This post may contain affiliate links, please see our privacy policy for details.

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.

overhead photo of 6 Ingredient Spiced Pumpkin Butter with butter knife resting on bowl

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…

raw pumpkin photo

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.

close up photo of 6 Ingredient Spiced Pumpkin Butter with butter knife sitting on bowl

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.

close up overhead photo of 6 Ingredient Spiced Pumpkin Butter

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!

overhead photo of 6 Ingredient Spiced Pumpkin Butter

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

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.

horizontal overhead photo of 6 Ingredient Spiced Pumpkin Butter with butter knife on bowl

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Can I sub apple juice for the apple cider? I’m halving the recipe and using for your pumpkin snickerdoodle white chocolate chip chai cookies, if that matters. I’ve made this pumpkin butter many times before (with apple cider) and it has turned out great, but I couldn’t find any at the store today, so I grabbed some apple juice instead.

  2. I made this exactly as instructed and it came out delicious. I mixed a couple spoonfuls with plain Greek yogurt for breakfast…yum!

    1. Hey Maria,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  3. 5 stars
    I’m glad I didn’t read the comments before making because they were confusing. I used TWO 15oz cans as that is how it reads to me. This the only way it would make 4 cups too so, I figured two cans had to be right. It came out great and thickened nicely in the crockpot. Not sure if I did it wrong by doing it that way but it still came out yummy and it smelled a million times better than any candle! Can’t wait to use it for Thanksgiving and this is also an awesome gift idea!

    1. Hey Sarah,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  4. The recipe is very confusing. It says two CANS of pumpkin purée but a comment further down says that it’s supposed to be two CUPS. I made it with two cans and doubled up on everything else and hoping for the best.

      1. It reads as 2 15oz cans. Is that right? The purée you have linked is also a 15oz can. If it’s 2 15oz cans, the rest of the ingredients need to be doubled in order for it to come to a boil.
        Or do you mean a total of 15oz which would be 2 7.5oz cans of purée (which I have never seen in a store)?
        There’s lots of confusion on this in the comments. Updating the recipe for clarity would be helpful.

        1. Hi Lauren,
          Sorry I really don’t know why there is so much confusion here. The recipe calls for 2-15 ounce cans of puree and then you will follow all of the measurements as is. There is no need to double the ingredients, the measurements are for 2 cans of puree. There is no need to update the recipe, people have been making it with the instructions listed for years. I hope this clears everything up. xTieghan

      2. Hey Tieghan,
        Just made this recipe for another pumpkin bread recipe (which so excited to try! Gotta let it cool 😋) was wondering if you could use this butter to spread on like graham crackers too or should I stick to the bread? Wasn’t sure if I could service it that way b/c it’s yum but wanted your opinion before I served at such! Thanks so much!

        1. Hey Desiree,
          I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Sure, that would be yummy! Happy Thanksgiving! xTieghan

  5. I tried this tonight but did 2 (15 ounce) cans. I tried doubling the other ingredients but it still never came to a boil?

    1. Hey Julia,
      If you doubled the ingredients you will have wanted to double the puree as well. Did you not allow it to sit on the stove long enough? There’s really no reason this wouldn’t come to a boil. Let me know how I can help! xTieghan

  6. How much will the recipe make? It says 4 cups, but if I’m only using 15oz total I’m not sure how that is so..
    I’m wanting to use it for the pumpkin cream cheese bread recipe, and I want to make sure it’s enough..

    1. Hey Steph,
      The recipe will make enough for the bread, anything leftover you can always freeze. I hope you love the recipe, please let me know if you give it a try! xTieghan

  7. Hi! I made this tonight and I was halving the recipe and I got confused by the directions and added the whole 15 oz can of pumpkin purée but half of everything else. Could I just throw the butter back in the pan over medium heat and add the rest of the ingredients or do I have to start over?

    1. Hey Meghan,
      You could just add the remaining ingredients, it should be totally fine! I hope you love this recipe, please let me know if you give it a try! xTieghan

  8. 5 stars
    I loved how the pumpkin butter turned out! I used it in pumpkin muffins to replace the pumpkin puree that the recipe called for, and they were a huge hit! The extra flavor of the pumpkin butter really took the muffins to the next level. I also used some of the leftover butter in my oatmeal and morning coffee. It’s a great spread for bread, muffins, and more!

    1. Hi Carol,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

  9. I made a beautiful pumpkin puree, and decided to make this recipe because I wanted to make your white chocolate chip cookies. I clearly had one too many things on the go, and didn’t read the recipe properly. I used apple cider vinegar instead of apple cider. It smells a little funny, but it doesn’t actually taste terrible. I think I will try the cookies anyhow, but I’m not sure I want to spread it on toast. Any thoughts on this substitution or how to use up my botched recipe?

    1. Oh no I’m so sorry about that! I would maybe try to add in some sort of sweetener? Or maybe just add in some regular apple cider? xTieghan

  10. *For everyone who’s still confused on the amount of pumpkin puree:
    I’m pretty sure that it is NOT:
    2 cans (15 ounce) pumpkin puree (or 30 ounces TOTAL.)

    I’m thinking it meant to say:
    2 CUPS (15oz) pumpkin puree

    I just made it tonight using 15oz TOTAL pumpkin puree, and it came out perfectly! I will definitely be making this again and probably giving it as gifts for Christmas!

    1. Hey Jess,
      The recipe is written correctly, you will want to use 2 cans of pumpkin puree. Please follow as is:) xTieghan

      1. Hi Tiegan. This correction still has not been made in the recipe so it’s a bit confusing. Are you able to update to 2 cups of purée?

    2. If that’s the case how does it end up producing 4 cups of pumpkin butter? I think I will try this recipe and just be prepared to correct it if it tastes unbalanced!

  11. 5 stars
    Wow!! I made this and I’m so happy I did!! Delicious and I’ve been putting it in my hot coffee every morning for a crazy good pumpkin latte! Thanks Tieghan!!
    * I will definitely keep this on hand when something calls for pumpkin puree too. So good!

  12. The Farmer’s Market canned purée you recommended comes in 15 ounce cans. So do you use two of those for a total of 30 ounces of purée? Or just one 15 ounce can?

  13. Hi, I read the as 2 15- ounce cans of pumpkin. To me this makes sense if it’s going to make 4 cups of purée. Am I correct? I see a lot of comments from people saying they should have only used only used one can of pumpkin. Can’t wait to make it. 🙂

  14. Made the pumpkin butter for the first time last fall and just made it again last week. It’s so good ! I usually mix it into plain yogurt, but today I layered the pumpkin butter with vanilla ice cream, chopped pecans and some chopped dark chocolate and it was DELISH ! Thanks again for such a great recipe.

  15. 4 stars
    Hi! Love the recipe, but would you be able to update it to reflect 15 oz total pumpkin purée? I had to make double to fix it lol 😂

    1. 5 stars
      Same! I wish I had read your comment before making this. I’ll have double the amount needed now! 😂 Should have enough pumpkin butter to last me allllll season! In the process of making it now….can’t wait for the results!

      1. Can you please please please fix the pumpkin measurements in the recipe? People are begging for you to fix it, as it continues to cause confusion. It still says:
        2 cans (15 ounce) pumpkin puree.
        I’m pretty sure it meant to say:
        2 CUPS (15 ounces) pumpkin puree
        The majority of people are using two 15oz CANS (making it 30 ounces total) which is causing great disappointment with the final recipe.
        That being said, this pumpkin butter is absolutely divine! (*I used 15 ounces TOTAL of pumpkin puree) and it will definitely be made again!

    2. Still not fixed – wish I read the comments first, I’m sure I’ll find some way to get rid of all of this pumpkin butter.

  16. 5 stars
    This is so delicious ! Will be using it in your pumpkin bread recipe but also amazing on its own!
    Thank you for the recipes !

  17. 5 stars
    I made this to use in the pumpkin chocolate chip blondie recipe, and I am so glad that I have extra left over! It definitely requires constant stirring if you use the stovetop method, but nothing worth having comes easy LOL. The texture and taste are literally identical to pumpkin pie filling! Thanks Tieghan!

  18. 5 stars
    I made this recipe stovetop method and OMG SO GOOD!! First, my house smelled like fall heaven while this was cooking so I might just make it all day everyday? Second, how much easier can you get? Third, delicious. I made this specifically for the Pumpkin Head Punch recipe, but it obviously makes way more than is needed for that one recipe. I filled two regular sized mason jars. We have already used it on toast and I have some in my coffee right now. New favorite! Thanks, Tieghan!

  19. Can I use this in your Cream Cheese Cinnamon Pumpkin Bread recipe that calls for 1 cup of pumpkin butter? I bought everything to make the bread, but could not find pumpkin butter. I’m temporarily staying in a small city that does not have TJ, WF, Sprouts, etc….

  20. Would sparkling apple cider work for this? I know, SMH. My hubby brought it home when I asked for apple cider. Lol Figured I would ask. Thanks!

  21. Sorry I am the millionth person to say this but I’m still unsure about the amount of pumpkin…it says “2 cans (15oz) pumpkin puree” & the link is a 15oz can. (I’ve never seen a 7.5oz can). I would assume this means 2 15oz cans of pumpkin but I know you told others only 1 can. Maybe it was meant to say 2 cups? Can you update the recipe so I can stop being paranoid? Ha. Can’t wait to make it. Thank you!

  22. I don’t have access to Apple cider (living overseas) is there something else that would work as a substitute?

  23. 5 stars
    Can you can the pumpkin butter to save for longer or is this recipe something you can;t do that to? I love it! Thank you!

  24. This looks delicious! I’m about to make my first batch, which cooking method would you recommend? Or are they both equal in quality? Thanks!

    1. Hi there! They are both equal in quality I would say, so it’s just whatever works best for you! 🙂 xTieghan

  25. 5 stars
    YUM!! I halved this recipe since I am making it for the pumpkin cream cheese bread and it is soooo good. I added a little extra apple cider and maple and it came out the perfect consistency. Love your recipes! Ill definitely be making this again!

    1. 5 stars
      Definitely did NOT make 4 cups(more like 1 cup), but also definitely delicious! I went with the slow cooker method (I had Halloween movies to watch 👻) and i would recommend sticking towards the 3 hour mark instead of 4, as the edges were burnt when checking on it at the 3 hour 25 min mark before uncovering it at the end.

      1. 5 stars
        Same! I wish I had read your comment before making this. I’ll have double the amount needed now! 😂 Should have enough pumpkin butter to last me allllll season! In the process of making it now….can’t wait for the results!

  26. I am so confused as to how much pumpkin to use. Is it 2 cans, 15 ounces each? Or 1 can, 15 ounces total? The comments seem to show both answers. If the yield is 4 cups I would think logically that is 2 cans but I would love to hear that confirmed by Tieghan!

    Thanks!

      1. I am so glad I read this! I bought 2 cans which are both 15 ounces! Thanks for clarifying . I cannot wait to make this. 1 15 ounce can – got it!

        1. I was not so luck to read this before starting and used two cans (15oz each) but same measurements for everything else! Yikes! Read this question just in time. So I guess I have a lot of pumpkin butter on my hands 😂

      2. If the recipe is only supposed to use 1 can, you should update it in the ingredients list. Currently it says “2 cans (15 oz) pumpkin puree”- to me that’s 2, 15 oz cans. I don’t see how it can make 4 cups if only one can is used however. This is all very confusing.

      3. I actually didn’t read the comments and made 30 Oz or 2 cans of puree and cooked a little longer than recommended…plus added a bit extra maple syrup. Made enough to have my 1/3 cup for the cookies (*which were fantastic, btw) a leftover a nice sized jar for the fridge for coffee, ice cream, toast, etc. Thanks!! I have loved every recipe of yours I have tried!

    1. Hello Andrea! Cans are typically 15 oz each, so I would say this calls for two 15-oz-sized cans. I hope this helps!

      Warmly,
      C

    2. Thank you for asking this question! I purposefully read the comments looking for the answer to this very same question! 🙏🏻

  27. I’m glad I read these comments before making this recipe! Use ONLY 1 (15oz) can of pumpkin purée! The recipe really should be corrected!

  28. Just took this out of my crockpot, wow does my house smell good. It taste really good but after three hours in the crockpot I took off the lid to allow it to thicken and it was already very thick.
    Only made about 1 cup…….

  29. 5 stars
    I used home-made pumpkin puree and added a bunch of minced fresh ginger. I love it stirred into my steel cut oats in the morning. Delicious Fall breakfast!

  30. Just wanted to add to below – it’s confusing the way the recipe is written! I guess its only supposed to be 15 ounces total – I added two 15 ounce cans and wasted it all – never got thick and had to throw it out 🙁

    Love all your recipes, I just think this one is written funny!!

    XO

      1. Hi Tieghan! Would you possibly update the recipe card for this? The way it reads presently (“2 cans (15 ounce) pumpkin puree”) , it truly does appear it’s asking for two 15 oz cans. Thank you so much for your wonderful blog!

    1. I read it the same way you did, seemed too thick- so I saw your comment and realized I did the same thing. Added 2 15oz cans. Ended up doubling the rest of the ingredients to make a double batch

  31. 4 stars
    Hi! First, I love your recipes. Your website is where I go for inspiration and your dessert recipes are the best!
    For this one, it was a bit tricky as I wasn’t sure if it required a total of 30oz or 15 oz. Also, not so sure how much ml is an oz lol. Where I live (Canada eh 🙂 our pumpkin purée cans are much bigger as well, about 800ml.
    So I used a whole can and doubled the rest of the ingredients. And of course added a lot more spice, because I love pumpkin spice!
    It turned out perfect and I have to say, this butter makes a great pumpkin latte!

    1. I think the author of the recipe wrote cans instead of cups, I’m pretty positive it’s supposed to be two cups of pumpkin puree. We don’t have tiny cans of pumpkin puree here either. Going through the comments here it seems to a pretty big error that just hasn’t been fixed yet.

  32. Made this tonight – Currently cooling in the fridge. I halved the recipe as two 15oz cans of pumpkin sounded like an excessive amount of pumpkin butter. I only had a large 796ml can so used half of it (around 13oz).
    Hoping it turns out alright -it smells amazing and my ‘quality control’ taste checks in the pan were all delish. Just confused over the ingredient list and comments on the amount of pumpkin to use as I’ve never seen or heard of a 7.5oz can (2 cans for 15oz total 🤷🏻‍♀️) Also only saw the comments after I put the finished product it in a jar. Anyway fingers crossed it’ll work out and I can’t wait to use it in some other recipes. Also hoping to never have to buy pumpkin butter again! Thank you!

    1. Hi Hanna! I am so sorry for the confusion on the ingredients, I will try to make that more clear. I hope your pumpkin butter was delicious! xTieghan

  33. 5 stars
    Haven’t tasted it yet, but my house smells amazing while cooking this right now. Making your pumpkin cream cheese swirl bread once I’m done with the pumpkin better. ☺️

  34. Made this today and my house smells so good.
    I did notice that my cake is more dense and heavy that what it looks like in the photo. More flat than square shaped.
    Copied the recipe exactly so not sure what happened.
    I also considered the comments about the cream cheese and added some maple syrup when melted and mixed it in.
    Also wonder if anyone has tried using the full batter to make one cake in a Bundt pan or large loaf pan.

    1. Ooop wrong recipe! This is in reference to the pumpkin cream cheese swirl bread.
      As for the butter, it turned out great! I’d prob halve the recipe though.

      1. Hi!
        Could I substitute fresh apple juice for apple cider? I can’t seem to find cider that isn’t alcoholic or sparkling

      2. Maybe this is where I went wrong. I added 2 15 oz cans of pumpkin purée. Perhaps it’s only supposed to be 15 oz in total?

      3. Can you clarify this? I have never seen a 7.5 oz can of pumpkin. Your link also shows a 15oz can. Thanks so much!

      4. Hi Teighan! A couple things – first, if I hadn’t read this comment I’d have used 2 cans (15 oz each, or 30 oz total) in this recipe, so you might need to add a little clarity to this point.

        Second, are you SURE you don’t mean 30 oz? I halved this recipe because I knew I didn’t want 4 cups of this stuff, and I just *barely* ended up with 1 cup. To be clear, I used 7.5 oz of pumpkin purée (i.e. 15 oz/2 = 7.5 oz). Thanks!

      5. Love your recipes, but we don‘t have canned pumpkin in Germany- do you simply bake/roast a pie pumpkin?? Do you add sugar/sweetener to the cooked pumpkin?Can you use the skin too?

        1. Hi there! Yes, I would bake or roast a pumpkin and add a bit of sweetener such as sugar or brown sugar 🙂 xTieghan

  35. 5 stars
    Just made this and it’s delish! I can’t stop eating it right out of the pan. Planning to make your cream cheese swirl cinnamon pumpkin butter bread tomorrow. Yum, yum, yum. Thank you!

      1. Just made 2 batches! It is my first year as a teacher…teaching high school English and I am going to use this daily on my peanut butter sandwiches 🥪! The other batch is for the cream cheese swirled pumpkin 🎃 bread for tomorrow! I have a feeling I will be making this through December!!

  36. 5 stars
    So so delicious! It’s so worth it to make this instead of buying pumpkin butter from a store. It’s extremely easy and you can just leave it in the slow cooker and forget about it. Your house will smell like a magical, enchanted pumpkin wonderland!

  37. 5 stars
    I don’t have apple cider (or access to it that I know of….hard to find in Spain) anyway to replace it with something else?

    Thank you for your help!

    1. It looks like there isn’t any butter in the ingredients. It’s just got a buttery taste to it, thus the pumpkin butter name (sorry, I know you were asking Tieghan but thought I’d reply!)

  38. 5 stars
    Incredible flavor and incredibly easy. It almost felt like cheating to have made something so simple yet so tasty. I stored this in a cute jar in my fridge and have enjoyed swiping it across a sourdough Wasa cracker mid day. The ultimate fall treat for any occasion.

    1. Hi Stephanie,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

  39. Hi!
    Would it be possible to jar the pumpkin butter and freeze it for later use? Or would the texture not be the same?

    1. Hey Brittany,
      I don’t see why that wouldn’t work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  40. 5 stars
    Yum, I just made this and can’t wait to start using it! It was so simple and is so tasty! (I didn’t have cider so I used some applesauce.)

    1. Hey Nicole,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan

    1. Hey Christine,
      You can use some apple juice. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  41. 5 stars
    I just made this (in preparation for making your cinnamon swirl chocolate chip pumpkin butter bread!!) and it is incredible! I did it the quick way and the apartment still smells incredible! It was so insanely easy (the hardest part was finding apple cider these past 3 weeks for some reason haha)! The maple syrup amount ended up being perfect just the way the recipe was written! Can’t wait to spread this on everything!

  42. 4 stars
    Too bad, I wanted to make gooey-chocolate-chip-cookie-pumpkin-pie / unfortunately, I have never seen a tin of pumpkin butter in France !!! When I saw that you were giving a recipe, I said to myself, owl, I’m going to be able to make this wonderful dessert !!! And no, it’s with cans. I’m going to test the pumpkin butter … We’ll see !!!
    This cake looks so delicious, I can’t give up! Thanks to you

  43. You said we could use brown sugar instead of the maple syrup. Would I use the same amount as the syrup? 1/2 cup?

    1. Hey Jan,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. Have you tried this in a pressure cooker like the instant pot? Wonder if you could send some suggestions on making it there since I don’t have a slow cooker

  44. 4 stars
    Making this as we speak! Super easy, uses all ingredients on hand and smells delicious! My only thing I would mention is that I had to use the smallest burner on the lowest heat, otherwise it is splattering EVERYWHERE. I I’m also found I needed to stir basically constantly, not often. If you have time maybe try the slow cooker version? Or maybe I need to use a different pot 🙂 Either way it’s delicious!

    1. Hey Laura,
      Thanks for giving the recipe a try! Yes, the slow cookers works well too:) Let me know if you have any other questions! xTieghan

  45. 5 stars
    Hi Tieghan, I made pumpkin butter last year from a recipe book and it was okay. This year I used your recipe (had to make my own pumpkin pie spice as it is not a thing in uk) and it is really lovely! I made my own pumpkin puree too as pumpkin pie etc is just not a thing here like it is in America and you can’t get tinned puree. Plus, we have our own pumpkin patch. I am going to try some other pumpkin recipes. The smell in the kitchen was fantastic! I might make your rugelach cookies using the butter. Yum.

    1. Hi Liz! I am really glad this recipe turned out so amazing for you! I love that you have your own pumpkin patch too! Thank you for trying it! xTieghan

  46. Hi, we don’t have pumpkin cans here in Germany, so I don’t know if the 15 ounces are per can or in total. Can you please clarify? 15 or 30 ounces in total?

  47. I will be making this. Just wondering how I add it to my pumpkin muffin recipes, do I substitute for the canned pumpkin. I have a couple pumpkin muffin recipes I use.

  48. Oh gosh, never mind. I looked back and saw the recipe says it makes about 4 cups, so that would be two 15 ounce cans. I’ll be baking this weekend! Thanks

  49. Hi I am new to your site and m anxious to make the apple butter. Can apple juice be used in place of the cider?
    Thank you

    1. Hey Christine,
      Yes you can use apple juice but you will want to add 3/4 cup of brown sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kristina,
      I would recommend that you clean your jars before using. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. 5 stars
    This was TOO easy, and it’s absolutely delicious. I was inspired to make it so that I could make the Pumpkin Latte recipe on here as well, and I can’t wait to use this pumpkin butter on all sorts of treats! Plus, your whole apartment will just smell like fall, so I highly recommend using the slow cooker method 🙂

  51. I got a pie pumpkin in my CSA this week and decided to try this. Lordy – this is SO deliciou and easy. I swirled it into plain greek yogurt topped with granola for breakfast and it feels like a treat. My kids spread it on waffles. I think it would bmake wonderful hhostess gift n acute little jars I will make this every year in the fall!

  52. I read that canned pumpkin pie filling is a combination of pumpkin and other squash varieties-each brand has a unique combination. Which is why you need to have the right combo as well if you want to simulate the creamy texture.

  53. 5 stars
    I made this is the slow cooker, and my house smelled so great! It is also so yummy on everything, and I love baking with it with your other recipes.

    1. Hey Cassie,
      I’ve not tried this, but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. 5 stars
    This sounds amazing! I’d love to send it to my daughter off at school. Do you have any idea how long I would process this in a hot water bath to can it?
    Thank you for all the great recipes and ideas!

    1. Hey Amy,
      So sorry I’ve not tested this! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Elizabeth,
      You will want to use 2-15 ounce cans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. 5 stars
    Someone just gifted a jar of this pumpkin butter to me, and I I would love to make and can some! I’m wondering if that’s possible, since it has apple cider in it (acid)? Does anyone know the answer?

    1. Hey,
      I’ve not tested canning this, but you could certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Colleen,
      Nope, the recipe is correct, 1 tablespoon of vanilla:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Adeana,
      I have not tried canning this but I assume it would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. hii! im just wondering if i can halve the recipe? im the only one who’s a big big fan of pumpkin in my house and im afraid it’ll go to waste if i made the whole batch! looks so yum btw!! 🥰

    1. Hey Adelaide,
      Yes totally fine to halve the recipe! I hope you love the recipe, please let me know if I can help in any other way! xTieghan

  57. 5 stars
    This was SO easy to make and SO DELICIOUS!! Made it to put in the pumpkin loaf but also my new favorite spread! Just wow

    1. Hey Colby,
      I have not tested this with agave. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Karla,
      If you used fresh pumpkin you will want to be sure it is pureed well. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  58. I am making the pumpkin butter now and will do the cinnamon swirl choco chip pumpkin butter next. I was supposed to just buy from Trader Joe’s the pumpkin butter but they ran out of it and no word on when they will have it back. So I made your own version. The apple cider I’m using is already spiced so I didn’t put pumpkin pie spiced. I also used the slow cooker as I don’t have time to watch over it. I hope it works! Crosses my fingers on them! I will update you but so far so good!

  59. Tieghan, any suggested adjustments you have if I were to make this with fresh roasted pumpkin purée? I love roasting and making my own purée for most of the pumpkin baked goods but want to confirm whether or not I need make any adjustments to accommodate for extra Moisture or approximate volume of the fresh pumpkin.

    1. Hey Heidi,
      I haven’t tested this, but I would follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alyssa,
      You could use apple juice with 3/4 cup of brown sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. Turned out great, used the slow-cooker and brown sugar. It was perfect for your pumpkin chocolate chip cookies that everyone loved! thank you!

    1. Hey D,
      That is fine to do, you will just want to make sure it is pureed. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kersti,
      I would use apple juice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. 3 stars
    Ahhh I don’t know what happened! I did everything according to the instructions but it never darkened or got that good butter consistency. Just tastes like pumpkin purée still. Also, now there is a very sour after taste. Any suggestions?

    1. Hey Jayla,
      So sorry you had issues with the recipe. I would try putting it back on the stove top to let it thicken. Please let me know if you have any other questions! xTieghan

    1. Hey Bonita,
      I have not tested this, but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. Hi Tieghan! I just purchased (and received) your super simple cookbook a few days ago and loved the sound of your pumpkin pancakes! My husband and daughter requested pancakes for breakfast so I was going to make them tomorrow. I’ve never tried pumpkin butter so figured I would make your recipe, however I don’t have any apple cider, or apple juice or applesauce. Do you have any recommendations for a substitute? Or can I just omit it? Would another juice work? All I have is orange.

    1. Hey Stephanie,
      Thank you so much for ordering the cookbook! Honestly I would highly recommend waiting to make this recipe until you have one of the apple products, orange juice won’t quite give the flavoring that you want. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. HI! This recipe uses only apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  63. 5 stars
    I made the spiced pumpkin butter to go in the gooey chocolate chip pumpkin pie for Thanksgiving. The pie and the pumpkin butter were so good!!! Everyone loved the pie and we also loved the pumpkin butter in our coffee!! Another fantastic recipe! Will be making it again! I love your recipes! They are so user friendly for people like me who don’t cook a lot but really do enjoy it. You make it less stressful!:) Thank you!

  64. I make this, followed the recipe to the letter. It smelled great, however it tasted only like pumpkin.

    I will add the ingredients sans pumpkin and see if it tastes better.

  65. 5 stars
    The week before Thanksgiving, and Trader Joe’s was already finished selling pumpkin butter, so I made my own! This recipe was so simple. I even used apple cider from Starbucks and enjoyed drinking the rest while cooking this 🙂

  66. 5 stars
    OMG! I made this yesterday and had it today in my yogurt. So good!! I’m sorry that fresh pumpkin and you have not had a good relationship. I used fresh white pumpkin puree in this recipe and it came out delicious. Just the right amount of sweetness, spiciness and thickness. Thanks so much for sharing I’m hoping to use it in your Thanksgiving sangria. = )

    1. Hi Kim, this recipe use maple syrup, but you can use a 1/2 cup brown sugar in place if you prefer.Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  67. 5 stars
    Quick, easy, and delicious! Made this for the Pumpkin Butter chocolate chip cookies and the leftovers are so versatile!

  68. How long will this last in the fridge?! I am sure when I make it will be delicious and not last long, but just in case

    1. Hey Taylor! This will last about 2 weeks in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hi Madi! Yes, water should be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hi Ciara! Yes, this recipe can be halved!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  69. 5 stars
    I made this…it is so yummm and perfect for my 3 year old’s lunch…no nut butters at school and this fills the void!!! Another great recipe!! Thank you for sharing!!

  70. 5 stars
    Super yummy and super easy. Win/win! I made it in the slow cooker and loved just dumping in the ingredients and not having to think about it.

  71. Looks a good recipe, unfortunately it is very hard to buy non-alcoholic apple cider like you can in the US here in The Netherlands. What could I substitute it with? Thanks

  72. This looks so yummy! Pumpkin butter is a new fave of mine, but it’s hard to find., so can’t wait to try this.

    I’m thinking of making it for gifts. Have you ever doubled or tripled the recipe? I don’t want to take away from the taste.

    1. Hey Nicole! I have not doubled the recipe, but I am sure it would work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  73. I make baked goodies every year for friends and family. Would this travel well? I ship alot through UPS. Thanks

    1. Hey Holly, since this is perishable, I do not recommend shipping the pumpkin butter. It does make a great gift if it can be kept refrigerated. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! I just recommend sing the stove-top. It is super easy! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hi Kesha! I have not tested canning this recipe, so I really can’t say. If you feel comfortable trying it, I say go for it! Let me know how it goes! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  74. Just finished making this! It smells amazing and tastes even better! I love the idea for making this for gifts for the holiday season. This was so easy to make I just might do that! Next up, pumpkin spiced cinnamon roll pancakes because I’m on a sweet and pumpkiny craving kick!

  75. 3 stars
    I don’t keep a pumpkin pie spice mix on hand, so it would have been helpful to have the amounts of individual spices listed too. I guessed on the amounts, which I often do anyway when following a recipe, and wasn’t worried about it. But somehow this turned out to be almost too heavily-spiced! Even for me – and I always add extra spices/seasonings to my dishes! I’d like a little more of the bright pumpkin flavor to shine through, so next time I’ll go easy on the spices. Like you, I prefer less-sweet fruit butters, but adding extra maple syrup and a pinch of salt helped mellow the spices.
    Also, I had to stir constantly (as opposed to often, as written) to prevent the bubbles from popping and making a mess! Just a note for other readers.
    The recipe is a good starting point, but with a few tweaks it will be great.

  76. I’m going to be trying your pumpkin butter recipe cuz I love pumpkin lattes but I don’t like the sugar. I was planning on canning it like I do my apple butter but I noticed on your recipe you store it in the refrigerator or freeze it do you know if canning would works

    1. Hey Jackie, I am not familiar with canning so it is hard to say if this would work for canning. If you have success with similar recipes and canning them, then I would think it should be fine. Please let me know if you have other questions. I hope you love this recipe! thanks so much! xTieghan

  77. 5 stars
    This is delicious!! Fall is my favorite season, and I live on a tropical island, so this gave me a little bit of fall 🙂 Planning on eating it with some freshly baked bread! Thanks for the recipe!

  78. Wow, this was good, I like that your having recipes that use this & made the pumpkin maple latte! Really great!
    Thank you!

  79. Thank you for sharing this recipe! I have put all of the ingredients in the saucepan and it is very thick. I don’t know how it can boil and thicken anymore than it already is. Is this correct?

    1. Hey Denise! Sounds like you have thick pumpkin puree. Just add a touch more cider to thin it out, then continue to cook. Don’t stress. In the end you want a thick pumpkin butter anyway! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  80. Hi Tieghan ! I love your blog. I love the pumpkin and this recipe will surely make it. I would like to know with what I can substitute the apple cider. Thank you!!!

    1. HI! You can use apple juice or water, but I recommend apple juice if you can’t use apple cider. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  81. Hi, thanks so much for all your recipes, your blog is awesome 🙂 Is there anything non-alcoholic that I could substitute for the cider? Thanks.

    1. Hey Sarah! The cider I use does not contain any alcohol. Just look for apple cider at the grocery, most does not contain alcohol. If you cant find it, just use apple juice. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  82. 5 stars
    I made this on Sunday. It was so easy and made my apartment smell wonderful just as promised! My breakfast toast tasted like pumpkin pie 🙂

    THanks!!

    1. HI! Yes, sub the equal amounts brown sugar for the maple. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  83. I would be skeptical to know what pumpkin butter tastes like. Truth is, I’ve always suspected that it tasted like a thick applesauce or sweet potato baby food, Never really appealed to me THAT much, but your photography has tantalized me to try it! Your recipe looks stunning. The jars, the spread on toast, WOW. You make it seem so easy!

    1. HI ! Sorry, You’d have to can the pumpkin butter and I can’t advise on canning. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  84. So after I made this I found your pumpkin French toast recipe and guess what I did…. I used the Spiced Pumpkin Butter IN the custard for the French toast. WOW! It was so so good! Thanks again!

  85. 5 stars
    Made this tonight and we loved it! After trying and liking it on toast, I decided to add 1/4 cup butter, (made only half the recipe) and it was wonderful. We’re on a low carb diet, so I added just one tablespoon of maple syrup, but it was plenty sweet, and pumpkin isn’t high in carbs. So on our one serving of carbs (1/2 cup of whole grain brown rice, or whole wheat bread) with dinner, I can have a piece of toast with this tasty pumpkin butter for dessert! Thank you!

  86. I love that you use apple cider and pure maple syrup to sweeten!! Cannot wait to try this on ALL the pumpkin baked goods this fall 🙂

    1. Sure! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  87. Yum! That sounds amazing. Do you think an Instant Pot version would work, or does it need the slow cook to get the right texture? I’m all about my Instant Pot whenever possible but maybe this is one time it wouldn’t work so well 🙂

    1. Hey!! I think the instant pot method will be great!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  88. This looks so good!! So glad you did not recommend using real pumpkin. I have learned from my own baking experiences that it is actually the worst. Such a pain to work with and so not worth it. Sugar pie pumpkins look adorable and I love the name, but they do not taste like ‘sugar pie’! Can’t wait to make this and see more of your fall recipes. Your seasonal stuff is always the best!!

    1. Thank you so much, this is so sweet! I love the holidays, so I am just so excited for all the recipes I am sharing! I hope you love this Laura!

  89. Wow! Looks so cozy and yummy. Me and my daughter looovvee pumpkin butter! I will have to try this. Thank you for sharing!

  90. 5 stars
    I’m with you on the purée. I think canned pumpkin is much creamier and prefer that extra smooth texture.

    1. I would do this…

      4 teaspoons ground cinnamon
      2 teaspoons ground ginger
      1 teaspoon ground cloves
      1/2 teaspoon ground nutmeg

    1. Yes you need 2 (15 ounce) can of pumpkin. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Honey or brown sugar! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  91. I have never cared for pumpkin pie. We always had sweet potato pies and they were delicious. My mom had several restaurants in her lifetime. She was well known for her pies of all kinds.

    I do make pumpkin bread/muffins but that is about all the pumpkin I care for. I did see your recipe for pumpkin snicker doodles. They really look yummy