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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.
Does it matter what type of pumpkin, ie pie, regular, you use?
Hey Rachel,
I use regular canned pumpkin puree. Please let me know if you have any other questions! xT
I’m in the process of making this pumpkin butter and it is super easy! I’ve already had a taste and I cannot wait to use it in your oatmeal chocolate chip pumpkin butter cookie recipe!
Hey Christina,
Perfect! I appreciate you trying this recipe and your comment, so glad to hear it turned out well for you! xx
This is the BEST pumpkin butter I’ve ever had, it had me dancing around the kitchen eating apple slices dipped in warm pumpkin butter, I couldn’t even let it cool completely 😂
Hey Michelle,
Wonderful! So glad to hear this pumpkin butter turned out well for you, thanks for making it! Have a great fall weekend! xT
Hi Tieghan,
Is it okay to put a lid on the pot while it cooks so it doesn’t splash everywhere? Or what would you recommend? I have it on low heat and stirring it doesn’t help much
Hi Ellie,
That would be okay to do, or just turn the heat down a bit:) I hope this helps! Have a great weekend:) xT
Hi HBH, can I use Apple JUICE instead of CIDER for this, pumpkin butter recipe?
Thank you, you’re amazing!
Hey Brittany,
Sure, that would be okay for you to do! I hope you love this recipe! xT
Just delicious! Makes plenty for me to give out small jars too! Thank you!
Hi Loretta,
Happy fall Sunday! Thanks a lot for making this recipe, so glad to hear it turned out well for you:) XxT
Very simple to make and very yummy to my tastebuds! Thanks
Hey Jolene,
Happy Friday!! Thrilled to hear you enjoyed this recipe, thanks for making it and sharing your comment! Xx
What on earth is pumpkin spice, please?
Hi there,
Pumpkin spice is a blend of spices…typically it is a mixture of cinnamon, ginger, nutmeg, allspice, and cloves. Please let me know if you have any other questions! xT
I tend to overthink things. Can you please guide me on the amount of pumpkin puree to use?
Is it 2 cans, 15 oz each?
Or 2 cans, 15 oz in total?
I’m looking forward to trying this recipe. I agree with you about buying the pumpkin puree. It’s so much work and time to make from scratch and I find the taste is the same:)
Hi Bonnie,
No worries, it’s 2 cans for a total of 30 ounces of puree. I hope this helps! Please let me know if you have any other questions! xT
If I use brown sugar instead of maple syrup, should I substitute more liquid anywhere else? Thanks so much for all of your great recipes!
Delicious! I plan on making your cinnamon swirl pumpkin bread with it but will also try a bit in my coffee tomorrow!
Oooh this would be so yummy in coffee! 🙂 xT
Can this be made in the instant pot? I swear I’ve done it before but now I don’t know how long it should go in there for.
Hi Haley,
So sorry, I have never tested this in the instant pot, but I’m sure it would work for you! xT
Hi I was going to bake cinnamon rolls with this pumpkin butter so I was wondering:
How much butter do you typically add to the pumpkin butter or how much would you add to the whole recipe?
Would this pumpkin butter bake well if put it inside a cinnamon roll as a butter substitute?
Finally what’s the purpose of adding apple cider? Is it for flavour, is it needed to cook it etc.
Hi Rita,
There is no butter added to this recipe:) The apple cider is for flavor. I bet this would work well in a cinnamon roll, but I would not use it as a butter substitute. Please let me know if I can help in any other way! xx
Thank you for clarifying. Regarding butter, I was referring to your TikTok video where you mentioned occasionally adding actual butter to the final product. I was curious about the amount you typically add.
Hi there! I made this over the holiday and the flavor was excellent but it turned out gummy. And then the cinnamon roll pumpkin bread consistency was also gummy (again, sooooo good on the flavor, tho!). Any idea of what I did wrong? I’d love to try it again! Thanks so much!
Hi Cara,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear it was gummy, my guess is that it was boiled at too high of a heat for too long. I hope this helps for next time! xT
Oh sweet Lord, Tieghan! I’m not a pumpkin fan normally, but this is absolutely divine. Especially on a slice of Trader Joe’s maple streusel bread! I added an extra splash of cider and it’s just perfect. Thank you!!!
Hey Pam,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
Trying this for the first time for Thanksgiving breakfast! Can I sub sparkling apple cider for the regular apple cider if that’s all I have on hand?
Hi Shelby,
I’ve never tried that with this recipe, but it’s worth a shot! I hope you love this recipe, please let me know if you give it a try! xx
I tried this on the stovetop and mine was also extremely thick from the beginning and not not liquidy. Had a hard time finding a boil more just popping and stayed the same consistency throughout the 40 minutes.
Hi Sydney,
Thanks for trying this recipe and sharing your feedback. This is meant to be thick, but it sounds like your heat may have been too high for too long. Please let me know if I can help in any other way! xT
Same. Mine was thick from the time I stirred it together before heating. I think it may be that only one can of pumpkin should be used. I’ll try that next time and report back.