Pumpkin Honey Butter
“This is a super yummy cannabis infused honey butter that is great on just about anything! Try it on pancakes, or rolls at Thanksgiving dinner!”
Servings Prep Time
20 servings 30 minutes
Cook Time Passive Time
10 minutes 0 minutes
Servings Prep Time
20 servings 30 minutes
Cook Time Passive Time
10 minutes 0 minutes
Ingredients
Instructions
  1. n a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
  2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
  3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown
  4. To Make Filling: Cream 3 tablespoons cannabutter with the confectioners’ sugar, 1/2 cup smooth peanut cannabutter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Recipe Notes
  1. Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
  2. In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.