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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.

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.

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

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Comments

  1. 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

  2. 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

  3. *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!

  4. 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!

  5. 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?

  6. 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. 🙂

  7. 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.

  8. 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.

  9. 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 !

  10. 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!

  11. 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!

    1. Hey! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween 🙂 xTieghan

  12. 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….

  13. 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!