Easy Pumpkin Butter (Gluten-Free, Vegan)

Thick, smooth and creamy, and flavored with warm spices, this easy pumpkin butter is great for spreading on toast, added to oatmeal or yogurt, or drizzled on top of pancakes and waffles. The perfect snack for the fall season. Totally gluten-free and vegan too.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

What is Pumpkin Butter?

Pumpkin butter is basically a sweet and spiced spread that is made from pumpkin puree, a sweetener (such as brown sugar or maple syrup), and warm spices (such as cinnamon, nutmeg, ginger and cloves).

With a smooth and thick texture similar to that of apple butter, pumpkin butter is great on toast, as a dessert topping (on top of ice cream), or for adding seasonal fall flavor to pancakes, waffles, or French toast.

Why This Recipe Works:

• Simple Ingredients: The small handful of ingredients required for making your own pumpkin butter are easily accessible at the local grocery store (nothing fancy required).
• Easy to Make: Preparing this pumpkin butter is just a matter of combining the ingredients (using either the stovetop or slow cooker), and simmering until it has reduced and thickened. Rich and creamy, you’ll want to eat it all fall season long!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this homemade pumpkin butter recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease, or gluten or lactose intolerances, or those on a vegan diet can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this pumpkin butter recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Pumpkin Puree: I like using fresh pumpkin puree during pumpkin season, but canned pumpkin puree will work too.
• Apple Cider: A bit of apple cider adds to the fall flavor (either storebought apple cider or homemade apple cider will work). However, if you prefer not to use cider, you can use equal amounts of water instead.
• Maple Syrup: Maple syrup adds a natural sweetness to the pumpkin butter. Alternatively, you may also use agave nectar instead. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a low-glycemic index maple syrup alternative that will not raise your blood sugar as much).
• Brown Sugar: I used dark brown sugar, but coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Fall Spices: To add fall vibes to this delicious pumpkin butter, I’ve used ground cinnamon and pumpkin pie spice, and highly recommend adding the spices for the best flavor.

How to Make Pumpkin Butter (Step by Step):

Method 1 (Stovetop): 

1. Combine Ingredients: Place the pumpkin puree, apple cider, maple syrup, brown sugar, ground cinnamon, and pumpkin pie spice in a large saucepan.
2. Whisk well and Cook: Mix thoroughly with a spatula or whisk to avoid lumps of sugar or spices. Cook for about 20 minutes on low heat, stirring occasionally. If the pumpkin butter is still too runny, you can increase the cooking time for a couple of minutes until you get a thicker consistency.
3. Cool Slightly Before Using: Cool the finished pumpkin butter before serving it warm or storing it in an airtight jar.

Method 2 (Slow Cooker):

1. Combine Ingredients: Combine pumpkin puree, apple cider, maple syrup, brown sugar, ground cinnamon, and pumpkin pie spice in the bowl of the slow cooker.
2. Cook: Cover and cook over low heat for about 3 hours, stirring occasionally.
3. Cool Slightly Before Using: Cool the finished pumpkin butter before serving it warm or storing it in an airtight jar.

Dish by Dish Tips/Tricks:

• For Extra Smooth Texture: If you want a very smooth texture, you can use a hand-blender to process the pumpkin butter until it reaches the desired consistency.
• Storing: To store, place the cooled pumpkin butter in a sterilized glass jar and store in the refrigerator for up to 2 weeks.
• Swap out Pumpkin: If you wish, you may swap out the pumpkin puree with sweet potato puree or butternut squash puree instead.

What to Eat Pumpkin Butter With:

• Over Toast: Toast your favorite gluten-free bread or bagels and slather on this creamy pumpkin spread!
• As a Topping: Spread it over fluffy pancakes, crispy waffles, or French toast to add a seasonal twist! Or drizzle over ice cream, yogurt or oatmeal.
• As a Dip: Use it as a dip with apple slices or pear slices, or with crackers.