Picture this: it’s a crisp fall morning, your coffee’s brewing, and you’re slathering toasty bread with a velvety spread that screams autumn—homemade pumpkin butter. Sounds dreamy, right? Store-bought versions can’t hold a candle to the rich, cozy flavors you can whip up in your own kitchen. Whether you’re a pumpkin spice fanatic or just looking for a new way to jazz up your breakfast, these seven recipes are about to become your fall obsession. They’re easy, packed with flavor, and—dare I say—way better than anything in a jar. Ready to get cooking? 😊
1. Classic Pumpkin Butter Bliss
Why It’s Awesome: This is the OG of pumpkin butter—simple, smooth, and bursting with fall vibes. It’s like wrapping your taste buds in a cozy sweater.
Ingredients
- 1 (15 oz) can pumpkin puree (not pie filling, trust me)
- ½ cup apple cider (for that extra autumn kick)
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Toss the pumpkin puree, apple cider, and brown sugar into a medium saucepan over medium heat.
- Stir until the sugar dissolves—takes about 2 minutes.
- Add cinnamon, nutmeg, cloves, and salt. Keep stirring to avoid a lumpy mess.
- Lower the heat and let it simmer for 15–20 minutes, stirring occasionally. It’ll thicken up nicely.
- Remove from heat, stir in the vanilla extract, and let it cool.
- Transfer to a jar and refrigerate. Done!
Why You’ll Love It
This recipe is stupid-easy and tastes like fall in a jar. I made a batch last week and ended up eating half of it straight from the spoon—no shame. Perfect on toast or swirled into oatmeal.
2. Maple Bourbon Pumpkin Butter
Why It’s Awesome: A splash of bourbon and sweet maple syrup elevate this spread to fancy brunch territory. Who says pumpkin butter can’t party?
Ingredients
- 1 (15 oz) can pumpkin puree
- ⅓ cup maple syrup (the real stuff, not pancake syrup)
- ¼ cup brown sugar
- 2 tbsp bourbon (optional, but why not?)
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- 1 tsp lemon juice
Step-by-Step Instructions
- Combine pumpkin puree, maple syrup, and brown sugar in a saucepan over medium heat.
- Stir until it’s smooth and starting to bubble, about 3 minutes.
- Add cinnamon, ginger, and allspice. Stir well.
- Pour in the bourbon and lemon juice, then reduce heat to low.
- Simmer for 20 minutes, stirring now and then, until it’s thick and glossy.
- Cool, jar it up, and pop it in the fridge.
Why You’ll Love It
The bourbon adds a subtle warmth that screams “I’m fancy” without being overpowering. I tried skipping the bourbon once—big mistake. This one’s perfect for gifting (or keeping all to yourself).
3. Spiced Chai Pumpkin Butter
Why It’s Awesome: Infused with chai spices, this recipe is like your favorite latte in spreadable form. Cozy doesn’t even begin to cover it.
Ingredients
- 1 (15 oz) can pumpkin puree
- ½ cup apple juice
- ⅓ cup honey
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp black pepper (yep, it works)
- 1 tsp vanilla extract
Step-by-Step Instructions
- Mix pumpkin puree, apple juice, and honey in a saucepan over medium heat.
- Stir until the honey melts into the mix, about 2–3 minutes.
- Add cinnamon, cardamom, ginger, cloves, and black pepper. Stir well.
- Let it simmer on low for 15–20 minutes, stirring occasionally, until it thickens.
- Stir in vanilla extract and let it cool.
- Jar it up and refrigerate.
Why You’ll Love It
The cardamom and black pepper give this a warm, exotic edge that’s stupidly addictive. I spread this on pancakes and nearly cried it was so good. Pro tip: swirl it into yogurt for a quick dessert.
4. Coconut Cream Pumpkin Butter
Why It’s Awesome: Creamy coconut milk makes this version silky-smooth and slightly tropical. It’s like pumpkin butter took a vacation to the islands.
Ingredients
- 1 (15 oz) can pumpkin puree
- ½ cup coconut milk (full-fat for max creaminess)
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Combine pumpkin puree, coconut milk, and brown sugar in a saucepan over medium heat.
- Stir until it’s smooth and starts to bubble gently, about 3 minutes.
- Add cinnamon, nutmeg, ginger, and salt. Keep stirring.
- Simmer on low for 20–25 minutes, stirring occasionally, until it’s thick and luscious.
- Stir in vanilla extract, cool, and transfer to a jar.
- Refrigerate and enjoy.
Why You’ll Love It
The coconut milk makes this feel indulgent without being heavy. I tried it on waffles, and let’s just say my family fought over the last spoonful. It’s also vegan-friendly, FYI.
5. Apple Pie Pumpkin Butter
Why It’s Awesome: This recipe marries pumpkin and apple for a double dose of fall flavor. It’s like apple pie and pumpkin pie had a delicious baby.
Ingredients
- 1 (15 oz) can pumpkin puree
- ½ cup apple butter (store-bought or homemade)
- ¼ cup maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- 1 tsp lemon juice
Step-by-Step Instructions
- Mix pumpkin puree, apple butter, and maple syrup in a saucepan over medium heat.
- Stir until everything’s blended, about 2 minutes.
- Add cinnamon, nutmeg, and allspice. Stir well.
- Simmer on low for 15–20 minutes, stirring now and then, until it thickens.
- Stir in lemon juice, cool, and jar it up.
- Store in the fridge.
Why You’ll Love It
The apple butter adds a sweet-tart depth that makes this insanely versatile. I slathered it on a bagel with cream cheese, and it was a game-changer. Perfect for fall baking, too.
6. Brown Butter Pumpkin Butter
Why It’s Awesome: Brown butter brings a nutty, caramelized richness that takes pumpkin butter to a whole new level. It’s pure decadence.
Ingredients
- 1 (15 oz) can pumpkin puree
- ¼ cup butter (unsalted)
- ⅓ cup brown sugar
- ½ cup apple cider
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Melt butter in a saucepan over medium heat. Keep cooking until it turns golden and smells nutty, about 3–4 minutes.
- Add pumpkin puree, brown sugar, and apple cider. Stir until smooth.
- Mix in cinnamon, nutmeg, and salt.
- Simmer on low for 20 minutes, stirring occasionally, until thick.
- Stir in vanilla extract, cool, and transfer to a jar.
- Refrigerate and savor.
Why You’ll Love It
The brown butter makes this feel like a gourmet treat. I tried it in a smoothie bowl, and it was almost too good—almost. Pro tip: use it as a dip for apple slices.
7. Spicy Pumpkin Butter with a Kick
Why It’s Awesome: A pinch of cayenne gives this pumpkin butter a sassy edge. It’s sweet, spicy, and totally unforgettable.
Ingredients
- 1 (15 oz) can pumpkin puree
- ½ cup apple juice
- ⅓ cup honey
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp lemon juice
- Pinch of salt
Step-by-Step Instructions
- Combine pumpkin puree, apple juice, and honey in a saucepan over medium heat.
- Stir until the honey dissolves, about 2 minutes.
- Add cinnamon, ginger, cayenne, and salt. Stir well.
- Simmer on low for 15–20 minutes, stirring occasionally, until it thickens.
- Stir in lemon juice, cool, and jar it up.
- Refrigerate and enjoy the kick.
Why You’ll Love It
The cayenne adds just enough heat to keep things interesting without setting your mouth on fire. I spread this on cornbread, and it was a total vibe. Perfect for those who like a little spice in their life.
Related Recipes:
- Coconut Flour Cupcakes Recipe : Pure Bliss!
- Coconut Flour Apple Cinnamon Bars Recipe
- Zesty Raspberry Lemon Tart Recipe That’ll Totally WOW Your Taste Buds
- White Chocolate Raspberry Cheesecake Recipe
Wrapping It Up
There you have it—seven homemade pumpkin butter recipes that’ll make you forget store-bought ever existed. From the classic cozy spread to a spicy kick that wakes up your taste buds, these recipes are all about bold flavors and easy prep. Pick one (or, let’s be real, all of them) and spread the fall love on toast, pancakes, or straight from the jar. Which one’s calling your name? 😉
