Pumpkin Butter Recipe

Pumpkin Butter Recipe

Like all fruit butters—apple butter, stone fruit butter, and pumpkin butter—this recipe is low in sugar and thick, perfect for topping biscuits or using as the filling between cake layers. While fruit butter tends to fall into the same category as jellies and jams and can be used in the same application, fruit butter has a more concentrated flavor and far less sugar than its jam counterpart.

There is no dairy in this “butter,” but the consistency is creamy and the texture is thick like butter, thus the name. This recipe uses pumpkin purée instead of pumpkin pie filling to control the amount of sugar, spices and other ingredients. Be sure to read the label carefully to be certain you are purchasing pumpkin purée and not pumpkin pie filling since this mistake could lead to overly sweet pumpkin butter.

Make this pumpkin butter in large batches then add to pretty jars to give out as a festive autumn gift to friends, family members, teachers, or neighbors. A cute gift idea would be to pair a jar of this pumpkin butter with a loaf of delicious sourdough bread.

“This recipe is a true fall (and winter) delight. I loved the addition of maple syrup as the sweetener, to really highlight and lean into the cinnamon, pumpkin pie vibes. This pumpkin butter would be perfect in the morning with a freshly toasted English muffin.” – Tracy Wilk

A Note From Our Recipe Tester


  • 2 (15-ounce) cans pumpkin purée

  • 1/2 cup apple cider

  • 1/2 cup maple syrup

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon salt

  • 1 cinnamon stick

  • 2 teaspoons pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Pumpkin Butter ingredients in bowls

    The Spruce Eats / Bahareh Niati

  2. In a medium saucepan over medium heat, combine the pumpkin, apple cider, maple syrup, pumpkin pie spice, salt, and cinnamon stick. Raise the heat to high and bring the mixture to a boil.

    Pumpkin, apple cider, maple syrup, pumpkin pie spice, salt, and cinnamon stick in a pan on a burner

    The Spruce Eats / Bahareh Niati

  3. Lower the heat to medium and cook, stirring often, until the mixture thickens, 20 to 25 minutes.

    Pumpkin Butter in a pan on a burner, with a metal spoon

    The Spruce Eats / Bahareh Niati

  4. Remove from the heat. Discard the cinnamon stick, add the vanilla and stir. Let cool for about an hour before using.

    Pumpkin Butter in a pan with vanilla, and a cinnamon stick on a plate

    The Spruce Eats / Bahareh Niati

  5. Transfer to an airtight container to store.

    Pumpkin Butter in a glass jar

    The Spruce Eats / Bahareh Niati


  • If you’re keen to make your own pumpkin pie spice you’ll need ground cinnamon, nutmeg, ginger, and cloves. How you balance the spices is up to you. If you like a spicier pumpkin pie spice, consider adding more ginger. If you prefer a more warm pumpkin pie spice, up the cinnamon and ground cloves. You can even add a touch of ground cardamom or star anise.
  • Additionally, if you’d rather make your own pumpkin purée, try this recipe. Make this in large batches for all your fall baking and add it to yogurt, oatmeal, or spread on toast.

How to Store

Pumpkin butter is perishable so it needs to be stored in an airtight container in the refrigerator. It can be used for up to 1 month if sealed properly.

What Is Pumpkin Butter Made Of?

Pumpkin butter is made of pumpkin puree, sugar, and spices. In this recipe, apple cider is used as a festive additional flavor and maple is used to replace the traditional granulated sugar.


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