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Whipped Pumpkin Honey Butter Recipe

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Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods!

Whipped Pumpkin Honey Butter

Make Your Own Honey Butter with Pumpkin

Have you ever made your own compound butter? At an event I went to earlier this year, I learned from a professional chef just how easy it is to whip some butter and add some flavor simply by mixing in fresh herbs and seasonings. Compound butters can be used on anything – brush them over your favorite meats, spread them on your favorite dinner bread… it’s a great way to kick up the flavor of a favorite recipe.

I’ve been experimenting with different compound butters the past several months and I was thrilled with how this one turned out! This Whipped Pumpkin Honey Butter is delicious on hot rolls, muffins, waffles, pancakes, homemade bread, toast or any other favorite carb! Not only is it delicious, it’s also simple to make and perfect to prepare far in advance – which makes one less thing for you to whip up when you’re ready to eat!

Honey Butter with Pumpkin on Dinner Rolls

Here are a few more butter recipes we think you’ll love –

Easy Pumpkin Honey Butter Recipe

Pumpkin Honey Butter Recipe

Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods!
Course Bread
Cuisine American
Keyword butter
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 tbs
Calories 200 kcal


  • 1 cup salted butter 2 sticks, softened
  • ¾ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 6 Tbsp pumpkin puree
  • 5 Tbsp honey
  • 1 tsp vanilla


  1. Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
  2. Gradually add the rest of the pumpkin puree as you continue to whip the butter.
  3. Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
  4. Scoop into a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.
  5. Serve at room temperature with a drizzle of honey over the top, if desired.

Recipe Notes

  • This butter should be stored in the refrigerator until ready to use.
  • Make sure you are using pumpkin puree and NOT pumpkin pie filling.  They are not the same thing and they are not interchangeable.
  • I use electric beaters to whip the butter.  I haven't ever used my mixer, but it should work with the wire whip attachment.
  • This may be re-whipped.  It will take a couple of minutes to achieve the correct consistency. Don't give up if it begins looking grainy and separated!  Keep whipping until smooth and creamy. 

I wanted to share some Whipped Pumpkin Honey Butter and hot, fresh rolls with my neighbor, but I didn’t have any small containers to give away.  I placed a scoop of the butter on a square of parchment paper, then lifted all four corners and tied it with baker’s twine.  Nothing to return, nothing to store, and only a small bit of garbage to throw away!

How to Make Pumpkin Honey Butter

ABOUT THE AUTHOR – Becky is the cook/photographer/writer/eater behind the blog Bite of Delight. Becky was a food contributor on Somewhat Simple in 2017.

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