Yay — it’s Secret Recipe Club time again! This is my second post for the club and I’m excited to share what I made. If you’re unfamiliar, the Secret Recipe Club pairs each participant with another food blog for the month. You pick any recipe from the assigned blog, make it, and share the result. It’s a fun way to discover new bloggers and try fresh recipes.
This month I was assigned the blog Fat Girl Trapped in a Skinny Body. Julia’s site is full of tempting recipes and lovely photos, and I enjoyed reading her posts and watching the little videos she shares. Her voice and personality shine through each post, which makes exploring the blog a real treat.
With Autumn here and Halloween approaching, I decided to make her Pumpkin Butter. It felt perfectly seasonal and versatile — great on toast, stirred into yogurt, or spooned over oatmeal. The recipe was straightforward and produced a generous batch that was easy to jar and gift.
Making pumpkin butter was a first for me. I followed Julia’s recipe without changing it, and the results were wonderful. The kitchen filled with warm, comforting spice aromas while it simmered, and the texture turned out smooth and spreadable. I enjoyed a bit on toast and tucked the rest into jars to share with family. I may also have kept one or two jars for myself.
Why Pumpkin Butter Works
Pumpkin butter is concentrated pumpkin puree cooked down with sugar and warming spices until thick and rich. Unlike pumpkin pie filling, it’s not mixed with eggs or cream — instead, it becomes a long-lasting, spoonable spread. This recipe yields a flavorful, shelf-ready butter that’s excellent for breakfasts, snacks, and small gifts. The spices are balanced, so the pumpkin flavor still shines through, and the brown sugar gives a deep caramel note without being cloying.
Recipe — Pumpkin Butter
Recipe adapted from Fat Girl Trapped in a Skinny Body
Yield: 14 servings
Ingredients
- 1 can (29 oz) pumpkin puree
- 1 cup brown sugar
- 3/4 cup water
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/8 tsp allspice
Instructions
- Combine all ingredients in a saucepan over medium-high heat and bring to a gentle boil.
- Lower the heat to medium-low and simmer for about 45 minutes, stirring frequently to prevent sticking and to help the mixture thicken and concentrate.
- Remove from heat. Serve immediately or let cool and store in an airtight container in the refrigerator. It also jars well for gifting — just be sure jars are clean and cooled before sealing.
Notes
Serving Size: 1/4 cup • Calories: 88.2 • Fat: 0.3 g • Carbs: 27.3 g • Fiber: 2.5 g • Protein: 1 g • WW Points+: 3 pts
Serving Ideas and Tips
- Spread pumpkin butter on warm toast, bagels, or English muffins.
- Stir a spoonful into plain yogurt or oatmeal for added flavor and texture.
- Use it as a filling for thumbprint cookies or swirled into muffins and quick breads for extra moisture and spice.
- Package in small jars for thoughtful homemade gifts during autumn gatherings or holiday celebrations.
- Adjust sweetness or spices to taste — a touch more cinnamon or a pinch of cloves can deepen the flavor if you prefer.
Many thanks to Julia for this delicious and easy pumpkin butter recipe. If you love seasonal spreads and simple, comforting flavors, this is a recipe worth keeping. It’s perfect for crisp mornings, cozy snacks, and small homemade gifts that show you care.