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–+ servings
Pumpkin butter in a glass jar with a pumpkin in the background.

The Best Spiced Pumpkin Butter (with Canning Instructions)

Warm, cozy, and full of fall flavor, this homemade spiced pumpkin butter is sweet, smooth, and perfectly spiced with cinnamon, ginger, and vanilla.
Prep Time: 10 minutes
Cook Time: 40 minutes
Processing Time: 1 hour
Total Time: 1 hour 50 minutes
Yield: 4 pints

Equipment

  • Stockpot
  • Large spoon
  • Measuring cups and spoons
  • Pressure canner
  • Jars, lids, and rings
  • Funnel, jar lifter, bubble remover

Ingredients

  • 8 cups pumpkin puree (homemade or canned)
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 1½ teaspoon cinnamon
  • ¼ teaspoon all spice
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ teaspoon vanilla extract
  • 1 tablespoon lemon juice (bottled)

Instructions

How to Make 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.

How to Can Pumpkin Butter

  • 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.

Notes

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.