10 Irresistible Pumpkin Butter Recipes You Need In Your Life
The leaves are starting to change and the air’s getting crisp… and you know what that means? It’s PUMPKIN BUTTER SEASON!
We have a bunch of delicious seasonal jams that you’re definitely going to love (have you TRIED our Apple Jam? How about our Orange Cranberry?) but if we’re being honest, Pumpkin Butter might be our very favorite seasonal flavor because it goes well with everything.
And while we know that you’re probably going to eat at least a little of your first jar of Jackie’s Pumpkin Butter Jam with a spoon -- go ahead! It’s so worth it! -- here are 10 Pumpkin Butter recipes that you’re going to want to make right now.
SAVORY PUMPKIN BUTTER TART
When you add Jackie’s Pumpkin Butter to this Savory Pumpkin Butter Tart recipe from Set the Table, this surprisingly scrumptious savory tart will please your taste buds.
Ingredients:
1 sheet Puff Pastry (thawed according to package directions)
1 Large Onion (halved and thinly sliced with the grain)
3 tbsp Unsalted Butter
½ tsp Kosher Salt
⅓ cup Walnut Halves
⅓ cup Blue Cheese Crumbles
1 tbsp Thyme Leaves.
Preheat the oven to 400 degrees.
Roll out puff pastry until it measures about 12x18… form the edges so it has a raised border. Chill for 20-30 minutes.
While the pastry chills, caramelize the onions by melting the butter in a large skillet over medium-high heat. Add onions and kosher salt stir until onions soften and start to turn golden. Reduce heat to medium low and continue to cook and stir until onions are a deep golden color (about 20-30 minutes).
Spread pumpkin butter on chilled pastry and sprinkle with walnut halves.
Bake for 23 minutes or until pastry is golden brown and firm. Add caramelized onions and blue cheese while still warm.
Garnish with thyme leaves and cut to serve.
The Pilgrimage Cocktail
This fall-inspired rum cocktail from The Bitten Word is delicious and just a little sweet.
You’ll need:
1 ½ oz anejo rum
½ oz each dry sherry
lemon juice
simple syrup
2 dashes angostura bitters
1 tsp Jackie’s Pumpkin Butter Jam to give it a sweet kick.
Put all ingredients in a shaker. Shake and strain into a short, ice-filled class. Round it out with a cinnamon stick and freshly grated nutmeg.
Spiced Pumpkin Maple Latte
There’s a reason why people love Pumpkin Spice Lattes -- they’re delicious! This recipe from Half Baked Harvest is super delicious and can save you a few bucks in the process.
To make this latte, you will need:
1 ½ cups of your favorite full fat milk
- ¼ cup Jackie’s Pumpkin Butter Jam
- ½ tsp vanilla extract
- ⅓ - ½ cup brewed black coffee
- Pinch of cinnamon for serving
If you’d like to make maple cream, you’ll need:
- ½ cup heavy whipping cream or coconut cream
- 1 tbsp real maple syrup
Bring milk, pumpkin butter, and vanilla to a simmer in a medium heating until steaming. When the mixture is steaming hot, remove from heat. Whisk until frothy. Top with maple cream and garnish with cinnamon.
For Maple Cream, whisk heavy cream until soft peaks form. Add maple syrup and whip until fluffy.
Pumpkin Butter Crumb Bars
No one will be able to say no to these buttery, delicious dessert bars from Lovely Little Kitchen.
For the crust and top crumb, you’ll need:
1 ½ cups All-Purpose Flour
½ cup Granulated Sugar
½ tsp Baking Powder
¼ tsp Salt
½ cup Butter (chilled and cubed)
1 Egg
For the filling use 10 oz. Jackie’s Pumpkin Butter Jam.
Preheat oven to 375 degrees. Lightly grease an 8x8 inch baking dish
In a medium bowl mix flour, sugar, baking powder, and salt. Cut in cold butter until mixture is in small pea-sized crumbs, add egg, and stir to bring dough together.
Press half dough mixture into bottom of prepared pan. Spread pumpkin butter along the bottom half in an even layer. Add the remaining dough as a crumble on top.
Bake 28 minutes or until top is golden brown. Cool completely and cut to serve.
Maple Pumpkin Vinaigrette
Want to bring a little fall snazz to your fall salads? This easy-to-make dressing from Boulder Locavour will be one you’ll turn to again and again.
Combine:
1 tbsp Maple Syrup
1 tbsp Jackie’s Pumpkin Butter Jam
1 medium Shallot-diced
¼ cup Apple Cider Vinegar
⅓ cup Olive Oil
½ tsp Dijon Mustard
Kosher Salt and Black Pepper (to taste)
Add them to a jar with a secure lid and give it a good shake to combine--you can also use a blender to make sure everything gets fully emulsified.
Pumpkin Butter Pecan Gingersnap Rolls
Preheat oven to 375 degrees (F), line a baking sheet with parchment paper, then unroll your dough sheet and cut in half non-lengthwise.
Divide pumpkin butter evenly between the two halves with a ½-inch margin around the edges. Then sprinkle the chopped pecans and gingersnap crumbs evenly across both halves as well.
Roll each piece of dough from the short side into a log. Pinch the seam closed, then cut each log into 4 equal slices.
Separate pieces and bake until golden brown (about 15 minutes). Let cool for a few minutes then devour!
If you crossed a pumpkin pie with a gingersnap, you would only get a whisper of these scrumptious confections from Spoon University.
Ingredients:
1 Dough Sheet (baking will vary by brand)
¼ cup Chopped Pecans
½ cup Crushed Gingersnap Cookies (put the cookies in a ziploc style plastic bag and use a heavy object, like a rolling pin to crush them into crumbs).
Pumpkin Butter Bread
This Pumpkin Butter Bread from All Recipes is going to be your new favorite fall bread. Eat it hot, eat it cold, either way you’re going to want to eat this now!
1 Egg
1 cup Brown Sugar
½ cup Apple Juice
¼ cup Melted Butter
1 ½ cups Jackie’s Pumpkin Butter Jam--divided
½ cup Raisins
½ cup Toasted Chopped Walnuts.
You’ll need:
2 cups All-Purpose Flour
½ tsp Salt
½ tsp Baking Soda
1 ½ tsp Baking Powder
1 ½ tsp Ground Cinnamon
1 tsp Ground Nutmeg
½ tsp Ground Cloves
Preheat oven to 350 degrees and grease and flour a 3x7-inch loaf pan.
Mix flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a medium bowl--set aside.
Beat egg in a large bowl and whisk in brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. Slowly add in flour mixture until no lumps remain.
Pour half of the batter into the prepared pan and spread the remaining pumpkin butter on top. Pour in the remaining batter.
Bake on the middle rack until toothpick comes out clean (about 50-60 minutes). Cool 10 minutes and remove from pan, complete cooling on a wire rack.
Pumpkin Butter and Thyme Pork Tenderloin
The spiced sweetness of pumpkin butter makes a great sauce for this tender, juicy pork tenderloin from Tastes Lovely.
Ingredients:
1lb Pork Tenderloin
1 tbs Olive Oil
2 tbs Unsweetened Apple Sauce
1 tbs Fresh Thyme
Salt and Pepper to taste
Put the rack in the middle of your oven and preheat to 425 degrees. Also preheat a cast iron skillet over medium high heat.
In a small bowl, combine pumpkin butter, apple sauce, and thyme. Set aside.
Pat the pork tenderloin dry with a paper towel and season generously with salt and pepper on all sides. Add oil to hot skillet and sear the pork on all sides (2 minutes per side).
Top with pumpkin butter mixture and spread evenly on top. Bake in skillet until tenderloin reaches an internal temperature of 145 degrees (about 15 minutes).
Rest 3-5 minutes and slice to serve.
Spiced Pumpkin Butter Muffins
Whether you eat them for breakfast, a snack, or dessert, you can enjoy these Pumpkin Butter Muffins from The Spruce Eats anytime!
Ingredients:
1 cup of Sugar
2 cups All-Purpose Flour
1 tsp Baking Soda
½ tsp Baking Powder
¼ tsp Salt
¼ tsp Nutmeg
2 ½ tsps Cinnamon (divided)
2 Large Eggs
⅓ cup Canola Oil
4 tbsp Milk (or Half and Half)
1 tsp Vanilla Extract
1 cup Pecans (chopped and divided)
¼ cup Brown Sugar
Preheat your oven to 325 degrees. Grease and flour muffin pans (or line with muffin/cupcake papers.)
Combine sugar, flour, baking soda, baking powder, salt, nutmeg, and 1 ½ tsps cinnamon in a large bowl. In a small bowl whisk together eggs, pumpkin butter, canola oil, milk (or half and half), and vanilla.
Slowly add wet ingredients to the flour mixture until well-blended. Stir in ¾ cup of the chopped pecans.
Fill muffin cups ⅔ full. Combine the remaining ¼ cup of pecans with the remaining ½ tsp of Cinnamon and the ¼ cup of brown sugar. Sprinkle some over each muffin.
Bake for 30 minutes or until muffins spring back when lightly touched with a finger.
Pumpkin French Toast Bake
This yummy french toast bake from the Minimalist Baker is a perfect use for Jackie’s Pumpkin Butter and a little something to look forward to on chilly fall mornings.
You’ll need:
5 ½ -7 ½ cups 1-inch bread cubes (depending on bread type)
7 large eggs
2 cups milk (any kind)
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice
1/4 cup Jackie’s Pumpkin Butter Jam
3-4 tbsp brown sugar (for topping)
Optional--Nuts (like walnuts or pecans)
Cut any kind of bread into 1-inch cubes. Cut enough to fill a 9x13- inch lightly greased baking dish.
In a large bowl, whisk eggs, milk, vanilla, pumpkin butter, and pie spice until combined. Pour over bread cubes. Push bread down until evenly soaked. Cover with plastic wrap and refrigerate over night.
Preheat oven to 350 degrees F (176 C), uncover and top with brown sugar, additional pumpkin pie spice, and nuts. Bake for 35-45 minutes or until golden brown and no longer wet.
Serve with maple syrup, honey, or agave nectar.
3 BONUS RECIPES FROM THE JACKIE’S JAMS RECIPE BOOK
What, you want some more delicious Pumpkin Butter recipes? Then you’re in luck… we have three more easy recipes for you to try!
PUMPKIN SPICE EGGNOG
Ingredients:
1 qt. Eggnog
1/2 jar Jackie's Jams Pumpkin Butter
Mix 1/2 jar of Jackie's Pumpkin Butter Jam and eggnog in a blender and serve! It's that easy!
Pumpkin Dip
1 cup powdered sugar
4 oz. cream cheese
In a bowl, combine sugar & cream cheese until well blended, add Jackie's Pumpkin Butter Jam. Store in refrigerator.
Serve with ginger snaps, pumpkin bread or graham crackers.
Pumpkin Pecan Cheesecake
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tbsp butter, softened
1 8oz. package cream cheese, softened
2 eggs
3/4 cup Jackie's Pumpkin Butter Jam
1/3 cup brown sugar
1 9 inch prepared graham cracker crust.
Combine pecans and 1/4 cup brown sugar. Cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
Beat cream cheese at high speed with an electric mixer until smooth. Add 1/3 cup brown sugar, beat well. Add eggs one at a time, beating well after each addition. Stir in Jackie's Pumpkin Butter Jam.
Pour mixture into crust. Bake at 350 for 40 minutes.
Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack.
Cover, and chill for at least 4 hours.
What are your favorite pumpkin butter recipes?
Tell us in the comments… and don’t forget to follow and share your jam with us on Instagram!
Enjoy!
