After seeing how popular the Cinnamon Apple Butter recipe I created last month turn out to be,  I knew I had to come up with a round two.  For October, I went with pumpkin.  However, this is a different kind of butter all together.  If you’re disappointed to find this kind of butter on the menu, don’t you worry- I’m thinking up a yummy pumpkin butter of the “apple butter” nature soon.  But first, light-creamy-cinnamony-sweet Whipped Pumpkin Butter!



While I am sure other bloggers out there would make this butter recipe completely from scratch.  I did not :/  But hopefully you forgive me once you try it.  For this recipe, it is about combing wonderful fall flavors with rich, quality butter, and a bit of muscle (or just work from your stand mixer).  Once you go whipped, you won’t go back.


I can think of dozens of ways to enjoy this pumpkin butter.  With its heavenly, light quality, you can spread it on all types of fall quick breads, muffins, waffles, and more.  I can’t even imagine how good it would be with pumpkin pancakes and maple syrup.  Yumm!  For the past few years, I made Pumpkin Cranberry Bread for Thanksgiving gifts to my family members.  Since we missed Thanksgiving this year in Canada, and will not be making back to Cali in November, I decided to make myself a loaf.  I used this Epicurious recipe, and it was super moist and flavorful.  The tart cranberries paired perfectly with my pumpkin butter.


Whipped Pumpkin Butter


  • 1 cup unsalted butter, softened
  • 1/4 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • salt to taste


  1. Whip butter with an electric mixer on high for at least 5 minutes (or until light and fluffy) with a whisk attachment.
  2. Add in the remaining ingredients.
  3. Whip again to combine.


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14 Responses to Whipped Pumpkin Butter

  1. Gloria says:

    This sounds fabulous! What a great idea – make the bread in those cute mini-bread pans and add the whipped butter in the mason jars for gifts to the neighbors or guests. Thanks Tessa!

  2. Dina says:

    whipped pumpkin butter sounds like a great addition to the thanksgiving table!

  3. […] Whipped Pumpkin Butter Recipe is delicious on my Pumpkin […]

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  5. Heather Montgomery says:

    How much does this recipe make? Are you actually canning it or just using canning jars to store it in? What is the shelf life of this? I was thinking of Christmas gifts and wanted to know how soon to make it.

    • Tessa says:

      I did not can it, so I am not sure if canning butter is a thing. If not, it lasts refrigerated for about a couple weeks

  6. Jessica says:

    how many of those little jars does this recipe make?

  7. […] 10. Style Sweet CA Whipped Pumpkin Butter – not only is it pumpkin butter, but it’s whipped. I’m planning on spreading this over my toast, banana bread, dessert, and probably just all over my face as well. […]

  8. […] Whipped pumpkin butter at Style Sweet CA […]

  9. Heather says:

    Must this be refrigerated immediately?

  10. […] Is your mouth watering yet!? It’s no doubt that delicious food plays a huge role come harvest time. This whipped pumpkin butter recipe would be perfect on mom’s delicious cranberry banana bread. We foresee a pumpkin overload in the near future…and have absolutely no problem with that! (via Style Sweet CA) […]

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