Every fall I go to the market and buy Pumpkin Spice Butter by Country Crock. A few days ago I went to make my annual butter trip, and they didn’t have it! I asked when they would be getting it in, and they said not for a few more weeks. A few more weeks?! But it’s fall NOW! It’s time to start eating pumpkin things now, not halfway through fall. My trip inspired me to make my own recipe for it. It’s really good! I honestly don’t think I need to buy the Country Crock brand ever again, as long as I have this and a bagel, that’s all I need.
Pumpkin Spice Butter
1 stick butter, softened
1/4 cup pumpkin puree
3 tblspn white sugar
1/2 tsp brown sugar
1/2 tsp pumpkin pie spice (homemade)
Dash of vanilla extract
Soften butter without melting, and mix with white sugar under a mixer until fluffy. Add the brown sugar, vanilla, pumpkin pie spice, and pumpkin puree. Make sure all ingredients are thoroughly combined and taste test with your finger to insure it’s sweet enough. (You don’t want it too sweet, but a little sweet).
Spread over desired bread. I like to use english muffins lightly toasted or brown sugar cinnamon bagels lightly toasted.