cranberry pumpkin butterCranberry Pumpkin Butter. For you and the lucky folks you share a batch with.

cranberry pumpkin butterPumpkin butter is one of my favorite fall treats. I love it as a topping or stir-in for so many things: added to oatmeal, as a topping for pumpkin muffins, overtop baked brie, on whole grain toast layered with peanut butter or cream cheese, on sliced apples, layered with yogurt … the list goes on. Many times though, pumpkin butter is packed with sugar and artificial flavorings and colorings – so just needed to see if I could whip up a batch from scratch.

This pumpkin butter turned out just right. And it’s extra special because it stars two of the best fall fruits and flavors – pumpkin and cranberry for a cranberry pumpkin butter that you’ll be eating by the spoonful. The tartness of the cranberries and the creamy and earthiness of the pumpkin make for a spread that’s slightly sweet and tart – a perfect addition to many of your favorite fall foods.

We made a large batch, as we knew we’d be giving some to the neighbors in these adorable little mason jars and freezing some for future months. The recipe makes about 8 cups. Half or quarter the recipe if you want to make a smaller amount, but, trust me, you’ll want extras.

Package them up for pretty little gifts if you’d like.

cranberry pumpkin butter in mason jarHow gorgeous is the color? The cranberries give this “butter” a nice maroon hue.

Here’s how to make it:

Cranberry Pumpkin Butter

Total Time: 45 minutes

Yield: Makes about 8 cups

Cranberry Pumpkin Butter


  • 2 lbs fresh cranberries (2 bags), sorted and washed
  • 4 cups water
  • 1 ½ cups brown sugar (you can cut back even further to 1 cup for a less sweet, more tart version)
  • 2 tbsp pumpkin pie spice
  • 2 tbsp cinnamon
  • 2 tbsp vanilla powder
  • 2 12 oz can 100% pure pumpkin
  • Pinch of salt
  • Juice of ½ lime or lemon


  1. Combine cranberries, water, brown sugar, pumpkin pie spice and vanilla in a large pot over medium heat. Cover and bring to a light boil, then reduce heat to a simmer. Simmer for ~25-30 minutes, stirring occasionally - the cranberries will burst. Stir in 2 cans pumpkin, salt and lime juice.  Simmer for another 5 minutes. Remove from heat, cool and refrigerate overnight. Add cranberry pumpkin butter to a blender in batches. Blend until smooth. Spoon into mason jars or other storage containers or freeze. Refrigerate. Enjoy within 2 weeks.


Total Time: 45 minutes plus chill time

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