This roasted almond pecan pumpkin butter is the perfect fall treat. Spread it on bread, top oatmeal with it or eat it by the spoonful!

Roasted almond pecan pumpkin butter in a white bowl next to spoons with text overlay.
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I think my brain is going through some sort phase.

Either that or I’m suffering from early onset dementia. I have been forgetting how to do things left and right.

This isn’t some I forgot to get the mail or I forgot that client’s name kind of thing.

No, this is much bigger than that. Like physically forgetting how to do something.

Case in point? Jump rope like a normal person.

The other day we had to do 3 rounds of 50 singles (aka: normal jump roping) as a warm up and I was tripping over the rope like I was 5 drinks in or something.

Couldn’t get the rhythm down to save my life.

I learned how to do double unders and apparently that came at the expense of jumping over a rope like a normal person.

Then on Tuesday, we learned the basics of a butterfly pullup.

I tried it, was actually somewhat successful at my 15 or so attempts and then moved on to our wod which included 100 pullups.

Since I’m not 100% at the butterfly yet, I reverted to kipping pullups.

You know, the ones I just wrote about finally getting. Except I got to the bar and couldn’t, for the life of me, string any together.

Like my brain had just erased the last 3 months of work learning how to do those. So bizarre.

By number 85 or so, it finally recovered only then I was so exhausted from the frustration (and the 85 pullups) that the last 15 sucked anyway.

Top view of two small bowls of pumpkin pecan butter.

I’m blaming whatever this recent brain disorder is on why it’s taken me this long into fall to break open the pumpkin butter.

Because it’s the only thing that makes sense when I try to come up with a valid reason (which doesn’t exist).

Want to know what’s better than regular pumpkin butter? Pumpkin nut butter.

It’s thicker than the jam like consistency of pumpkin butter or even pumpkin seed butter but not nearly as close to the un-spreadable end of the regular nut butter spectrum.

Basically, it’s perfect in that spread it on everything type of way.

And it tastes like fall exploded in your mouth.

I’m hoping my brain doesn’t forget that again anytime soon.

Or anything else for that matter because at this rate I’m picturing myself sitting in the car in the driveway staring at the key like “what now?”

Ingredients Needed to Make Pumpkin Nut Butter

  • almonds
  • pecans
  • pumpkin puree
  • maple syrup
  • pumpkin pie spice
  • cinnamon
  • cloves
  • pinch of salt

How to Make Pumpkin Pecan Butter

Place the pecans and almonds on a baking sheet and roast for 8 to 10 minutes at 375°F.

Remove from the oven and cool for 5 minutes.

Transfer the nuts to a food processor and process until the consistency smooths to nut butter, scraping down the sides as needed.

Add the pumpkin puree, spices, and maple syrup and mix until all of the ingredients are incorporated.

A small white bowl of pumpkin pecan butter with an orange spoon sticking out.

Ways to Serve Pecan Pumpkin Butter

Tips for Making and Storing

  • Keep the leftovers in an airtight container for 1-2 weeks. It will last longer if it is kept in the fridge.
  • Mason jars work great for storing homemade nut butter.
  • If desired, swap the maple syrup for honey.
  • Before serving, season to taste or make it sweeter if needed.
  • You can also omit the almonds and use all pecans.

MORE NUT BUTTER RECIPES TO TRY:

Java almond butter
Maple roasted vanilla almond cashew butter
Gingerbread peanut butter
Maple cinnamon almond butter

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5 from 2 votes

Roasted Almond Pecan Pumpkin Butter

Servings: 16 servings
Prep: 15 minutes
Total: 15 minutes
This roasted almond pecan pumpkin butter is the perfect fall treat. Spread it on bread, top oatmeal with it or eat it by the spoonful!

Ingredients 

  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/4 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • pinch of salt

Instructions 

  • Preheat oven to 375 degrees.
  • Arrange nuts on baking sheet and roast for 8-10 minutes, careful not to burn.
  • Remove from oven and let cool 5 minutes.
  • Transfer nuts to a food processor and process for 2-3 minutes until nut butter consistency.
  • Add remaining ingredients and process for another minute until fully incorporated, scraping down the sides as needed.
  • Store in an airtight container.

Nutrition

Serving: 1SERVINGCalories: 52kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 0.4mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 598IUVitamin C: 0.2mgCalcium: 18mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sauces, Dressings & Spreads
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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27 Comments

  1. Umm..I just made this. And it ROCKED MY WORLD. thanks for the recipe!! I will be making this over and over and over through the holiday season

  2. wow, this looks delicious, never even thought of making pumpkin nut butter. great idea for the fall. bookmarking this recipe. thanks!

  3. just made this today. SO AUTUMN-Y DELICIOUS. i’m new to the whole food processor thing, so the consistency didn’t come out quite like the pictures. however, if i add a little more pumpkin it’s just right. this will be a perfect way to mix up my usual spreads. :)