Whipped Cinnamon Pumpkin Butter

Prep Time: 10 minutes

Cook: 10 minutes

Whipped Cinnamon Pumpkin Butter is bursting with fall flavors and perfect on bread, muffins, pancakes, waffles, and just about anything else! Make it ahead!

Tessa's Recipe Rundown...

Taste: Perfect combination of pumpkin, cinnamon, and honey.
Texture: Smooth, light, and airy.
Ease: Ridiculously simple and you can make it ahead of time and keep in the fridge to enjoy whenever you want.
Appearance: Well you don’t have to pipe yours into a jar like I seem to enjoy doing (see here and here) but it sure is pretty that way.
Pros: Perfect way to inject your days with a little fall pumpkin goodness. Also makes an adorable hostess gift!
Cons: None.
Would I make this again? Still have some in my fridge!

Remember way back when I shared the recipe for Texas Roadhouse Bread Rolls with Cinnamon Butter?

Whipped Cinnamon Pumpkin Butter is bursting with fall flavors and perfect on bread, muffins, pancakes, waffles, and just about anything else! Make it ahead and keep it on hand! Well think of this Whipped Cinnamon Pumpkin Butter as that butter wearing its fall wardrobe. It’s not pumpkin butter that’s cooked, it’s pumpkin puree added to actual butter and whipped along with some cinnamon, honey, and vanilla for a slightly sweet totally aromatic treat that goes perfectly on homemade bread, muffins, pancakes, waffles, English muffins, or just about anything else. You’ve got to give it a try!

Whipped Cinnamon Pumpkin Butter is bursting with fall flavors and perfect on bread, muffins, pancakes, waffles, and just about anything else! Make it ahead and keep it on hand!

If you’re baking up a storm this holiday season, also be sure to check out my FREE Make-Ahead Baking Guide:

Whipped Cinnamon Pumpkin Butter is bursting with fall flavors and perfect on bread, muffins, pancakes, waffles, and just about anything else! Make it ahead and keep it on hand!

How to make
Whipped Cinnamon Pumpkin Butter

Recipe By Tessa Arias, Handle the Heat
Prep Time: 10 minutes
Cook: 10 minutes

If you use fresh pumpkin puree, make sure it’s not too watery. If it has a lot of extra moisture, wrap in cheesecloth and squeeze out the excess water.

Ingredients

2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
Pinch salt
1/4 cup plus 2 tablespoons pure pumpkin puree
1/4 cup honey
1 teaspoon vanilla extract

Directions

In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.

Serve or store in the fridge in an airtight container. Bring to room temperature before using.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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26 Responses to “Whipped Cinnamon Pumpkin Butter”

  1. #
    Kristina — September 18, 2015 at 5:23 am

    I can’t say I’m one of those people that would want to eat everything with pumpkin, but I’m still loving it in autumn desserts. I can already imagine a delicious cake with this. Awesome.

  2. #
    Sarah | Broma Bakery — September 18, 2015 at 7:33 am

    Pumpkin is life. I want to slather this on my toast!

  3. #
    Patty K — September 18, 2015 at 7:49 am

    Oh my…So YUM!!!

  4. #
    Gaby Dalkin — September 21, 2015 at 7:42 pm

    oh my!! Just yes, I want this on toast everyday for the next week!

  5. #
    joanie — October 15, 2015 at 2:14 am

    hi i have 2 questions.,but first this pumpkin butter looks like it’s heavenly and i can’t wait to make it and healthy also.: )
    about how much does one recipe make & how long do you think it last’s in the fridge?
    3 questions,sorry : ) do you think it might be able to be frozen to be shipped from ct to chicago? looking forward to hearing from you, joanie

  6. #
    Deebi27 — July 6, 2016 at 10:48 am

    Looks amazing, I can only image how yummy it is!

  7. #
    Nannette Maloney — July 13, 2016 at 8:40 am

    Thank you for sharing so many wonderful recipes !!! I can’t wait to try them (:

  8. #
    Beth — July 28, 2016 at 6:22 am

    Looks really good. Has anyone made it using homemade butter?

  9. #
    Arlene Bain — August 27, 2016 at 6:42 pm

    can you use a food processor?

    • #
      Tessa — August 30, 2016 at 4:32 pm

      I’m not sure, I’ve never tried! It might not incorporate as much air as a mixer will.

  10. #
    Melissa McKinney — September 27, 2016 at 11:16 pm

    I need to make this pumpkin butter and the Texas Roadhouse butter for a baby shower brunch. How long will it keep in the refrigerator? How far in advance can I make it?

    • #
      Tessa — September 28, 2016 at 10:36 am

      This will basically keep till your package of butter expires!

  11. #
    Kay Waldrep — September 29, 2016 at 3:18 pm

    THIS is going to be my “neighborly” & “family” gifting gift!! Cannot wait to try this,,,,making it tonight,,,THANK YOU FOR SHARING!! 🤗

    • #
      Tessa — October 1, 2016 at 10:16 am

      Perfect!!

  12. #
    Margie Hurdle — September 30, 2016 at 9:03 am

    This looks delicious I can hardly wait to try it!!

  13. #
    MaryEllen — October 8, 2016 at 8:00 am

    I bet this would make a great frosting for cupcakes!

  14. #
    Polly — October 9, 2016 at 4:12 pm

    I have never made pumpkin butter? what is puree? Do you have to cook the pumpkin before making the butter.

  15. #
    Sarah — October 11, 2016 at 5:35 pm

    Tessa with real pumpkin purée I don’t think this will last until the butter expires. Maybe with canned but definitely not pure.

    Love the recipe 🙂
    Thanks

  16. #
    Brianna — October 19, 2016 at 10:19 am

    How much does it make? 🙂

  17. #
    Goreti — October 21, 2016 at 5:04 pm

    OMG I have been craving pumpkin anything ever since the cooler weather started. Unfortunately I am the only one in the family so I have not made anything. So forget the pumpkin cake and the pumpkin cinnamon buns since I can’t eat all by myself. Well actually I probably could but clothes are getting a little snug as it is. This might just be what I need. Thank you for sharing.

  18. #
    Lisa — November 2, 2016 at 4:55 am

    Do you have to use unsalted butter?

  19. #
    Nancy — November 10, 2016 at 2:14 am

    I am making a second batch today. The first was truly yummy and a big hit with the family.we love it on toasted bagels

  20. #
    Barbara — November 12, 2016 at 8:06 am

    Can’t wait to make this. What tip did you use to pipe it into the jar? Also what kind/size jar is in the picture? It looks perfect for festive table presentation?
    Thanks!

  21. #
    Kathy — November 18, 2016 at 6:39 pm

    I’m not a honey person how would it taste without the honey.

  22. #
    Mary — November 20, 2016 at 2:27 pm

    I made this today in advance of a dinner party we are having later this week. Of course, I just ‘had’ to taste test it…a few times… It is great! While I like to make my own butter (like the actual butter butter), I didn’t want to experiment too much so I just used a good quality store bought grass-fed. For my own preferences, I cut the honey back a bit (to maybe slightly over half the recommended). If you like something sweeter, keep the full amount but I can say that half is still very yummy and it won’t be missed in this particular application (using it for dinner rolls, not on breakfast toast). I might try using maple syrup some time to change it up a bit. All in all, a wonderful recipe that looks beautiful in my crystal serving dish. Thanks for making me look like a culinary genius ;). Happy Turkey Day!

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