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Pumpkin Apple Butter

Pumpkin Apple Butter made with steamed apples and pumpkin puree. Make this quick recipe in a blender or food processor and then spread on biscuits or add to oatmeal!

pumpkin apple butter in a jar with apples in the background

I’ve been on a blender kick lately (making all the homemade salsa and creamy potato soup) and decided to recreate my favorite apple butter with a fall twist. This recipe is great for using leftover pumpkin puree.

pumpkin apple butter ingredients

Pumpkin Apple Butter Ingredients

You only need a handful of ingredients to make this simple pumpkin apple butter:

mason jar of pumpkin apple butter

How to Make Pumpkin Apple Butter

There are a few different methods when it comes to making apple butter. Some prefer to cook it low and slow in a slow cooker, while others let it simmer on the stove for hours. This recipe comes together in minutes in the blender.

  1. Core, peel, and dice the apples.
  2. Steam the apples for 8-10 minutes.
  3. Add apples and remaining ingredients to a blender.
  4. Pulse until desired consistency.
jar of pumpkin apple butter next to apples and cinnamon sticks

Tips for Making Pumpkin Apple Butter

Be careful not to over-blend your ingredients or the apple butter will be too thin. If you want something a little more chunky, try this Chai Spiced Applesauce or these simple Sautéed Cinnamon Apples.

I like this recipe even more the next day after the flavors have had time to marry in the refrigerator. Spread it over warm, fresh bread or add it to your favorite creamy oatmeal.

More Pumpkin Recipes

mason jar of pumpkin apple butter

Pumpkin Apple Butter

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Calories: 47kcal
Author: Emily Grace


  • 2 apples peeled and steamed
  • 1/4 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1.5 tsp lemon juice


  • Core, peel, and dice your apples.
  • Steam them for 8-10 minutes or until soft.
  • Add all of the ingredients to a blender and pulse until desired consistency.
  • Store in the refrigerator.
  • Use within 10-14 days.


Calories: 47kcal | Carbohydrates: 12g | Sodium: 9mg | Potassium: 35mg | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 1.4mg | Calcium: 6mg | Iron: 0.1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
5 from 1 vote
Recipe Rating


Saturday 10th of September 2016

Sounds so yummy, especially for the fall season! Thanks for linking up with Merry Monday!


Friday 9th of May 2014

This looks great.


Friday 8th of November 2013

Hi - I would love to make this as part of our teacher gifts this year - how long can it be left out of the fridg after making?

Sara Middleton

Wednesday 16th of October 2013

Can't wait to try this! What kind of apples did you use?

Emily Bruno

Monday 4th of November 2013

Hi Sara- I used green granny smith apples.


Friday 4th of October 2013

How do you can this wonderful pumpkin apple butter?


Wednesday 9th of October 2013

I'd warm the pumpkin apple butter in a pan on the stove top, then just fill the clean jars almost to the top (leave about 1/2-1 in.), put on lids and rings and boil in a water bath for 15-20 minutes.

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