Print

Whipped Pumpkin Spice Cinnamon Butter

whipped pumpkin spice cinnamon butter - featured image
Print Recipe

This easy whipped pumpkin spice cinnamon butter is a fluffy, creamy spread bursting with cozy fall flavors. Perfect for toast, pancakes, muffins, or as a festive addition to your holiday table.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup powdered sugar
  • 2 tablespoons brown sugar (light or dark)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: 1 tablespoon maple syrup
  • Optional: 2 tablespoons finely chopped pecans or walnuts
  • Optional: Extra nutmeg or ginger, to taste

Instructions

  1. Take the unsalted butter out of the fridge and let it soften at room temperature for 30-45 minutes until soft but not melted.
  2. In a medium mixing bowl, combine the softened butter and pumpkin puree. Beat with a hand or stand mixer on medium speed until smooth and creamy, about 1-2 minutes.
  3. Add powdered sugar and brown sugar. Beat again on medium until fully incorporated, about 30 seconds. Scrape down the bowl as needed.
  4. Add ground cinnamon, pumpkin pie spice, vanilla extract, and salt. Mix on low, then increase to medium-high and whip for another minute until fluffy and light.
  5. Taste and adjust: add more cinnamon or nutmeg for spice, more powdered sugar for sweetness, or 1 tablespoon maple syrup for a softer texture.
  6. If desired, gently fold in chopped pecans or walnuts using a spatula.
  7. Give the butter one final whip on high speed for about 30 seconds until mousse-like.
  8. Transfer the whipped butter to an airtight container or jar. Refrigerate for at least 1 hour before serving for best texture and flavor.

Notes

Let butter come to room temperature before whipping for best texture. For a dairy-free version, use plant-based butter. Adjust spices and sweetness to taste. Keeps in the fridge for up to 2 weeks or freeze for up to 2 months. If the butter separates, chill and re-whip. Serve slightly chilled or at cool room temperature.

Nutrition

Keywords: pumpkin spice butter, whipped cinnamon butter, fall spread, pumpkin butter, brunch spread, Thanksgiving, holiday butter, easy pumpkin recipe, gluten-free, vegetarian

Find it online: https://tempotaste.com/whipped-pumpkin-spice-cinnamon-butter-recipe-easy-fall-spread/