Introduction

Oh, that cozy feeling! You know, the one that wraps you up like a warm hug on a crisp autumn day? That’s exactly what this Whipped Pumpkin Honey Butter brings to mind. It’s reminiscent of grandma’s kitchen, the scent of baking spices, and pure, unadulterated comfort. And the best part? It’s ridiculously easy to whip up, taking just minutes from start to delicious finish. Perfect for when you need a little bit of autumn magic without a whole lot of fuss!

Why You’ll Love This Recipe

Fast: Seriously, you can make this in less time than it takes to brew your morning coffee.
Easy: No fancy techniques or equipment needed. Just a bowl and a mixer!
Giftable: Package it up in a cute jar, tie a ribbon around it, and you’ve got an instant, thoughtful gift.
Crowd-pleasing: Who doesn’t love fluffy, spiced butter? It’s a guaranteed hit!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this little jar of sunshine:

1 cup salted butter, at room temperature: Make sure your butter is truly soft! It’s the key to that wonderfully light and fluffy texture.
3 tablespoons pumpkin purée: Use the plain purée, not the pie filling. This gives it that gorgeous color and subtle earthy flavor.
3 tablespoons honey: For that touch of natural sweetness.
1 tablespoon brown sugar: Adds a lovely depth of flavor and a hint of caramel.
1 teaspoon ground cinnamon: The quintessential autumn spice.
1/2 teaspoon ground nutmeg: A little goes a long way to add that warm, nutty aroma.
1/4 teaspoon ground ginger: Just a pinch to give it a little zing.
1/4 teaspoon vanilla extract: Enhances all those lovely spice notes.
Plus 1 teaspoon brown sugar (if needed): This is for adjusting the sweetness to your personal preference.

How to Make It

Alright, let’s get our hands (or rather, our mixers) a little bit messy! This is where the magic happens.

Step 1: The Base. Grab a medium-sized bowl and toss in your softened butter, the pumpkin purée, honey, and your first tablespoon of brown sugar.
Step 2: Spice It Up! Now, sprinkle in all those wonderful spices – the cinnamon, nutmeg, and ginger – along with the vanilla extract.
Step 3: Whip It Good! Get out your electric mixer (handheld or stand mixer, both work great!) and beat the mixture on medium-high speed. You’re looking for it to become light, airy, and wonderfully fluffy. This usually takes about 3 to 5 minutes. I like to scrape down the sides of the bowl a couple of times to make sure everything is getting incorporated.
Step 4: Sweetness Check (Optional). Once it’s looking fluffy, give it a taste. If you prefer it a little sweeter, now’s the time to add that extra teaspoon of brown sugar. Beat it in for another 30 seconds or so.
Step 5: Serve or Store. You can serve this delightful concoction immediately, or transfer it to an airtight container for later.

Substitutions & Additions

This recipe is wonderfully versatile! Feel free to play around and make it your own.

Butter: If you only have unsalted butter, just add a pinch of salt along with it.
Sweetener: Maple syrup can be used instead of honey for a different flavor profile.
Spices: Feel free to add a pinch of allspice or cardamom for an extra layer of warmth.
Citrus Zest: A little orange zest can add a lovely bright note!
Cream Cheese: For an even richer, creamier spread, you could swap out 1/4 cup of the butter for softened cream cheese.

Tips for Success

A few little tricks to ensure your Whipped Pumpkin Honey Butter turns out perfectly every single time:

Room Temperature Butter is Key: I can’t stress this enough! If your butter is too cold, it won’t whip up properly and you’ll end up with a lumpy mess. Let it sit on the counter for at least an hour, or gently warm it in the microwave for a few seconds at a time (be careful not to melt it!).
Don’t Overmix the Pumpkin: You want to incorporate the pumpkin purée without overworking it, which can make the butter too wet.
Prep Ahead: You can make this a day or two in advance and store it in the fridge. Just let it sit at room temperature for about 15-20 minutes before serving to soften up slightly.
Clean Your Bowl and Beaters: Make sure your mixing bowl and beaters are completely clean and dry. Any moisture can affect the texture.

How to Store It

Keeping your Whipped Pumpkin Honey Butter fresh is a breeze!

Store your delicious spread in an airtight container in the refrigerator. It should stay fresh and delightful for up to 1 to 2 weeks. When you’re ready to use it, just let it sit on the counter for a bit to soften up. It’s so good, I doubt it’ll last that long!

FAQs

How long does Whipped Pumpkin Honey Butter last?

When stored properly in an airtight container in the refrigerator, it should last for about 1 to 2 weeks.

Can I use canned pumpkin pie filling instead of purée?

No, it’s best to use plain pumpkin purée. Pumpkin pie filling already contains sugar and spices, which would alter the flavor and sweetness of your butter.

What is the best way to serve this?

Oh, the possibilities! It’s fantastic on toast, biscuits, pancakes, waffles, muffins, or even swirled into oatmeal or yogurt. It also makes a wonderful topping for sweet potatoes!

Can I freeze Whipped Pumpkin Honey Butter?

While you can freeze it, the texture might change slightly upon thawing as the butter can separate. If you do freeze it, thaw it slowly in the refrigerator and then give it a good stir before serving.

Whipped Pumpkin Honey Butter

A cozy and incredibly easy whipped pumpkin honey butter that brings the flavors of autumn to your table. Perfect for spreading on toast, biscuits, and more!

Print Recipe Pin Recipe

Prep Time 5

Equipment

Medium-sized bowl
Electric mixer Handheld or stand mixer
Airtight container

Ingredients

Main ingredients

1 cup salted butter at room temperature
3 tablespoons pumpkin purée plain purée, not pie filling
3 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.25 teaspoon vanilla extract
1 teaspoon brown sugar optional, for adjusting sweetness

Instructions

In a medium-sized bowl, combine the softened butter, pumpkin purée, honey, and 1 tablespoon of brown sugar.
Add the cinnamon, nutmeg, ginger, and vanilla extract to the bowl.
Using an electric mixer, beat the mixture on medium-high speed until it becomes light, airy, and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
Taste the mixture. If you prefer it sweeter, add the additional teaspoon of brown sugar and beat for another 30 seconds.
Serve immediately or transfer to an airtight container for storage.

Notes

Store in an airtight container in the refrigerator for up to 1 to 2 weeks. Let sit at room temperature for 15-20 minutes before serving to soften.