Pumpkin Butter Bliss: Delicious Recipes to Spice Up Your Fall
Fall is in the air, and that means one thing: pumpkin spice everything! While pumpkin spice lattes might be the reigning champion of the season, let’s not forget about the versatility and deliciousness of pumpkin butter. This smooth, creamy spread is a fantastic way to infuse the flavors of autumn into a variety of dishes, both sweet and savory. Forget limiting it to just toast; pumpkin butter can elevate your baking, breakfast, snacks, and even dinner! This guide will take you through a collection of mouthwatering pumpkin butter recipes, complete with detailed steps and instructions. Get ready to embrace the pumpkin spice craze in a whole new way!
## What is Pumpkin Butter?
Before we dive into the recipes, let’s clarify what exactly pumpkin butter is. It’s not simply mashed pumpkin. Pumpkin butter is a concentrated, spiced spread made from pumpkin puree, sugar, and a blend of warm spices like cinnamon, nutmeg, cloves, and ginger. It’s cooked down until it reaches a thick, buttery consistency, hence the name. Unlike regular butter, it contains no dairy. It’s naturally vegan and gluten-free, making it a versatile option for various dietary needs. You can buy it pre-made at most grocery stores, especially during the fall season, or, for a more personalized and cost-effective option, easily make it at home (recipe provided below!).
## Why Make Your Own Pumpkin Butter?
While store-bought pumpkin butter is convenient, making your own offers several advantages:
* **Control over ingredients:** You can choose organic pumpkin puree, adjust the sweetness and spice levels to your liking, and avoid any unwanted additives or preservatives.
* **Freshness:** Homemade pumpkin butter simply tastes better! The flavors are more vibrant and the aroma is divine.
* **Cost-effective:** Making your own pumpkin butter can be significantly cheaper than buying it, especially if you’re making a large batch.
* **Customization:** You can experiment with different spices and flavor combinations to create your own signature pumpkin butter.
## Basic Homemade Pumpkin Butter Recipe
This recipe provides a foundation for many of the recipes below. Feel free to adjust the spices to suit your taste preferences.
**Yields:** Approximately 3 cups
**Prep time:** 10 minutes
**Cook time:** 1-2 hours
**Ingredients:**
* 4 cups pumpkin puree (canned or homemade)
* 1 cup granulated sugar (or brown sugar for a richer flavor)
* 1/2 cup water or apple cider
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* 1 tablespoon lemon juice (optional, for brightness)
**Equipment:**
* Large saucepan or Dutch oven
* Wooden spoon or spatula
* Measuring cups and spoons
* Sterilized jars for canning (optional)
**Instructions:**
1. **Combine Ingredients:** In a large saucepan or Dutch oven, combine the pumpkin puree, sugar, water (or apple cider), cinnamon, ginger, nutmeg, cloves, and salt. Stir well to ensure all ingredients are evenly distributed.
2. **Simmer:** Place the saucepan over medium heat and bring the mixture to a simmer. Once simmering, reduce the heat to low and cook, uncovered, for 1-2 hours, or until the mixture has thickened to a spreadable consistency. Stir frequently to prevent sticking and burning. The time will vary depending on the moisture content of your pumpkin puree.
3. **Stir and Check Consistency:** As the pumpkin butter cooks, stir it more frequently. You’ll notice it gradually thickens. To check for doneness, place a small spoonful on a chilled plate. If it holds its shape and doesn’t run, it’s ready.
4. **Add Lemon Juice (Optional):** Stir in the lemon juice (if using) during the last 15 minutes of cooking. This will brighten the flavor and act as a natural preservative.
5. **Cool and Store:** Remove the saucepan from the heat and let the pumpkin butter cool completely. Once cooled, store it in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can can the pumpkin butter using standard canning procedures (see instructions below).
**Canning Instructions (Optional):**
If you want to preserve your pumpkin butter for longer, you can can it using standard canning procedures. It’s crucial to follow these steps carefully to ensure the safety of your canned product.
1. **Prepare Jars and Lids:** Wash canning jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to fill.
2. **Fill Jars:** Ladle the hot pumpkin butter into the hot, sterilized jars, leaving 1/2 inch of headspace at the top.
3. **Remove Air Bubbles:** Use a non-metallic spatula or bubble remover to gently press down on the pumpkin butter to release any trapped air bubbles.
4. **Wipe Jar Rims:** Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
5. **Apply Lids and Bands:** Place the lids on the jars and screw on the bands fingertip-tight. Do not overtighten.
6. **Process in Boiling Water Bath:** Place the jars in a boiling water bath canner. Ensure the jars are completely covered with at least 1 inch of water. Bring the water to a rolling boil and process for 15 minutes for half-pint jars and 20 minutes for pint jars. Adjust processing time for altitude.
7. **Cool and Check Seals:** Carefully remove the jars from the canner and place them on a towel-lined surface to cool. Let the jars cool completely, undisturbed, for 12-24 hours. After cooling, check the seals. The lids should be concave and should not flex when pressed in the center. If a jar is not sealed, refrigerate it immediately and use the pumpkin butter within 2 weeks.
8. **Store:** Store sealed jars in a cool, dark place for up to 1 year.
Now that you have your pumpkin butter, let’s explore some delicious recipes!
## Pumpkin Butter Recipes
Here are a variety of ways to use your homemade (or store-bought) pumpkin butter, ranging from breakfast treats to delectable desserts and even savory dishes:
### 1. Pumpkin Butter Toast & Variations
The simplest and most classic way to enjoy pumpkin butter is on toast. But let’s elevate it beyond the ordinary!
**Ingredients:**
* Your favorite bread, toasted
* Pumpkin butter
* Optional toppings: chopped pecans or walnuts, a drizzle of honey or maple syrup, a sprinkle of cinnamon, sea salt
**Instructions:**
1. Toast your bread to your desired level of crispness.
2. Spread a generous layer of pumpkin butter over the toast.
3. Add your desired toppings. Some great combinations include:
* **Pumpkin Pecan:** Chopped pecans and a drizzle of maple syrup.
* **Pumpkin Walnut Spice:** Chopped walnuts and a sprinkle of cinnamon.
* **Sweet & Salty Pumpkin:** A drizzle of honey and a sprinkle of sea salt.
**Variations:**
* **Pumpkin Butter Bagel:** Substitute the toast with a toasted bagel.
* **Pumpkin Butter English Muffin:** Use a toasted English muffin for a lighter option.
* **Pumpkin Butter Cream Cheese Toast:** Mix pumpkin butter with cream cheese for a richer, creamier spread.
### 2. Pumpkin Butter Oatmeal
Start your day with a warm and comforting bowl of pumpkin butter oatmeal.
**Ingredients:**
* 1/2 cup rolled oats
* 1 cup milk (dairy or non-dairy)
* 1/4 cup water
* 2 tablespoons pumpkin butter
* 1 tablespoon maple syrup or honey (optional)
* Pinch of salt
* Optional toppings: chopped nuts, seeds, dried cranberries, shredded coconut
**Instructions:**
1. In a small saucepan, combine the rolled oats, milk, water, and salt.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, or until the oats are cooked and the mixture has thickened.
3. Stir in the pumpkin butter and maple syrup (if using) until well combined.
4. Pour the oatmeal into a bowl and top with your desired toppings.
### 3. Pumpkin Butter Pancakes or Waffles
Add a touch of fall flavor to your pancakes or waffles with pumpkin butter.
**Ingredients:**
* Your favorite pancake or waffle batter (homemade or store-bought)
* 1/4 cup pumpkin butter (per batch of batter)
* Optional toppings: whipped cream, maple syrup, chopped nuts, berries
**Instructions:**
1. Prepare your pancake or waffle batter according to the recipe instructions.
2. Stir in the pumpkin butter until well combined.
3. Cook the pancakes or waffles according to the recipe instructions.
4. Serve with your favorite toppings.
**Tips:**
* For a more intense pumpkin flavor, add a teaspoon of pumpkin pie spice to the batter.
* Top with a dollop of whipped cream and a drizzle of maple syrup for an extra-indulgent treat.
### 4. Pumpkin Butter Yogurt Parfait
A healthy and delicious breakfast or snack option.
**Ingredients:**
* 1 cup Greek yogurt (plain or vanilla)
* 1/4 cup granola
* 2 tablespoons pumpkin butter
* Optional toppings: berries, chopped nuts, seeds
**Instructions:**
1. In a glass or bowl, layer the yogurt, granola, and pumpkin butter.
2. Repeat the layers until all ingredients are used.
3. Top with your desired toppings.
4. Serve immediately or chill for later.
### 5. Pumpkin Butter Muffins
These moist and flavorful muffins are perfect for breakfast, brunch, or a snack.
**Ingredients:**
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup pumpkin butter
* 1/2 cup granulated sugar
* 1/4 cup vegetable oil
* 2 large eggs
* 1/2 cup milk
* Optional: 1/2 cup chopped nuts or chocolate chips
**Instructions:**
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk together the pumpkin butter, sugar, oil, eggs, and milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chopped nuts or chocolate chips (if using).
6. Fill the muffin cups about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
### 6. Pumpkin Butter Scones
These scones have a delicious crumb and a subtle pumpkin spice flavor.
**Ingredients:**
* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup cold butter, cubed
* 1/2 cup pumpkin butter
* 1/4 cup milk
* 1 teaspoon vanilla extract
* Optional: coarse sugar for sprinkling
**Instructions:**
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin butter, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Cut the circle into 8 wedges.
8. Place the wedges on the prepared baking sheet.
9. Brush the tops of the scones with milk and sprinkle with coarse sugar (if using).
10. Bake for 15-18 minutes, or until golden brown.
11. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
### 7. Pumpkin Butter Coffee Cake
A perfect treat for a fall brunch.
**Ingredients:**
*Cake:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1 cup pumpkin butter
*Streusel Topping:
* 1/2 cup all-purpose flour
* 1/4 cup packed brown sugar
* 1/4 cup cold unsalted butter, cubed
* 1/2 cup chopped pecans or walnuts
* 1 teaspoon ground cinnamon
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, cold butter, nuts, and cinnamon. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Make the Cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, whisk together the sour cream and pumpkin butter.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Sprinkle the streusel topping evenly over the batter.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the coffee cake cool in the pan for a few minutes before cutting and serving.
### 8. Pumpkin Butter Cheesecake Bars
Creamy cheesecake with a swirl of pumpkin butter.
**Ingredients:**
*Crust:
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons (3/4 stick) unsalted butter, melted
*Filling:
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup pumpkin butter
**Instructions:**
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared baking pan.
3. Bake the crust for 8-10 minutes, or until lightly golden brown. Let cool slightly.
4. Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Pour the cheesecake filling over the cooled crust.
6. Drop spoonfuls of pumpkin butter over the cheesecake filling. Use a knife or skewer to swirl the pumpkin butter into the filling.
7. Bake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
8. Let the cheesecake bars cool completely in the pan, then refrigerate for at least 2 hours before cutting into squares.
### 9. Pumpkin Butter Cookies
Soft and chewy cookies with a warm pumpkin spice flavor.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup pumpkin butter
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* Optional: 1 cup chocolate chips or chopped nuts
**Instructions:**
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
3. Stir in the pumpkin butter until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chocolate chips or chopped nuts (if using).
7. Drop rounded tablespoons of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
### 10. Pumpkin Butter Dip
A simple and delicious dip for apples, graham crackers, or gingersnaps.
**Ingredients:**
* 8 ounces cream cheese, softened
* 1/2 cup pumpkin butter
* 1/4 cup powdered sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* Optional: chopped pecans or walnuts for garnish
**Instructions:**
1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the pumpkin butter, powdered sugar, vanilla extract, and cinnamon. Beat until well combined.
3. Transfer the dip to a serving bowl and garnish with chopped pecans or walnuts (if using).
4. Serve with apples, graham crackers, or gingersnaps.
### 11. Pumpkin Butter Grilled Cheese
This is where pumpkin butter ventures into the savory side! A delightful twist on the classic grilled cheese.
**Ingredients:**
* 2 slices of your favorite bread
* 2 tablespoons pumpkin butter
* 2 slices of cheese (cheddar, Gruyere, or brie work well)
* 1 tablespoon butter, softened
**Instructions:**
1. Spread pumpkin butter on one slice of bread.
2. Top with cheese slices.
3. Top with the other slice of bread.
4. Spread softened butter on the outside of both slices of bread.
5. Heat a skillet or griddle over medium heat.
6. Cook the sandwich for 3-4 minutes per side, or until golden brown and the cheese is melted.
7. Slice in half and serve immediately.
### 12. Pumpkin Butter Roasted Chicken or Pork
A glaze of pumpkin butter adds a touch of sweetness and spice to roasted meats.
**Ingredients:**
* 1 whole chicken or pork roast (about 3-4 pounds)
* 1/2 cup pumpkin butter
* 1 tablespoon olive oil
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine the pumpkin butter, olive oil, paprika, garlic powder, salt, and pepper.
3. Rub the pumpkin butter mixture all over the chicken or pork roast.
4. Place the chicken or pork roast in a roasting pan.
5. Roast for 1-1.5 hours, or until the internal temperature reaches 165°F (74°C) for chicken and 145°F (63°C) for pork. Baste with pan juices occasionally during roasting.
6. Let the chicken or pork roast rest for 10 minutes before carving and serving.
### 13. Pumpkin Butter Risotto
A creamy and comforting risotto with a hint of pumpkin spice.
**Ingredients:**
* 1 tablespoon olive oil
* 1 small onion, chopped
* 1 cup Arborio rice
* 1/2 cup dry white wine
* 4 cups chicken broth, heated
* 1/2 cup pumpkin butter
* 1/4 cup grated Parmesan cheese
* 2 tablespoons butter
* Salt and pepper to taste
* Optional: chopped sage or thyme for garnish
**Instructions:**
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the Arborio rice and cook for 1 minute, stirring constantly.
3. Pour in the white wine and cook until absorbed, stirring constantly.
4. Add 1 cup of hot chicken broth to the rice and cook, stirring constantly, until absorbed.
5. Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, about 20-25 minutes.
6. Stir in the pumpkin butter, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Garnish with chopped sage or thyme (if using) and serve immediately.
### 14. Pumpkin Butter Pasta Sauce
Transform your pasta night with a creamy and flavorful pumpkin butter sauce.
**Ingredients:**
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1/2 cup chicken broth or vegetable broth
* 1/2 cup heavy cream or coconut cream
* 1/2 cup pumpkin butter
* 1/4 cup grated Parmesan cheese (optional)
* Salt and pepper to taste
* Your favorite pasta, cooked
* Optional: chopped sage or parsley for garnish
**Instructions:**
1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Pour in the chicken broth and heavy cream. Bring to a simmer.
3. Stir in the pumpkin butter and Parmesan cheese (if using). Season with salt and pepper to taste.
4. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
5. Toss the cooked pasta with the pumpkin butter sauce.
6. Garnish with chopped sage or parsley (if using) and serve immediately.
### 15. Pumpkin Butter Smoothie
Enjoy a quick and delicious pumpkin spice fix with a smoothie.
**Ingredients:**
* 1 frozen banana
* 1/2 cup pumpkin puree
* 1/4 cup pumpkin butter
* 1/2 cup milk (dairy or non-dairy)
* 1/4 cup Greek yogurt (optional, for added protein)
* 1/4 teaspoon pumpkin pie spice
* 1 tablespoon maple syrup or honey (optional, for added sweetness)
* Ice cubes (as needed)
**Instructions:**
1. Combine all ingredients in a blender.
2. Blend until smooth and creamy, adding more milk or ice as needed to reach desired consistency.
3. Pour into a glass and enjoy immediately.
## Tips for Using Pumpkin Butter
* **Adjust Sweetness:** Pumpkin butter can vary in sweetness depending on the brand or recipe. Taste and adjust the sweetness of your recipes accordingly.
* **Spice it Up:** Don’t be afraid to experiment with different spices. Add a pinch of cayenne pepper for a little heat or a dash of cardamom for a unique flavor.
* **Storage:** Store pumpkin butter in an airtight container in the refrigerator for up to 2 weeks or can it for longer storage.
* **Substitute for Applesauce:** In many baking recipes, pumpkin butter can be used as a substitute for applesauce to add moisture and flavor.
* **Use as a Glaze:** Brush pumpkin butter on roasted vegetables or meats during the last few minutes of cooking to create a delicious glaze.
## Conclusion
Pumpkin butter is a truly versatile ingredient that can elevate a wide range of dishes. From simple toast to elaborate desserts and even savory creations, the possibilities are endless. So, embrace the flavors of fall and start experimenting with these delicious pumpkin butter recipes. Whether you make your own from scratch or buy it from the store, you’re sure to find plenty of ways to enjoy this seasonal treat. Happy cooking and happy fall!