Pumpkin Crumbcake

I must say this turned out really good. My bf loves it and I gave some to a friend and she loved it too. Its from another recipe that I tweaked some to make my own. I found the original way too sweet for my taste. 

Pumpkin Crumbcake 

1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin ( or 2c. fresh pumpkin)
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
2 tsp. pumpkin pie spice
1/2 teaspoon salt 

TOPPING:
1c. sifted all purpose flour
3/4c. light brown sugar ( I use dark brown since that what I have around), firmly packed
4 tsp. ground cinnamon
1/2c. butter

Make topping: Combine flour, sugar, cinnamon and butter; blend till mixture is crumbly. I use a pastry blender to cut the butter in. Mix well. 

 When ready to top cake, take handfuls and squeeze gently together to make the crumbs stick together.

 Gently break them up as you sprinkle over the top of the cake. You want to have some small and some lg. chunks of crumb.   

Preheat the oven to 350°F. Rub butter on the inside of a 9in. spring-form pan,  set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. 

 Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, pumpkin spice and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. 

 Pour the batter into the prepared pan.  

Sprinkle the streusel over the cake batter. Bake for 1hr or until a toothpick comes out clean. (I found mine needed about 15min. more.) (You may need to cover it at some point while baking if the streusel starts to get too dark. You do not want it to burn.)

 Cool on a wire rack for about 15 minutes. Cool completely. Cover and store at room temperature.  To serve you can sprinkle some powdered sugar over the top to garnish.

(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel  and bake for approximately 35 minutes, until a toothpick comes out clean.)
* I did make the 8in, pan recipe first using only half a recipe of this cake. If you want a quick one thats easier to do. A full recipe like I did in the springform pan takes awhile to bake. Its a very moist cake.

Pumpkin Spice Donuts.

Fall is on its way. The weather is changing here too. The glorious summer days we have had this yr are starting to disappear. Its been a dry summer for the PNW and the days have been so warm and glorious that I just don't want summer to leave yet. Its been hot enough to wear shorts, tank tops and bare feet, with big puffy white clouds and deep blue sky. But now the summer is going, Ive had to shut the windows most days lately and the fog has rolled back in. Today its raining again. I smell the falling leaves  when I'm outside now, that earthy, moldy leaf smell. Fall is here and it makes me think of pumpkin. And so I wanted to make something with it for us.

These are baked. I have one donut pan so I pulled out a muffin top pan too. I figured they would bake in about the same time. Remember when muffin tops were the craze? I found both pans at Goodwill. And so I baked these and then cleaned the donut pan to finish the last batch.

They smelled the whole house up. It was a cool nite and the warm spices just reminded me so much of Fall. Perfect nite to do this. And so once they cooled a bit I rolled them in cinnamon sugar and set them on the rack to finish cooling. About a half hr. before bed......my bf said he wanted one. I decided to get one too even tho I was worried the sugar might keep me up. I'm glad I had it tho.........cuz OMG they were beyond awesome~!!! My bf liked it so much he went back for seconds. My mouth was thinking the same thing but I held back. They were moist and spicy and perfect. I will be making these again and again for sure. And so for anyone wanting to try them here's the link.  http://www.kingarthurflour.com/blog/2012/09/07/pumpkin-doughnuts-baked-to-perfection/

I used my own home cooked pumpkin puree that I freeze each yr. Sometimes when thawing it gets a bit watery so I put it in a sieve over a bowl till it drained. You want thick puree, canned is fine. And I love that these are baked , not fried. I hate frying stuff. Watch the timing on these so they don't burn. For my oven I found 12min. to be perfect.

Pumpkin Waffles

I have this ancient waffle iron that I haven't used in yrs. My gramma gave it to me. I think this thing is probably as old as me. And its been sitting in the garage. I noticed it when I go out there and think, I have to make some waffles one day. I didn't even know if the thing still worked. 

And so today while wandering online I saw alot of pumpkin recipes. I haven't much been in the mood for pumpkin. I wasn't ready to give up summer, no matter what the calendar says. But last nite it was wild and windy and we had some rain......just like winter. I wanted to make some soup today to warm the house up. I couldn't forget those pumpkin waffles tho. So we had a late brunch today of these with some bacon and maple syrup.  This waffle iron hasn't been used in yrs so I cleaned it up and oiled the iron part. These were difficult to make until the last one. I think it just needed to be re-seasoned well. But I found this batter very thick, and I think next time ill thin it a bit more. I used pumpkin that I roasted last yr and froze, not canned. I also changed the amt. of the spices and this recipe will reflect my changes. 

Pumpkin Waffles   16 (4-inch) waffles
2c. whole wheat flour
2tb. brown sugar
1tb. baking powder
1tsp. cinnamon
2tsp. pumpkin pie spice
1/2tsp. salt
1/4tsp. baking soda
2c. milk
1c. canned pumpkin or mashed, cooked pumpkin
2 egg yolks
4tb. butter, melted
2 egg whites, whipped till stiff

 In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, salt, baking soda, set aside. 

In a medium bowl, combine milk, pumpkin, egg yolks, butter. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy). 

In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.  

Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.  Serve waffles immediately or keep warm in a loosely covered oven-proof dish in a 300 degree F oven. 

Pumpkin Spice Oatmeal cookies with a Cream Cheese Glaze

I was looking for a rolled and cut out pumpkin spice cookie. Most are just sugar cookies with spice added. I'm sure they are good but that's not what I wanted. I found a recipe for a refrigerated cookie with spice and pumpkin but they were slice and bake. But I figured I could roll them out. Then as I looked at the recipe there were no eggs or leavening or anything. Just didn't seem right. So I took that recipe and added my own stuff. This is what I came up with.

These still are not quite what I was looking for. They are a puffy, cake type cookie. You would have to use a cookie cutter that is simple. Details simply wouldn't show. So this recipe is still a work in progress. I will say it was tasty tho. I felt it needed an icing , my bf didn't. But I decided to make one anyway. I didn't want just a plain old glaze, I wanted some flavor so I made one cream cheese based. I love it and will use this again on other things.

Pumpkin Spice Oatmeal Cookies Make about 3 1/2 dozen

1c. butter, softened
2c. organic sugar
1c. pumpkin puree
3c flour
2 eggs
2c. oats
1 1/2 tb. pumpkin pie spice
1/2 tsp salt
1 tsp. b. powder
1 tsp. b. soda

Cream butter, slowly adding sugar, beating till light and fluffy. Add eggs and beat again. Mix dry ingredients..flour, salt, spice, b. powder and b. soda. Alternate adding flour mixture, then pumpkin, till all is incorporated. Add oats and mix well. Put dough into a bowl and cover with plastic wrap. Chill till firm enough to handle. 

Flour board. Put extra flour on the board in a corner to dip the cookie cutter in. I used a lg. Pumpkin shaped cutter to make mine. Depending on the size you use, depends on how many you get. Take 1/4 of the dough and put on the floured board, add more flour to top and roll around on the board to coat. It is a bit sticky so you want to coat it enough to be able to roll out and cut. Make about 1/8th in. thick.

Dip cutter in flour and cut out pumpkins. Dip each time. I put mine on a baking sheet covered with a silpat sheet. You could use parchment too.
 

Bake each sheet pan about 15min. at 350 degrees. You want the cookies to firm up but not brown a lot. I lifted them up to check the bottom and if it was browning, I took them out. Then I took them off the pan onto a cooling rack. Repeat with remaining dough.

Cream Cheese Glaze
4oz. cream cheese, softened
1 tsp. vanilla
1 tb. milk
2c. powdered sugar

Beat cream cheese with vanilla and milk. Slowly add the sugar 1/2c at a time till smooth. Check consistency. Remove about 3 tb. and set aside. This will be colored later with green food coloring to use on pumpkin stems. Add orange food coloring to remainder and stir well to distribute color. 

I wanted it a bit stiff so this worked good for the initial piping. I piped a thin row of icing around the pumpkin shape first on all of them. Then I added 1 tsp. milk at a time till it made a thin glaze. This I gently spooned on the cookie to fill in. Run it up to the piped edge and smooth it out. Do all cookies. You don't need alot of icing for each, perhaps a tsp or so .

 Let dry awhile. Thin the green icing with some milk. I just drizzled a bit over the end of the stem part till it was coated. Set aside till dry.

Pumpkin Orange Cheesecake Bread

This bread was the bomb. I didn't have the right size loaf pans, mine were 9 x 5. Because of this the cheese layer wasn't as thick as the original one they pictured.  And so I decided since we love cheesecake, the next time I make this I will just double the cheesecake layer.

I also made a glaze. These are approximate measurements because I wanted a fairly thick glaze so remember that when making it. I used about 1 1/2c. powdered sugar, 2 Tb. orange juice and a scant 1/4tsp. cinnamon. If its not thick enough add more powdered sugar, the weather could add moisture and you might need more. I'm telling you not only does it look better but it enhances the bread even more. This was the best Ive ever had and Ill be making it again and again. My bf ate it every day till it was gone and he never does that.

Pumpkin Orange Cheesecake Bread

Yield  2 - 8x4 inch loaves

1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tablespoon all-purpose flour
1 egg
1 tablespoon orange zest
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1c. chopped pecans
1/2 cup vegetable oil
2 eggs
1 1/2 cups white sugar

   1.   Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
   2. In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
   3. Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
   4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Pumpkin Pecan Pie

This year for Thanksgiving I tried a new pie. We just love pumpkin pie but I found out my bf love pecan pie too. So I stumbled across this recipe and mentioned it to him. He thought it would be awesome.........and it was!

Its a Pumpkin Pecan Pie and OMG IT WAS HEAVENLY. It is my new favorite pie and one Ill be making every yr. from now on. Its so good it didn't even need whipped cream. I think that would have just dulled down the flavors.

Pumpkin-Pecan Pie

Pumpkin Layer:
* 3/4 c canned pumpkin
* 1/2 c granulated sugar
* 1 egg
* 2 tb sour cream
* 2 tb egg nog
* 1/4 ts ground ginger
* 1/2 ts ground cinnamon
* 1/8 ts ground cloves
* 1/8 ts ground nutmeg
* 1/4 ts salt

Pecan Layer
* 1/2 c dark brown sugar packed
* 3/4 c dark corn syrup
* 2 eggs
* 1 tb butter melted
* 1 ts vanilla
* 1 c pecans halves or pieces

For Pumpkin Layer: In med. bowl, whisk together pumpkin, granulated sugar, egg, egg nog, sour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

For Pecan Layer: In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.

To Assemble: Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate.

Bake at 425 for 15 minutes, then reduce oven to 350 and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.

***This year I found something called Pumpkin Spice eggnog. I found out I like it in coffee. Its not a bad substitute for the Starbucks latte. This pie calls for a bit of eggnog too and I thought why not use that also. Its not alot but I figured it could only add to the pie flavors with the spices of its own.

PUMPKIN MADELINES

We used to make these daily to go into the bread baskets. These are so good we had to limit how many we put in the baskets cuz people wanted just this. Even had to hide them from the staff cuz we would eat them like candy all day!

PUMPKIN MADELINES

1/4 lb. butter

1c. flour

1 tsp. baking powder

2/3c sugar

4 eggs

1/4 tsp. grated orange or lemon peel

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. pumpkin pie spice

1c. pureed pumpkin

Poppy seeds

You will need special madeline pans for these. For those daring enough tho you might want to put some on cookie sheets to make soft cookies or even sm. muffin pans.

Melt butter and cool. (It gets added last and must be cool). Put eggs and sugar in food processor and blends till it makes ribbons, sugar will dissolve. Add pumpkin and rinds. Blend. Next sift together dry ingredients and spices. Add butter and refrigerate for 20min. Put in greased madeline pans sprinkled with poppy seeds. and bake at 400 degrees for 15-20min.

PUMPKIN CHEESECAKE

I love Junior League cookbooks. They are usually well tested recipes compiled by the Junior Leagues themselves ,of course to raise money. But many of these have become award winners.

I chose this one because altho its an older book, many of the recipes are typically Californian and awesome.This is one of my favorite recipes from this book. Ive made it many, many times.
PUMPKIN CHEESECAKE MAKES 1 9in. cake

Crust:
3/4 c.graham cracker crumbs(about 12 single crackers)
1/2 c. ground pecans
1/4 c. brown sugar
1/4 c. granulated sugar
1/4 c. butter, melted

Filling:
3/4 c. granulated sugar
3/4 c. pumpkin puree
3 egg yolks
1 1/2 tsp. ground cinnamon
1/2 tsp. ground mace
1/2 tsp. ground ginger
1/2 tsp. salt
1 1/2 lbs. cream cheese, softened
6 tb. granulated sugar
1 egg plus 1 yolk
2 tb. whipping cream
1 tb. sifted cornstarch
1/2 tsp. vanilla extract
1/2 tsp. lemon extract

Whipped cream and whole pecans for garnish

To prepare Crust: Combine all ingredients and mix well, coating crumbs completely with butter. Pat crumb mixture firmly into bottom of a 9in. springform pan. Place in freezer while preparing filling. Preheat oven to 350 degrees.

To prepare Filling: Mix 3/4c. sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger and salt in a bowl. Set aside. With an electric mixer, beat cream cheese and 6 tb. sugar till smooth. Add the egg plus egg yolk and the whipping cream. Mix again till smooth. Add cornstarch and blend well. Add vanilla and lemon extracts. Mix again till very smooth. Add spiced pumpkin puree to cream cheese mixture. Mix until no traces of white remain. (The smooth texture of this cheesecake depends on the thorough mixing.)

Pour filling over crumb crust in springform pan. Bake 45 min., or until sides have risen. The center will be somewhat soft. Remove from oven. Cool to rm. temp., then refrigerate until thoroughly chilled. Run knife around edge of pan and release the sides. Remove cheesecake from pan bottom. Garnish with whipped cream rosettes and pecans.

PUMPKIN SPICE LATTE

I love pumpkin lattes. So glad starbucks came out with them. I wait all yr for when they make them but I cant always afford to have it or cant always get there so I found this great alternative. Its from the Susan Branch cookbooks. If you have never seen her books your in for a visual treat. They are like talking to a girlfriend.....stories, great watercolor drawings and lots of tried and true recipes.

Pumpkin latte makes 1

2 heaping tb. canned pumpkin
1 tb. brown sugar
1tsp. vanilla
1/2 tsp.pumpkin pie spice
hot coffee, decaf or espresso
hot milk
Into each lg. mug put first 4 ingred. Fill cup halfway with coffee and stir well. Fill cup with hot milk and whisk. Top with whipped cream, dust with nutmeg.

This is from Susan Branch's Autumn cookbook. Sometimes I add a bit more fresh pumpkin but too much just makes pumpkin sludge at the bottom of your cup. And Ive also used vanilla syrup instead of brown sugar and vanilla. I just use regular coffee most times cuz thats what we have around here but its delish. The biggest problem is what to do with the leftover pumpkin, I can never use it all before it goes bad. Im thinking maybe next time of freezing measured portions on a tray then popping them in a freezer bag. It should keep and u can take out what you need and it should thaw fast. Of course you wouldnt want to put it frozen in your hot coffee or it will make it cold fast!

Pumpkin Brownies and other yummy stuff!!

I got the latest issue of Country Living and it has all fall things in it. I stumbled across a pull out recipe booklet in there and saw those brownies you see in the picture. I HAVE TO try these!!! I love anything pumpkin and I have an old blog when I first got here that has pumpkin lattes and pumpkin bars on it. I love this time of year when Starbucks makes their Pumpkin lattes and HAVE TO have them. But when I cant I use the recipe from my blog or I buy Coffeemate Pumpkin Spice creamer and top it with a sprinkling of pumpkin spice. Its a good substitute. So since fall is on its way I thought Id post this recipe for you along with some pumpkin butter recipes for those who like to make their own. A good jarred one would work too.


CHEESECAKE BROWNIES MAKES 3 DOZEN

1 1/2C. butter (3 sticks)

3/4 lb. bittersweet chocolate, chopped

8 lg. eggs

1 1/2c.dark brown sugar

4 tsp. vanilla extract

1 1/2 tsp. salt

2 1/4c. flour

3/4c. cocoa

1 lb. cream cheese, softened

2 tb. cornstarch

1 c. apricot jam

1 c. pumpkin butter

Heat oven to 350 degrees. Line a baking pan with parchment paper and lightly butter. (They don't say what size pan but from the looks of the brownies I think its more like a sheet pan with a lip around it, they don't look very thick)
Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2c.sugar together. Stir in 3 tb. vanilla, salt, melted chocolate, flour and cocoa. Pour into prepared pan. Beat cream cheese using a mixer on medium speed till fluffy. Add the remaining 2 eggs, 1/2c sugar, 1tsp. vanilla and the cornstarch; beat till smooth and spread over the chocolate batter. Combine jam and pumpkin butter. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake till center tests clean---about 40 min. Cool and punch out shapes using Halloween themed cutters.

Frosting Alternatives: In place of pumpkin butter, swirl peanut butter, apple butter or raspberry jam into the cheesecake topping. Or frost with icing.
Mix-ins: Stir in chocolate or peanut butter chips into the batter before baking. Or add chopped nuts such as walnuts, pecans or hazelnuts.
Shapes: Instead of using themed cutters, slice the brownies into triangles. First cut them into squares, then cut each square on the diagonal.

Heres another that my boyfriend just loves, I pack them in his lunch. Try using the pumpkin butter the same way on these only swirl it in the frosting. YUM!

PUMPKIN BARS MAKES 48 LG OR 24 SM BARS

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry
ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. Yield: 48 small bars or 24 larger bars I didnt cut into bars, I frosted in the pan and figured we would cut them as we need them. Easy to make tho.

Spiced Pecan & Pumpkin Butter

If you have a fresh "pie" or sugar pumpkin—not a jack o' lantern variety, which will be both watery and stringy after cooking-prepare it by paring, cubing, and steaming until very tender (this can be done in a covered casserole in the oven), then pushing the flesh through a sieve or the fine disk of a food mill. If the puréed pumpkin is too moist—which it is if liquid quickly seeps from a sample spooned onto a plate—line a colander with cheesecloth and drain the purée for a hour or so. To make enough purée for this recipe, start with a good-sized pumpkin, say 5 pounds.

Hard-fleshed winter squash (Hubbard, etc.) can be used instead of pumpkin; prepare it in the same way.
Zest (outer peel only, no white pith) of 1 orange, or zest of 1/2 orange and 1/2 lemon, removed in wide strips with a swivel peeler
1 large can (29 ounces) solid-pack pumpkin plus 1/2 cup water, or 3-1/2 to 4 cups pumpkin purée prepared from scratch (see the headnote)
2 cups (packed) light brown sugar or 1-1/2 cups (packed) light brown sugar
1/2 cup mild honey or light corn syrup
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1-1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped
Makes about 5 cups

1. Simmer the orange zest in 2 cups water in a sauce pan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve.

2. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice ginger, and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your taste buds request it.

3. Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new 2-piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard.

Pumpkin Butter
3 cups cooked, mashed, or canned pumpkin
2 cups sugar
1/2 t ground cinnamon
1/4 t ground cloves
1/2 t lemon juice

Combine all ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened. Quickly pour pumpkin butter mixture into hot jars, filling to 1/4 inch from top. Wipe jar rims clean. Place lids with bands on and process in a boiling water bath 15 minutes. Yield:4 half pints.

These recipes say to can it but Ive found out this about it......so its up to you once you make it how you want to store it......

May I Can Pumpkin Butter?
Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. Pumpkin is a low acid vegetable and requires special attention to preparation and processing.

While pumpkin butters and pumpkin preserves are popular, they cannot be safely canned for room temperature storage.

Freeze pumpkin puree and pumpkin butter instead.
To freeze pumpkin puree. Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. When soft, remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Pack into rigid containers leaving ½-inch headspace, and freeze.