Pumpkin Spice Butter
Posted on: September 13, 2022. Updated on: July 12, 2023.
by Carolina Gelen
A rich and flavorful compound butter, just in time for pumpkin season: today I’m sharing with you a delicious pumpkin spice butter recipe. The natural warmth and sweetness of the ingredients are what makes this recipe perfect for fall: cozy, comforting, and absolutely delicious. Serve this with a crunchy piece of toast, pancakes, cakes, crêpes or French toast.
Start by concentrating the pumpkin purée and spices in a pan, we’re looking to cook down most of the water content in the pumpkin, leaving us with a silky, concentrated spiced pumpkin paste. If you don’t have all those spices in your pantry, feel free to use a store-bought pumpkin spice seasoning, it’ll be just as good.
Once the pumpkin paste has cooled, combine that with butter and sugar, and mix until smooth. Serve this butter on a gloomy fall breakfast, with fresh bread and pancakes.
Pumpkin Spice Butter
Servings: 8 to 12
Prep: 10 minutes
Cook: 20 minutes
Ingredients
- 1 can (15 oz or 425 g) pumpkin purée
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 sticks (250 g) room temperature butter
- 1/2 cup (100 g) light brown sugar
Instructions
- Combine the pumpkin purée, vanilla extract, cinnamon, nutmeg, allspice, ginger and cloves in a pan, over medium heat. Cook the purée, stirring frequently, for 15 to 18 minutes, or until smooth and thickened. We’re looking to cook down most of the water in the purée, so whenever the simmering purée stops producing visible steam, you can take it off heat. Spread the hot purée in a bowl and set it aside to cool.
- Combine the room temperature butter and brown sugar. Mix using a stand-mixer, electric mixer, or hand whisk until most of the sugar has been incorporated. Add the cooked spice pumpkin purée and mix until incorporated.
- Serve right away, or store it in the fridge. Serve with fresh toast, pancakes or a slice loaf cake.
Hey! How long does it keep for once made?
A week and a half in the fridge, a few months in the freezer!
Just what I needed for my pumpkin biscotti! Thank you!
What a combo!!!
Hi there, this recipe sounds delicious!
How long will it last?
I’d give it a week and a half in the fridge, a few months in the freezer.
Just popping in again to say that this came out amazing and everyone loved it. I’m on my way to make another batch now! Fun FYI: this makes an excellent base for buttercream frosting.
Your recipes always looks looks so good and you have an certain way of cooking that catches people attention on what you make. Love ya! Hugs
Awww, that is so sweet of you, Stephanie, thank you 🙂
Can I can this in mason jars or will it change the texture?
If you want to keep this for longer, I recommend freezing it! If you’d like to can it, make sure to pressure can it instead of water-bathing it, it’s safer since this pumpkin butter contains dairy 🙂
I actually give this recipe 5☆ review. Very easy to follow. I look forward to making it today. I can’t have the brown sugar so I will use honey. I’ll let you know how it turns out. Thank you. I get hungry for pumpkin pie often, so, I’m thinking this will satisfy my pumpkin craving.
So happy to hear that 🙂
Just made this today! How long is this butter good for in the fridge?
So happy to hear that! I’d give it a week and a half. You can also freeze it, it’ll last a few months in the freezer 🙂
great thank you!!
Hey, I made it will 3 tbsp maple syrup that I mixed into pumpkin puree with spices instead of the sugar. It’s super yummy but sort of separated… it’s sort of speckled. Any idea why?
I’m sorry to hear that! My guess is, the maple syrup hardened and turned into taffy after cooking, which prevented it to emulsify properly with the remaining ingredients 🙁
Looks great. For my family, I will make it with plant based butter instead of regular butter – but I’m wondering what to replace the sugar with. Everyone in my family has a different “desire,” when it comes to food. Maybe a crystalized sugar replacement. I’ll let you know how it winds up. Thank you Carolina. Hope you and yours are healthy and happy, and ready to enjoy a wonderful Fall.
I didn’t see it specified on whether to use salted or unsalted butter. I’m thinking salted, but just in case it makes much of a difference I thought I’d ask! 😊
Good question! Either works, so use whichever one you have on hand, there won’t be a huge difference. I suggest adding a touch more salt to taste if using unsalted butter!
If we use a pumpkin pie spice blend how much of that should we substitute for the individual spices?
I would start with 2 1/2 teaspoons pumpkin spice, taste, and add more as needed 🙂
I made this to try in advance for a Thanksgiving Brunch and it is amazing… easy and delicious! I’ll definitely be making it again and again!
Just popping in again to say that this came out amazing and everyone loved it. I’m on my way to make another batch now! Fun FYI: this makes an excellent base for buttercream frosting.
Made some and had it on toast for breakfast. I found it a bit plain on its own, but had it with a little bit if salt and maple syrup (like Carolina recommends in her instagram video) and it was fantastic.
Recently started following – everything looks so good and you have such a sweet way of presenting yourself. Thank you!