Introduction

Pumpkin butter is a rich, spiced spread perfect for fall mornings or anytime you want a cozy flavor. Made with pumpkin puree and warm spices, it’s a delicious alternative to jam or honey on toast, pancakes, or biscuits.

A clear glass jar filled with smooth, thick, dark brown pumpkin puree sits on a white marbled surface. The jar is open, showing the creamy texture with a slight swirl pattern on top. Behind the jar, there are three small bright orange pumpkins arranged in a triangle shape. A silver spoon lies flat on the surface near the jar. The background is softly lit, giving a cozy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 – 15 ounce cans pumpkin puree (not pumpkin pie mix) or 3 1/2 cups fresh pumpkin puree
1 1/4 cups dark brown sugar
1 tablespoon lemon juice
2 teaspoons pumpkin pie spice (see note for substitutions)
1 teaspoon pure vanilla extract
A pinch of kosher salt

Instructions

Step 1: Combine pumpkin puree, dark brown sugar, lemon juice, pumpkin pie spice, and kosher salt in a medium saucepan. Stir to mix well.
Step 2: Heat the mixture over medium-low heat and bring to a simmer, stirring occasionally to prevent sticking and scorching.
Step 3: Let it simmer gently for 25–30 minutes, until the pumpkin butter thickens and deepens to a rich dark brown color.
Step 4: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.
Step 5: Allow to cool slightly before transferring to jars. Store in the refrigerator for 2–3 weeks or freeze for longer preservation.

Tips & Variations

If you don’t have pumpkin pie spice, substitute with 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves for a similar warm flavor.
Use fresh pumpkin puree for a more vibrant, homemade taste when possible.
Enjoy pumpkin butter as a topping on toast, oatmeal, yogurt, or swirl into desserts for an extra seasonal twist.

Storage

Store pumpkin butter in an airtight container in the refrigerator for up to 2–3 weeks. For longer storage, divide into freezer-safe jars and freeze for several months. Thaw in the refrigerator overnight before using, and stir well to restore texture.

How to Serve

A clear glass jar filled with smooth, thick, orange-brown pumpkin puree sits on a white marbled surface, surrounded by three small bright orange pumpkins in the background. The jar is open with the metal clasp lifted, showing the swirled texture of the puree inside. A silver spoon lies next to the jar, adding a simple touch to the scene. The photo is softly lit with natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie mix instead of pumpkin puree?

No, canned pumpkin pie mix contains added spices and sweeteners that will alter the flavor and sweetness. Use plain pumpkin puree for best results.

How thick should the pumpkin butter be?

The pumpkin butter should be thick enough to spread easily without running. After simmering, it will have a rich, dense texture and darker color.

Pumpkin Butter Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This rich and flavorful Pumpkin Butter recipe is a perfect autumn spread made from pumpkin puree, sweetened with dark brown sugar and enhanced with warm spices and vanilla. It’s thickened on the stovetop until it reaches a luscious, spreadable consistency, ideal for toast, muffins, or desserts.

Author: Maya
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes
Yield: About 2 cups 1x
Category: Spread
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

2 – 15 ounce cans pumpkin puree (not pumpkin pie mix) or 3 1/2 cups fresh pumpkin puree
1 1/4 cups dark brown sugar
1 tablespoon lemon juice
2 teaspoons pumpkin pie spice (or substitute: 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves)
1 teaspoon pure vanilla extract
a pinch of kosher salt

Instructions

Combine Ingredients: In a medium saucepan, combine the pumpkin puree, dark brown sugar, lemon juice, pumpkin pie spice, and a pinch of kosher salt, leaving out the vanilla for now.
Simmer and Stir: Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking or scorching, allowing the mixture to thicken and develop a rich, dark brown color. This should take 25 to 30 minutes.
Add Vanilla: Remove the saucepan from heat and stir in the pure vanilla extract to infuse the butter with its aromatic flavor.
Store Properly: Transfer the pumpkin butter to containers and refrigerate. It will keep for 2 to 3 weeks in the fridge. For longer storage, ladle the pumpkin butter into freezer-safe jars and freeze.

Notes

If you do not have pumpkin pie spice, substitute with 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves.
Use pumpkin puree only, not pumpkin pie filling, to avoid unwanted added spices and sugars.
Store pumpkin butter refrigerated for up to 3 weeks or freeze for longer preservation.

Keywords: Pumpkin Butter, Autumn Spread, Pumpkin Puree, Fall Recipe, Sweet Spread, Homemade Pumpkin Butter