Best 6 Tangy Pumpkin Butter Recipes

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Indulge in the delightful symphony of flavors with our curated collection of pumpkin butter recipes. From the classic and comforting traditional pumpkin butter to the tantalizingly unique savory pumpkin butter, this culinary journey promises a delectable adventure for every palate. Whether you're looking for a sweet spread to enhance your morning toast or a versatile condiment to elevate your savory dishes, our recipes offer endless possibilities. Prepare to be captivated by the rich, velvety texture and vibrant pumpkin flavor that transforms ordinary meals into extraordinary culinary experiences.

Let's cook with our recipes!

EASY SPICED PUMPKIN BUTTER



Easy Spiced pumpkin butter image

Fill your home with the delightful scent of fall spices when you make this easy homemade pumpkin butter, a delicious topping perfect for gifting. It pairs well with everything from oatmeal and yogurt to breads and cookies.

Provided by Tracy Ariza, DDS

Categories     Condiments     DIY Pantry Foods

Time 25m

Number Of Ingredients 9

2 cups pumpkin puree
½ cup brown sugar (or maple syrup)
1 Tablespoon vanilla extract
1½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ lemon
1 pinch salt (optional)

Steps:

  • Mix together the pumpkin purée, spices, vanilla extract, and sugar, along with the juice from half a lemon in a pan over low heat.
  • Blend with an immersion blender until all of the ingredients are combined and smooth.
  • Simmer for 10-20 minutes, stirring occasionally with a spatula to prevent it from burning. The cooking time will depend on the water content of your pumpkin puree and how thick you want the final pumpkin butter to be.
  • Taste the pumpkin butter and make any adjustments (like adding more spices, sugar, or lemon juice) to suit your taste.
  • Once the mixture has reduced and thickened, remove it from the heat. It should continue to thicken slightly as it cools.
  • Allow it cool, and store in a jar in the fridge.
  • Enjoy!

Nutrition Facts : ServingSize 1 Tablespoon, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g

6 INGREDIENT SPICED PUMPKIN BUTTER



6 Ingredient Spiced Pumpkin Butter image

Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and it tastes even better. It's thick, creamy, sweet, and spiced perfectly with warm autumn spices. This is sure to become your new fall spread.

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 7

2 cans (15 ounce) pumpkin puree
1/3 cup apple cider
1/2 cup real maple syrup, plus more if needed to sweeten
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon kosher salt

Steps:

  • 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
  • 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

Nutrition Facts : Calories 16 kcal, ServingSize 1 serving

PUMPKIN BUTTER



Pumpkin Butter image

Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! -June Barrus, Springville, Utah

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 9

3 cans (15 ounces each) pumpkin
2 cups sugar
1-1/2 cups water
3 tablespoons lemon juice
1 tablespoon grated lemon zest
3 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING



Pumpkin Cookies with Browned Butter Frosting image

Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 30

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Steps:

  • Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  • On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  • In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  • Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g

PUMPKIN BUTTER



Pumpkin Butter image

Looking for a homemade condiment? Enjoy this sweet and spicy butter made with pumpkin - perfect to serve over waffles or biscuits.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 40m

Yield 48

Number Of Ingredients 8

3 cups canned pumpkin (not pumpkin pie mix)
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt

Steps:

  • In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.
  • Pour into storage containers; cover tightly. Store in refrigerator.

Nutrition Facts : Calories 40, Carbohydrate 10 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 9 mg

PUMPKIN DUTCH BABY WITH PUMPKIN BUTTER



Pumpkin Dutch Baby With Pumpkin Butter image

This isn't your typical super-puffed Dutch baby; instead, this pumpkin Dutch baby creamy and custardy on the inside and airy around the edges, thanks to the inclusion of a bit of canned pumpkin purée.

Provided by Kendra Vaculin

Categories     Fall     Halloween     Pumpkin     Egg     Cinnamon     Ginger     Nutmeg     Breakfast     Brunch

Yield Serves 4-6

Number Of Ingredients 13

3 large eggs, room temperature
1 (15-ounce) can pumpkin purée, divided
1 cup milk, room temperature
3 Tbsp. unsalted butter, room temperature, divided
1 cup all-purpose flour
1 ½ tsp. cinnamon, divided
¼ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
Kosher salt
½ cup apple cider or juice
3 Tbsp. maple syrup
Powdered sugar, for serving

Steps:

  • Place an 8-inch ovenproof skillet or cast-iron pan in the oven and preheat to 425°.
  • Once the oven reaches temperature, blend 3 large eggs in a blender until well combined and frothy, 1 minute. Add ¼ cup of the pumpkin purée, then 1 cup milk, and then 1 Tbsp. of the butter, blending for 30 seconds after each addition. Add 1 cup all-purpose flour, ¼ tsp. allspice, ¼ tsp. ground ginger, ¼ tsp. nutmeg, ½ tsp. salt, and 1 tsp. of the cinnamon in one addition. Blend again until combined and frothy, 1 minute (scraping down the sides of the blender if necessary).
  • Pull the hot pan from the oven and add the remaining 2 Tbsp. butter, swirling the pan so it melts evenly across the bottom (it will bubble and brown). Once the butter is melted, immediately pour in the Dutch baby batter and return to the oven. Bake until golden brown and slightly puffed, 20 minutes.
  • While the Dutch baby bakes, combine ½ cup apple cider, 3 Tbsp. maple syrup, the remaining ½ tsp. cinnamon, a pinch of salt, and the rest of the can of pumpkin purée (about 1 ¼ cups) in a small saucepan. Cook over medium-high heat until the mixture starts to bubble, then reduce to medium and cook, stirring frequently and scraping down the sides of the pot with a spatula, until dark and thickened with no raw pumpkin flavor remaining, 20 to 25 minutes. Slice the Dutch baby (it will start to sink as soon as you take it out of the oven) and serve with the pumpkin butter and powdered sugar.

Tips:

  • Choose the right pumpkin: Use a sugar pumpkin or pie pumpkin, which are smaller and sweeter than carving pumpkins.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
  • Use fresh ginger and spices: Fresh ginger and spices, such as cinnamon, nutmeg, and cloves, add a warm and flavorful depth to the pumpkin butter.
  • Simmer until thickened: Simmer the pumpkin butter over low heat until it has thickened to your desired consistency. This may take about 30 minutes.
  • Taste and adjust seasonings: Taste the pumpkin butter and adjust the seasonings, if necessary. You may want to add more sugar, spices, or lemon juice.
  • Enjoy! Pumpkin butter can be enjoyed on toast, pancakes, waffles, or as a dip for fruit or crackers.

Conclusion:

This tangy pumpkin butter recipe is a delicious and versatile spread that can be enjoyed in many ways. With its sweet and tangy flavor, it is a perfect addition to your breakfast or snack routine. It is also a great way to use up leftover pumpkin puree. So, next time you have a pumpkin on hand, be sure to give this recipe a try!

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