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6 Ingredient Homemade Spiced Pumpkin Butter. 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’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 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!
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.
Could you use fresh pumpkin instead of canned pumpkin puree in this? Or would it be too watery?
Hi Heather,
It might be a bit watery, I would just plan to simmer it longer for thickening. I hope you love this recipe, let me know if you give it a try! xx
How do you make this without burning yourself as it bubbles on your hands and arms while stirring?! Tastes great but was a painful process.
Hi Becky,
So sorry to hear you had some issues here, do you need a longer spoon? I’ve not have this experience before. Let me know how I can help! xx
When I made this it was already quite thick to start out. I wasn’t sure cooking for 20-30 minutes was necessary. It never really boiled but just spattered. Is this normal?
Hi Katelynn,
Thanks for giving the recipe a try, which cooking method did you use? Assuming stove top? Maybe you needed to cover it for a bit! Let me know:) xx
Yes I used stovetop. It was just really thick to begin with. I ended up adding a little more cider so I could cook a bit longer but still only cooked for about 10-15 minutes. It still turned out really yummy! I just wondered if it was supposed to start out runny then thicken later..
It’s typically not super runny, but yes it does thicken later:)
Can this be made with water instead of apple cider? I am looking to use it to make the brown butter oatmeal chocolate chip cookies. Thanks!
Hey Allie,
For best flavor, I would use the apple cider! Let me know how the recipe turns out, I hope you love it! xT
This was SO yummy! I made it for the oatmeal chocolate chip cookies on the site and passed the leftovers to my friends. So, so good!
Hey Ashley,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Do you think I could use apple juice instead of apple cider?
Hey Erika,
Yes, I think that would be just fine for you to use! I hope you love the recipe, please let me know if you give it a try! xTieghan
It seems to splatter everywhere while cooking! Am I doing something wrong? I do not have heat high at all.
Hey Cassie,
Thanks for giving the recipe a try! Just cover it lightly with a lid:) I hope this helps! xx
I accidentally bought a maple syrup + honey mixture at the store and used that instead of 100% maple syrup. I kept adding more, but I don’t think it has the same effect. Do you think if I got 100% maple syrup and added it now it would be too late?
Hi Brittney,
I bet that is going to be just fine! I hope you love the recipe, let me know how it turns out! xTieghan
Is it 15oz total or two 15oz cans
Thanks
Hi Roberta,
You will want to use (2) 15 ounce cans! I hope you love the recipe! xT
Could I use honey instead of maple syrup?
Hi Rachel,
Sure, honey would work well for you! I hope this recipe is delish, let me know if you give it a try! xTieghan
2x 15 oz cans of pumpkin puree? 30oz?
Thanks 🙂
Hi Sam,
Yes, that is correct:) I hope you love the recipe, please let me know if you give it a try! xT
Hi! You had made a whipped butter out of this but I am unable to find the recipe for that or the steps used?
Hey Anna,
You can find that recipe here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
I have never bought pumpkin spice and I’m not able to go shop for it now. I haven’t tried the recipe for the browned butter pumpkin bars with white chocolate chunks and maple syrup, but I want it to be perfect when I make them for the first time for a block party. Are you at liberty to tell me which individual spices and how much of each you would use?
Hi Barbara,
So sorry, I just use store bought pumpkin pie spice, if you want to do that homemade, I would just google the measurements, I’m sure that would be just fine! I hope you love the recipe! xx
Hi Tieghan! I could only find pumpkin pie spice that has sugar in it. Will this still work? Can’t wait to make this tomorrow!
Hi Kat,
Yes, that will work! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Has anyone tried pressure canning this recipe? Thank you!
Hey there,
Sorry, I’ve not tested this, but let me know if you give it a try! xT