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piped Whipped Pumpkin Honey Butter inside a glass jar in front of a basket of dinner rolls
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4 from 57 votes

Pumpkin Honey Butter Recipe

Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods!
Prep Time10 mins
Total Time10 mins
Course: Bread
Cuisine: American
Keyword: butter
Servings: 12 servings
Calories: 166kcal


  • 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


  • 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.


  • 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. 


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