Smooth, rich, and full of warm autumn spices, this Pumpkin Spice Butter is an easy homemade spread that’s perfect for toast, oatmeal, or coffee. Made with pumpkin puree, brown sugar, maple syrup, and cozy spices, it keeps well in the fridge or freezer.
Servings: 2 Cups
Equipment
- Heavy-bottom saucepan or Dutch oven
- Wooden spoon or silicone spatula (for stirring)
- Measuring cups and spoons
- Immersion blender, food processor, or blender (optional, for extra smooth texture)
- Jars or airtight containers (for storage)
Ingredients
- 1 can 15 oz pure pumpkin puree (or about 2 cups homemade puree)
- ½ cup apple cider or apple juice
- ½ cup brown sugar light or dark, adjust to taste
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- Pinch of salt
- Optional: zest and juice of half an orange brightens it up
Instructions
- Combine all ingredients in a heavy-bottom saucepan.
- Simmer over medium-low heat, stirring frequently so it doesn’t scorch.
- Cook 25–35 minutes, until thickened and glossy (it should mound up on a spoon).
- Taste and adjust—add more sugar or spice if needed.
- Let cool, then store in a jar in the fridge (lasts 2–3 weeks).
Notes
Here are some storage tips for your Pumpkin Spice Butter:
Storage
- Fridge: Store in a clean, airtight glass jar or container. It will keep about 2–3 weeks.
- Freezer: Portion into small jars or freezer-safe containers, leaving about ½ inch of headspace (it expands when frozen). It will last up to 6 months. Thaw in the fridge overnight before using.
Extra Tips
- If you want a super silky texture, you can run the finished butter through an immersion blender or food processor before jarring.
- Taste improves after a day or two in the fridge as the spices meld.
- You can make pumpkin spice butter cubes: freeze in silicone ice cube trays, pop them out, and keep in a zip-top bag. That way you can thaw just what you need for oatmeal, toast, or coffee.
