- 4 tbsp (½ stick) unsalted butter, softened
- 4 tbsp canned pumpkin purée
- 1 tsp brown sugar
- 1 tsp cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- ⅛ tsp freshly grated or dried nutmeg
- ⅛ tsp salt
- Combine all ingredients and mix well.
- Keep tightly covered in the refrigerator up to three weeks.
- ½ teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.
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