Wondering how to make pumpkin butter? It’s easier than you think! You just need six ingredients and 20 minutes to make cozy, creamy pumpkin butter that you will want to slather on all the things. 

glass jar of pumpkin butter sitting on a wood board

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This pumpkin butter truly captures the flavors of fall and packs them into a beautiful little jar. And unlike Pumpkin Cupcakes, Pumpkin Gooey Butter Cake, and Pumpkin Roll, this is a pumpkin recipe you can enjoy any time of day!

Spread this it on toast, use it as a dip for crackers, or use it to top your pancakes, turning them into a real fall treat. You may even want to eat a big scoop of pumpkin butter right off the spoon. It really is that good.

top down image of a glass jar of pumpkin butter

Homemade Pumpkin Butter Recipe

We’ve all seen those really expensive jars of pumpkin butter at the grocery store or at a local craft fair. But there’s no reason you need to spend a ton of money to enjoy it!

It only takes 5 minutes of prep to make your own pumpkin butter and the entire spread is cooked within 20 minutes. It’s so quick, it’s almost guaranteed to be one of your favorite recipes for fall! 

In addition to being almost effortless to make, the ingredients for this easy recipe are budget-friendly. You only need 5 pantry staples and a little bit of water to make this creamy, smooth spread. Make a triple batch and give a few jars away as gifts, or just save them for yourself.

ingredients to make pumpkin butter

Ingredients for Pumpkin Butter

See recipe card below for ingredient quantities and full instructions.

  • Pumpkin puree – Make sure you grab a can of pumpkin puree and not pumpkin pie filling. Pumpkin puree is pure pumpkin, while the cans of pie filling have spices and sweeteners added in. 
  • Brown sugar – Dark or light brown sugar both work well to make pumpkin butter. Use whichever you have on hand! 
  • Honey – Natural honey adds a rich flavor and also a perfect sweetness. 
  • Pumpkin pie spice – Here’s how to make your own pumpkin pie spice.
  • Vanilla extract – To enhance the overall flavor.
  • Water – You can also use apple juice in place of water for a little bit more flavor. A splash of apple cider vinegar is also delicious, and an easy way to brighten up the flavor. 


Here are a few ingredient substitutes and recipe variations you may want to try. 

  • Use maple syrup in place of honey for a different type of natural sweetness. Maple syrup goes well with the taste of pumpkin. 
  • Cook the pumpkin butter in the slow cooker for a hands-off way to make this delicious spread. Add all of the ingredients to your crockpot and whisk them together. Cover the crock pot and cook on low for 2-3 hours. Once the mixture is nice and thick, it’s ready to use! 
  • Use homemade pumpkin puree in place of canned pumpkin puree. Homemade pumpkin puree is not hard to make and it can be a fun kitchen project. Roast a small sugar pumpkin for about 2-3 hours in a low-temperature oven until the flesh is soft. Remove the skin and pumpkin seeds, then puree the flesh in a blender or food processor until smooth. 

How to Make Pumpkin Butter

  1. Mix: Add all of the ingredients to a medium-sized pot and whisk together well. 
  2. Heat: Bring the mixture to a boil over medium heat, then lower the temperature so it is barely simmering. 
  3. Cook: Cook for about 20 minutes, stirring occasionally. The mixture will start to brown and thicken. 
  4. Cool: Remove the pot from the stovetop and let the pumpkin butter cool to room temperature. Enjoy it right away or store it in the fridge in a mason jar with a sealed lid.
pumpkin butter spread on a piece of toast sitting on a wood board

Quick Tip

Let the pumpkin butter caramelize and get a nice deep brown color to ensure it has the most flavor. Getting that dark color is essential for the best flavor, but the mixture can get a little thick during the cooking process.  If you find that it’s too thick after cooking, stir in a little bit of apple juice or a squeeze of lemon juice to loosen it up.

How to Store Pumpkin Butter

Store in an airtight container or jar in the refrigerator. It will keep in the fridge for up to two weeks. You can also freeze it for up to three months. Thaw it overnight in the fridge before using.


What is pumpkin butter used for?

Pumpkin butter can be spread across crackers, toast, or on English muffins. It’s a great fall topping for pancakes, waffles, banana bread, and French toast. Use it as a filling for crepes or stir it into your yogurt bowl to add a little fall flavor. The possibilities are endless!

Is pumpkin spread the same as pumpkin butter?

Pumpkin butter is a type of spread. It’s sometimes called pumpkin spread and sometimes referred to as pumpkin dip. It has the same consistency as apple butter and other fruit butters.

Does pumpkin butter go bad?

Yes, pumpkin butter will go bad after about two weeks. There are no preservatives in this homemade pumpkin butter recipe so it will eventually start to go bad or get moldy. 

More Delicious Pumpkin Recipes

Pumpkin Butter

Wondering how to make pumpkin butter? It's easier than you think! You just need six ingredients and 20 minutes to make cozy, creamy pumpkin butter that you will want to slather on all the things. 
No ratings yet
Course: Dessert
Cuisine: American
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 1 (15-ounce) can pumpkin puree
  • ¼ cup brown sugar
  • cup honey
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¾ cup water


  • Add all the ingredients to a medium-sized sauce pan. Whisk together well.
    1 (15-ounce) can pumpkin puree, ¼ cup brown sugar, ⅓ cup honey, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, ¾ cup water
  • Bring the mix to a boil over medium heat. Lower the heat to the absolute lowest setting on your stove top.
  • Cook for 20 minutes, stirring occasionally. The puree will turn a deep brown color as it carmelizes.
  • Once thick and dark brown, remove the pot from the stovetop and let cool completely. Pour into airtight containers and store in the fridge.


Serving: 1serving | Calories: 119kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 9mg | Potassium: 171mg | Fiber: 2g | Sugar: 27g | Vitamin A: 11031IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Hi Kasey,

    I am really interested in making this recipe but I don’t see where you say how large of a can of pumpkin purée to use. I am guessing a 15 ounce can or would it be the larger can which would be about 28 ounces? I will leave a star review once you give me that information. It sounds just delicious and would be lovely to give as gifts for Christmas. Especially in the jars that you recommend.

    Thank you very much.

    1. Shyanne - ATM Team says:

      Hi Terry! Yes, a 15 ounce can. Thank you for catching that! We hope you enjoy it. 😊

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