Tessa's Recipe Rundown
Taste: Perfect combination of pumpkin, cinnamon, and honey.
Texture: Smooth, light, and airy.
Ease: Ridiculously simple and you can make it ahead of time and keep in the fridge to enjoy whenever you want.
Pros: Perfect way to inject your days with a little fall pumpkin goodness. Also makes an adorable hostess gift!
Cons: None.
Would I make this again? Still have some in my fridge!
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Remember way back when I shared the recipe for Texas Roadhouse Bread Rolls with Cinnamon Butter?
Well think of this Whipped Cinnamon Pumpkin Butter as that butter wearing its fall wardrobe. It’s not pumpkin butter that’s cooked, it’s pumpkin puree added to actual butter and whipped along with some cinnamon, honey, and vanilla for a slightly sweet totally aromatic treat that goes perfectly on homemade bread, muffins, pancakes, waffles, English muffins, or just about anything else. You’ve got to give it a try!
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Ingredients
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch fine sea salt
- 1/4 cup plus 2 tablespoons pure pumpkin puree
- 1/4 cup honey
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
- Serve or store in the fridge in an airtight container. Bring to room temperature before using.
I’ve made three batches so far and not one of them has been thick and fluffy. What am I doing wrong?
Hi Jacque, what is the texture like? Does the butter beat up light and fluffy? If the mixture is loose after adding the pumpkin puree or honey, I’d check to make sure you’re not accidentally adding too much—those could overpower the butter and create a much thinner consistency. Also, please see the recipe notes if you’re using fresh pumpkin puree. I hope that helps! Please reach out if you’d like additional troubleshooting help, and let us know how it goes if you try again!
Can you use maple syrup in place of the honey?
Hi Betsy! We haven’t tried that, but it should work just fine! Let us know how it goes 🙂
Can I use “sea salt” butter?
Hi Diane! Yes, that should work fine – just omit the salt, and be aware that you’ll end up with a salty/sweet pumpkin butter. Enjoy 🙂
Perfect with waffles or pancakes or toast. Tastes like pumpkin pie. We did them up in hall pint size jars. Tripled the batch to make 12. Great gifts
Is it spreadable right out of the fridge?
Tessa, Thank you for this recipe. I’m sure it’s delicious…can’t wait to try it. You must get good laughs from some of the questions people ask you! :). Happy Thanksgiving.
Just whipped up some pumpkin butter for hostess gifts on Thanksgiving, had some on a hot pita ,sooo good!!!
Kathy-I’m sure you could sub brown sugar or powdered sugar for the honey!
Thank you. I have an (over)abundance of pumpkin and winter squash from my garden this year, and I’m looking for any way to use it up!