Infuse your favorite fall flavor with creamy homemade butter to create delicious pumpkin spice compound butter! A perfect spread for all fall-themed baked goods.
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Table of Contents
- About Pumpkin Spice Compound Butter
- What is compound butter?
- What’s in pumpkin spice compound butter?
- How much does this recipe yield?
- What can you serve with pumpkin spice butter?
- What tools do you need to make compound butter?
- How long is compound butter good for?
- Can you freeze compound butter?
- Notes & tips for pumpkin spice butter
- More tasty sauces and spreads
- How to make pumpkin spice compound butter
- Recipe Details
About Pumpkin Spice Compound Butter
Add pumpkin spice to all the things with this deliciously simple pumpkin spice compound butter. It’s easy to make and is the perfect addition to all your favorite pastries, breakfast foods, and vegetable side dishes like carrots, sweet potato, or butternut squash.
What is compound butter?
To keep it short and sweet, compound butter is butter that’s been mixed or infused with other flavors. In most cases, compound butter is used as an easy way to enhance the flavors of other dishes, just like any other sauce or spice – only this way, you get butter as an added bonus, too.
What’s in pumpkin spice compound butter?
To whip up a batch of your own pumpkin-spice-infused butter, you will need:
- Heavy whipping cream – The base that makes up the homemade butter. It will be whipped so that the solid fats separate.
- Salt – Acts as a preservative and helps enhance the other flavors (even the sweet ones!)
- Sugar – Because this is a sweetened butter spread, you’ll need a bit of sugar.
- Pumpkin pie spice – The star of the show! You can either make your own or use storebought.
How much does this recipe yield?
If making the butter from scratch, this recipe will yield the following:
- One cup homemade butter (the solid fats from the heavy whipping cream) which will be flavored to create the lemon parsley compound butter.
- A bonus one cup of buttermilk (the cream that separates) that can be used for other baking, cooking, or dressing recipes.
What can you serve with pumpkin spice butter?
- As a spread with fall-themed bread and pastries, such as items flavored with maple, cinnamon, vanilla, chocolate, or more pumpkin.
- Served as a topping for baked sweet potatoes, butternut squash, or carrots.
- Melted on top of pancakes, waffles, french toast, oatmeal, or cream of wheat.
- Melted and drizzled over hot popcorn.
What tools do you need to make compound butter?
- Stand mixer or a hand mixer – This recipe creates butter by whipping heavy cream until the solid fats and cream separate, and this is much easier to do with a mixer of some kind. I remember making butter when I was younger by putting heavy cream and a marble in a plastic jar, but that required shaking the jar for 30 minutes – and it was exhausting. You can still use the shaking method, of course, but be prepared for an upper-body workout.
- Mesh strainer – For removing excess liquid and rinsing the butter.
- Lint-free cloth or a cheesecloth – For squeezing out any extra moisture from the butter.
- Storage container, parchment paper, or wax paper – Depending on how you’d like to store the butter, you can either put it in a sealed container or roll the butter into a log and wrap it with parchment paper or wax paper.
How long is compound butter good for?
Once prepared and stored, compound butter should remain good for one to two weeks, depending on the herbs.
Can you freeze compound butter?
Yes, you totally can!
Once stored in a sealed container or freezer bag, compound butter can be frozen for up to four months.
Notes & tips for pumpkin spice butter
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be nearly impossible to make by hand with a whisk.
More tasty sauces and spreads
How to make pumpkin spice compound butter
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 2 – Pour the contents of the mixer through a mesh strainer, getting out all of the excess cream (the cream is buttermilk – feel free to save it for other recipes!) Once done, keep the butter in the strainer and run cold water over it.
Step 3 – Place the butter on a piece of lint-free cloth or cheesecloth, then wrap it up tight. Squeeze the wrapped butter to get out any remaining moisture.
Step 4 – Return the butter to a clean mixer bowl, then add salt. Blend the salt into the butter, then do a taste test. Make any adjustments you feel are necessary.
Step 5 – Add the following ingredients to the mixer: sugar and pumpkin pie spice. Blend them into the butter until incorporated. And like with the salt, do a quick taste test and adjust any of the ingredients as desired.
Step 6 – For best results, store the butter in the refrigerator for at least 12 hours so that the flavors can marinate together.
Step 7 – Serve and enjoy!
Pumpkin Spice Compound Butter
- Using a stand mixer (or hand mixer + large bowl), mix heavy whipping cream on medium-high speed for 10-20 minutes or until solid fats have separated from cream. Butter will have a lumpy texture; this is okay.2 cups heavy whipping cream *
- Turn off mixer. Pour contents through a strainer, reserving the cream (which is buttermilk) if desired. While still in the strainer, pour cold water over butter and rise well.
- Lay out a lint-free cloth or cheesecloth and place rinsed butter in the center. Gather the four corners of the towel and twist tightly, wringing out any remaining liquids.
- Clean the bowl of your mixer, then remove butter from cloth and place it back in the bowl. Add salt, then mix on medium-low speed until incorporated. Do a taste test; mix in more salt if desired.1/4 teaspoon salt *
- Add sugar and pumpkin pie spice to bowl. Mix on medium-low until combined. Do another taste test and make any adjustments to your liking.3 tablespoons granulated sugar, 1 1/2 teaspoons pumpkin pie spice
- Transfer butter to a sealed container or roll into a log and wrap with parchment or wax paper.
- Refrigerate butter for at least 12 hours so flavors can set in.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.