Ingredients
Equipment
Method
Prep and blot the pumpkin
- Blot the pumpkin puree very dry between paper towels to remove excess moisture.
Whip the butter
- Beat the softened unsalted butter with an electric mixer for 3-4 minutes until very light and fluffy, scraping the sides once.
Mix in pumpkin spice honey flavor
- Add the blotted pumpkin puree, honey, pumpkin pie spice, cinnamon, vanilla extract, and salt, then beat for 2-3 more minutes until completely incorporated and fluffy.
Serve and store
- Transfer the whipped pumpkin spice honey butter to a serving bowl and drizzle with extra honey, then dust with extra cinnamon.
Chill for storage
- Refrigerate any leftovers; bring to room temperature before serving for the best spreadable texture.
Notes
Pro tip: blotting the pumpkin puree well prevents the butter from turning loose or grainy. Store covered in the refrigerator up to 5 days, and let it sit at room temperature 20-30 minutes before serving. Freezing isn’t recommended because the texture can loosen after thawing; for a dairy-light swap, use a high-quality dairy-free butter and whip in the same way.
