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 
Ingredients
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch salt
- 1/4 cup plus 2 tablespoons pure pumpkin puree
- 1/4 cup honey
- 1 teaspoon vanilla extract
Directions
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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.
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Serve or store in the fridge in an airtight container. Bring to room temperature before using.
Recipe Notes
If you use fresh pumpkin puree, make sure it's not too watery. If it has a lot of extra moisture, wrap in cheesecloth and squeeze out the excess water.
I can’t say I’m one of those people that would want to eat everything with pumpkin, but I’m still loving it in autumn desserts. I can already imagine a delicious cake with this. Awesome.
Pumpkin is life. I want to slather this on my toast!
Oh my…So YUM!!!
oh my!! Just yes, I want this on toast everyday for the next week!
hi i have 2 questions.,but first this pumpkin butter looks like it’s heavenly and i can’t wait to make it and healthy also.: )
about how much does one recipe make & how long do you think it last’s in the fridge?
3 questions,sorry : ) do you think it might be able to be frozen to be shipped from ct to chicago? looking forward to hearing from you, joanie
Looks amazing, I can only image how yummy it is!
Thank you for sharing so many wonderful recipes !!! I can’t wait to try them (:
Looks really good. Has anyone made it using homemade butter?
can you use a food processor?
I’m not sure, I’ve never tried! It might not incorporate as much air as a mixer will.
I need to make this pumpkin butter and the Texas Roadhouse butter for a baby shower brunch. How long will it keep in the refrigerator? How far in advance can I make it?
This will basically keep till your package of butter expires!
THIS is going to be my “neighborly” & “family” gifting gift!! Cannot wait to try this,,,,making it tonight,,,THANK YOU FOR SHARING!!
Perfect!!
This looks delicious I can hardly wait to try it!!
I bet this would make a great frosting for cupcakes!
I have never made pumpkin butter? what is puree? Do you have to cook the pumpkin before making the butter.
You can use canned pumpkin puree, found in the baking aisle at the grocery store, to make things simple & easy! You might find this post helpful: https://handletheheat.com/fresh-vs-canned-pumpkin/
Tessa with real pumpkin purée I don’t think this will last until the butter expires. Maybe with canned but definitely not pure.
Love the recipe 🙂
Thanks
How much does it make? 🙂
OMG I have been craving pumpkin anything ever since the cooler weather started. Unfortunately I am the only one in the family so I have not made anything. So forget the pumpkin cake and the pumpkin cinnamon buns since I can’t eat all by myself. Well actually I probably could but clothes are getting a little snug as it is. This might just be what I need. Thank you for sharing.
Do you have to use unsalted butter?
I am making a second batch today. The first was truly yummy and a big hit with the family.we love it on toasted bagels
Can’t wait to make this. What tip did you use to pipe it into the jar? Also what kind/size jar is in the picture? It looks perfect for festive table presentation?
Thanks!
I’m not a honey person how would it taste without the honey.
I made this today in advance of a dinner party we are having later this week. Of course, I just ‘had’ to taste test it…a few times… It is great! While I like to make my own butter (like the actual butter butter), I didn’t want to experiment too much so I just used a good quality store bought grass-fed. For my own preferences, I cut the honey back a bit (to maybe slightly over half the recommended). If you like something sweeter, keep the full amount but I can say that half is still very yummy and it won’t be missed in this particular application (using it for dinner rolls, not on breakfast toast). I might try using maple syrup some time to change it up a bit. All in all, a wonderful recipe that looks beautiful in my crystal serving dish. Thanks for making me look like a culinary genius ;). Happy Turkey Day!
Can you can this?
Wow. Look appetizing and very easy to make. A different take on standard herb butter.
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!
Kathy-I’m sure you could sub brown sugar or powdered sugar for the honey!
Just whipped up some pumpkin butter for hostess gifts on Thanksgiving, had some on a hot pita ,sooo good!!!
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.
Is it spreadable right out of the fridge?