20-Minute Pumpkin Butter

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Can of pumpkin for making homemade Pumpkin Butter

Can I even express how excited I am that it’s October?

I heard it said recently that fall is an especially invigorating time of year because it feels like a fresh start.

Remember returning to a new school year as a kid? When the air got crisp and you were embarking on a new chapter of life? It was terrifying and exciting and wonderful all at the same time.

That feeling has been ingrained in me since childhood, and no matter how many years away I get from being in school, I still get swept up in the mysterious wonder that is this time of year. I get all inspired and sentimental and reinvigorated to do what I love most. Does that happen to you, or am I the only one?

Lemon, maple syrup, apple juice, cinnamon, coconut sugar, and pumpkin puree for making homemade Pumpkin Butter

One of my most favorite things about October is playing around with fall flavors – especially pumpkin.

I’ve been wanting to make pumpkin butter for the blog for a while now. Have you ever tried it? If not, you must.

It’s a fall staple in our house, with its pumpkin-y goodness, buttery texture, blend of warm spices, and subtle sweetness. Think pumpkin pie filling in a jar, but somehow better!

It’s the perfect spread to have on hand for adding to all kinds of fall treats – breakfast items being my favorite.

Saucepan filled with ingredients for making delicious vegan Pumpkin Butter

My version is simple, requiring just 20 minutes and 8 ingredients. Plus, it’s naturally sweetened!

I hope you all love this recipe. It’s:

Subtly spiced
Perfectly sweet
& The quintessential fall spread

Enjoy this pumpkin butter on all things breakfast and dessert, like my Vegan Pumpkin Spice Latte Waffles, Vegan Pumpkin Spice Pancakes, Gluten-Free Butternut Squash Banana Bread, 1 Bowl Pumpkin Bread, and Brown Sugar Pear Steel-Cut Oats!

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you come up with. Cheers and happy fall, friends!

Jar filled with creamy vegan Pumpkin Butter for making delicious dessert and breakfast recipes

20-Minute Pumpkin Butter

Easy, 20-minute pumpkin butter with just 8 simple ingredients! Creamy, thick, flavorful, and naturally sweetened! Perfect for spreading on fall treats.
Author Minimalist Baker
Cinnamon sticks beside a jar of homemade Pumpkin Butter
4.73 from 61 votes
Cook Time 20 minutes
Total Time 20 minutes
Servings 8 (1/4 cup-servings)
Course Dessert, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks


  • 2 15-ounce cans pumpkin purée (not pumpkin pie filling)
  • 2/3 cup coconut sugar or muscovado sugar (or sub organic brown sugar)
  • 1/4 cup maple syrup (Grade A is best)
  • 1/2 cup unsweetened apple juice
  • 1 Tbsp lemon juice
  • 2 1/2 tsp pumpkin pie spice*
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt


  • Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  • Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
  • Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect!
  • Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.
  • Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more (depending on the freshness of your ingredients). Freeze for 1 month.
  • Pumpkin butter is a delicious addition to fall goodies like waffles, pancakes, pumpkin bread, butternut squash banana bread, or oatmeal! Enjoy straight from the fridge, or let it warm to room temperature before adding to items like waffles or pancakes.



*If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
*Adapted from All Recipes.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup servings Calories: 130 Carbohydrates: 33 g Protein: 1.2 g Fat: 0.4 g Saturated Fat: 0.04 g Polyunsaturated Fat: 0.45 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Potassium: 256 mg Fiber: 3.3 g Sugar: 27 g Vitamin A: 8715 IU Vitamin C: 3.52 mg Calcium: 32.53 mg Iron: 1.08 mg

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Reader Interactions

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My Rating:

  1. penny says

    Great recipe! Just be careful thought…I made the mistake of heating it up at too high of a heat (I have a gas stove) it turned out good in the end though!

  2. Anne-Marie McMahon says

    I made this, and found that it works great in what I think may be a regional food combination from the PA Dutch cuisine – eating cottage cheese with a dollop of apple butter, which I’ve done since I was very young. This pumpkin butter was a phenomenal substitute for the apple butter in that dish, which makes a great snack. Those from other parts of the country who haven’t tried this, do! You won’t be sorry.

    Also, I made my batch over a month ago from a pumpkin I cooked and pureed, it’s in the fridge and I’m still eating it, so it’s stayed fresh for quite a while.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds like a great combination! We’re so glad you’re enjoying it, Anne-Marie. Thank you for sharing! xo

  3. Atara Dahan says

    Such a fantastic way to make pumpkin last longer in the fridge.
    I didn’t have all the ingredients, so just used pumpkin (pureed myself), maple syrup, honey, splash of water (to help it blend), and a splash of lemon juice

  4. Emily says

    I accidentally made this with white sugar because I wasn’t paying attention to what I was doing…but it turned out really good. It’s got good flavor and is nice and thick and spreadable.
    I actually made it for a recipe I found from Half Baked Harvest for a “Haunted Pumpkin Patch Margarita,” which I have not made yet but am looking forward to!
    Would like to try again with brown sugar to compare.

  5. Carrie Degan says

    Just finished making this now. I have never had or made Pumpkin butter before.
    I followed your recipe for the pumpkin spice, as I had none. End result was too clovey tasting, but also followed your suggestion on balancing out the flavors. I did half the recipe, and pretty much eye-balled the measurements though….lol.
    Added a bit more maple syrup and apple juice……perfect!!
    Cant wait to share it with my GF daughter and my 85 year old Mom :)

  6. Alissa M. says

    I have never had pumpkin butter before but wanted to make your pumpkin sugar cookies with the frosting, so why not? So good!! I halved the recipe with how much pumpkin puree I had on hand, but wish I could have made the whole batch. My kids will be dunking their apples in it and using it for a spread on their banana bread – I plan on dolloping a bunch in my oatmeal. Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review, Alissa! We’re so glad you and your kids are enjoying it! xo

  7. Justin says

    I’ve never tasted pumpkin butter before. It was very good ! Will have to make some more in the fall time

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, we don’t have much experience with canning, but another reader shared their method in the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (like “canning”) in the post and comments. Hope that helps!

  8. janine says

    I like pumpkin things like bread, pie etc. and I thought I would like this. To me it tastes too much of just canned pumpkin. The sugar and flavors were not enough I guess. On the other hand my partner who likes absolutely everything does like it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, we don’t have much experience with canning, but another reader shared their method in the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (like “canning”) in the post and comments. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yumna! We haven’t tried it but it could work to replace the maple syrup! It shouldn’t change the cook time much, as long as the dates break down, you could food process it for an extra smooth texture. Let us know how it goes!

  9. Rachael G says

    Bomb.com!!! And so darn easy 🙌🏼
    I just used it in your dessert tamale recipe (absolutely delish!) but had plenty leftover. I ended up making a little snack with plain coconut yogurt (GT’s cocoyo brand) a generous dollop of the pumpkin butter, and sliced pear. The combo had me dancing in my kitchen. What a way to welcome my tastebuds to the changing season🍁

  10. Marietta Ferreira says

    Delicious. I skipped the maple syrup and used a little less sugar and it was absolutely delicious. Can’t wait to spread it on toast tomorrow morning.

  11. Antesa says

    Holy moly this is the first time I’ve ever tasted pumpkin butter and I made four little pots as Christmas gifts and there was a moment where I seriously considered keeping it all for myself.

    I’m not going to though. Because sharing is caring. (and I saved a bit for myself to use over the next month)

    This is pumpkin butter is utterly delicious and a strong competitor for my typical seasonal apple butter obsession.

    I “canned” these. I let it boil for about 35-40 minutes because I enjoy the intensity and depth and 10 seconds of different flavor bombs in my mouth that come from that experience, and then used a standard canning procedure so that the jars stay sealed and last for a longer time (and take up less space in the freezer). Once you’ve disinfected the jars, you just put the boiling pumpkin butter into canning jars and then cover them, put them in a pot covering each jar with water, and boil for ten minutes. Boom: sealed.

  12. Holly says

    OMG. I’m commenting before I even put all the ingredients away. This is to die for. Pumpkin lovers unite and take over! I tried it on some homemade granola with a dollop of frozen So Delicious CoCo Whip on top and said out loud, to no one, “Holy *bleep*-ing *bleep*!”

    This is so easy and much better than store bought. One pot + zero chopping= YES. I didn’t have any apple juice but I did have an apple. I finely shredded most of it and added a little water until it equaled the amount of apple juice called for. Perfect! I also dipped some of the leftover apple into the final product. Wowzers- that is a great combo. Homemade pie crusts intimidate me so I’m excited to use this in your pumpkin pie parfait recipe. Thank you!

  13. Veronica says

    I love this recipe! I have been looking for something like this forever. I used to buy pumpkin butter all the time. Now I can make it fresh at a fraction of the cost. This tastes way better than the store-bought kind. Best of all, I used the Swerve brown sugar to make it sugar-free and now it’s only 1 WW point!

  14. Maria says

    Can this be made with fresh pumpkin puree instead of canned? Wondering if it takes a little longer to cook down? Oct and Nov I get many varieties of winter squash from the farmers market to roast and place in containers. I freeze to use throughout the winter. I have plenty of fresh pumpkin right now.

  15. Beverly Crocker says

    This was absolutely delicious! I used one 15 oz can of pumpkin and 15 oz of homemade pumpkin puree (from the roasted pumpkin recipe). Originally I was going to try to reduce the sugar, but decided to make as written. So happy I didn’t tweak anything because it is so good! Can’t wait to try the pumpkin chocolate chip cookie recipe!

  16. Becca says

    Like another commenter, I needed to sub ACV for lemon juice because that’s what I had (half the amount, like they did). I also was looking to reduce the sugar a bit while keeping the flavor, so I did 2T molasses rather than coconut sugar and 1T maple syrup rather than the quarter cup and then sprinkled in some baking stevia to taste. I’m pleased with how it turned out and now I can safely let my kids use it without them running wild from the sugar afterwards! 😂

  17. Janet says

    Thank you! Making 1/2 of this batch as I have made this bath and filled 2 jars! I love you thanks again for this! Keeping me going through, I started literally pumpkin flavors October 1st, I can hardly wait to see how December becomes! YES!

  18. Olivia says

    I’ve seen pumpkin butter in stores before and never understood what someone would use this for, but when I saw the Pumpkin Chocolate Chip cookies recipe you posted recently, I wanted to try it! I thought it would be way more complicated to make pumpkin butter, but was amazed at how simple it seemed once I saw the recipe. I used brown sugar and it turned out so delicious. The only thing was my simmering was a bit messy so I left the pot half covered. I probably cooked it for a few extra minutes too. I’m going to have to keep pumpkin puree in the pantry because this is incredible. Can’t wait to add it to oatmeal too. The chocolate chip cookies are in the oven as I’m typing this!

  19. Janet says

    This is so yummy. It reminds me of apple butter …. which one can also make vegan! In addition you can make vegan cinnamon sugar too. This has lasted a lot! If you’re not making a lot of things or don’t plan to use on pumpkin waffles or other such breakfast types of foods (or brunches) then make half! This resulted in two jars! Of which I only needed one but it’s all good. It’s a great gift this way! Just put a cute label with a use by date and then a cute fall ribbon and there you go! Xoxo

  20. Iria Lukosius says

    I made this today and I am thrilled. I used fresh pie pumpkins that I roasted in the oven instead of buying canned pumpkin. I love using fresh ingredients that were grown locally. I’m looking forward to using it as a dip with apples and. Other things.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s so lovely, Iria! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Didina Gnagnide Angorinie says

        Actually detailed comments by people who have tried the recipe are more useful for readers who want to actually try the recipe, star ratings are more useful for your pageviews though. I never pay much attentions to the 5 stars because people, especially those who comment on healthy/vegan sites, are easily appeased with stuff that’s actually mediocre.

  21. Tressa says

    I’ve never heard of pumpkin butter, but I’m intrigued! I’d love to try it in your chewy pumpkin chocolate chip cookie recipe. Is there any way I can make a worthy low(er) carb version of this? My DH loves treats, but his blood sugar does not. :)

  22. Gwynneth says

    I made this recipe using orange juice instead of apple and lemon. You can definitely taste it, so I added extra spices and some vanilla to try to cover it up. I also couldn’t figure out how to make it so smooth and shiny, but that seems more likely due to user error and maybe my substitution :) Can’t wait to try this on my oats in the morning!