20-Minute Homemade Pumpkin Spice Butter
This rich, aromatic compound butter combines toasted warm spices like cinnamon, ginger, nutmeg, and cloves with heavy cream churned into fresh butter. The spices are first toasted to intensify their flavors, then infused into cream overnight before churning. Perfect for spreading on toast, pancakes, or biscuits during fall and winter months. The overnight infusion creates a deeply spiced butter that's far more flavorful than simply mixing spices into store-bought butter.
Ingredients
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground clove
- ⅛ teaspoon ground white pepper
- 2 cups heavy cream
- 3 tablespoons confectioners sugar
- ½ teaspoon kosher salt
Instructions
- 1
Toast cinnamon, ginger, nutmeg, allspice, clove and white pepper in a small saucepan over medium heat until fragrant
- 2
Stir in cream and bring to a light simmer
- 3
Remove from heat and let cool completely
- 4
Store in sealable container and refrigerate overnight
- 5
Place infused cream in food processor with confectioners sugar and salt
- 6
Process until fat turns into butter and liquid separates
- 7
Transfer mixture to large piece of cheesecloth and wring out excess liquid
- 8
Transfer butter to small condiment bowl
Tips
Toast spices just until fragrant to avoid burning which creates bitter flavors
Wring cheesecloth thoroughly to remove all buttermilk for longer storage life
Room temperature butter spreads more easily than cold butter
Good to Know
Store covered in refrigerator for up to 1 week
Must be made 1 day ahead for spice infusion
Bring to room temperature for easy spreading
Common Mistakes
Don't overheat spices to avoid bitter burnt flavors
Ensure cream is completely cool before refrigerating to avoid condensation
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular butter instead of making it from cream?
Yes, but the flavor won't be as intense. Soften 1 cup butter and mix in the cooled spice-infused cream gradually until desired consistency.
How long does the spice-infused cream need to chill?
Overnight is best for full flavor development, but minimum 4 hours will work if you're short on time.
Can I freeze this pumpkin spice butter?
Yes, wrap tightly and freeze up to 3 months. Thaw in refrigerator overnight before using.