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+ servings
5 from 8 votes
piped Whipped Pumpkin Honey Butter inside a glass jar in front of a basket of dinner rolls
Pumpkin Honey Butter Recipe
Prep Time
10 mins
Total Time
10 mins
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
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. 
Nutrition Facts
Pumpkin Honey Butter Recipe
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.