This easy-to-make, one-pot pumpkin butter is wonderfully smooth and thick, making it the perfect fall spread for toast, scones, muffins and more. It’s flavored with a variety of warm spices and sweetened with maple syrup, fresh apple cider, and just a touch of raw sugar. Incredibly flavorful and perfectly sweetened, this is one fall recipe you won’t want to miss!

Deep orange pumpkin butter in glass containers on a marble surface with spices scattered around.

First off, cheers to kicking off ZK’s pumpkin month! Each week in October I’ll be sharing a delicious and creative pumpkin recipe to celebrate the start of fall. Not only that, each week I’ll be making and giving away the cooked recipe to someone in the Des Moines / Central Iowa area.

So if you or someone you know lives in the area, be sure to keep an eye out on Facebook and Instagram for PSAs (Pumpkin Spice Announcements) and details on how to enter each of the four giveaways throughout October. #zkpsa

To get pumpkin month started, I developed this delicious Spiced Maple Pumpkin Butter. And I’m telling you, it couldn’t be easier. Just one pot, canned pumpkin, spices, maple syrup, apple cider, raw sugar, and just 30 minutes on the stove top results in the most delicious fall spread.

What is pumpkin butter?

Pumpkin butter is essentially a concentrated pumpkin purée that’s sweetened and flavored with warm spices. Cooked down to release excess moisture, pumpkin purée turns into a sweet thick mixture that’s spreadable and used as a condiment.

Deep orange pumpkin butter in glass containers on a marble surface with spices scattered around.

How to use / serve pumpkin butter?

Use pumpkin butter like you would jams, jellies, and nut butters, such as:

  • Toast
  • Muffins
  • Scones
  • Pancakes
  • Waffles
  • Cheese & charcuterie boards
  • Ice cream

Deep orange pumpkin butter in glass containers on a marble surface with spices scattered around.

How do you store pumpkin butter? And can you freeze pumpkin butter?

Pumpkin butter should be stored in airtight containers, preferably glass to ensure no residual flavors affect the butter (which can happen if using plastic). Store containers of butter in either the refrigerator or the freezer.

This recipe makes 2½ cups, and because of that, I like to store half in the refrigerator and half in the freezer. So, yes you can freeze pumpkin butter!

When ready to use frozen pumpkin butter you can either thaw overnight in the refrigerator, or set it out on the counter for a few hours. Just be sure to store it in the refrigerator once thawed.

Deep orange pumpkin butter in glass containers on a marble surface with spices scattered around.

How long does pumpkin butter last?

It should last up to 1 month in the refrigerator or up to 4 months in the freezer.

Deep orange pumpkin butter in glass containers on a marble surface with spices scattered around.

p.s. get excited for next week—I’ll be putting this delicious butter to use in a flaky, hand-held pastry!

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orange pumpkin butter in a white pan on a marble table

Spiced Maple Pumpkin Butter

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 3 cups (24 servings) 1x
  • Category: Condiment
  • Method: Stove top - simmering

Description

This easy to make, one-pot Spiced Maple Pumpkin Butter recipe is packed with flavor from maple syrup, apple cider, cinnamon, ginger, nutmeg, cloves, and cardamom.


Ingredients

Scale
  • 2 cans 100% pumpkin purée (15 ounces each)
  • ½ cup apple cider
  • ½ cup pure maple syrup
  • ¼ cup turbinado sugar
  • 2 tablespoons fresh lemon juice, divided  
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon grated fresh nutmeg
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 1 tablespoon unsalted butter (optional)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

Instructions

Combine pumpkin, cider, maple syrup, sugar, 1 tablespoon lemon juice, cinnamon, ginger, nutmeg, cardamom, and cloves in a saucepan over medium-high heat.

Bring pumpkin mixture to a simmer, and cook, stirring frequently, until thickened, 30–35 minutes.

Off heat, stir in remaining tablespoon lemon juice, butter, vanilla, and salt. Let pumpkin butter cool, then transfer to an airtight container and refrigerate for up to 1 month for freeze for up to 4 months.


Notes

What you’ll need for this recipe:

  • Saucepan
  • Liquid measuring cup
  • Microplane for grating nutmeg
  • Rubber spatula or wooden spoon

Make ahead tips:

Pumpkin butter can be made and refrigerated up to 1 month before using, or frozen for up to 4 months before using.


Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 44
  • Sugar: 7g
  • Sodium: 31mg
  • Fat: 0.5g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 1mg
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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. This pumpkin butter is very dynamic. I love the slight spiciness from all the baking spices. Super tasty stirred into oatmeal!

    1. Thanks Libby! So glad you like it, and adding to oatmeal—such a great idea! I’m going to have to try that this week.

  2. Great recipe. Made this to go with pumpkin muffins and pumpkin chili. Very easy and not too sweet.

    1. Hi Annette, I’m so glad you enjoyed it! Such a great idea to use it on muffins and with chili. Thanks for stopping by Zestful Kitchen!

  3. Amazing!! I will be recommending this recipe to my friends and family, it was so easy and it’s DELICIOUS! I halved the recipe and turned out great. I’m going to try it on my spaghetti squash today, maybe pancakes tomorrow.