This whipped pumpkin spice butter recipe is a true happiness maker! It’s creamy, luscious, and filled with the flavors of fall. Just imagine setting warm popovers, fresh from the oven, and a bowl of this fluffy spiced butter on the table. Smiles all around!
*This post is sponsored by Land O’Lakes
Our daughters are crazy for pumpkin-spiced EVERYTHING. As soon as Starbucks announces its pumpkin spice latte is back on the menu, it’s officially pumpkin spice season, and I know I’m about to make today’s whipped pumpkin spiced butter on repeat. Luckily, it’s easy to whip butter in my own kitchen! I’ll show you how, with fair warning: This pumpkin spice butter recipe will have everyone in the house completely obsessed.
Reasons to Fall iN Love With Fluffy Pumpkin Spiced Butter
- Tastes like pumpkin pie. This irresistible whipped pumpkin butter is sweet and luscious, flavored with pumpkin purée, vanilla bean, and all the spices I love in pumpkin pie recipes. It elevates everything it touches, from muffins to popovers and pancakes.
- It’s ready in 10 minutes. Whipping butter is an easy technique that you can use for even more recipes in the future. It takes minutes, and the butter comes out silky and spreadable. More on this in a minute.
- Great for parties and gifting. I love whipping this pumpkin spice butter to set out at fall parties and brunches, or to seal in small jars to give as hostess gifts at the holidays.
Whipped Butter vs. Regular Butter
Whipped butter is regular butter that’s been thoroughly whipped until it’s light, fluffy, and easy to spread. Think of it as the same process that turns heavy cream into whipped cream, or regular cream cheese into spreadable whipped cream cheese.
Whipping butter also makes it super easy to add flavors, since the butter becomes very soft (similar to making compound butter). Recipes like my cinnamon honey butter, blueberry butter, and lemon vanilla butter are all favorites around here!
You’ll Need These Ingredients
You can make this whipped pumpkin butter with just a few ingredients, the main one being the salted butter. Add a handful of spices to create that delightful pumpkin spiced butter flavor. I’ve included notes below. See the recipe card for the full list and measurements.
- Milk – Helps create a whipped, smooth texture that’s easily spreadable.
- Salted butter – Softened to room temperature.
- Canned pumpkin purée – Be sure to grab pumpkin purée, not pumpkin pie filling, as we’re adding the spices ourselves.
- Powdered sugar – Makes this butter perfectly sweet!
- Spices – Cinnamon, nutmeg, ginger, and allspice give this spiced butter that classic pumpkin pie flavor.
- Vanilla bean – Scrape the inside seeds from just half of a vanilla bean.
How to Make Pumpkin Pie Spice Butter in 2 Steps
Ready to make your own whipped spiced butter? Follow these steps:
- First, whip the butter. To make whipped butter, beat softened butter with room-temperature milk in the bowl of a stand mixer. Once it comes together, increase the speed and whip the butter for another 5 minutes until it’s fluffy.
- Add the pumpkin and spice. Next, slowly mix in the pumpkin purée, powdered sugar, spices, and vanilla bean. Finally, give the spiced butter one last whip, and you’re ready to serve.
Serving Suggestions
There are so many ways to enjoy this whipped butter. Make a fall butter board with graham crackers, dried fruit, roasted nuts, and jam or sautéed apples. Or, smear this pumpkin spiced butter over your favorite breads or muffins. It’s pretty wonderful on pumpkin chocolate chip muffins, pancakes, waffles, and French toast. My family has tested all these combinations extensively. Just trust us; you can’t go wrong with fluffy spiced butter!
Frequently Asked Questions
Drizzle in maple syrup or caramel buttermilk syrup for even more flavor.
Yes. Just like regular butter, whipped butter freezes well. Wrap the butter tightly in plastic wrap to freeze for up to 1 month. See below for detailed storage and freezing tips.
Storage and Freezing
- Refrigerate. Whipped pumpkin spiced butter will always have the lightest, fluffiest texture right after it’s made. But any leftovers keep well for a week or so in the fridge. It should be kept in a covered container or scooped out and wrapped in plastic. Before serving, leave it out on the counter for 20 to 30 minutes so you have the smooth, spreadable texture.
- Freeze. This whipped pumpkin pie spice butter freezes wonderfully. I recommend using a cookie scoop to form portions, then wrap them tightly in plastic wrap and place them in a freezer-safe baggie or container. Or place it on plastic wrap and form it into a log shape, and then freeze it in a freezer-safe baggie or container. Thaw in the fridge overnight, then set on the counter to bring to room temperature before serving.
More Pumpkin Recipes
Fluffy Whipped Pumpkin Pie Spice Butter
Ingredients
- ¼ cup milk at room temperature
- 1 cup Land O Lakes® Salted Butter softened to room temperature
- ⅓ cup canned pumpkin purée not pumpkin pie filling, thoroughly mixed
- ½ cup powdered sugar
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- vanilla bean seeds scraped from half of a vanilla bean
Instructions
- In the bowl of a stand mixer, beat room-temperature milk and butter on low to medium-low speed until incorporated. This may take a bit for it to come together, but just be patient. Then turn speed up to medium-high and beat for 5 minutes, scraping down the sides and bottom of the bowl a couple times, until butter is light and fluffy.
- Add remaining ingredients and beat on low speed until just incorporated, and then turn speed up to medium-high and beat for 1 more minute. Serve.
Notes
- Serve with warm popovers or your favorite breads or muffins. This is also wonderful on pumpkin chocolate chip muffins, pancakes, waffles, and French toast.
Nutrition Information:
I am honored to partner with Land O’Lakes again this year for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This post is sponsored by Land O’Lakes. All opinions are my own.
Butter and pumpkin goodness!? That sounds like a killer (and dangerous combo!) And your popovers are perfect!
Those popovers!! <3 Gorgeous. And perfect with this pumpkin pie spiced butter. Thanks for sharing Brenda!
LOVE this!!!
I have a milk cow and make all my own butter – what a fabulous addition to my butter recipes!
And – yes! I will put it in my oatmeal.
:)
Oh my gosh this has me swooning. What a great idea Brenda!
What if you only have unsalted butter? How much salt should you add. What about using pumpkin pie spice instead of the individual ones?
This butter is out of this world delicious! I want to slather it all over a warm roll…yum!
I think I’m coming over for a visit – because anyone who serves up pumpkin spiced butter is a friend indeed!!
Ooooooo – what an awesome idea!! Thanks, Brianne! :)
I’d love to let that melt all over my morning bowl of oatmeal!
Whoa, I’ll take a dozen of your gorgeous popovers PLUS a big bowl of that amazing pumpkin butter. And such a FUN giveaway!
Thank you, Liz!
This is perfection! I am imaging all the foods I will be spreading this on. YUM!
Thank you, Tieghan!
You had me at “whipped fluffy butter”. I die.
Ha. Thanks, my favorite farmgirl in the whole wide world. :)
Can I just eat it with a spoon???
Yep. No judging here. ;)
Oh goodness, what’s not to love?? And spreading this butter on a popover is possibly the best way to use it!
Popovers are such a treat!! Thanks, Amy.
This looks AMAZING, Brenda! I think I’ll slather it on EVERYTHING!
I think you definitely should! Thanks, Bridget. :)