Keto Pumpkin Butter Starfish in the Kitchen in a mason jar on a jadite plate sitting pretty in the sun
Sauces & Spreads 10 comments

Keto Pumpkin Spice Butter

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Sweet, spicy and cozy, this Keto Pumpkin Spice Butter really hits the spot. If you’ve got a few simple ingredients and 15 minutes, that’s all you need for this awesome sugar-free spread!

All things pumkpin spice! A flavor that used to signal the beginning of fall is so beloved that it seems to be creeping into out lives earlier and earlier each year. It makes sense because it the cozy warm spices conjure up some of our favorite baked goods and memories with friends and family. Let’s whip up a nice jar of cozy Keto Pumpkin Spice Butter to keep in the fridge!



My favorite sweetener (by far!), this rare sugar has the uncanny ability to act like real sugar. It melts and caramelizes all without any funky or cool aftertaste. It really shines in this Keto Pumpkin Spice Butter!

Check out more keto recipes with allulose.


This is (obviously!) the bulk of the recipe! Make sure you shop for puree without any additives – be sure to check there’s no added sugar. We’re looking for puree here, not to be confused with pumpkin pie filling.

Check out more keto recipes with pumpkin.


This is such a baking staple and a good friend to pumpkin! I didn’t realize there were so many variations until I started shopping around. I love the Ceylon cinnamon in this recipe – it is smooth and very fragrant! Think more like grandma’s apple pie than a mouth burning cinnamon fireball candy!


There’s not a ton of technique to this Keto Pumpkin Spice Butter recipe (thankfully)! You’ll love it for its simplicity – just combine all the ingredients and cook over medium-low heat. You have two main goals – one is making sure that the pumpkin is cooked and integrated with the spices the second is making sure the mixture reduces to have the texture of a spread. All in all, it’s pretty easy! Just stir your mixture continuously as it cooks and reduces down


  • Jar (8 oz)
  • Nonstick pan
  • Spatula or Spoon
Keto Pumpkin Spice Butter in a jar and on spreader
Keto Pumpkin Spice Butter just ready to make your morning!


This is a pretty straightforward recipe but there can still be a few issues.

Why is my pumpkin butter so runny?

Depending on the texture of your canned pumpkin, you might need a little extra cooking time for your pumpkin butter to thicken up. It should be kind of like baby food when it’s all done. It will also thicken up a little when it cools.

Why is my pumpkin butter so thick?

If you find that the pumpkin butter is drying out as you cook it and becoming too thick and sticking, just add in a little more water as it cooks. This is a very user friendly recipe and will definitely adapt with you!


How should I eat Keto Pumpkin Spice Butter?

Pumpkin butter might be more of a regional specialty so not everyone is used to enjoying it. Here are some GREAT ways to enjoy it:

  • Smeared on bread or toast, this makes a delicious breakfast
  • Pair it with some cream cheese on a cinnamon bagel 🥯
  • Amazing added to cheesecake for a pumpkin swirl
  • Drop a dollop in your Greek yogurt for a sweet snack
  • Swirled into vanilla ice cream with a few pecans sprinkled on top! 🍨
  • Someone in my household loves it on Keto Pumpkin Coffee Cake Muffins and Keto Pasadena Zucchini Bread
Keto Pumpkin Spice Butter perfect for crisp fall mornings.

What should I drink with Keto Pumpkin Spice Butter?

It’s delicious paired with coffee (pumpkin spice latte anyone!), a strong tea like English breakfast, and just about perfect with the warm spices of chai!


Keep Keto Pumpkin Spice Butter in the fridge. Enjoy within 5-7 days of making it. Freezing is possible, but might impact the texture.


Keto Pumpkin Butter Starfish in the Kitchen in a mason jar on a jadite plate sitting pretty in the sun

Keto Pumpkin Spice Butter

Sweet, spicy and cozy, this Keto Pumpkin Spice Butter really hits the spot. If you've got a few simple ingredients and 15 minutes, that's all you need for this awesome sugar-free spread!
5 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 13 kcal


  • jar
  • nonstick pan
  • spatula


  • 8 oz pumpkin puree approximately half a can
  • 1/2 cup water
  • 1/4 cup allulose
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice optional
  • 1/8 teaspoon blackstrap molasses optional


  • Add all ingredients to a nonstick pan and cook on low heat until reduced. It should be a nice spreadable texture and the color should be caramel.
  • Jar and allow to cool. Any leftovers should be stored in the refrigerator.


Nutrition Information, based on 2 tablespoon serving
Calories 13. Protein .3 g, Net Carbs 1.8 g, Fat .1 g
Data from Cronometer provided for reference, please use ingredients you use to calculate.
May be suitable for low carb, low calorie, keto and diabetic diets.
Keyword condiment, pumpkin, pumpkin spice


  1. 5 stars
    interesting butter spread, I havent tried pumpkin spice butter maybe this is a good alternative for my PB. It also looks so yummy, thank you for sharing.

  2. 5 stars
    Yum! This seems so easy and delicious, so I will definitely be trying this out! I think it would be delicious on oatmeal, pancakes, waffles, toast, or in my coffee like you said sounds amazing. Thank you for sharing!

  3. 5 stars
    Yummy. Thank for sharing. I will try this recipe next weekend.

  4. This sounds a lot healthier than Nutella. I’ll see if I can persuade my family to try it!

  5. 5 stars
    I had not even thought to make pumpkin butter and now i’m not even sure why! This looks so good! the flavors sound amazing!

    • Thanks so much! I’m wondering if it’s more of a regional recipe. I grew up eating it but I find many people haven’t tried it. I hope you enjoy it!

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