Whipped Pumpkin Honey Butter Recipe

Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods! Made with just a few simple ingredients, this butter is so delicious you could eat it with a spoon!

Whether you’re making a my Favorite Dinner Rolls, Pumpkin Rolls or a batch of 30 Minute Rolls, this butter is the perfect compliment.

A Perfect Fall Topping

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!

How To Make Pumpkin Honey Butter

Whip It Real Good – Start by whipping the softened butter along with the cinnamon, pumpkin pie spice and 1 tablespoon of pumpkin puree. As you’re whipping everything together, gradually add the remaining pumpkin puree.

Add The Sweetness – Once the puree has been completely blended in, add the vanilla and honey and continue beating the mixture until it is thick and fluffy. This usually takes about 1-2 minutes.

Presentation – You can always place the butter in a serving container as is but I like to make it look pretty when I have people over. Place the butter into a piping bag and then pipe it into a glass jar to give it a beautiful ribbon look.

Recipe Tips

Use Puree – Make sure you’re using pumpkin puree and not a pumpkin pie filling. While they seem similar, they’re not, so make sure you grab the right one. If you want a homemade pumpkin puree, you should try this recipe.

Whipping Tip – I use electric beaters to whip the butter. I haven’t ever used my mixer, but it should work with the wire whip attachment.

Whip It Again – If it’s been a couple of days since you used the pumpkin honey butter and the consistency isn’t how you’d like, go ahead and whip it again. After a minute or two, it should be back to how you like it.

Storage – This pumpkin honey butter will stay fresh in the fridge for about a month. If stored at room temperature, it will be good for about a week.

More Delicious Butter Recipes

• Original Whipped Honey Butter
• Cranberry Butter
• Blueberry Honey Butter

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!

Print Recipe Pin Recipe

Pumpkin Honey Butter Recipe

Servings: 12 servings

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

Prep Time:10 minutes mins

Total Time:10 minutes mins

Ingredients

• 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

Instructions

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

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. 

Nutrition

Serving: 1 serving · Calories: 166 kcal · Carbohydrates: 8 g · Protein: 1 g · Fat: 15 g · Saturated Fat: 10 g · Cholesterol: 41 mg · Sodium: 136 mg · Potassium: 25 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 1640 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 1 mg

Other Notes

Course: Bread

Cuisine: American

Keyword: 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.