Compound butters are a simple way to add a whole lot of flavor to a final dish. For this one, we take the best flavors of fall, mash them into soft butter, and spread it on whatever you like for a pop of autumn flavor. This sweet pumpkin spice butter will easily bring the fall flavor to the table.
The colors of it all even look like fall. Reddish-browns, bright oranges, pale yellows.
Almost all of the flavors from my pumpkin pie recipe made it into this butter. Cinnamon, nutmeg, cloves, and allspice give flavor with a bit of pumpkin puree. Brown sugar makes this a sweet butter.
Sorry, ginger, you didn’t make the cut.
Mix Your Butter
I’ve mostly made one main compound butter before – the gorgonzola butter I use to top a perfectly grilled steak.
And I love that one so much, you’d think I would have expanded my compound butter horizons at this point. But for whatever reason, I haven’t. Until now.
Mixing up a compound butter is one of the easiest things you can do in the kitchen. Plus, everything is better with butter. Just add all of the ingredients together and stir it together with a fork.
Note that it is very important to use soft butter. Otherwise, it will not mix well and you’ll have clumps of plain butter, and clumps of spices and sugar. Still probably not the worst, but not ideal.
Once you’ve made the butter, you can use it right away while it is still soft. Or you can store it for later. Keep it in the fridge to be used within two weeks. Or store it in the freezer for up to 3 months.
If you want to portion the butter out in square pats, try using a spatula to scoop the butter onto some parchment paper. Then use the parchment paper to help mold it into a rectangle. Put it in the fridge or freezer to set up and it’ll be easy to slice for topping and spreading.
Using Pumpkin Spice Butter
I do not recommend eating this straight. I would hope that is clear, but you never know.
This butter is for topping and spreading on everything you can imagine. Or at least anything that you would want a little sweet and tasting like fall.
Try it on French toast, pancakes, and buttermilk waffles. Get creative with glazed carrots, sweet potatoes, and squash. Or use it in place of plain butter on dinner rolls, cornbread, buttermilk biscuits, or toast.
You could even try throwing a dash of this brown sugar pumpkin spice butter into your hot breakfast oatmeal for a fun twist on fall flavor.
Brown Sugar Pumpkin Spice ButterCourse: SauceDifficulty: Easy
Use this quick and easy brown sugar pumpkin spice butter to add a pinch of sweet fall flavor to pancakes, biscuits, cornbread, and more
1/2 cup softened butter (1 stick)
3 tablespoons brown sugar
1 tablespoon pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
- Add all ingredients to a small mixing bowl and use a fork to mash and stir them together until fully combined
- Use it as a spread immediately or chill it in the fridge for up to two weeks
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