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+ servings
Overhead view of a jar of pumpkin butter beside a tiny decorative pumpkin.

Pumpkin Butter

Thick, creamy, and bursting with fall flavors, this Pumpkin Butter recipe is so easy to make at home! All you need are a few pantry staples, and you’ll be enjoying this lovely spread in no time.
Course condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 126kcal


  • Medium pot
  • Whisk


  • cups pumpkin puree or 1 (29 ounce) can (not pumpkin pie filling)
  • ¾ cup packed brown sugar (150g)
  • ¾ cup apple cider or juice (180mL)
  • 2 tsp vanilla extract (30mL)
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ¼ cup Maple syrup (60mL)


  • Add all the ingredients to a medium pan and place over medium heat.
  • Bring to a boil while stirring constantly then reduce to a simmer and continue stirring until the pumpkin butter has thickened, about 20 minutes. You'll also notice the color will deepen as the sugars caramelize.
  • Transfer to a mason jar and enjoy.


  • Use a splatter guard to keep splattering to a minimum.
  • Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency.
  • If your pumpkin purée is watery, you will have to increase the cooking time.
  • Depending on how sweet you’d like your pumpkin purée to be, you can add more or less sugar. Also, keep in mind that some apple ciders and juice have sugar added and will affect the sweetness of the pumpkin butter.
  • Pumpkin butter will continue to thicken as it cools, so avoid simmering it for more than 20 minutes.


Calories: 126kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 239mg | Fiber: 3g | Sugar: 26g | Vitamin A: 13347IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg