Whipped Pumpkin Butter
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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.
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.
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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
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.
mjskit says
OH my Goodness! Does this look good or what!?! Can’t wait to whip it together and give it a try!
Vicki Bensinger says
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.
Leslie Means says
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!! :)
foodie @ Tasting Spot says
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Kris | iheartwellness.com says
OHHHHH MY!! This looks FABULOUS girl!!! I need to make some toast asap!
What a great idea :) Your blog is adorable, keep inspiring!
xxoo
the wicked noodle says
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!!
Bev Weidner says
I will totally let you smear that all over my face.
Erin says
I think I might be able to set aside a whole jar of tablespoons of pumpkin puree to make this, holy goodness looking!
brandi says
LOVE this! i love honey butter, i can’t imagine how good this is with pumpkin + spices.
Melissa // thefauxmartha says
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!
Rachel says
Great idea! It is so tasty! I’ve been feeding my extra plain pumpkin puree to my one-year-old, she loves it!
Lauren says
Amazing! Loving this idea! I did a pumpkin cream cheese spread but never thought to just mix it into straight up butter! Smart thinking!
katie says
Seriously this sounds and looks amazing. Can’t wait to give this a try!
Tara @ Chip Chip Hooray says
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?
Lesa @Edesia's Notebook says
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!
Christina @ This Woman Cooks! says
Ooooo why did you show me this! Now this is all I’m going to be eating. Can’t wait!