October 12th, 2014

Whipped Pumpkin Butter

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I don’t know how many times I’ve made a pumpkin recipe and had a little bit of pumpkin left in the bottom of the can. I hate throwing it out, but honestly, I never know what to do with it. And then this Whipped Pumpkin Butter happened! 

Whipped Pumpkin Butter

The recipe calls for 1/4 cup of canned pumpkin, which makes it the perfect way to use up a bit of extra pumpkin.

We love it on toast (especially if it’s made with that cinnamon swirl bread), pancakes, waffles, bagels, you name it.

In fact, I may have been caught eating it right off the spoon. Left at room temperature, it will last for a few days. If you need to store it longer, keep it in the refrigerator.

Whipped Pumpkin Butter

Preparation 10 mins Total Time 10 mins


  • 1 cup butter, softened
  • 1/4 cup pumpkin puree
  • 1/4 cup powdered sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  1. Using an electric mixer, whip butter on high speed until light and fluffy, about 5 minutes.
  2. Add pumpkin and mix well. Add remaining ingredients and beat to combine.
  3. Store covered, in an airtight container.

Recipe Notes

Makes about 1.5 cups.

2 reviews

Who Dished it Up First: Adapted from Style Sweet.



  1. Danelle – This looks so good! I have to try it soon. 🙂

  2. This looks so delicious Danelle!


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