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Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and trust me, it tastes even better. It’s thick, creamy, sweet, and spiced perfectly with warm autumn spices. Spread this on your morning toast or use in your favorite baking recipes, either way this is sure to become your new fall spread.
You guys really have no idea how long I’ve been dying to share this pumpkin butter recipe with you all. I’ve wanted to make homemade pumpkin butter for years now, but just never got around to it. But when I made these cookies last November, I decided to make them using my own pumpkin butter. I finally experienced just how amazing homemade pumpkin butter really is. After that, I knew that next year I had to share my spiced pumpkin butter recipe with you guys. It really is so much better than store-bought pumpkin butter.
It’s just too good and too easy.
But that was almost a year ago! Since then I’ve used this spread in so many recipes…a few that I’ll be sharing over the next few weeks. Very, very excited.
When it comes to pumpkin, it’s not something I’ve been obsessed with my entire life. In fact, I’d never even had pumpkin pie (or pumpkin anything for that matter) up until a few years ago. Pumpkin is just another one of those foods that my parents never served my brothers and I. So I never really experienced it until I started cooking and baking myself.
Of course, once I cracked open my first can that was it. I started cooking and baking up my very own pumpkin patch worth of pumpkin recipes I realized why it is so well loved by most of the world. To date, I think my favorite recipes are the pumpkin tart in the HBH cookbook, this pumpkin fettuccine, and these pumpkin chai snickerdoodles.
Ummm, just typing those out has me so excited. Love this time of year…
When I set out to make this pumpkin butter, I had it in my head that I HAD to use real sugar pie pumpkins and not canned pumpkin. So, I spent the day working on the recipe. After going through multiple sugar pie pumpkins I finally came to the realization…I think canned pumpkin purèe is just the better, easier, way to go.
To all the bakers out there yelling at me to use real sugar pie pumpkins, and to make my own puree, I’m sorry, but not really. Sometimes life gives you shortcuts. You shouldn’t always take them, but sometimes you should. And in the case of homemade pumpkin butter, you should take this shortcut and use the canned pumpkin.
It’s better. It’s easier. And it’s essentially the very same thing, simply pumpkin. This is my favorite canned pumpkin puree, it’s perfect every time.
Since I originally started out using actual sugar pie pumpkins, a lot of the photographs include them. They don’t really belong in this post, but they were just too cute not to include. So sorry if that’s confusing, but I love the photos…
Moving along now.
As I mentioned this is one of the easiest recipes to make. It requires only 6 simple pantry staple ingredients. It can be made in thirty minutes, or you can make it low and slow in the slow cooker, either way is great.
For the ingredients, you will need the following:
– canned pumpkin, again this is my favorite.
– apple cider, homemade if you have the time.
– real maple syrup, for sweetness.
– vanilla extract, a must.
– pumpkin pie spice, for all the autumn flavors
– cinnamon, for a little extra cinnamon boost, because it’s my favorite.
You see? Pantry staples, meaning you have no excuse not to get up and make this today. Just throw everything in a pot on the stove top, or in your slow cooker, simmer until it’s thick, creamy and done.
Also, I prefer a not-too-sweet pumpkin butter. But if you’d like a pumpkin butter that’s a little sweeter, add more maple, a tablespoon at a time, until it tastes just right to you! And if you don’t like maple, I recommend using brown sugar.
Try spreading this on your morning toast with a little butter. Stir it into you coffee with a touch of whole milk and make a latte. Or use it in place of pumpkin puree in your favorite baked pumpkin recipes. So many fun options with this spread.
Highly recommend making this soon and using it throughout October, November and December. It will keep in the fridge for up to a month, AND it also makes really cute homemade gifts for friends and family. Great for the upcoming holiday season too.
Lastly, if you slow cook this all day, your house is going to smell like a pumpkin spice candle, and it’s the coziest thing ever. You just have to love this recipe!
FAQ:
Can I use pumpkin pie mix instead of purée?
I don’t recommend it—pie mix is pre-sweetened and spiced, which can throw off the flavor. Stick with 100% pumpkin for best control.
How do I know it’s thick enough?
Look for a glossy sheen and a spoon trail that holds for a few seconds; the mixture should mound softly instead of running.
Can I make this in a slow cooker?
Yes—the slow cooker instructions are also written below.
How should I store it? Can I can it?
Refrigerate in a clean, airtight jar; freeze for longer storage. I don’t provide canning guidance here—enjoy it fresh or frozen for safety.
If you make this spiced pumpkin butter, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
6 Ingredient Spiced Pumpkin Butter
Servings: 32 2 TBS servings – makes about 4 cups
Calories Per Serving: 16 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cans (15 ounce) pumpkin puree
- 1/3 cup apple cider
- 1/2 cup real maple syrup, plus more if needed to sweeten
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
Stove-Top
- 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Slow Cooker
- 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
This post was originally published on October 2, 2018
Ahhh I don’t know what happened! I did everything according to the instructions but it never darkened or got that good butter consistency. Just tastes like pumpkin purée still. Also, now there is a very sour after taste. Any suggestions?
Hey Jayla,
So sorry you had issues with the recipe. I would try putting it back on the stove top to let it thicken. Please let me know if you have any other questions! xTieghan
Can the jars be processed like jelly, for sealing, for shelf stable?
Hey Bonita,
I have not tested this, but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! I just purchased (and received) your super simple cookbook a few days ago and loved the sound of your pumpkin pancakes! My husband and daughter requested pancakes for breakfast so I was going to make them tomorrow. I’ve never tried pumpkin butter so figured I would make your recipe, however I don’t have any apple cider, or apple juice or applesauce. Do you have any recommendations for a substitute? Or can I just omit it? Would another juice work? All I have is orange.
Hey Stephanie,
Thank you so much for ordering the cookbook! Honestly I would highly recommend waiting to make this recipe until you have one of the apple products, orange juice won’t quite give the flavoring that you want. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made it for baby shower favors. It’s so good! We are going to serve with ginger snaps.
Thank you so much Cynthia! I am really glad this turned out so well for you! xTieghan
Does the recipe calls for apple cider vinegar or just apple cider?
HI! This recipe uses only apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
I remade it pumpkin butter and it came out awesome! This will be a staple!!! Thank you
Thank you Melissa! I am so glad this turned out so well for you! xTieghan
I made the spiced pumpkin butter to go in the gooey chocolate chip pumpkin pie for Thanksgiving. The pie and the pumpkin butter were so good!!! Everyone loved the pie and we also loved the pumpkin butter in our coffee!! Another fantastic recipe! Will be making it again! I love your recipes! They are so user friendly for people like me who don’t cook a lot but really do enjoy it. You make it less stressful!:) Thank you!
Awh that is so kind to hear! I am so glad this recipe turned out so well for you! Thank you Lori! xTieghan
I make this, followed the recipe to the letter. It smelled great, however it tasted only like pumpkin.
I will add the ingredients sans pumpkin and see if it tastes better.
Hi Melissa! Please let me know if you have any questions! I hope this turns out better next time! xTieghan
The week before Thanksgiving, and Trader Joe’s was already finished selling pumpkin butter, so I made my own! This recipe was so simple. I even used apple cider from Starbucks and enjoyed drinking the rest while cooking this 🙂
I am so glad this turned out so well for you Loren! Thank you! xTieghan
OMG! I made this yesterday and had it today in my yogurt. So good!! I’m sorry that fresh pumpkin and you have not had a good relationship. I used fresh white pumpkin puree in this recipe and it came out delicious. Just the right amount of sweetness, spiciness and thickness. Thanks so much for sharing I’m hoping to use it in your Thanksgiving sangria. = )
I am so glad you loved this Teresa! Thank you so much for trying it! xTieghan
How much brown sugar should I use for this recipe?
Hi Kim, this recipe use maple syrup, but you can use a 1/2 cup brown sugar in place if you prefer.Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Quick, easy, and delicious! Made this for the Pumpkin Butter chocolate chip cookies and the leftovers are so versatile!
Thank you so much Jamie! xTieghan
How long will this last in the fridge?! I am sure when I make it will be delicious and not last long, but just in case
Hey Taylor! This will last about 2 weeks in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I’m allergic to apple. Can I just substitute water? TIA
Hi Madi! Yes, water should be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Can this be halved?? Thank you!
Hi Ciara! Yes, this recipe can be halved!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??