Maple Pumpkin Butter

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Maple Pumpkin Butter recipe by Barefeet In The KitchenPumpkin butter is a thick, richly spiced spread that is perfect on top of toast or muffins. It is also delicious swirled into oatmeal or yogurt, dolloped onto crackers, or spooned over ice cream.

Pumpkin butter is one of the most versatile fruit spreads I make. If you are a pumpkin lover, this recipe is for you.

Easily adaptable to use what you have on hand and to suit your preferences, I swapped out some of the brown sugar for maple this time and I really liked the hint of maple in the end.

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Maple Pumpkin Butter recipe by Barefeet In The Kitchen


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Maple Pumpkin Butter

5 from 3 votes
Servings: 2 cups


  • 15 ounces pumpkin puree
  • 2/3 cup light brown sugar
  • 1/3 cup maple syrup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/16 teaspoon ground cloves


  • Combine all ingredients in a medium size saucepan. Stir to combine. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, stirring frequently, until thickened. Transfer to a jar and store in the refrigerator for up to 3 weeks. Serve as you would jam or jelly. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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19 Comments Leave a comment or review

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  1. s says

    Hi! I usually do not post comments about anything. This time I must say something about this recipe. I read about it this morning, it sounded sooo good I had to look to see if I had all of the ingredients to make it. Yes! I mixed it all together, cooked it and sampled it. It is a perfect combination of flavors and a nice treat for fall and winter. Will see if it lasts 3 weeks! I will be cooking this again sometime in the future.5 stars

  2. Judy Peabody says

    This is delicious and I just made it for my bed and breakfast in Luray, Virginia. I used pure NY Maple, added some real butter (about two tablespoons) and substituted the cardamom for nutmeg. Simply delicious – and easy! The guests will love it this weekend!5 stars

  3. Ruthie says

    Excellent!! I followed the recipe exactly. Then put it on some toast, adding a sprinkling of pumpkin seeds on top. I will definitely make again. I may try a little less sugar, only to try to shape off a few calories. But it is so wonderful just as it is!5 stars