For a touch of holiday flavor anytime, try this Spiced Pumpkin Butter Spread! The butter is lightly sweetened and has amazing fall spices.
This compound butter is lightly sweetened with dark brown sugar, which gives it a little bit of a caramelized flavor. Along with classic pumpkin pie spices, and of course, a little bit of pumpkin puree, this butter is so deliciously cozy.
To make this tasty butter spread, you want unsalted butter so that we can add just the right amount. It will be spiced with classic pumpkin pie seasonings, cinnamon and nutmeg.
You’ll find dark brown sugar next to regular granulated sugar in the grocery store. It sometimes may not be labeled as “dark brown,” so look for the darkest sugar you can find in that case, as opposed to “light brown sugar.”.
Look for PLAIN pumpkin puree in a can, not the pre-sweetened or spiced varieties, which are often labelled pumpkin pie filling. It can often be found wherever canned fruits are located, or can sometimes be with the pie filling ingredients.
If for any reason you can’t find pumpkin puree, pureed sweet potato or butternut squash can be substituted.
How To Make Pumpkin Spice Butter
To make this compound butter with spiced pumpkin, you want to start with room temperature butter so the flavors can be mixed in. Combine the softened butter, salt, brown sugar, cinnamon, and nutmeg. Freshly grated nutmeg can also be used if you have it. You’ll need the same amount called for in the recipe.
Transfer the butter to a ramekin or form into a log using parchment or plastic wrap. Refrigerate at least 3 hours before serving or slicing. This will allow the butter to solidify and the flavors to meld together.
Try it on toast or crackers, or level up your breakfast by topping your pancakes or waffles with it. So good!Print
This compound butter recipe can easily be doubled or tripled. Try it on your pancakes or waffles!
Listen to me explain briefly about how to make this compound butter, with some great tips along the way, by clicking the play button below:
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ tsp. salt
- 1 Tbsp. plain pumpkin puree
- 4 tsp. dark brown sugar
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- In a small bowl combine butter, salt, pumpkin, sugar, cinnamon, and nutmeg until well mixed.
- Transfer butter to a ramekin or form into a log using parchment or plastic wrap.
- Refrigerate at least 3 hours before serving or slicing.
This butter will last 5 days in the fridge or 3 months in the freezer.