• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • The Basics
  • Free Meal Plans

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Desserts Frostings & Sweet Sauces

Whipped Pumpkin Butter

5
/5
10 minutes mins
27 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/14/2011Updated: 08/12/2023

This post may contain affiliate links. Please read my disclosure policy.

A small white bowl filled with whipped pumpkin butter next to a slice of toast and a knife.

Creamy whipped pumpkin butter is perfect for spreading over toast, muffins, or quick bread slices! Flavored with honey, pumpkin, and spice, it’s the ultimate homemade fall condiment.

A small white bowl filled with whipped pumpkin butter next to a slice of toast and a knife.

Whipped Pumpkin Butter With Honey

Okay. That pumpkin recipe you’re about to bake? Set aside a tablespoon of the pumpkin purée (canned pumpkin). It will be fine. Your recipe doesn’t need it. Or perhaps it does. I don’t know what you’re making! But I do know, this whipped pumpkin butter is more important. You’re going to need this on your whole wheat bread tomorrow morning. Or for a snack, spread over pumpkin bread. Or a dessert. Just SAVE THAT TABLESPOON of pumpkin, and trust me.

A slice of toast spread with melted whipped pumpkin butter.

Why You’ll Love this Whipped pumpkin butter Recipe

With only five ingredients, this compound butter is easy to make. Simply mix together softened butter, honey, pumpkin purée (the canned kind, and not pumpkin pie filling), pumpkin pie spice, and vanilla extract. That’s it. An electric mixer works best to get it nicely blended and fluffy. 

Put the whipped pumpkin butter back into the fridge to firm up, or store it well-wrapped for up to five days in the fridge. I’ll warn you now: you’ll be spreading it over EVERYTHING, from muffins to pumpkin streusel bread! If you want, you can even freeze this pumpkin butter for up to 6 months.

Just a note: I always make my own pumpkin pie spice blend. You can also buy it at the grocery store. It’s a blend of spices that you can use to flavor pumpkin pie, and other pumpkin goodies, like pumpkin chocolate chip muffins, pumpkin spice candied walnuts, and pumpkin pie dip, just to name a few. It’s a mixture of cinnamon, nutmeg, ginger, allspice, and cloves.

A small white bowl filled with whipped pumpkin butter next to a slice of toast and a knife.

More Compound Butter Recipes

Cranberry Cinnamon Honey Butter

Gingerbread Butter Recipe – Perfect for the Holidays!

Orange Honey Butter Recipe

Cinnamon Swirl Bread with Vanilla Bean Whipped Butter

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

A small white bowl filled with whipped pumpkin butter next to a slice of toast and a knife.
Recipe

Get the Recipe: Whipped Pumpkin Butter

5 from 1 vote
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
5 servings
Print Rate Recipe
Prevent your screen from going dark
Creamy whipped pumpkin butter is the perfect fall condiment for spreading over toast, muffins, or quick bread slices! Flavored with honey, pumpkin, and spice.

Ingredients

  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1 teaspoon honey
  • 1 tablespoon pumpkin purée (canned pumpkin, not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Instructions

  • Mix all ingredients together in a bowl with a fork. Whip vigorously until well combined. Use an electric mixer for a whipped texture.
  • Store in refrigerator. Spread on hot toast, muffins, toasted bagels, or English muffins.

Notes

  • Recipe can easily be doubled or even tripled.
  • Serving size: 1 tablespoon.

Nutrition Information

Serving: 1tablespoon, Calories: 88kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 24mg, Sodium: 2mg, Potassium: 12mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 750IU, Vitamin C: 0.2mg, Calcium: 5mg, Iron: 0.1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Holiday Quick-Start Guide

Get my Holiday

Quick-Start Guide!

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Overhead view of pumpkin pie spice in a small jar, cinnamon sticks nearby.
    Homemade Pumpkin Pie Spice Recipe
  • Orange Honey Butter - Find the easy recipe on RachelCooks.com
    Orange Honey Butter Recipe
  • Gingersnap being dipped into creamy pumpkin dip.
    Pumpkin Dip
  • Close up view of easy pumpkin pudding garnished with whipped cream, pepitas, and cinnamon.
    Easy Pumpkin Pudding
A scattering of pepitas on grey background. Text Overlay reads Pumpkin Seeds [pepitas] 8 ways.
Previous Post
Pumpkin Seeds (Pepitas) Eight Ways
Close up view of a half of an apple cinnamon muffin.
Next Post
Apple Cider Muffins

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. mjskit says

    October 15, 2011 at 12:01 am

    OH my Goodness! Does this look good or what!?! Can’t wait to whip it together and give it a try!

    Reply
  2. Vicki Bensinger says

    October 14, 2011 at 10:48 pm

    I love honey butter and pumpkin so I know this will be delicious. Now I’m in the mood for cinnamon toast and I bet that would taste good with the pumpkin butter. I’m making this. Ooh I bet it would taste great in piping hot popovers as well.

    Don’t know how to make them, check out my video.

    Reply
  3. Leslie Means says

    October 14, 2011 at 10:00 pm

    Yum!! Oh..I might have to reference this one too! :) I made a pumpkin soup today – and will post it next week for my countdown to Halloween. it is AMAZING!! :)

    Reply
  4. foodie @ Tasting Spot says

    October 14, 2011 at 5:50 pm

    i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

    Reply
  5. Kris | iheartwellness.com says

    October 14, 2011 at 4:28 pm

    OHHHHH MY!! This looks FABULOUS girl!!! I need to make some toast asap!

    What a great idea :) Your blog is adorable, keep inspiring!

    xxoo

    Reply
  6. the wicked noodle says

    October 14, 2011 at 3:57 pm

    Rachel!! This looks sooo yummy. Forget saving a tablespoon – I’m headed out to buy pumpkin just for this purpose! Then I’m making pancakes and I’m going to use it all up and have to make more for my toast on Sunday. YUM!!

    Reply
  7. Bev Weidner says

    October 14, 2011 at 12:16 pm

    I will totally let you smear that all over my face.

    Reply
  8. Erin says

    October 14, 2011 at 11:03 am

    I think I might be able to set aside a whole jar of tablespoons of pumpkin puree to make this, holy goodness looking!

    Reply
  9. brandi says

    October 14, 2011 at 10:53 am

    LOVE this! i love honey butter, i can’t imagine how good this is with pumpkin + spices.

    Reply
  10. Melissa // thefauxmartha says

    October 14, 2011 at 10:49 am

    I think I may have to try this with my leftover frozen pumpkin from last fall. Eek! I was over zealous in my freezing of pumpkin. This looks delish!

    Reply
    • Rachel says

      October 14, 2011 at 11:24 am

      Great idea! It is so tasty! I’ve been feeding my extra plain pumpkin puree to my one-year-old, she loves it!

      Reply
  11. Lauren says

    October 14, 2011 at 10:18 am

    Amazing! Loving this idea! I did a pumpkin cream cheese spread but never thought to just mix it into straight up butter! Smart thinking!

    Reply
  12. katie says

    October 14, 2011 at 9:17 am

    Seriously this sounds and looks amazing. Can’t wait to give this a try!

    Reply
  13. Tara @ Chip Chip Hooray says

    October 14, 2011 at 9:10 am

    What. Whaaaat. Why am I at work. I need to go home and make this right now and have second breakfast.

    Nobody would mind, right?

    Reply
  14. Lesa @Edesia's Notebook says

    October 14, 2011 at 7:55 am

    I love you, Rachel! I was sitting here reading blogs trying to decide what to have for breakfast and then you show me! I’m going to follow suit and try it on a “very lame piece of toast” because that’s all I have and I’m not about to wait for better bread! I made a pumpkin recipe last night and have lots leftover, so this is perfect. Thanks!

    Reply
  15. Christina @ This Woman Cooks! says

    October 14, 2011 at 7:39 am

    Ooooo why did you show me this! Now this is all I’m going to be eating. Can’t wait!

    Reply
Newer Comments

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon Recipe

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Cilantro lime rice in a bowl garnished with a lime wedge.

Cilantro Lime Rice

Round white bowl filled with guacamole, one chip dipped in.

How to Make Guacamole

Pico de gallo in a white bowl.

The Best Pico de Gallo

Overhead view of jar of taco seasoning with a wooden spoon in it.

Homemade Taco Seasoning

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled