Spiced Pumpkin Butter Recipe (Easy Homemade Pumpkin Spread)

This spiced pumpkin butter is a simple fall spread made with pumpkin purée, warm spices, brown sugar, and lemon juice. It cooks down into a smooth, spoonable spread that you can use on toast, yogurt, pancakes, or anything you like. I love how easy it is to make at home, and you can adjust the spices to fit your taste.

You can serve pumpkin butter on bread, muffins, crackers, oatmeal, yogurt, or even swirl it into baked goods. It works well for breakfast or as a snack, and you can spoon it into small jars for gifts.

How to Make Spiced Pumpkin Butter

Pumpkin purée is cooked with sugar, spices, and a little salt until thickened. You let it simmer gently so the flavors come together and the texture becomes smooth. Add some lemon juice and vanilla in at the end to keep their flavor bright. Once cooled, you can store it in jars and use it throughout the week.

Continue below for the full recipe with ingredients and step-by-step instructions.

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Spiced Pumpkin Butter

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This pumpkin butter recipe is quick, smooth, and packed with fall flavor.

Fits vegan, vegetarian, dairy-free, and gluten-free diets.

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Ingredients

• 2 cups pumpkin purée (fresh or canned)
• 3/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Add the pumpkin purée and brown sugar to a medium saucepan and stir to combine.
2. Add the cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
3. Bring the mixture to a low simmer over medium heat.
4. Lower the heat and cook for 20–25 minutes, stirring often, until the pumpkin butter thickens.
5. Remove from the heat and stir in the lemon juice.
6. Add the vanilla extract and stir until combined.
7. Let it cool, then transfer to jars and store in the fridge.

Notes

Stir the pumpkin butter often to prevent sticking. Keep the heat low, because pumpkin purée can splatter as it thickens. Taste it halfway through to adjust spices if needed.

Store pumpkin butter in an airtight jar in the fridge for up to 10 days. You can freeze it for up to 3 months. Thaw in the fridge overnight. To reheat, warm it gently in a small saucepan or microwave in short bursts.

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  365 by Whole Foods Market, Pumpkin Puree, 15 Ounce

Nutrition Information:

Yield: 16 Serving Size: 2 tbsp
Amount Per Serving: Calories: 111Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 72mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 1g

The nutritional information provided is automatically calculated. These figures should be considered estimates.

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If you’re in a pumpkin mood, you might also like my easy pumpkin soup recipe. It’s a warm, simple way to use more pumpkin in your fall cooking.

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.