Name: Pumpkin Butter Recipe (Microwave in Minutes)
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Ingredients: 1 15-ounce can pumpkin puree; ⅓ cup honey or brown sugar; 1 teaspoon pumpkin pie spice (or ½ t. cinnamon, ⅛ t. cloves, & ⅛ t. ginger); ½ teaspoon cardamom powder (optional); ¼ teaspoon salt; ½ teaspoon vanilla extract

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Sneak Preview: This quick pumpkin butter comes together in the microwave with just 5 ingredients. Spread it on toast, swirl into yogurt, or gift it for the holidays.

microwave pumpkin butter in a small glass jar next to a loaf of sourdough bread.

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Craving the warm, cozy flavors of pumpkin pie without the hassle? Skip the slow cooker—this pumpkin butter delivers warm spice in minutes, no stirring required.

Shared & Loved
I put this on a wheat cracker with a bit of whipped cream on top. Tasted like pumpkin pie. Yum!–BJ

Ingredients and Substitutions

Ingredients needed for pumpkin butter: honey, pumpkin puree, pumpkin pie spice, and optional: ground cardamom.

PUMPKIN: One 15-ounce can pure pumpkin (not pie filling). Fresh purée works if strained well.

HONEY: Use 3 tablespoons for mild sweetness, 4 for richer flavor. Brown sugar gives a deeper taste.

PUMPKIN PIE SPICE: Store-bought is fine, or make your own with cinnamon, ginger, and allspice.

CARDAMOM (optional): Adds warmth and complexity; leave out if you prefer classic pumpkin spice.

How to Make Pumpkin Butter in a Microwave

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Combining the first five ingredients for microwave pumpkin butter. — Combine ingredients in a microwae safe measuring cup or bowl

Pumpkin butter in a microwave-safe glass measuring cup with plate over it in case of popping. — Combine ingredients in a microwae safe measuring cup or bowl

pumpkin butter stored in 4-ounce glass jars. — Makes 20 ounces. These 4-oz jelly jars (paid link) are the perfect container.

?Tips That Make a Difference

• FREEZER-FRIENDLY: Portion into small jars or ice cube trays so you can thaw just what you need.
• MICROWAVE SAFETY: Use a large glass bowl to prevent overflow while cooking.
• FLAVOR BOOST: Stir in extra cinnamon or a pinch of cloves if your pumpkin spice blend is mild.
• TEXTURE OPTION: For smoother pumpkin butter, blend briefly after microwaving.
• DID YOU KNOW that the ingredients in pumpkin pie spice can vary by brand? Most notably, some skip the cloves, which can affect the flavor profile.

What to Make with Pumpkin Butter (Besides Toast)

pumpkin stirred into yogurt with crumbled peppernut cookies on top. — Make Pumpkin Greek Yogurt with Peppernut crumbs

pumpkin milkshake — Make Pumpkin Greek Yogurt with Peppernut crumbs

Serving Ideas

Spread on sourdough bread or toast
Swirl into Greek yogurt or oatmeal
Mix into pancake or waffle batter
Blend into a pumpkin milkshake
Use as a dip for apple slices or graham crackers

Storage

Refrigerator: Store in an airtight container for up to 3 weeks.
Freezer: Freeze in small jars or cubes for up to 3 months. Thaw overnight in the fridge.

Final Thoughts

Pumpkin butter is a cozy seasonal spread, but if you’re craving more fall baking, my Cinnamon Jumbles or Orange Rolls might be next on your list.

Need help troubleshooting? Email me: Paula at saladinajar.com–photos help!

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5 Comments

Hi Paula,
How do I modify this recipe if I can get only fresh pumpkin but not pumpkin puree in my country?

Paula says:

at

Hi Sumi,

Great question! If you have access to fresh pumpkin but not canned puree, you can absolutely make your own. Here’s how to modify the recipe:

① Use the same weight or volume of homemade pumpkin puree as the recipe calls for canned. For example, if the recipe calls for 1 cup (about 240g) of pumpkin puree, use 1 cup of your homemade version.

② How to make it:
Peel, seed, and cube your fresh pumpkin. Steam or roast the chunks until tender, then mash or puree until very smooth. Let it cool and drain any excess liquid with a cheesecloth or coffee filter if it’s watery—homemade puree tends to have more moisture than canned.

Hope that helps! Let me know how it turns out with fresh pumpkin—it often has a more vibrant flavor.

Reply

I put this on a wheat cracker with a bit of whipped cream on top. Tasted like pumpkin pie. Yum!

How thick is this. Is it like a nut butter, or more like a jam?

Paula says:

at

Hi Al,

I would say it is in-between. Thicker than jam, but not gooey like nut butter.

Reply

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.