measuring cups and spoons
- wooden mixing spoon
Ingredients
- 15- oz can pumpkin puree not pumpkin pie filling
- ¼ cup light brown sugar packed
- ½ cup apple juice
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
Combine ingredients:
- Add pumpkin puree, brown sugar, apple juice, vanilla, and pumpkin pie spice to a large saucepan. Stir well.
Bring to a boil:
- Place the pan over medium heat and bring the mixture to a boil, stirring occasionally.
Simmer:
- Reduce the heat to low and simmer gently for 20–30 minutes, stirring occasionally, until the pumpkin butter has thickened and taken on a glossy appearance.
Cool:
- Remove from heat and allow to cool completely, about 2 hours.
Store:
- Transfer to a clean glass jar or airtight container. Refrigerate for up to 2 weeks.
Notes
Nutrition
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Pumpkin Butter Recipe FAQs
If your pumpkin butter is too thin, it likely hasn’t cooked long enough. Continue simmering on low heat, stirring often, until the mixture has reduced and thickened. Using a wide, heavy-bottomed saucepan helps it cook down faster.
This pumpkin butter is perfect when you slather it on toast, pancakes, waffles, muffins, or bagels. You can even stir it into oatmeal or yogurt. This also makes a great gift for friends and family when you put it in a jar with a bow.
Yes, just roast and puree fresh pumpkin until smooth, then measure the same amount as canned.
Yes, either works, though they will slightly change the flavor. Maple syrup adds extra fall flavor.
More Pumpkin Recipes
- Pumpkin Whoopie Pies
- Pumpkin Bread with Pumpkin Pie Spice
- Pumpkin Dump Cake with Pumpkin Pie Filling
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