Ingredients
½ cup (8 Tablespoons) unsalted butter softened
¾ teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice
⅛ teaspoon coarse sea salt up to ¼ teaspoon, to taste
¼ cup pumpkin puree
2 ½ Tablespoons honey

Instructions
Add softened butter, ground cinnamon, pumpkin pie spice, and ⅛ teaspoon coarse sea salt to a bowl. Beat with an electric mixer on medium speed for 1-2 minutes until everything is smooth, creamy, and well combined. You can also use a stand mixer fitted with the whisk attachment.
Whisk together the pumpkin puree and honey in a separate small bowl.
Add the combined pumpkin/honey to the whipped butter bowl in several increments, beating well after each addition. Once all of the pumpkin/honey has been added, continue to beat the pumpkin spice butter on medium speed for several minutes, or until the butter is well whipped and creamy. Adjust salt and spices to taste.
Pipe butter into a jar (or simply spoon it) or form a log or several mini logs by rolling the butter into a cylinder within a sheet(s) of parchment paper. Store in the refrigerator for up to a week or freeze for several months.

For the Pumpkin Pie Spice:
3 tablespoon ground cinnamon
1 tablespoon ground ginger
2 ½ teaspoon ground nutmeg
2 teaspoon ground allspice
1 ½ teaspoon ground cloves