Whipped Cinnamon Pumpkin Butter

Whipped Cinnamon Pumpkin Butter

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Carol Brown


Makes having dinner rolls like having dessert with your meal!


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15 Min
No-Cook or Other


  • 2 stick
    unsalted butter, room temp
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg (optional)
  • 1 pinch
  • 1/4 c
    pumpkin puree
  • 2 Tbsp
    pumpkin puree
  • 1/4 c
  • 1 tsp
    vanilla extract

How to Make Whipped Cinnamon Pumpkin Butter


  1. In a large bowl, use an electric mixer to beat the butter until light and fluffy.
  2. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined.
  3. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated.
  4. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
  5. Serve or store in the fridge in an airtight container. Bring to room temperature before using.

Printable Recipe Card

About Whipped Cinnamon Pumpkin Butter

Course/Dish: Spreads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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