Made with just five simple ingredients, this Whipped Pumpkin Butter is a creamy, spreadable treat that elevates muffins, pancakes, cornbread, and more.
A generous smear on warm brown sugar cornbread or a stack of pumpkin pancakes is especially delicious.
Easy Pumpkin Whipped Butter Recipe
This simple whipped pumpkin butter turns room-temperature salted butter into a light, fluffy spread with pumpkin pie flavor. It’s sweet and rich, perfect on pumpkin biscuits, pancakes, or any fall baked good.
It also makes a thoughtful homemade gift—pack a jar with a ribbon and a note for friends, neighbors, or co-workers.
Ingredients Needed
Five ingredients are all you need to make this pumpkin whipped butter:
(See the recipe card below for exact measurements.)
- Butter – Use room-temperature butter for the smoothest texture. I used salted butter; if you choose unsalted, add a pinch of salt.
- Pumpkin pie filling – Provides pumpkin flavor and helps create the creamy texture.
- Maple syrup – Adds sweetness and a warm maple note. Pure maple syrup gives the best flavor.
- Vanilla – A touch enhances the overall flavor.
- Pumpkin pie spice – Adds warm, balanced spice. Use a store-bought blend or a homemade mix.
How to Make Whipped Butter
Whipping this pumpkin butter takes only a few minutes and minimal equipment.
(Refer to the recipe card for specific measurements.)
- Beat the butter. Place softened butter in a mixing bowl and beat with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the pumpkin mixture. Add pumpkin pie filling, maple syrup, vanilla, and pumpkin pie spice. Beat until everything is combined and smooth.
- Finish. Scrape down the bowl and continue whipping 1–2 minutes more until the butter is thick and airy. Transfer to a ramekin or jars and use as desired.
Tips for Success
If you’re new to whipped butter, these tips will help:
- Salted vs. unsalted. Both work. This recipe uses salted butter; if you use unsalted, add about 1/4 teaspoon kosher salt, adjusting to taste.
- Softened butter. Bring butter to room temperature so it’s soft but not melted. Properly softened butter whips to a light, creamy texture.
Serving Suggestions
Use this whipped pumpkin butter anywhere you’d use regular butter when you want a sweet pumpkin or maple twist. A few favorite ways to enjoy it:
- Spread on cinnamon swirl bread
- Layered on pumpkin pancakes
- Served with homemade cornbread
- Added to a baked sweet potato
- Melted over roasted fall vegetables
It also packages beautifully as an edible gift—just jar it up and tie a ribbon around the lid.
Proper Storage
- Room temperature. Store covered at room temperature for up to 2 days, away from direct sunlight.
- Refrigerator. Keeps for up to 10 days in the fridge. Use chilled or bring to room temperature before serving.
- Freezer. Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before using.
More Flavored Butter Recipes:
- Maple Butter
- Cinnamon Butter
- Strawberry Butter
- Cranberry Butter
- Herb Butter
- Honey Butter
If you try this recipe, leave a review to let others know how it turned out.
Whipped Pumpkin Butter
Ingredients
- 8 ounces (1 cup) butter, softened to room temperature
- 1/4 cup pumpkin pie filling
- 1 1/2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- For serving: great on muffins, pancakes, cornbread, or baked sweet potatoes
Instructions
- Place the softened butter in a mixing bowl. Beat with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the pumpkin pie filling, maple syrup, vanilla, and pumpkin pie spice. Beat until combined and smooth.
- Scrape down the sides of the bowl and beat 1–2 minutes more until thick and airy.
- Transfer to a jar or ramekin and serve on pancakes, toast, muffins, or as a gift.
Nutrition
Nutritional information is an estimate and may vary based on the exact ingredients you use.