This Whipped Pumpkin Honey Butter is one of those little things that makes everything feel cozy and extra special. It’s sweet, spiced, creamy, and just perfect on warm toast, muffins, pancakes—honestly, even straight off the spoon (no judgment). The pumpkin gives it a fall vibe, but I make this year-round because it’s just that good. If you love pumpkin spice anything and buttery spreads, this one’s a no-brainer.
Why I Love This Recipe
I first whipped this up one cozy weekend with leftover pumpkin purée and a craving for something sweet but not too sweet. I spread it on everything from pancakes to toast and realized it makes everything feel a little fancier, even if it’s just breakfast at home.
- Comes together in minutes
- You only need a few ingredients
- Stores well in the fridge
- Makes a great homemade gift
- Tastes like pumpkin pie in buttery form
Servings and Time
Servings: Makes about 1 cup (8 servings)
Prep time: 10 minutes
Cook time: None
What You’ll Need
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup pumpkin puree
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Pro Tips
- Let the butter come to room temp—don’t microwave it or it’ll be too melty to whip
- Use pure pumpkin puree, not pumpkin pie filling (big difference!)
- Taste and adjust—want it sweeter? Add a little more honey
- Chill it a bit before serving if you want a firmer texture
- Store in a jar with a lid so it stays fresh and scoopable
Tools Needed
- Medium mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring spoons
- Measuring cups
- Small serving bowl or jar
Substitutions and Variations
- Swap honey for maple syrup
- Use salted butter and skip the pinch of salt
- Add a pinch of ground cloves or ginger for a spicier flavor
- Try with vegan butter to make it dairy-free
- Fold in a little vanilla extract for extra warmth
Make Ahead Tips
You can make this 3–4 days ahead. Store in an airtight container in the fridge. Bring it to room temp before serving so it’s soft and spreadable.
How to Make Whipped Pumpkin Honey Butter
Step 1: Soften the Butter
Let 1/2 cup (1 stick) of unsalted butter sit at room temperature until soft but not melted. It should be easily spreadable.
Step 2: Add Pumpkin, Honey, and Spices
Add 1/3 cup pumpkin puree and 2 tablespoons honey to the softened butter in the mixing bowl. Then sprinkle in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt right on top. Don’t mix yet—just layer everything in so the flavors are ready to whip together evenly.
Step 3: Whip It All Together
Use a hand mixer or stand mixer to whip everything until light and fluffy, about 2–3 minutes. Scrape the sides and whip again.
Step 5: Transfer to a Serving Bowl
Scoop the whipped pumpkin honey butter into a small serving bowl or jar. Swirl the top with a spatula and drizzle a little extra honey if desired.
Leftovers and Storage
Store in an airtight container in the fridge for up to a week. Bring to room temp before serving for best texture. You can also freeze it for up to 1 month—just thaw in the fridge overnight and re-whip if needed.
Why This Recipe Works (Quick Science)
Whipping softened butter with pumpkin and honey introduces air, making it light and spreadable. The fat from the butter carries the spices and sweetness evenly. Pumpkin adds moisture and richness without overpowering the butter’s creaminess. Cinnamon and nutmeg are fat-soluble, so they bloom in the butter, giving a warm, balanced flavor in every bite.
Common Mistakes
- Using cold butter: It won’t whip properly
- Too much pumpkin: Makes it watery
- Microwaving the butter: Can melt it unevenly and ruin the texture
- Not whipping long enough: You want it fluffy, not just stirred
- Using pumpkin pie filling: It has sugar and spices already—too much going on
What to Serve With
- Warm toast or English muffins
- Buttermilk biscuits
- Cornbread
- Pancakes or waffles
- Banana bread
- Baked sweet potatoes
FAQ
Can I use maple syrup instead of honey?
Yes! Maple syrup gives it a deeper sweetness and works great.
How long does it last?
Up to 1 week in the fridge, 1 month in the freezer.
Can I make it vegan?
Yes—just use plant-based butter and maple syrup instead of honey.
Do I need a mixer?
A hand mixer or stand mixer is best, but you can whip it by hand with a lot of elbow grease.
Wrap-Up
This Whipped Pumpkin Honey Butter is one of those simple recipes that delivers way more than it should. It’s fast, it’s creamy, and it adds that “wow” factor to anything it touches. If you make it, come back and let me know how you used it—or what you put it on. I’d love to hear!