Pumpkin Butter
Looking for a quick and easy fall spread? This Pumpkin Butter recipe id a Fall favorite and is made with canned pumpkin, maple syrup, and warm spices like cinnamon and pumpkin pie spice. It comes together in about 20 minutes on the stove and is perfect for toast, pancakes, or gifting in little jars.
Pumpkin Butter is such a handy fall recipe to keep in the fridge. It adds instant autumn flavor to everything from oatmeal to Pancakes. I love using it as a topping for my Rustic Bread or even stirred into plain yogurt. It also makes a great edible gift. Just pop it into a cute jar with a pretty ribbon. And if you’ve got more pumpkin to use up, try it in my Pumpkin Roll or Easy Pumpkin Pie too.
Why you’ll love this Pumpkin Butter
Easy Pumpkin Butter for Fall Spreads and Gifts
Back home in Ireland, we didn’t have pumpkin-flavored everything like you do here in the States. But once I moved to Atlanta, I started experimenting with canned pumpkin and fell in love with how easy it is to make things like these Pumpkin Pie Cheesecake Cups. Pumpkin Butter is a recipe I whip up every year as soon as I feel a hint of fall in the air. I usually keep a jar in the fridge to spread on my Homemade Irish Brown Bread or give away to friends who stop by.
Ingredients Needed for Pumpkin Butter
- Pumpkin purée: Canned pumpkin works perfectly and gives that classic smooth texture.
- Apple juice or cider: Adds a bit of sweetness and thins it out while it cooks.
- Maple syrup: Brings a natural, rich sweetness with fall flavor.
- Brown sugar: Adds extra depth and helps thicken the butter.
- Pumpkin pie spice and cinnamon: For that warm, familiar fall spice mix.
- Salt: Just a pinch enhances the flavor.
- Vanilla extract: Stirred in at the end for a smooth, rounded finish.
How to make Pumpkin Butter
**For more detailed instructions, please refer to the printable recipe card below.**
Combine pumpkin purée, apple juice, maple syrup, brown sugar, pumpkin pie spice, cinnamon, and salt in a small saucepan.
Cook over medium heat, stirring frequently, until the mixture starts to bubble.
Reduce the heat to low and let it simmer for 15–20 minutes
Remove from heat and stir in the vanilla extract.
Variations
- Add orange zest: A bit of finely grated orange zest adds brightness and pairs well with the warm spices.
- Use honey instead of maple: Swap in honey for a slightly different sweetness.
- Spicy version: Add a pinch of cayenne or a little fresh ginger to give it a warming kick.
- Apple Pumpkin Butter: Replace the apple juice with applesauce for extra apple flavor and a thicker texture.
- Sugar-free: Use just maple syrup and skip the brown sugar if you want a slightly less sweet version.
Serving Suggestions
- On toast or bread: Spread on a slice of Rustic Bread or Irish Brown Bread for a simple breakfast or snack.
- Over pancakes or waffles: Drizzle warm pumpkin butter over a stack of pancakes for a fall brunch treat. Try these Apple Pancakes for all the fall flavors
- As a fruit dip: Serve with sliced apples or pears as a fun dip for a fall gathering.
- In yogurt or oatmeal: Stir into plain yogurt or warm oatmeal for extra flavor.
- As a gift: Spoon into small jars, tie on a ribbon, and gift to friends or neighbors during the fall.
Storage and Freezing
- How should I store Pumpkin Butter?
Store in a clean, airtight jar or container in the fridge. It will keep for about 2 weeks.
- Can I freeze Pumpkin Butter?
Yes, it freezes well. Let it cool completely, then spoon into a freezer-safe container, leaving a bit of space at the top. Freeze for up to 3 months. Thaw in the fridge before using.
Don’t forget to pin this for later!
Tips & Tricks
- Stir frequently: This helps prevent sticking and ensures even cooking.
- Simmer gently: Low heat lets it reduce slowly and develop that glossy finish.
- Use a silicone spatula: Helps scrape down the sides and avoid waste.
- Taste and adjust: If you like it sweeter or spicier, adjust the sugar or spice levels after simmering.
- Don’t skip the vanilla: It’s stirred in at the end and gives a mellow, bakery-style finish.
Recommended
More Pumpkin Recipes
Looking for more Fall inspiration?
Browse my Slow Cooker Meals or check out my Sweet Pumpkin Recipes to Try This Fall for more yummy ideas.
FAQ
Pumpkin Butter
Equipment
- Spatula
- Airtight jar for storing
Ingredients
- 1 15 oz can pumpkin purée
- ½ cup apple juice or apple cider
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Combine pumpkin purée, apple juice, maple syrup, brown sugar, pumpkin pie spice, cinnamon, and salt in a small saucepan.
- Cook over medium heat, stirring frequently, until the mixture begins to bubble.
- Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until thickened and glossy.
- Remove from heat and stir in vanilla extract.
- Let cool completely, then transfer to a clean jar or airtight container.
- Store in the fridge for up to 2 weeks.
