Introduction

Oh friends, have you ever just wanted to bottle up the feeling of cozy fall? That crisp air, the changing leaves, the smell of warm spices? Well, I think I found a way to get pretty darn close, and it involves butter. Yes, butter! This Whipped Pumpkin Spice Honey Butter is like spreading pure sunshine and autumn leaves on everything it touches. It’s ridiculously easy to make, comes together in minutes, and tastes like a dream. Seriously, once you try this, you’ll want a tub of it in your fridge all season long!

Why You’ll Love This Recipe

Fast: You can whip this up in about 5-10 minutes tops!
Easy: If you can use a mixer, you can make this butter. No fancy skills required.
Giftable: Jarred up with a pretty ribbon, this makes the most wonderful homemade gift.
Crowd-pleasing: Serve this at your next brunch or dinner and watch it disappear! Everyone adores it.

Ingredients

Here’s what you’ll need to make this magic happen. Most of these are probably already in your pantry!

1 cup unsalted butter: Make sure it’s softened to room temperature! This is key for whipping. Using unsalted lets you control the flavor.
6 tbsp pumpkin puree: NOT pumpkin pie filling! Just the plain, unadulterated pumpkin. It adds moisture and that lovely color.
1/4 cup honey or maple syrup: Your choice! Both add sweetness and that gorgeous, slightly liquid gold touch.
1 tsp ground cinnamon: Gotta have that classic spice!
1/2 tsp ground ginger: Adds a little warmth and zing.
1/4 tsp ground nutmeg: Essential for that classic pumpkin spice blend.
1/4 tsp ground allspice: A little extra depth of flavor.
1/8 tsp ground cloves: A tiny pinch goes a long way – it’s potent!
1 tsp pure vanilla extract: Vanilla just makes everything better, doesn’t it?

How to Make It

Okay, let’s get whipping! It’s super simple, I promise.

First, make sure your butter is truly softened. If it’s still hard, you can cut it into smaller pieces and let it sit, or give it a few short bursts in the microwave (like 5-10 seconds at a time, be careful!).

Now, grab your mixing bowl. Add the softened unsalted butter to the bowl.

Using an electric mixer (a hand mixer or a stand mixer with the whisk or paddle attachment works great!), beat the butter for 2-3 minutes until it’s light and fluffy. This is the “whipped” part!

Next, add the pumpkin puree, honey or maple syrup, all the ground spices (cinnamon, ginger, nutmeg, allspice, cloves), and the vanilla extract to the bowl with the whipped butter.

Beat everything together on medium speed until it’s completely combined and smooth. Scrape down the sides of the bowl as needed to make sure no streaks are left behind.

Give it a little taste! You can adjust the sweetness or add a pinch more of a specific spice if you like. I sometimes add a tiny pinch of salt here too, just to balance things out.

That’s it! Transfer your beautiful, fragrant pumpkin spice butter to a jar or serving dish. Look at that gorgeous color!

Substitutions & Additions

Want to play around with the recipe? Here are a few ideas:

Sweetener: Swap honey for maple syrup or vice versa. You could also use agave nectar.
Spices: If you don’t have all the individual spices, you can totally use 1.5 – 2 tsp of a good quality pumpkin pie spice blend instead. Adjust to your taste!
Flavor Boosts: A tiny pinch of flaky sea salt stirred in at the end is divine. A little orange zest could also add a bright note.
Dairy-Free: Use a good quality plant-based butter alternative that whips well.

Tips for Success

Softened Butter is Key: Don’t rush this! Cold butter won’t whip properly and you’ll end up with chunks.
Whip the Butter First: Getting the butter light and fluffy before adding the other ingredients gives you that wonderful airy texture.
Taste and Adjust: Everyone’s spice preference is different. Don’t be afraid to add a little more cinnamon or nutmeg if you love a strong spice flavor.
Don’t Use Pumpkin Pie Filling: It has added sugar and spices already, and the consistency is different. Stick to pure pumpkin puree.

How to Store It

This delightful butter needs to be stored in the refrigerator because it contains pumpkin puree. Keep it in an airtight container or jar. It should last for about 1-2 weeks in the fridge. To get that lovely spreadable texture again, just let it sit out at room temperature for 20-30 minutes before serving.

FAQs

Got questions? I’ve got answers!

Can I use salted butter?

You can, but I prefer unsalted so I can control the saltiness myself. If you use salted butter, you might want to omit any added salt you were thinking of adding.

What do you put this on?

Oh, what don’t you put it on?! It’s amazing on toast, pancakes, waffles, muffins (especially pumpkin or apple muffins!), scones, cornbread, sweet potatoes, or even melted over roasted squash. The possibilities are endless!

Can I freeze it?

Yes, you can! Store it in an airtight, freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before using, and you might need to give it a quick whip with a fork or electric mixer to restore the texture.

Whipped Pumpkin Spice Honey Butter

A quick and easy recipe for a cozy fall spread made with whipped butter, pumpkin puree, honey, and warm spices. Perfect for toast, muffins, pancakes, and more.

Print Recipe Pin Recipe

Prep Time 5

Equipment

Mixing bowl
Electric mixer Hand mixer or stand mixer with whisk/paddle attachment
jar For storage
Container For storage

Ingredients

Hauptzutaten

1 cup unsalted butter softened to room temperature
6 tbsp pumpkin puree NOT pumpkin pie filling
0.25 cup honey or maple syrup
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.25 tsp ground allspice
0.125 tsp ground cloves
1 tsp pure vanilla extract

Instructions

Make sure your butter is truly softened. If it's still hard, you can cut it into smaller pieces and let it sit, or give it a few short bursts in the microwave (like 5-10 seconds at a time, be careful!).
Grab your mixing bowl and add the softened unsalted butter to the bowl.
Using an electric mixer (a hand mixer or a stand mixer with the whisk or paddle attachment works great!), beat the butter for 2-3 minutes until it's light and fluffy. This is the "whipped" part!
Next, add the pumpkin puree, honey or maple syrup, all the ground spices (cinnamon, ginger, nutmeg, allspice, cloves), and the vanilla extract to the bowl with the whipped butter.
Beat everything together on medium speed until it's completely combined and smooth. Scrape down the sides of the bowl as needed to make sure no streaks are left behind.
Give it a little taste! You can adjust the sweetness or add a pinch more of a specific spice if you like. You can sometimes add a tiny pinch of salt here too, just to balance things out.
Transfer your beautiful, fragrant pumpkin spice butter to a jar or serving dish.

Notes

Store this butter in an airtight container in the refrigerator for 1-2 weeks. To restore spreadable texture, let it sit at room temperature for 20-30 minutes before serving. You can freeze it for up to 3 months; thaw in the refrigerator and re-whip if needed. Don't use pumpkin pie filling; use pure pumpkin puree. Softened butter is key for proper whipping.