Whipped Pumpkin Spice Butter

Instructions

1. Cook the Pumpkin Base: Add the pumpkin puree, maple syrup, honey, brown sugar, pumpkin pie spice, cinnamon, and pinch of sea salt to a small saucepan. Cook over medium-low heat for 4–6 minutes, stirring often, until thick, glossy, and fragrant. The mixture should reduce slightly and look more like a soft paste than loose pumpkin puree.¼ cup pumpkin puree, 2 tbsp maple syrup, 1 tbsp honey, 1 tbsp brown sugar, 1 tsp pumpkin pie spice, ½ tsp cinnamon, pinch sea salt
2. Cool Completely: Transfer the pumpkin spice base to a small bowl and let it cool completely. It should be cool to the touch before it goes into the butter.cooled pumpkin spice base
3. Whip the Butter: Add the softened butter to a mixing bowl and whip with a hand mixer or stand mixer for 2–3 minutes, until pale, smooth, and fluffy.1 cup unsalted butter
4. Add the Pumpkin Base: Add the cooled pumpkin spice base a spoonful at a time, whipping after each addition until fully incorporated.cooled pumpkin spice base
5. Finish the Butter: Add the powdered sugar, vanilla bean paste, and fine sea salt. Whip for another 1–2 minutes, scraping down the bowl as needed, until the butter is light, creamy, and evenly flavored.2 tbsp powdered sugar, 1 tsp vanilla, ¼ tsp sea salt
6. Adjust the Texture: If the butter looks slightly loose, chill it for 5–10 minutes, then whip again until fluffy.pumpkin spice whipped butter
7. Chill and Serve: Transfer to a ramekin, airtight container, or parchment paper log. Finish with a light drizzle of maple syrup or a dusting of cinnamon if desired. Chill until set, then soften slightly before serving.finished pumpkin spice whipped butter, maple syrup, cinnamon