Pumpkin Honey Butter

Nothing says holidays like F+F Pumpkin Honey Butter! Made with real pumpkin, honey, and a blend of spices perfect for English muffins, waffles, pancakes, or mixed with cream cheese for a party dip.

Easy Uses:

  • Use to dip your favorite fruit!
  • Spread on toast or any pastry
  • Drizzle ontop of your yogurt or ice cream
  • Add to marshmallow fluff for a quick dip


Pumpkin Honey Cheesecake

Prep time: 30 minutes
Cook time: 45 minutes
Servings: 12 slices


  • 1-1/4 cup ginger snap cookie
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 2 tablespoons brown sugar
  • 4 tablespoons melted butter
Cream cheese filling:
  • 8-oz. cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon F+F Pumpkin Pie Spice Blend
  • 1/4 cup flour
  • 1 cup canned pumpkin puree
  • 5 large eggs room temp
  • 1/2 cup sour cream
  • 1/2 cup F+F Pumpkin Honey Butter


  1. Preheat the oven to 350°F.
  2. Place the ginger snap cookies in a food processor with flour, ginger and brown sugar. Combine together until it looks like small sand or flour.
  3. Remove the cookie crust mixture into a bowl, and slowly add in the melted butter until clumped.
  4. Grease a pie pan or a spring form pan with butter.
  5. Press the cookie crust butter mixture into the greased butter pan and set aside.
  6. With a stand or hand mixer, cream the softened cream cheese and 1 cup of sugar together until light, fluffy and fully combined.
  7. Add in F+F Pumpkin Pie Spice Blend, flour, and pumpkin puree. Mix well, making sure to scrape the entire bowl.
  8. Slowly add in one egg at a time.
  9. Fold in the sour cream.
  10. Pour cheesecake mixture the into cookie crust.
  11. Bake at 350°F for 10 minutes, then reduce the oven temp to 300°F.
  12. Bake until the middle two inches is still slightly wiggly (about 45 minutes).
  13. Let the cheesecake rest for 1.5 hours, and then top with F+F Pumpkin Honey Butter, and serve.

Chocolate Chip Pumpkin Cake Cookies

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8 cookies


  • 1-1/2 cup canned pumpkin
  • 1/4 cup F+F Pumpkin Honey Butter
  • 1 large egg
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1-1/4 cup all-purpose flour
  • 2 tablespoons F+F Pumpkin Pie Spice Blend seasoning
  • 1 teaspoon grated F+F Whole Nutmeg Spice
  • 1 tablespoon fresh ginger
  • 2 teaspoons salt
  • 1 cup chopped chocolate chunks – 60% cocoa suggested but milk chocolate OK


  1. In a stand mixer, cream the butter and sugar together on medium speed with vanilla until it is fluffy and pale white.
  2. Add in the Pumpkin Honey Butter and whip in the egg. Scraping bowl in-between and after if needed.
  3. Mix all dry ingredients together (flour, Pumpkin Pie Spice Blend, baking powder, nutmeg and salt), whisking together so everything is evenly distributed.
  4. Slowly add in the dry ingredients into the mixing bowl containing the butter and sugar mixture.
  5. Add in the canned pumpkin and mix until incorporated. Scrape down the sides to make sure everything is incorporated.
  6. Add in the chopped chocolate just until combined.
  7. The dough will be wet and will spread a bit if not chilled before using. Allow the dough to rest in fridge for an hour or overnight for tighter formed cookies.
  8. Scoop the dough into 2-tablespoon-size balls and place onto a lined sheet tray. Bake at 350°F for 12–15 minutes. They should puff up a bit, but will not brown much.
  9. Let rest for 5 minutes and enjoy!

Pumpkin Honey Pasta Sauce

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4–5 servings of pasta


  • 1/2 cup F+F Pumpkin Honey Butter
  • 1/2 cup canned pumpkin
  • 1/2 cup grated parmesan
  • 4 garlic cloves
  • 1/2 medium onion, diced
  • 6–8 sage leaves (reserve 3 or so for garnish)
  • 1 teaspoon chili flakes
  • 2 cups heavy cream
  • 1 teaspoon [epper
  • Juice of 1/2 lemon
  • Salt to taste
  • 1 pound pasta or ravioli


  1. Bring a large pot of salted water to boil.
  2. Medium-dice the onion; microplane the garlic cloves.
  3. In a saucepot, bring the heavy cream to a simmer. Add in the F+F Pumpkin Honey Butter and canned pumpkin, whisking together until it has been emulsified.
  4. In a separate pan, sauté the onion just until it is translucent, then add in the chili flakes and the chopped sage.
  5. Add in the heavy cream and pumpkin mixture to the sautéed onion, and reduce until the sauce begins to thicken.
  6. Consult the directions on how to cook your selected pasta on the back of the box. (Boil for about 10–15 minutes until the pasta is al dente).
  7. Drain pasta. Reserve about 1-1/4 cup of the pasta liquid, and slowly pour into the heavy cream sauce to loosen to desired consistency. Add in the cooked pasta. Juice half the lemon into the sauce.
  8. Mix the grated parmesan into the pumpkin and heavy cream sauce. Top with reserved crispy sage leaves.

Pumpkin Panna Cotta

Prep time: 20 minutes
Cook time: 10 minute cook time, 3 hour set time
Servings: makes 5 panna cottas


  • 1-1/2 package gelatin (1.5-oz)
  • 1/2 cup buttermilk
  • 3 cups heavy cream
  • 1/2 cup Greek yogurt
  • 1 tablespoon vanilla bean or extract
  • 2 teaspoons F+F Pumpkin Pie Spice Blend
  • 1/2 cup F+F Pumpkin Honey Butter
  • 1/2 cup F+F Vermont Maple Syrup
  • 1 tablespoon white sugar


  1. Place 1.5-oz. of gelatin in a small bowl, cover with just a bit of warm water, and set aside to let the gelatin activate.
  2. Place 1/2 cup of heavy cream, 1/4 cup F+F Pumpkin Honey Butter, and 1/2 cup of F+F Vermont Maple Syrup in a sauté pan on low heat, just until the liquid is slightly simmered/warm.
  3. In a separate bowl, place the remaining 1-1/2 cup of heavy cream, Greek yogurt, buttermilk and vanilla. Whisk together.
  4. Once the heavy cream mixture has come to a slight simmer, reduce the heat to low or off. Add in the activated gelatin. Whisk until there are no large clumps of gelatin left.
  5.  Add this warm mixture to the cool mixture, and whisk all together.
  6. Pour into desired glass, and let cool overnight, or at least 3 hours to fully set.
  7. Top with additional F+F Pumpkin Honey Butter, granola, etc!

Pumpkin Pie Coffee Cake

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 9 x 12 pan


  • 3 cups flour
  • 1 cup white sugar
  • 1 cup Greek yogurt or sour cream
  • 1 cup buttermilk or milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Cinnamon Crumble:
  • 1-1/4 cup brown sugar
  • 4 tablespoons of melted butter
  • 4 tablespoons F+F Pumpkin Pie Spice Blend
  • 1/4 cup F+F Pumpkin Honey Butter


  1. Combine all dry ingredients together in a large mixing bowl. Whisk together so everything is easily incorporated.
  2. Combine the milk and eggs and whisk. Add in the Greek yogurt and vanilla, and whisk together until evenly combined.
  3. Slowly combine the wet with the dry, mixing until all flour is just incorporated.
  4. Layer half of the batter into your parchment paper lined pan.
  5. In a separate bowl, mix together the brown sugar and the F+F Pumpkin Pie Spice Blend.
  6. Melt 4 tablespoons of butter in a sauté pan on the stove. Once fully melted, add in the F+F Pumpkin Honey Butter, and whisk together so it’s emulsified.
  7. Spread half of the brown sugar and pumpkin spice mix on top of the batter in the pan.
  8. Place the remaining batter on top of the sugar mix, evenly spreading it as much as possible to fully cover the sugar mix. Use an offset spatula, if needed, to spread the batter.
  9. Place remaining brown sugar and spice mixture on top. Pour over the butter and F+F Pumpkin Honey Butter afterwards.
  10. Place in oven to bake at 350°F for 40–45 minutes. It should jiggle a little bit in the middle, still. Let it sit for at least 45 minutes prior to cutting.

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