Whipped Pumpkin Spice Butter
Cook the pumpkin first so its moisture evaporates and the spices bloom before the butter is whipped. A cool scoop then melts into a warm biscuit without turning watery or loose.
Recipe link
Prep time15 min
Cook time5 min
Total time1 HOUR 10 MINUTES
- Course
- Condiments, Spreads
- Cuisine
- American
- Difficulty
- Easy
- Est. calories / serving
- 88
Ingredients
Pumpkin Spice Base
- ¼ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons pure maple syrup
- 1 tablespoon honey
- 1 tablespoon light brown sugar (packed)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon (ground)
- 1 pinch fine sea salt
Whipped Butter
- 1 cup unsalted butter (2 sticks, softened)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- ¼ teaspoon fine sea salt
Optional Finish
- maple syrup (for drizzling)
- cinnamon (light dusting)
Instructions
Instructions
- 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
- 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
- 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
- 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
- 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
- Adjust the Texture: If the butter looks slightly loose, chill it for 5–10 minutes, then whip again until fluffy.pumpkin spice whipped butter
- 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
Notes
- Whipped Butter Check: This works as a whipped butter because the pumpkin is cooked down first and added in a controlled amount. Raw pumpkin puree straight from the can can make the butter loose or watery.
- Cook the Pumpkin First: Reducing the pumpkin removes excess moisture and gives the butter a smoother, more stable texture.
- Cool Before Whipping: Warm pumpkin base will melt the butter and ruin the whipped texture.
- Use Pumpkin Puree: Do not use pumpkin pie filling. It is already sweetened and seasoned, which throws off the balance.
- Add Gradually: Whipping the pumpkin base in a little at a time keeps the butter lighter and helps prevent separation.
- Powdered Sugar: Powdered sugar helps smooth the texture and absorbs a little of the pumpkin’s moisture.
- Storage: Store refrigerated in an airtight container for up to 1 week, or freeze for up to 2 months. Let soften slightly before serving.
- Serving Suggestions: Serve with Classic Buttermilk-Style Pancakes, Whole Wheat Pancakes, Sweet Potato Pancakes, biscuits, waffles, toast, cornbread, pumpkin bread, banana bread, or warm dinner rolls.
Nutrition (Approximate Per Serving)
Yield
About 1¼ cups pumpkin spice whipped butter — Serving size: 1 tablespoon
- Calories
- 88
- Carbohydrates
- 3 g
- Protein
- 0 g
- Fat
- 8 g
- Saturated Fat
- 5 g
- Polyunsaturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 36 mg
- Potassium
- 16 mg
- Fiber
- 0 g
- Total Sugars
- 3 g
- Vitamin A
- 560 IU
- Vitamin C
- 0 mg
- Calcium
- 5 mg
- Iron
- 0.1 mg
Equipment
- Small saucepan
- Small bowl
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Airtight container, ramekin, or parchment paper