Warm, cozy, and full of fall flavor, this homemade spiced pumpkin butter is sweet, smooth, and perfectly spiced with cinnamon, ginger, and vanilla.

Pumpkin butter in a glass jar with a pumpkin in the background.

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If there’s one recipe that tastes like fall in a jar, it’s homemade spiced pumpkin butter. Sweet, velvety smooth, and warmly spiced, this pumpkin butter is perfect for spreading on toast, stirring into oatmeal, or dolloping on pancakes. With its cozy blend of cinnamon, allspice, and ginger, it’s like fall wrapped up in a spoonful.

While you can find pumpkin butter at specialty stores, nothing compares to making it from scratch in your own kitchen. Plus, this recipe makes a generous batch that’s perfect for canning, gifting, or freezing so you can enjoy it long after pumpkin season has passed.

Why I Love This Pumpkin Butter

Homemade & wholesome – made from real pumpkin puree and pantry spices.
Better than store-bought – richer flavor, no preservatives.
Perfect for fall – a must-have spread for toast, biscuits, or muffins.
Make-ahead friendly – can be canned or frozen to enjoy all season long.

Ingredients for Spiced Pumpkin Butter

Here’s what you’ll need to whip up this fall favorite:

8 cups pumpkin puree (homemade or canned)
2 cups brown sugar
1 cup granulated sugar
1 ½ teaspoons cinnamon
¼ teaspoon allspice
¼ teaspoon salt
¼ teaspoon ginger
½ teaspoon vanilla extract
1 tablespoon lemon juice (bottled)

How to Make Homemade Pumpkin Butter

Combine the ingredients: In a large, heavy-bottomed pot, combine the pumpkin puree, sugars, and spices. Stir well.
Cook it down: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and cook for 30–40 minutes, stirring often, until the mixture thickens and becomes glossy.
Add the vanilla: Stir in the vanilla extract and lemon juice once the butter has finished cooking.
Cool slightly: Allow the pumpkin butter to cool before transferring to jars.

Canning Instructions (Rebel Canning Disclaimer)

According to the USDA, pumpkin butter is not approved for home canning due to density and safety concerns. That said, many homesteaders choose to preserve it using pressure canning methods. If you choose to do so, proceed at your own risk.

Here’s how I do it:

Prepare your jars: Sterilize jars and lids in hot water. Keep them warm until ready to fill.
Fill jars: Ladle hot pumpkin butter into hot jars, leaving ½ inch headspace.
Remove air bubbles: Run a knife or bubble remover along the inside of the jar. Wipe rims clean.
Seal: Place lids and rings on jars, tightening until fingertip tight.
Process: Place jars in pressure canner and process for 60 minutes (for half-pints and pints) at 10 pounds of pressure (adjust altitude if needed).
Cool: Remove jars and allow them to cool undisturbed for 12–24 hours. Check seals before storing.

Alternative: If you’d rather avoid canning, pumpkin butter freezes beautifully. Just let it cool, spoon into freezer-safe containers, and freeze for up to a year.

Storage Instructions

Refrigerator: Store in airtight jars for up to 2 weeks.
Freezer: Freeze in containers for up to 12 months.
Canned (Rebel): Store sealed jars in a cool, dark place for up to a year.

FAQs

Can pumpkin butter be safely canned?

Officially, no. The USDA does not recommend canning pumpkin butter. However, many homesteaders still pressure can it using their own risk-based judgment.

Can I use fresh pumpkin instead of canned?

Yes! Just roast and puree fresh pumpkin until smooth. Homemade puree gives an even richer flavor.

How do I thicken pumpkin butter if it’s too runny?

Continue simmering on low heat, stirring often, until it reaches your desired thickness.

Can I reduce the sugar?

Sugar helps with preservation and texture, but you can adjust slightly to taste. Just know the final product may not be as thick or sweet.

Other Recipes You’ll Love

If you love this spiced pumpkin butter, here are more homemade recipes you’ll want to try:

Cinnamon Peach Butter – Sweet, spiced, and perfect for spreading on biscuits or toast, another fruit butter favorite!
Lemon Cherry Preserves – Bright, sweet, and tangy preserves that are delicious on toast, yogurt, or as a topping for desserts.
Homemade Canned Peach Pie Filling – Capture the taste of summer with jars of peach pie filling, ready for quick pies and cobblers.
Garden Fresh Zucchini Muffins – Moist, fluffy muffins that make the perfect snack or breakfast with a spoonful of pumpkin butter on the side.
Triple Chocolate Sourdough – Rich, chocolatey, and absolutely irresistible, perfect for enjoying alongside a fall spread.

This spiced pumpkin butter is the ultimate fall preserve, sweet, spiced, and delicious on just about everything. Whether you spread it on warm bread, stir it into oatmeal, or tuck jars away in your pantry for holiday gifts, it’s one recipe you’ll want to make year after year.

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