Step 1

In a nonstick pan or a saucepan, add the pumpkin puree, brown sugar, pumpkin spices, and salt. Mix until well combined.

Step 2

Heat the pan over medium heat and cook the pumpkin mixture until it becomes thicker, about 4 to 5 minutes. Stir constantly with a rubber spatula. By the time the pumpkin mixture is done, it should look smooth, easily slips off the spatula, and not leave any pumpkin residue, and peel off the side of the pan.

Step 3

Transfer the thickened pumpkin mixture to a plate and spread it out to cool. You can also let it cool in the fridge for about 15 minutes, uncovered.

Step 4

Once the pumpkin mixture has completely cooled, transfer it to the stand mixer bowl along with the softened butter. Using the paddle attachment, whip on medium until the butter and pumpkin mixture is well combined. Scrape down the bowl and paddle and whip on medium high speed until the pumpkin butter is light and fluffy, about 5 to 10 minutes. Scrape down the sides of the bowl and paddle as needed.

Step 5

Transfer the pumpkin butter into a butter container or a serving ramekin and use immediately. You can also give the butter a light sprinkle of flakey salt for an extra touch of saltiness right before serving.

Step 6

Leftover butter can be refrigerated for up to 1 week or frozen for up to 3 months (see "Storage" in the post above for more details).