Dark Chocolate Pumpkin Butter is a sweet spread full of pumpkin flavor. Slather on toast, fruit, pancakes and waffles!
When fall rolls around there is no shortage of Pumpkin Desserts. You’ve got your Pumpkin Cookies, Pumpkin Cake and even Bourbon Chocolate Pumpkin Pie. But rarely do these desserts tumble over into something that you enjoy for breakfast. That is where this Dark Chocolate Pumpkin Butter comes in.
This Pumpkin Butter with just a hint of dark chocolate is sweet, decadent and oh so delicious. Even my kiddos ditched the Nutella toast for breakfast and opted for this instead.
Let’s talk about what you’ll need to make it:
Pumpkin Butter Ingredients:
Despite being called “butter” this recipe doesn’t actually have any butter in it and is vegan friendly. Here’s what you’ll need:
- PUMPKIN PUREE: Make sure that you buy Pumpkin Puree NOT Pumpkin Pie Mix. Pumpkin pie mix will be seasoned with various spices.
- APPLE JUICE (OR CIDER): Will add sweetness and subtle apple flavor.
- CINNAMON/CLOVES/NUTMEG: A classic combination that always pairs so well with pumpkin.
- BROWN SUGAR: Adds sweetness and molasses flavor.
- BITTERSWEET CHOCOLATE: You’re not using a lot of chocolate for this recipe, just enough to give it a little subtle chocolate flavor. If you’re not a fan of dark chocolate, you can also use semi-sweet.
- VANILLA EXTRACT: It will enhance all the flavors in the butter.
Step by Step Photos and Instructions:
Pumpkin butter could not be easier to make! You simply combine all of the ingredients together in a small sauce pan and let it simmer. As it simmers it will cook down and thicken.
Combine all ingredients in a small saucepan and simmer. 
Allow to cool to room temperature before serving. Store in the refrigerator.
STEP #1: Combine all ingredients together in a small saucepan. Bring to a slight boil and then reduce heat to low. Let simmer until thickened, this will take about 30 minutes.
STEP #2: Allow to cool to room temperature before using.
Storage and Leftovers:
Pumpkin Butter must be stored in the refrigerator and will last for about 1 week.
What do you use Pumpkin Butter for?
I love slathering it on toast. Using it as a dip for crisp sweet apples. And if you spread it on a waffle and top it with a little whipped cream, it tastes a little like pumpkin pie. It. Is. Delicious.
Looking for more Pumpkin Recipes that you can enjoy for breakfast? Try these:
Pumpkin Zucchini Muffins are the perfect combo of summer and fall. With a crumb topping and chocolate chips they are a great on the go breakfast!
Pumpkin French Toast Casserole is easy, fall Breakfast perfection!
You can’t go wrong with a good pull-apart bread and this Pumpkin Pull-Apart Bread is everything you need!
Note: This post was originally published in 2011. Updated in 2023 with new photos, step by step photos and nutrition information.
Servings
Ingredients
- 15 ounces pumpkin puree
- 1/2 cup apple juice (or apple cider )
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/3 cup packed light brown sugar
- 1 ounce bittersweet chocolate (chopped)
- 1/2 teaspoon vanilla extract
Instructions
- Combine all ingredients together in a small saucepan over medium heat. Bring to a slight boil. Reduce heat to low and continue to cook, stirring occasionally for 30 minutes or until butter thickens.
- Allow to cool to room temperature, spread on toast, crackers or use as a dip for fruit. Store any leftovers in a covered container for up to a week.
[…] would also like to try this recipe for dark chocolate pumpkin butter. That sounds like a a perfect fall […]
This looks good!
Oh… this sounds perfect for the fall. Ok, it sounds perfect for anytime because I’m with you, chocolate makes everything taste better!
Had never thought of but it sounds like a nice fall morning treat for the Momma.