Quick and Easy Pumpkin Butter
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This quick and easy pumpkin butter is creamy, naturally sweetened and packed with fall flavor. Plus, you can make it on the stove top or in the microwave.
I love all things pumpkin, if you couldn’t already tell by all my healthy pumpkin recipes. Some of my faves are these healthy pumpkin muffins, low-sugar pumpkin bread, pumpkin baked oatmeal and of course this pumpkin butter.
Pumpkin butter is such a glorious invention! I honestly googled “who invented pumpkin butter” because I wanted to give this person a shout-out. Alas, even Google doesn’t know who invented it or why butter is in the name when there’s absolutely no butter or dairy involved. It’s an unsolved mystery.
I personally feel like it should be called pumpkin jam because that’s what it reminds me of. It’s similar to my apple butter, but is made with pumpkin instead of apples!
“So easy and so delicious!!!! An absolute staple in my fridge now! I eat it on top of plain greek yogurt, spread on a muffin…it is good with everything!!!”
Why I Love This Pumpkin Butter
- Easy to Make – Just 7 ingredients and a bowl. You can use the microwave or stovetop and have pumpkin butter ready fast.
- Naturally Sweetened – Maple syrup and coconut sugar give this pumpkin butter the perfect sweetness without anything artificial.
- Versatile – Enjoy it straight from the jar, spoon it into oatmeal, spread it on sourdough, or drizzle it over pumpkin pancakes. It works with so many fall breakfasts.
Ingredients Needed
- maple syrup and coconut sugar – the two natural sweeteners in this recipe that pair perfectly with the pumpkin.
- water – helps to thin out the ingredients and allow them to mix together nicely.
- cinnamon, ginger, ground cloves and ground nutmeg – a perfect blend of seasonings! You can also use pumpkin pie spice if you prefer.
- pumpkin – you’ll need the whole 15 oz can of pumpkin puree! Make sure you don’t accidentally grab pumpkin pie filling, which is loaded with added sugars! You can also make homemade pumpkin puree.
Substitutions & Notes
- Sweeteners: If you’re out of maple syrup, you can swap it out with honey or agave nectar, which both add a similar natural sweetness. And if you don’t have coconut sugar you can use brown sugar or regular granulated sugar if that’s what you have on hand.
- Want a creamier pumpkin butter? Replace the water with almond milk or any other plant-based milk. It will add a richer texture, but make sure it’s unsweetened to keep everything in balance.
How to Make Pumpkin Butter
If you prefer cooking on the stove, this method is quick and gives you a rich, cozy texture.
Step 1: Combine all ingredients in a pot over medium heat and stir until everything is smooth and well mixed.
Step 2: Let the mixture come to a gentle boil, then lower the heat and simmer for about 20 minutes, stirring here and there until thickened. Let it cool before storing.
You can also find the microwave version in the recipe card below.
Brittany’s Tip!
- When making pumpkin butter, patience is key. Whether you’re using the microwave or stovetop method, keep the heat low and stir frequently to prevent sticking and burning. This slow cooking process helps the spices fully infuse the pumpkin, giving you a rich, concentrated flavor that’s perfect for spreading on toast, mixing into yogurt, or using in baking. Trust me, the extra time and care are totally worth it!
How to Use Pumpkin Butter
There are so many ways to use pumpkin butter! I’ve even been known to eat it by spoonful here and there as well…no shame! Here are some of my favorite ways to enjoy this pumpkin butter:
- As a spread – Spread across toast, waffles or pancakes. It would be so good on my protein pancakes or almond flour waffles. Muffins would make a great option too! Pair it with my oat bran muffins or double the pumpkin with these pumpkin cornbread muffins!
- As a topping – Add a boost of fall flavor to your yogurt breakfast bowl, chia seed pudding, oatmeal or overnight oats.
- As a dip – Use as a dip with apple or pear slices for a healthy snack.
How to Store Pumpkin Butter
Let your pumpkin butter cool completely, then transfer it to an airtight glass jar or container. Store it in the fridge for up to 2 weeks or freeze for up to 3 months. If frozen, let it thaw in the refrigerator before using.
Frequently Asked Questions
Not quite. While pumpkin puree is simply cooked and mashed pumpkin with no added ingredients, pumpkin butter is made by cooking down the puree with sweeteners and spices until it’s thick, rich, and full of flavor. Think of pumpkin butter as the more decadent, spreadable cousin of pumpkin puree!
Be sure to cook your pumpkin butter on low heat and stir it frequently, especially as it starts to thicken. If you notice it sticking to the bottom of the pan, lower the heat even more and keep stirring. Patience is key here—low and slow will give you that perfect pumpkin butter.
Unfortunately, pumpkin butter isn’t recommended for home canning because of its low acidity and thick texture, which can make it tricky to can safely. It’s best to store it in the fridge, where it will keep for up to two weeks, or freeze it for longer storage. This way, you can enjoy it whenever you want, without any worries!
More Pumpkin Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Butter
Ingredients
- ¼ cup maple syrup
- ¼ cup water
- 1 Tablespoon coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 15 oz can pumpkin puree
Instructions
MICROWAVE:
- Add all ingredients except the canned pumpkin into a microwave-safe bowl. Mix well, and microwave on high for three minutes.
- Carefully remove from the microwave and stir.
- Add canned pumpkin into the bowl and stir until it’s mixed in. Place bowl back in the microwave for an additional 5 minutes. Carefully remove from microwave, stir, let cool and enjoy!
- Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.
STOVE TOP:
- Add all ingredients to a saucepan or pot and stir to combine over medium-high heat.
- Once it starts boiling, reduce heat to low and bring to a simmer.
- Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and enjoy!
- Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.
Notes
- Pumpkin Pie Spice: You can use 1 1/4 teaspoon pumpkin pie spice in place of the cinnamon, ginger, cloves and nutmeg if you’d like.
- Want a creamier pumpkin butter? Replace the water with almond milk or any other plant-based milk. It will add a richer texture, but make sure it’s unsweetened to keep everything in balance.
- Storage: Once cooled, transfer your pumpkin butter to an airtight jar and refrigerate for up to 2 weeks. For longer storage, freeze it for up to 3 months and thaw in the fridge before using.
- Adapted from Kath Eats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I just made this pumpkin butter and oh my is it deliscious and so easy! Thankx for sharing this Awsome recipe!😊
YUM! I am so glad you gave this recipe a try and are loving it, Carol. Thank you for your review & star rating, I really appreciate it!
Tried this recipe for something different to spread on biscuits at our thanksgiving table. Simple instructions and it has a superb pumpkin taste. Can’t wait for our guests to try
I made this tonight with precooked mashed sweet potato since there’s a canned pumpkin shortage and it’s incredible! It tastes like sweet potato pie. I’ll be making it again soon since it won’t last long. Thank you for sharing this recipe!
Oh I love this idea! Sweet potato butter!! I’ll have to try it. 🙂
So easy and so delicious!!!! An absolute staple in my fridge now! I eat it on top of plain greek yogurt, spread on a muffin…it is good with everything!!!
Ahh yay!! So glad you’re loving this pumpkin butter, Chantelle! Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!
I just made the Pumpkin Butter and it was so easy. It also taste AMAZING!
Woo! So glad you’re loving this pumpkin butter recipe, Jill. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.
This pumpkin butter tastes incredible. All of the spice and warmth of Fall in a beautiful spread. I ate with my morning oatmeal and it was delicious.
Isn’t it SO good with oatmeal?! I’m glad you’re loving this pumpkin butter, Michelle. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!
Oh my gosh. This was ridiculously easy and ridiculously good! I put it in cottage cheese and it’s stupid delicious. Thank you Brittany!
So yummy and super fast I really love it
Just made this morning and it was so easy and sooooo delish!!!! Eating right now with crepes and it is everything.
Game changer: add 2 Tbl of this to coffee and top with steamed oat milk. Tastes almost exactly like the PSL you posted and it is zero effort or dishes when you have this on hand!
Thank you!!
Ohh love that tip, Mikaela!! So glad you’re loving this pumpkin butter. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. 🙂
Is it possible to leave out the maple syrup or is critical for the recipe? I prefer to have no added sugars, if possible.
I haven’t tried it without the maple syrup, but I’m sure it’d be fine. You could also use stevia or lakanto’s sugar-free syrup instead of the maple syrup if you prefer.
Made this for pumpkin pancakes this morning! New fall favorite! Couldn’t find canned pumpkin anywhere! So the Guy at the grocery store took me to the dog food section and said this should work! One can of pumpkin left. I did some research and yea I used a can of pumpkin from the dog food isle. So I have a funny story to go along with pumpkin butter!
Oh my goodness, I love this story. I’ve been having a hard time trying to find pumpkin too, but I never would have thought to look in the dog food section!! So glad the pumpkin butter turned out though. Thank you so much for coming back to leave a comment and review of the recipe.
Do you think this would work with sweet potato ?
Hey Melinda – I haven’t tried using sweet potato before, but I think using pre-cooked mashed sweet potato in place of the pumpkin would work just fine! Let me know if you try it and how it turns out.
Hello, this recipe sounds so good. Is there a way this can have a hot water bath to help preserve it for a longer period? Thank you, Jan
Hi Jan, The best way to preserve it is to use freezer safe canning jars and freeze it! Here’s some more info that’s hopefully helpful: https://www.thespruceeats.com/is-canning-pumpkin-butter-safe-1327453
I have never felt the need to rate a recipe online until now. I was looking for a way to use up my leftover pumpkin purée, and had an hour to kill, so I decided to try your recipe. I’ve also never had pumpkin butter before so this was a total shot in the dark. I love that it is refined sugar free and so delicious. I’m eating it with a spoon as I type. Thank you for the great, easy, quick recipe!!
Hi Kate! That makes me so happy to hear! I’m so glad you found the recipe and enjoyed it. 🙂 Thank you so much for taking the time to come back and leave a comment (and star rating). It means the world to me!
Hi! Can I do it from home made Pumpkin puree?
I gave this out in mini jars to my coworkers and everyone LOVED it. They were eating it straight out of the jar – and I think I got a few people hooked on your blog 🙂
It’s crazy that you made that delicious looking pumpkin butter in 10 minutes!! It’s like you can’t NOT make it:) I eat it by the spoonful, too!
I’m really into the pumpkin butter movement. Plus there is no butter in “pumpkin butter”, what’s not to love. I’ll be trying this out sooner rather than later
I don’t think my last comment went through. I made this last night! It was really easy to make :), really delicious and tasted just like my favourite organic store-bought pumpkin butter! Also, a lot cheaper to make at home. Thanks for such a great recipe!
This sounds too good to be true! Pinning and trying it very soon!
Just made this. Tastes just like my favourite store-bought organic pumpkin butter! Thanks for such an easy and delicious recipe!! Also, way cheaper than buying it!
OK, just took the pumpkin puree out of the freezer. This may be a mistake, because now I’ll be putting this on every single thing. A VERY GOOD MISTAKE.
Loved this – such a great and easy recipe, thanks!
Yay! I’m so glad you liked it, Jess. ????
Yum! Do you you think it would work to do the same thing with apple sauce to make a quick apple butter?
Oh! I’m not 100% sure, but now I want to try it!!
This sounds delicious! 🙂
Thanks so much Kelly!
Looks and sounds delicious!