Pumpkin Butter

The first time I tried pumpkin butter, I was a little upset. It’s like I hadn’t properly experienced life up until that point. Ok I am kind of exaggerating (but only kind of). Pumpkin butter is, in my opinion, the perfect fall condiment. Silky smooth and beautifully spreadable, it’s the addition to your morning toast, pancakes, or English muffin you didn’t know you needed. It’s filled with the warming spices of fall (cinnamon, nutmeg, cloves, and allspice) and sweetened with a combination of molasses-y brown sugar and maple syrup. Oh, and that little spark of apple cider is the chef’s kiss.

I included two versions of this recipe: one for the crockpot and one for the stovetop. Both are as easy as can be and produce almost identical results. Once the pumpkin butter has cooled, you can load it into mason jars, add a bow, and bring it as a gift to every holiday party from now until the new year. So double the recipe and get ready to make a whole lot of friends.

The Pumpkin Butter Recipe to Have On Repeat This Fall

I fell in love with this pumpkin butter the moment it touched my lips. And I bet you will too. Here’s why:

• This pumpkin butter turns any breakfast (or dessert) into a special, cozy, fall treat. It’s jam-packed with all of the classic autumn flavours you love: pumpkin, maple, apple cider, cinnamon, nutmeg, cloves, and allspice (plus a dash of warming vanilla). The moment your taste buds hit it, you’ll be whirled into this festive season at full speed.
• My pumpkin butter is velvety smooth and spreads like a dream. It’s even kind of creamy, but there’s no cream or butter in it. The way it sinks into every nook and cranny of your English Muffin or Flaky Scone is hard to beat.
• This is a low-effort recipe with a big payoff. Not only does it taste the best, but it yields a full 3 cups and is super easy to double. I like making a bunch, loading it into jars, and doling it out as gifts from Thanksgiving through Christmas. Don’t worry. I keep plenty for myself too.

Notes on Ingredients

If you’re a fall-time baker, you likely already have much of what you ned for this pumpkin butter in the kitchen. Here’s a shopping list for you (see the recipe card for precise measurements):

• Pumpkin puree – You can make your own Pumpkin Puree or grab some from the store. Make sure you buy pumpkin puree, not pumpkin pie filling. They look similar on the shelf, but pumpkin pie filling is loaded with sugar and spices, and you don’t need that here (you’re adding your own).
• Light brown sugar – When used in tandem with the maple syrup, the brown sugar gives the pumpkin butter a deeper caramel-like flavour than you’d get if you used, say, granulated sugar.
• Pure maple syrup – Use a quality, dark maple syrup for the best fall flavour.
• Apple cider – Or apple juice. Apple cider gives the strongest fall flavour, but apple juice works well if cider is unavailable.
• Fresh lemon juice – The lemon juice helps balance the rich sweetness of the pumpkin butter. It doesn’t make it taste lemon-y, though.
• Spices – Cinnamon, ginger, nutmeg, cloves, and allspice (all ground). If you prefer to use pumpkin pie spice instead, you can. I suggest about 1 tablespoon plus one teaspoon.
• Sea salt – To break up the sweetness and add some extra dimension to the pumpkin butter.
• Vanilla extract – I love the warmth and depth it adds.

How to Make Pumpkin Butter

You can make this pumpkin butter in the crockpot or on the stovetop. I’ll go through both methods, so you have the option. See the recipe card below for more detailed instructions.

Crockpot Instructions

If you don’t want to hover over the stove, this 3-4 hour crockpot method is for you:

• Combine the ingredients. In a crockpot, stir together the pumpkin puree, brown sugar, apple cider, maple syrup, lemon juice, spices, and salt.
• Slow cook. Cover and cook on LOW for 3-4 hours, stirring once an hour.

• Thicken. Leave the lid slightly ajar for the final hour to allow some moisture to evaporate and, therefore, the pumpkin butter to thicken. It’s ready when it’s darkened slightly and has a thick, spreadable consistency.
• Finish. Stir in the vanilla and give the pumpkin butter a taste. Feel free to adjust the seasonings.
• Cool. Cool completely before transferring to a jar.

Stovetop Instructions

Short on time? Make your pumpkin butter on the stovetop. The results are just as good. It just requires a little more babysitting. Here’s how it’s done:

• Combine the ingredients. In a large, heavy-bottomed saucepan, stir together the pumpkin puree, brown sugar, apple cider, maple syrup, lemon juice, spices, and salt.
• Cook the pumpkin butter. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Reduce the heat to low and cook uncovered for 35-45 minutes, stirring every few minutes. As the mixture thickens, stir more frequently. It’s done when it’s darkened slightly and has a thick, spreadable consistency.
• Finish. Stir in the vanilla and give the pumpkin butter a taste. Feel free to adjust the seasonings.
• Cool. Cool completely before transferring to a jar.

Tips for Success

• Crack the lid. It’s essential to crack the crockpot lid in the last hour of cooking. This allows some moisture to evaporate so the pumpkin butter thickens properly.
• Choose a heavy-bottomed saucepan. If you’re making this pumpkin butter on the stovetop, choose a saucepan with a thick, heavy bottom. If the pan is too thin, the pumpkin butter will scroch/burn more easily.
• Keep the heat low. For the stovetop method, you barely want to bring the pumpkin butter to a simmer before turning the heat down to as low as it can go. Too much heat and your favourite seasonal spread will scorch and/or brown too quickly without thickening properly.
• Prevent sticking. Whether you’re using the crockpot or stovetop method, stir the pumpkin butter here and there for even cooking and to prevent it from sticking to the sides of the pot. Make sure you scrape the bottom and corners of the pot as you stir.
• Watch the texture, not the clock. Not all crockpots/stovetops/saucepans cook at the same rate, so your pumpkin butter might thicken more or less quickly than mine. Rather than watching the clock, look for the right finished consistency. The pumpkin butter should be thick and spreadable, and it should briefly hold a trail when you drag a spoon through it.
• Cool completely. Let the pumpkin butter cool completely before transferring it to jars for storage. It will thicken more during this time for the perfect consistency.

Variation Ideas

Feel like getting creative? Consider these variations on my original pumpkin butter recipe:

• Apple-pumpkin butter. You can swap about 1 cup of the pumpkin puree for applesauce for a slightly different (still very fall-appropriate) feel. You might need to cook it for a bit longer (applesauce has a higher moisture content).
• Play up the maple. Swap 1/4 cup of the brown sugar with 1/4 cup of maple syrup to really lean into that pumpkin-maple flavour. You may need to cook the pumpkin butter for a bit longer since maple syrup will add extra liquid.
• Add a little molasses. You can replace 1 tablespoon of the maple syrup with 1 tablespoon of molasses. It gives this pumpkin butter an almost gingerbread-like flavour. Maybe add a little extra ginger too. Great for Christmas!

Ways to Use Pumpkin Butter

My favourite way to use this pumpkin butter is slathering it on a piece of warm, toasted bread. Simple as that. Whether it’s my Dutch Oven Sourdough, Whole Grain Sandwich Bread, or my famous Vegan Chocolate Chip Pumpkin Bread, you can’t go wrong. I’ll sometimes spread some Vegan Butter on there first and then add the pumpkin butter. It’s also great on everything from Gingerbread Pancakes (or classic Fluffy Vegan Pancakes) to Vegan Biscuits to Scones to Gluten-Free English Muffins. Basically, anything you’d want to spread butter and/or jam on goes.

If you’d like to enjoy this pumpkin butter for dessert, consider spooning it over Vanilla Ice Cream or using it as the filling for thumbprint cookies. I’ll also sometimes stir it into my Homemade Vegan Yogurt and Pumpkin Granola for breakfast in the morning.

How to Store

• Refrigerator: You can store fully cooled pumpkin butter in an airtight container (such as a mason jar) in the refrigerator for about 1-2 weeks.
• Freezer: Once cool, seal leftover pumpkin butter in a freezer-safe airtight container (I like mason jars here too). It’ll keep in the freezer for up to 3 months. Let it thaw in the fridge.