• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Burnt Apple
  • About
  • Recipes
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » side dish

    Copycat William's Sonoma Pecan Pumpkin Butter

    Published: Oct 8, 2013 · Modified: Dec 26, 2023 by burntapple · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    I love Williams Sonoma. The other day they had some pecan pumpkin butter samples and I was sold! I came home and had to start trying to make it. If you're looking for a delicious and festive way to add some fall flavor to your breakfast or dessert routine, you have to try this Williams Sonoma's Pecan Pumpkin Butter recipe. This sweet and spiced spread is a perfect complement to toast, muffins, pancakes, and more, and its nutty undertones make it stand out from other pumpkin butters you may have tried. Ooh and try this pumpkin caramel sauce very soon.

    A jar of pecan pumpkin butter on a wooden table. The jar is labeled "Pecan Pumpkin Butter" and has a picture of a pecan and a pumpkin on it. The pecan pumpkin butter is a light brown color and has a smooth, creamy texture.
    Jump to:
    • Making Pecan Pumpkin Butter
    • You Can Use Your Pumpkin Butter in So Many Different Ways!
    • What Makes This Recipe Different From Pumpkin Butter?
    • Pumpkin Lovers We Have MORE Great Recipes for You!
    • Frequently Asked Questions
    • Copycat Williams Sonoma Pecan Pumpkin Butter

    Making Pecan Pumpkin Butter

    Making this recipe is so easy! All you need is:

    • chopped pecans
    • lemon zest
    • lemon juice
    • orage zest
    • orange juice
    • dark brown sugar
    • pumpkin puree
    • cinnamon
    • nutmeg
    • cloves
    • ginger
    • salt

    Prepare the Pecans

    1. Preheat oven to 350 degrees.
    2. Spread the pecans on a cookie sheet. Place in oven and bake for 7-9 minutes, or until pecans are browned.
    3. Place the pecans in a food processor and blend until the mixture begins to resemble paste. (Or like coarse almond butter).

    Finish by Making Your Butter

    1. In a saucepan set to medium heat, place the zest, juices and sugar. Stir until mixture is warm, then add the pumpkin, nuts and spices. Reduce the heat to low and and allow mixture to cook for approximately 20 minutes.
    2. Stir mixture and continue cooking for another 20 minutes. Remove from heat, place mixture in a jar for up to two weeks.

    You Can Use Your Pumpkin Butter in So Many Different Ways!

    If you're looking to mix things up, there are also plenty of variations and adaptations you can try with this recipe. For example, you could swap out the pecans for another type of nut, such as walnuts or almonds, or add in some raisins or dried cranberries for an extra pop of flavor. You could also experiment with different spices or adjust the sweetness to your liking.

    This pecan pumpkin butter can be used in a lot of different ways. You can slather it on toast, swirl it into your oatmeal, use it on pumpkin bread, on waffles or pancakes!

    What Makes This Recipe Different From Pumpkin Butter?

    So what makes Williams Sonoma's Pecan Pumpkin Butter recipe stand out from other pumpkin butter recipes out there? Most recipes don't include pecans. The pecans add a delicious nutty flavor to the spread. The spices used in the recipe - cinnamon, ginger, nutmeg, and cloves also compliment the recipe.

    It's Also About the Sugar!

    Another thing that sets this recipe apart is the use of both granulated sugar and brown sugar. The brown sugar adds a deeper, more complex sweetness to the spread. The granulated sugar helps to thicken it up and give it a smooth texture.

    Pumpkin Lovers We Have MORE Great Recipes for You!

    There are more great pumpkin recipes you can make! Find some good new recipes that I know you'll love!

    Frequently Asked Questions


    How long does this pecan pumpkin butter last?

    Williams Sonoma Pecan Pumpkin Butter is best used within 2-3 weeks of opening. It can be stored in the refrigerator for up to 2 months.

    Can I freeze the pumpkin butter?

    Yes, you can freeze pumpkin butter for up to 3 months. To freeze, transfer the pecan pumpkin butter to an airtight freezer-safe storage container. When you're ready to use it, thaw it in the refrigerator overnight.

    What can I use pumpkin butter on?

    Williams Sonoma Pecan Pumpkin Butter is a versatile spread that can be used in a variety of ways. Here are a few ideas: Use it as a spread on toast, bagels or muffins. Add it to oatmeal or yogurt for a healthy and flavorful breakfast, use it as a filling for sandwiches or wraps, or swirl it into ice cream or whipped cream for a delicious easy dessert!

    What are some recipes I can use with this spread?

    Use it as a dip for apples, pretzels, or graham crackers, add it to a smoothie for a boost of flavor and nutrition, use it as a glaze for roasted chicken or pork, or create a pecan pumpkin butter latte.

    A jar of pecan pumpkin butter on a wooden table. The jar is labeled "Pecan Pumpkin Butter" and has a picture of a pecan and a pumpkin on it. The pecan pumpkin butter is a light brown color and has a smooth, creamy texture.

    Copycat Williams Sonoma Pecan Pumpkin Butter

    Traci Wennerholm
    As the crisp autumn air arrives, the comforting flavors of fall fill our homes with warmth and nostalgia. Among these beloved flavors, pumpkin takes center stage. And what better way to embrace these flavors than with a batch of delectable pecan pumpkin butter?
    3 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    10 minutes mins
    Total Time 1 hour hr
    Course Side Dish
    Cuisine American
    Servings 1 tablespoon
    Calories 773 kcal

    Equipment

    • saucepan

    Ingredients
      

    • ½ cup chopped pecans
    • ½-1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • ½-1 teaspoon orange zest
    • 1-2 tablespoons juice of orange
    • ¼-½ cup dark brown sugar
    • 1 15 ounce can pumpkin or 15 oz fresh pureed pumpkin
    • ½ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ⅛ teaspoon ground cloves
    • ¼ teaspoon ground ginger
    • ¼ teaspoon salt

    Instructions
     

    • Preheat oven to 350 degrees.
    • Spread the pecans on a cookie sheet. Place in oven and bake for 7-9 minutes, or until pecans are browned.
    • Place the pecans in a food processor and blend until the mixture begins to resemble paste. (Or like coarse almond butter).
    • In a saucepan set to medium heat, place the zest, juices and sugar. Stir until mixture is warm, then add the pumpkin, nuts and spices. Reduce the heat to low and and allow mixture to cook for approximately 20 minutes.
    • Stir mixture and continue cooking for another 20 minutes. Remove from heat, place mixture in a jar for up to two weeks.

    Notes

    Start with ¼ cup of sugar, adding more if needed. You can also add more spices to taste or adjust the amount of zest in the recipe to taste. 
    Store mixture in an airtight container in the refrigerator for up to two weeks.

    Nutrition

    Calories: 773kcalCarbohydrates: 105gProtein: 11gFat: 41gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gSodium: 621mgPotassium: 1350mgFiber: 19gSugar: 75gVitamin A: 70730IUVitamin C: 45mgCalcium: 222mgIron: 8mg
    Keyword easy pumpkin butter recipe, homemade pumpkin butter, pumpkin butter, vegan pumpkin butter
    Tried this recipe?Let us know how it was!

    Recipe Adapted From Confections of a Foodie Bride

    « Nonalcoholic Dirty Root Beer
    Pumpkin Snickerdoodles »

    Reader Interactions

    Comments

      3 from 2 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. kbikergirl

      December 24, 2023 at 7:50 am

      1 star
      This recipe does not even come close to the Williams & Sonoma pecan pumpkin butter.
      The 1/2 zest of lemon and orange is overwhelming. I added extra, extra spices and sugar but could not override the strong orange taste. The overall taste isn’t bad but if you’re expecting the WS version, this is NOT it.

      Reply
      • burntapple

        December 26, 2023 at 10:55 am

        Hi the recipe says that you can adjust the zest to your taste preferences. I always start with less, but changed the recipe to reflect that better as it was in the notes of the recipe, but not the actual recipe card. Hopefully that is more clear so for those that don't like as much zest can adjust that. Thanks for the comment it helped!

        Reply

    Primary Sidebar

    traci burntapple website featuring recipes with five ingredients or less

    Hi, I'm Traci! Cooking hasn't always come easy. I'm the burnt pancake on one side and perfect on the other pancake person that serves it to you with the pretty side up. I've learned to cook and make it look easy to my family and others. I'm now helping you save time & money with easy simple recipes with five ingredients or less!

    More about me →

    Popular

    • Brown and white dog with a yak chew in its mouth
      Dairy-Free Yak Chew
    • A top-down view of a single, shiny Cheddar's honey butter croissant on a round, white plate featuring black abstract floral and geometric designs. A partial croissant on a wooden board and a grey cloth napkin are visible at the edges, with white orchid flowers in the upper left corner.
      Copycat Cheddars Honey Butter Croissants
    • A mason jar filled with a Sonic-style Dirty Dr Pepper sits on a rustic white wooden surface. The drink is dark brown, filled with ice, and has visible carbonation bubbles on top. A fresh lime wedge is perched on the rim of the jar, while two additional limes, one whole and one sliced in half, rest nearby on the table. The background features a weathered wood texture, adding to the casual, homemade aesthetic.
      Copycat Sonic Dirty Dr Pepper
    • Top-down view of a white plate with a folded scrambled egg and avocado with salsa. The omelet is topped with slices of bright green avocado and a spoonful of chunky red salsa. A silver fork lies across the omelet. To the left of the plate is a folded white cloth napkin. In the upper right corner, a wooden cutting board holds half of a sliced avocado, a small pile of orange powder (possibly paprika), and a small pile of black peppercorns. A white bowl of red salsa is also on the cutting board. The scene is set on a light-colored marble countertop.
      Scrambled Eggs and Avocado with Salsa

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Burnt Apple

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.