Pumpkin Spice Butter for Autumn
Capture the essence of pumpkin spice season with this creamy pumpkin butter. Made from roasted pumpkin purée, dark brown sugar and a blend of spices, it’s like pumpkin pie in a jar. Spread it on toast, stir it into oatmeal or mix it into your morning latte.
Ingredients
- 4 cups pumpkin purée (from sugar pumpkins or canned)
- 1 1/2 cups dark brown sugar
- 1/2 cup apple cider
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
Instructions
- Combine pumpkin purée, brown sugar and cider in a heavy-bottomed pot. Bring to a simmer over medium heat.
- Stir in spices and reduce heat to low. Cook uncovered, stirring frequently, until thick and glossy, about 30–45 minutes.
- Taste and adjust sweetness or spice as desired. The butter is ready when it holds its shape on a spoon.
- Ladle hot pumpkin butter into warm, sterilized jars, leaving 1/4-inch headspace. Remove bubbles and wipe rims.
- Process in a boiling-water bath for 10 minutes. Cool and store in a cool, dark place. Refrigerate after opening.
This pumpkin butter is a versatile spread for autumn treats—from pancakes to baked goods. It also makes an excellent filling for thumbprint cookies or a swirl in cream cheese frosting.