🎉 Introduction
There’s something magical about fall flavors—pumpkin, cinnamon, nutmeg, and the warmth of honey. This Whipped Pumpkin Honey Butter is the perfect way to capture that cozy seasonal comfort in a spread. Fluffy, creamy, lightly spiced, and naturally sweetened with honey, it turns everyday foods into something indulgent and memorable.
Imagine spreading it on warm biscuits, pancakes, muffins, cornbread, or toast—it’s like autumn in every bite. Best of all, this recipe comes together in minutes, making it a fantastic last-minute addition to brunch, holiday dinners, or even as a thoughtful homemade gift in a jar.
🧰 Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Rubber spatula
- Measuring spoons and cups
- Airtight jars or containers for storing
🛒 Ingredients
- 1 cup (2 sticks) salted butter, softened to room temperature
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon vanilla extract
👩🍳 Directions
Step 1: Prepare the butter
Place softened butter in a mixing bowl. Using a hand mixer or stand mixer, whip until smooth and creamy.
Step 2: Add flavorings
Add pumpkin puree, honey, brown sugar, cinnamon, nutmeg, ginger, and vanilla. Beat on high speed for 2–3 minutes, scraping down the sides as needed.
Step 3: Whip until fluffy
Continue mixing until the butter is light, airy, and evenly combined.
Step 4: Taste and adjust
If you prefer it sweeter, add an extra teaspoon of brown sugar or drizzle in more honey.
Step 5: Store or serve
Transfer to a serving dish for immediate use, or spoon into jars for gifting. Garnish with a drizzle of honey and a sprinkle of cinnamon if serving at the table.
🍽️ Servings & Timing
- Yield: About 1½ cups
- Prep Time: 5 minutes
- Whip Time: 3–4 minutes
- Total Time: ~10 minutes
🧊 Storage & Reheating
- Room Temperature: Best served within 24 hours if left out.
- Refrigerator: Store in an airtight container for up to 3 weeks.
- Freezer: Freeze for up to 3 months in sealed containers. Thaw overnight in the fridge.
- Re-whip if needed: If it stiffens too much after chilling, let it soften at room temperature and beat again briefly.
🥄 Variations
- Maple Pumpkin Butter: Swap honey for maple syrup for a deeper fall flavor.
- Nutty Pumpkin Butter: Stir in finely chopped pecans or walnuts.
- Extra Spiced: Add a pinch of cloves or cardamom.
- Savory-Sweet: Add a sprinkle of sea salt flakes just before serving.
- Citrus Twist: Mix in ½ teaspoon orange zest for brightness.
- Vegan-Friendly: Use plant-based butter and agave syrup.
❓ 10 FAQs
- Can I use unsalted butter?
Yes, just add a pinch of salt to balance the sweetness. - Can I use pumpkin pie filling?
No—stick with pure pumpkin puree since filling already has added sugar and spices. - Can I make this ahead of time?
Absolutely, it keeps well for weeks in the fridge. - Can I double the recipe?
Yes, it’s perfect for big batches or gifting. - What can I spread it on?
Rolls, biscuits, muffins, pancakes, toast, waffles, sweet potatoes—even swirl it into oatmeal. - How do I make it sweeter?
Add extra honey or brown sugar to taste. - Can I freeze it?
Yes, freeze in small jars or wrapped logs for easy use later. - Can kids help make this recipe?
Definitely! It’s simple and fun for little hands to help scoop and taste. - What if my butter is too soft?
Chill for 10 minutes, then re-whip until it holds shape. - Can I make it spicier?
Add an extra pinch of cinnamon or ginger for a stronger spice kick.
🏁 Conclusion
This Whipped Pumpkin Honey Butter is more than just a spread—it’s an instant upgrade to any meal. It’s light, fluffy, and packed with cozy fall flavors that make you want to savor every bite. Whether you’re slathering it on warm rolls at Thanksgiving, spreading it on morning toast, or gifting it in jars to friends, this butter is a simple recipe that delivers big comfort.
Make a batch today and enjoy the taste of autumn all season long.
Whipped Pumpkin Honey Butter – Creamy, Spiced & Irresistible
Ingredients
Equipment
Method
- Place softened butter in a mixing bowl. Using a hand mixer or stand mixer, whip until smooth and creamy.
- Add pumpkin puree, honey, brown sugar, cinnamon, nutmeg, ginger, and vanilla. Beat on high speed for 2–3 minutes, scraping down the sides as needed.
- Continue mixing until the butter is light, airy, and evenly combined.
- If you prefer it sweeter, add an extra teaspoon of brown sugar or drizzle in more honey.
- Transfer to a serving dish for immediate use, or spoon into jars for gifting. Garnish with a drizzle of honey and a sprinkle of cinnamon if serving at the table.
Notes
Yes, just add a pinch of salt to balance the sweetness. Can I use pumpkin pie filling?
No—stick with pure pumpkin puree since filling already has added sugar and spices. Can I make this ahead of time?
Absolutely, it keeps well for weeks in the fridge. Can I double the recipe?
Yes, it’s perfect for big batches or gifting. What can I spread it on?
Rolls, biscuits, muffins, pancakes, toast, waffles, sweet potatoes—even swirl it into oatmeal. How do I make it sweeter?
Add extra honey or brown sugar to taste. Can I freeze it?
Yes, freeze in small jars or wrapped logs for easy use later. Can kids help make this recipe?
Definitely! It’s simple and fun for little hands to help scoop and taste. What if my butter is too soft?
Chill for 10 minutes, then re-whip until it holds shape. Can I make it spicier?
Add an extra pinch of cinnamon or ginger for a stronger spice kick. 🏁 Conclusion This Whipped Pumpkin Honey Butter is more than just a spread—it’s an instant upgrade to any meal. It’s light, fluffy, and packed with cozy fall flavors that make you want to savor every bite. Whether you’re slathering it on warm rolls at Thanksgiving, spreading it on morning toast, or gifting it in jars to friends, this butter is a simple recipe that delivers big comfort. Make a batch today and enjoy the taste of autumn all season long.
