Pumpkin Spice Butter Board

This pumpkin spice butter board is a cozy, seasonal treat that feels like autumn on a platter. I love spreading the creamy pumpkin butter onto warm bread, crackers, or even muffins, and topping it with crunchy seeds, sweet cranberries, and fragrant sage. It’s a beautiful centerpiece for gatherings and a simple way to celebrate fall flavors.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something truly special. The butter is whipped with pumpkin, maple syrup, and warm spices, creating a luscious spread. The toppings add texture, sweetness, and a savory touch that makes every bite exciting. I also enjoy how versatile it is I can serve it at brunch, as a snack, or even as part of a holiday appetizer spread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pumpkin butter
▢1 cup pumpkin puree canned or homemade
▢¼ cup maple syrup or honey
▢1-2 teaspoons pumpkin spice to taste
▢⅛ teaspoon sea salt
▢1 cup good quality unsalted butter softened to room temperature

Toppings
▢2 tablespoons butter
▢1 bunch sage leaves
▢3 tablespoons maple syrup or honey
▢1 teaspoon pumpkin spice
▢2 tablespoons pumpkin seeds toasted
▢Dried cranberries optional
▢Praline pecans optional
▢½ teaspoon flaky salt or coarse salt

To serve
▢loaf crusty bread I used a cranberry seed loaf
▢fresh baguette
▢crackers
▢muffins
▢pumpkin or banana bread

Directions

1. I start by making the pumpkin butter. I combine the pumpkin puree, maple syrup, pumpkin spice, sea salt, and softened butter in a bowl. I whip it until smooth and creamy.
2. I transfer the pumpkin butter to a serving board or platter, spreading it out with a spoon to create swirls and texture.
3. For the toppings, I melt the butter in a pan and fry the sage leaves until crispy, then set them aside.
4. I drizzle maple syrup over the pumpkin butter, sprinkle on pumpkin spice, and add toasted pumpkin seeds.
5. I finish with the crispy sage leaves, cranberries, pecans (if using), and a sprinkle of flaky salt.
6. I serve immediately with bread, crackers, or muffins.

Servings and Timing

This recipe serves about 8–10 people as an appetizer or snack. It takes roughly 15 minutes to prepare from start to finish.

Variations

I sometimes swap honey for maple syrup when I want a lighter sweetness. If I’m making it for kids, I leave out the sage and just go heavy on cranberries and pecans. For a savory twist, I add a drizzle of olive oil instead of extra honey. If I want it spicier, I mix in a pinch of cayenne with the pumpkin spice.

Storage/Reheating

I store leftover pumpkin butter in an airtight container in the refrigerator for up to 5 days. The toppings like sage and seeds are best enjoyed fresh, but I can refresh them quickly by toasting new seeds and frying a few sage leaves before serving again. I let the butter come to room temperature before serving so it spreads easily.

FAQs

Can I make this ahead of time?

Yes, I like to prepare the pumpkin butter a day in advance and store it in the fridge. I just add the toppings right before serving.

Can I freeze pumpkin butter?

I can freeze the pumpkin butter itself for up to 2 months. I thaw it in the fridge overnight and whip it again before serving.

What kind of bread works best?

I love crusty bread, baguettes, or seeded loaves, but even soft dinner rolls taste great with this spread.

Can I make it dairy-free?

Yes, I replace the butter with a high-quality plant-based butter, and it still turns out creamy and flavorful.

What’s the best way to toast pumpkin seeds?

I toast them in a dry skillet over medium heat until they start to pop and smell nutty.

Can I use fresh pumpkin instead of canned?

Yes, I roast and puree fresh pumpkin for a slightly richer flavor. I just make sure it’s well-drained to avoid excess moisture.

How can I make it less sweet?

I reduce the maple syrup or honey and add a bit more salt and spice for balance.

Can I serve this warm?

Yes, I sometimes serve the board with warm bread or muffins. The butter itself stays soft at room temperature.

Can I use different nuts?

Absolutely, I’ve used candied walnuts and spiced almonds instead of pecans, and they work beautifully.

Is this recipe kid-friendly?

Yes, kids love the sweetness and creaminess. I just keep the sage and extra salt minimal for them.

Conclusion

I love how this pumpkin spice butter board combines cozy fall flavors with a touch of elegance. It’s simple to prepare but makes a stunning presentation for guests. Whether I’m serving it at a holiday gathering or just enjoying it with my family, it always feels special and festive.

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