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Pumpkin Spiced Butter

By Paula Deen


Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy


  • 1 (1-pound) package unsalted butter, softened
  • 1/2 cup canned pumpkin
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon Kosher salt


In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 7 ingredients at medium-high speed until combined.

Cover and refrigerate for up to 5 days, or freeze up to 3 months.

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