I whipped up a Cinnamon Pumpkin Butter that pairs with bread and pancakes, and in the post I share my simple Pumpkin Butter recipe plus a neat trick to keep a jar ready whenever you want it.

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I always keep a jar of whipped cinnamon pumpkin butter around because it somehow makes any slice of bread worth stopping for. It’s made from unsalted butter and canned pumpkin puree, but somehow tastes like a secret you want to keep.

The texture surprises you, airy not heavy, and that cinnamon note sneaks up so you do a double take. To me it belongs on a bakery counter and a holiday spread at once.

Call it Pumpkin Butter or just a seriously good Flavored Butter, you’ll still find yourself eating it straight from the jar.

Ingredients

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Unsalted butter: Adds richness and silky texture, mostly fat, few proteins, helps mouthfeel.
Pumpkin puree: Earthy, slightly sweet, high in fiber and vitamins A and C, low calorie.
Powdered sugar: Brings sweet, smooth volume, mainly simple carbs, use sparingly or balance it.
Brown sugar: Adds molasses notes and moisture, more complex sugars, deepens caramel like flavor.
Maple syrup: Floral, woody sweetness, natural sugars, small minerals, makes flavor layered not flat.
Cinnamon and spices: Warm, aromatic, tiny antioxidants, lift pumpkin flavor and add cozy spice notes.
Vanilla and sea salt: Vanilla smooths sweetness, salt sharpens flavors, both make it taste complete.

Ingredient Quantities

1/2 cup unsalted butter, softened

3/4 cup canned pumpkin puree unsweetened, not pumpkin pie filling

1 cup powdered sugar

2 tablespoons packed light brown sugar

1 tablespoon pure maple syrup

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt

How to Make this

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1. Take 1/2 cup unsalted butter out of the fridge and let it come to room temperature for about 30 minutes, or zap it 5 to 7 seconds in the microwave if you’re in a hurry so it’s soft but not melted.

2. Put the softened butter in a bowl and beat it with a hand mixer or stand mixer on medium-high until light and fluffy, about 2 to 3 minutes.

3. Sift 1 cup powdered sugar and add it in two batches, mixing after each addition until fully incorporated and smooth, scraping the sides as needed to avoid lumps.

4. Add 2 tablespoons packed light brown sugar, 1/2 teaspoon pure vanilla extract, and 1/8 teaspoon fine sea salt; beat until the sugars are dissolved and the mixture is creamy.

5. Spoon in 3/4 cup canned pumpkin puree (not pumpkin pie filling) a few tablespoons at a time while mixing on low so it blends without splashing, scrape the bowl, repeat until all the pumpkin is in.

6. Add the spices and syrup: 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1 tablespoon pure maple syrup. Mix on medium until the butter is smooth and whipped, about 1 minute.

7. Taste and tweak: add a pinch more salt if it needs brightness, or a tablespoon more powdered sugar if it’s too loose. If you add sugar mix just until combined.

8. Chill the whipped pumpkin butter in the fridge for 30 to 60 minutes to let flavors meld and to firm it up a bit. Stir once more before serving so it’s spreadable.

9. Transfer to an airtight jar and refrigerate for up to 2 weeks, or freeze for up to 3 months. Thaw in the fridge and stir well before using.

10. Use on toast, muffins, pancakes, waffles, or straight off a spoon. If it gets too stiff in the fridge just let it sit at room temp 10 to 20 minutes or give it a quick stir to loosen.

Equipment Needed

1. Medium mixing bowl (2 to 3 qt)
2. Hand mixer or stand mixer with paddle attachment, whatever you have
3. Rubber spatula for scraping the bowl
4. Sifter or fine mesh sieve for the powdered sugar
5. Measuring cups and spoons (1/2 cup, 3/4 cup, 1 cup, tbsp, tsp)
6. Can opener and a large spoon for the pumpkin
7. Microwave safe small dish or plate to soften the butter quickly
8. Airtight jar or container for storing the pumpkin butter in the fridge

FAQ

How long will whipped cinnamon pumpkin butter keep?

Store in an airtight jar in the fridge for about 1 to 2 weeks. You can freeze it up to 3 months, thaw in the fridge and give it a quick re-whip before using.

Can I use pumpkin pie filling instead of canned pumpkin puree?

Don’t do that, pie filling has added sugar and spices so the flavor and texture will be off. Use plain unsweetened pumpkin puree, or make your own roasted pumpkin puree and drain any excess liquid.

How do I get the butter really light and fluffy?

Make sure the butter is soft but not melted, beat it well with a mixer until airy, then add the pumpkin and sugars gradually. Scrape the bowl, chill briefly if it seems loose, then whip again for best texture.

Can I make this dairy free or vegan?

Yes, swap the butter for a stick of firm vegan butter (not melted). Coconut oil can work but it firms up when cold and can change the mouthfeel, so I prefer a vegan butter that whips like dairy butter.

Want it less sweet or sugar free what do I do?

Reduce the powdered sugar, or use a powdered allulose/erythritol or monk fruit blend made for baking, because liquid sweeteners will mess with the texture. Expect a slightly looser spread if you cut sugar a lot.

How do I use this pumpkin butter?

So many ways spread on toast, bagels, pancakes, stir into oatmeal or yogurt, use as a filling for crepes, or spoon over ice cream or pound cake for a cozy fall twist.

Whipped Cinnamon Pumpkin Butter Recipe Substitutions and Variations

Unsalted butter → 1/2 cup cream cheese, softened, same amount. Gives a tangier, spreadable finish and it’s still smooth when whipped; or use 1/2 cup vegan butter if you need dairy free.
Powdered sugar → make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch in a blender or food processor till powdery, then use 1:1. Might be a tiny bit less silky but works fine.
Canned pumpkin puree → swap 1:1 with unsweetened mashed sweet potato or roasted butternut squash puree. Same texture and warm flavor, just watch sweetness which can vary.
Pure maple syrup → use honey or agave nectar in an equal amount (1 tbsp). Honey gives a richer note but is not vegan, agave keeps it plant based.

Pro Tips

– If your pumpkin seems watery, drain or reduce it first. Put the puree in a fine mesh strainer or cheesecloth and press, or simmer it a few minutes to concentrate. Too much liquid will make the mix runny and dull the flavor.

– Butter softness is everything. Cut it into small cubes and let it warm a bit, or zap in very short bursts until just soft, not melted. Beat well with a paddle or hand mixer and scrape the bowl often so it gets light and fluffy instead of greasy.

– Tweak sweetness and balance slowly. Add powdered sugar a tablespoon at a time to thicken, or a tiny squeeze of lemon or an extra pinch of salt to brighten if it tastes too sweet. Taste after each change so you dont overdo it.

– Chill and store smartly. Let the finished spread rest in the fridge a bit to firm and let flavors meld, then keep in an airtight jar. Freeze in small portions for longer storage and stir well after thawing; if it’s too stiff just let it sit at room temp 10 to 20 minutes before using.

Whipped Cinnamon Pumpkin Butter Recipe

Recipe by Jot Punji

0.0 from 0 votes

I whipped up a Cinnamon Pumpkin Butter that pairs with bread and pancakes, and in the post I share my simple Pumpkin Butter recipe plus a neat trick to keep a jar ready whenever you want it.

Servings

servings

Calories

126

kcal

Equipment: 1. Medium mixing bowl (2 to 3 qt)
2. Hand mixer or stand mixer with paddle attachment, whatever you have
3. Rubber spatula for scraping the bowl
4. Sifter or fine mesh sieve for the powdered sugar
5. Measuring cups and spoons (1/2 cup, 3/4 cup, 1 cup, tbsp, tsp)
6. Can opener and a large spoon for the pumpkin
7. Microwave safe small dish or plate to soften the butter quickly
8. Airtight jar or container for storing the pumpkin butter in the fridge

Ingredients

1/2 cup unsalted butter, softened
3/4 cup canned pumpkin puree unsweetened, not pumpkin pie filling
1 cup powdered sugar
2 tablespoons packed light brown sugar
1 tablespoon pure maple syrup
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt

Directions

Take 1/2 cup unsalted butter out of the fridge and let it come to room temperature for about 30 minutes, or zap it 5 to 7 seconds in the microwave if you're in a hurry so it's soft but not melted.
Put the softened butter in a bowl and beat it with a hand mixer or stand mixer on medium-high until light and fluffy, about 2 to 3 minutes.
Sift 1 cup powdered sugar and add it in two batches, mixing after each addition until fully incorporated and smooth, scraping the sides as needed to avoid lumps.
Add 2 tablespoons packed light brown sugar, 1/2 teaspoon pure vanilla extract, and 1/8 teaspoon fine sea salt; beat until the sugars are dissolved and the mixture is creamy.
Spoon in 3/4 cup canned pumpkin puree (not pumpkin pie filling) a few tablespoons at a time while mixing on low so it blends without splashing, scrape the bowl, repeat until all the pumpkin is in.
Add the spices and syrup: 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1 tablespoon pure maple syrup. Mix on medium until the butter is smooth and whipped, about 1 minute.
Taste and tweak: add a pinch more salt if it needs brightness, or a tablespoon more powdered sugar if it's too loose. If you add sugar mix just until combined.
Chill the whipped pumpkin butter in the fridge for 30 to 60 minutes to let flavors meld and to firm it up a bit. Stir once more before serving so it's spreadable.
Transfer to an airtight jar and refrigerate for up to 2 weeks, or freeze for up to 3 months. Thaw in the fridge and stir well before using.
Use on toast, muffins, pancakes, waffles, or straight off a spoon. If it gets too stiff in the fridge just let it sit at room temp 10 to 20 minutes or give it a quick stir to loosen.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.