I still remember the first morning I spread this pumpkin butter on warm toast. The kitchen smelled like cinnamon and coffee. The windows fogged up from the chill outside. It was one of those quiet, golden autumn mornings where simple things hit just right. If that sounds like a feeling you’d bottle up—this recipe is your shortcut.
This quick and easy pumpkin butter takes only 10 minutes, uses pantry staples, and yields about 2 cups of thick, spiced goodness. Whether you’re swirling it into oats, dolloping it on yogurt, or sneaking spoonfuls straight from the jar, it’s the fall flavor boost you didn’t know you needed.
Table of Contents
Why You’ll Love This Pumpkin Butter
- Naturally sweetened and spiced just right
- Microwave or stovetop—your choice
- No fancy tools or canning equipment
- Versatile for breakfast, snacks, and dessert
Ingredients You’ll Need
1/4 cup maple syrup
Adds rich sweetness with a deep fall flavor. You can swap this with honey or agave.
1/4 cup water
Helps loosen the mixture for even cooking. Sub with almond milk if you want a creamier finish.
1 tablespoon coconut sugar
For extra depth and a touch of molasses. Brown or white sugar also works here.
1/2 teaspoon ground cinnamon
Essential for that warm, cozy aroma.
1/4 teaspoon ground ginger
Gives it a gentle bite.
1/4 teaspoon ground cloves
Small but mighty. Cloves bring bold, spiced character.
1/4 teaspoon ground nutmeg
Nutty, earthy, and nostalgic.
1 (15 oz) can pumpkin puree
This is your base. Make sure it’s 100% pumpkin, not pie filling.
Optional Substitutions & Shortcuts
- Maple syrup can be swapped for honey or agave
- Coconut sugar can be replaced with brown or white sugar
- Use 1¼ teaspoons pumpkin pie spice if you want a shortcut
- Sub water with unsweetened almond milk for a smoother texture
How to Make Quick and Easy Pumpkin Butter
Microwave Method
- In a large microwave-safe bowl, mix everything except the pumpkin.
- Microwave on high for 3 minutes.
- Stir in the pumpkin puree until smooth.
- Microwave for 5 more minutes.
- Stir again, let cool fully, and store.
Tip: Watch for bubbling. If needed, place a plate or paper towel loosely on top to prevent splatter.
Stovetop Method
- Combine all ingredients in a medium saucepan over medium-high heat.
- Stir until everything is well mixed, then bring to a low boil.
- Reduce to low heat and simmer for about 20 minutes, stirring often.
- Remove from heat, stir one last time, and let it cool completely.
Tips for Best Results
- Always stir often, especially on the stovetop. Pumpkin butter burns easily if left unattended.
- Let it cool fully before transferring to jars. This keeps the texture smooth and avoids moisture buildup.
- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
How to Use Pumpkin Butter
This stuff is fall gold. Try it:
- Spread on toast, waffles, pancakes, or muffins
- Swirled into yogurt, overnight oats, chia pudding, or oatmeal
- As a dip for apple or pear slices
- Or honestly… by the spoonful
For a cozy fall breakfast idea, try it on top of this pumpkin baked oatmeal. Want a sweet treat pairing? Slather some on easy pumpkin muffins.
How to Store It
Spoon the cooled pumpkin butter into a clean jar or container with a tight-fitting lid.
Store in the fridge for up to 2 weeks.
Use a clean spoon each time to keep it fresh longer. It thickens slightly as it chills, which makes it perfect for spreading.
Frequently Asked Questions
What’s the difference between pumpkin puree and pumpkin butter?
Pumpkin puree is plain cooked pumpkin. Pumpkin butter is sweetened, spiced, and simmered to concentrate the flavor.
Can I can this pumpkin butter?
Home canning is not recommended. The acidity level isn’t safe for water-bath canning. Stick to refrigeration.
How do I prevent it from burning?
Always use low heat and stir frequently, especially on the stovetop. If microwaving, use a large bowl and don’t overcook.
Quick and Easy Pumpkin Butter Recipe Card
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Quick and Easy Pumpkin Butter – A Fall Favorite in Minutes
- Total Time: 10 minutes
- Yield: About 2 cups
Description
This quick and easy pumpkin butter comes together in just 10 minutes using pantry staples. Warm, spiced, and naturally sweetened — it’s perfect for spreading on toast, swirling into oats, or gifting during fall.
Ingredients
1/4 cup maple syrup
1/4 cup water
1 tablespoon coconut sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
Instructions
1. Add all ingredients except pumpkin puree into a microwave-safe bowl and mix well.
2. Microwave on high for 3 minutes.
3. Remove and stir in the pumpkin puree.
4. Microwave for another 5 minutes.
5. Stir again, let cool completely, and store.
Notes
For a creamier texture, replace water with unsweetened almond milk.
Use 1¼ teaspoons pumpkin pie spice as a shortcut.
Let cool completely before storing in a sealed container in the fridge for up to 2 weeks.
Great as a topping for oatmeal, pancakes, toast, or as a fruit dip.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Microwave or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 55
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
More Such Recipes
Love all things pumpkin? Here are a few more to try next:
- Craving something lighter? Try this mini keto crustless pumpkin pie for a low-carb fall dessert
- Make a batch of soft pumpkin oatmeal cookies with cozy spices
- Looking for a grab-and-go snack? Bake up some easy pumpkin muffins for quick seasonal snacking
Final Thoughts
This quick and easy pumpkin butter is pure fall comfort in a jar. It’s fast, flexible, and made with ingredients you probably already have. Double the batch if you want to share—or keep it all to yourself. I won’t tell.
Tag me on Pinterest or join the cozy cooking crew on Facebook if you make it. I’d love to hear how you’re using it!