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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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hello! Is there an adaptation for using an actual pumpkin, instead of the canned pumpkin?
Hi Mia,
You may just have to cook it down longer as a pumpkin is going to contain more liquid than canned pumpkin puree. I hope this recipe turns out well for you, please let me know if you give it a try! xx
This turned out perfect! Better than any pumpkin butter I’ve bought in stores. I will always make my own now. It was super easy! I made it because I needed it for your Pumpkin Butter Chocolate Chip Blondie Bars – which of course turned out fantastic again this year! As always, thank you!
Hey there,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! xx
Sorry, I am thrown off. It’s a “butter” without butter?
Hi Lindsay,
Yes, it’s a “pumpkin butter”. Read through the post, I talk all about it:) I hope you love the recipe! xT
Mine turned out SUPER dark. It looks nothing like the pictures you have! It also wasn’t even remotely sweet, even after adding a good amount of maple syrup. Any ideas what I could have done? It started out thick before cooking too
Hi Kathryn,
Thanks so much for giving this recipe a try! Dark is great, just depends how long you cook it down for. It really shouldn’t be all that sweet since we are just using maple syrup to sweeten and no cane sugar. I hope this helps! xT
This is the perfect pumpkin butter — so easy to make and not too sweet! I’m on a roll with your recipes today. So far, I’ve made the Pumpkin Butter, Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies, Creamy White Chicken Chili and Beer Bread. All delicious, yum.
Hey Sheri,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Thanks for trying so many recipes! Happy Halloween! 🎃
Love this recipe and made it a ton last year! Was about to make it today, but just realized I am out of maple syrup. Do you think I can substitute with brown sugar? Thanks!
Hey Gena,
Happy Friday!🎃 I am delighted to hear that this recipe is always enjoyed, thanks for making it so often and sharing your review! Sure, brown sugar should work well for you! xx
This screams fall! 🍁🍂 so easy to make and so delicious. I tried it on cinnamon toast today but looking forward to using this in the pumplin cream cheese swirl coffee cake tomorrow! My first Half Baked Harvest recipe but won’t be my last 😊
Hey Geena,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
Hi I would love to try this but live in Australia and canned pumpkin is not readily available. Can I sub in steamed fresh pumpkin purée?
Hi Lana,
Totally, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
This pumpkin butter is to die for! I would love to see if you can make a pumpkin pie with it!
Hi Aimee,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
I made this yesterday. It was very easy! I enjoyed some on a slice of toasted cinnamon swirl bread. It was a perfect pairing!
I am excited to use it again later this week in the pumpkin chocolate chip pancakes.
Hi Autumn,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
I made your easy, yummy pumpkin butter. I have been warming a bit of it and putting it in my morning coffee with pumpkin whip. So good!!
Hey Carolyn,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Can this be frozen?
Hi Rhonda,
Sure, that will work well for you! I hope you love the recipe, let me know how it turns out!! xT
I’d love to pair this with a cheese for a thanksgiving app, what kind of cheese would you recommend putting up against this spread? (Also going to jar it for Thanksgiving give-away items 🙂 wahooo!
Hi Lindsay,
Sounds like a fun idea! Goat cheese would be yummy! I hope you love the recipe! xx
Is there any substitute for apple cider? The rest are staple ingredients in our home!
Hey Holly,
Apple juice would work, but I would stick with one of those! I hope you love this recipe, please let me know if you give it a try! xT
Would apple cider vinegar in a smaller amount be good or just a total disaster?
I would not use apple cider vinegar:)
Can you can this recipe?
Hi Barb,
So sorry, I have never tried canning any of my recipes, but let me know if you give it a try, it could work well for you! xTieghan
I’m now officially addicted to this pumpkin butter! I made it to use in the Pumpkin Butter Bread recipe. I like things a little sweeter so I added 3/4 cup brown sugar. Soooo yummy! It’s like spreading pumpkin pie on your (fill in the blank). I love it thickly spread on toaster waffles. I just made it a second time and doubled the recipe so I can give some away. Thanks for the recipe!
Hi Lynette,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
I wanted to do the same and learned that you Cannot water bath or pressure can pumpkin butter or pumpkin purée. Freezer is best option to preserve.
Thanks for sharing Brenda!!
Delicious and easy! The only thing I did different was to use a special jar of cinnamon-flavored pure maple syrup that I had been given, and because of this I omitted the extra cinnamon. The pumpkin flavor really shines through, it’s not just “fall spice”, it’s authentic pumpkin! 🙂 It’s very good added to Greek yogurt for the perfect autumn breakfast or snack. I made this in order to make the latte, and it was totally worth it!
Hi Sarah,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
I love this stuff, I could eat it by the spoonful! It’s a perfect recipe to make on a cold snowy October day. The smell makes your home feel even cozier!
Hey Lynsey,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂