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Pumpkin Butter Recipe

Velvety smooth and dreamy delicious, this Pumpkin Butter is Autumn in a jar. Ready in about 30 minutes. Spread on toast, biscuits, waffles or swirl into oatmeal and yogurt.

4.5 from 150 votes
25 mins
Total Time
3
cups
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Pumpkin Butter

How to Make the Best Pumpkin Butter

Nothing says autumn quite like a jar of homemade pumpkin butter. This silky-smooth spread captures all the warm, cozy flavors of the season—sweet pumpkin, maple syrup, and a perfect blend of warming spices like cinnamon, nutmeg, and ginger. It’s incredibly versatile and takes just about 30 minutes to make from start to finish.

Spread this luscious pumpkin butter on warm toast, fresh biscuits, or fluffy pancakes for a breakfast that feels like a special treat. Swirl it into your morning oatmeal or yogurt for an instant fall upgrade, or use it as a filling for thumbprint cookies and pastries. It also makes a wonderful homemade gift when jarred up with a pretty ribbon.

The secret to this recipe is the combination of fresh and ground ginger, which gives the spread a subtle warmth without being overpowering. A splash of apple cider vinegar at the end brightens all the flavors and helps preserve the butter for longer storage. Make a batch now and enjoy the taste of autumn all season long.

Pumpkin Butter

Pumpkin Butter

Velvety smooth and dreamy delicious, this Pumpkin Butter is Autumn in a jar. Ready in about 30 minutes. Spread on toast, biscuits, waffles or swirl into oatmeal and yogurt.

4.5 from 150 votes
CourseSpreads
CuisineAmerican
Keywordpumpkin butter, pumpkin butter recipe, simple pumpkin butter, best pumpkin butter, easy pumpkin butter, pumpkin butter from scratch, healthy pumpkin butter, pumpkin butter from fresh pumpkin
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings3 cups
Calories37kcal
AuthorRare Ivy
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Ingredients

Pumpkin Butter

Instructions

Pumpkin Butter

  1. Roast pumpkin and scoop out the flesh to make fresh pumpkin puree, or use canned pumpkin puree.
  2. In a heavy bottom sauce pan, add pumpkin puree, sugar, maple syrup, fresh ginger, dried ginger, cinnamon, nutmeg, and salt.
  3. Bring to a low simmer, uncovered, stirring every five minutes until the color darkens and the pumpkin butter stays firm on a spoon.
  4. Stir in apple cider vinegar. Store in the fridge for up to 2 weeks or freeze for up to 6 months.

Notes

  • For best results, use fresh roasted pumpkin puree. Sugar pumpkins or pie pumpkins work best.
  • Canned pumpkin puree can be used as a substitute if fresh is not available.
  • Adjust the sugar to taste depending on how sweet you prefer your pumpkin butter.
  • The pumpkin butter will thicken as it cools, so don't over-reduce it on the stove.
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