In a medium mixing bowl, beat together the butter, brown sugar, pumpkin, cinnamon, ginger, cloves, and pepper until smooth and combined.
Transfer to a mason jar and store, covered, in the fridge for up to 2 weeks. Or place in a freezer-safe bowl, cover, and store for up to one month.
Hot Buttered Rum
Pour spiced rum into a 12-ounce mug. Add 1-2 tablespoons of the pumpkin butter mix. (see note) Pour in boiling water so the mug is almost full. Stir until butter is melted and everything is combined.
Top with whipped cream and a sprinkle of ground cinnamon if desired. Serve warm.
Notes
The 2 1/2 cups of pumpkin butter this recipe yields is enough to make about 20 cocktails.
If you have ground cardamom on hand, use 1/2 tsp ginger and 1/2 tsp cardamom instead. I don't usually keep cardamom, so I swap in some extra ginger.
Let you spiced pumpkin butter sit out at room temp for 10 minutes. This will make it easier to scoop and it'll melt faster. You don't have to do this, just a little tip to help.