Pumpkin Seed Butter

Pumpkin Seed Butter is deliciously creamy, lightly sweetened with maple syrup or honey, and a pinch of cinnamon that takes it over the top. Spread it on toast for breakfast or dip fruit into it for an afternoon snack—kids and adults love it equally. Just pop your roasted pumpkin seeds in the food processor and let it do all the work!

What Makes This Seed Butter Recipe Different

• Dip your farm-picked apples in it, make a pumpkin butter and banana sandwich, or add it to your morning smoothie for some nuttiness and protein! This creamy fall butter is great on SO many dishes, and it barely stays in my house for long (the kids eat it up)!
• Okay, I won’t lie; there’s a bit of prep with this one. It’s almost all hands-off once you add everything to the food processor!
• Pumpkin seeds just make me think of fall, and they create a rich, earthy spread that’s every bit as creamy and satisfying as peanut or almond butter.
• With only one ingredient swap, this recipe is easily made vegan and is naturally vegetarian!

Cheryl’s Tested Notes & Tips

• I’m always trying to keep it as healthy as possible, so I chose to roast the pumpkin seeds. Pre-roasted seeds are usually seasoned with extra salt and other yucky preservatives. It’s actually pretty easy to roast your own seeds, and if it’s around Halloween, you can even use the seeds from your jack-o’-lantern!
• Confession: I’ve tried this in a blender before, and it didn’t go as smoothly at all! A blender is meant to combine foods and isn’t built for the long processing time this recipe requires. I found my food processor whipped through these seeds with no struggle and kept breaking them down without the appliance needing to cool down.
• If the pumpkin seed butter gets too crumbly in the middle, all is not lost! Let the mixture rest for 30 minutes to an hour for the natural oils to return and try again. If it’s way too crumbly, add a little extra avocado oil to the mix! Much like peanut butter, you’ll need neutral oil to make it smooth for spreading and dipping.

Ingredient Notes

• Choose pumpkin seeds that are raw, shelled, and unsalted. If you have pre-roasted pumpkin seeds, skip the roasting and go straight to the food processor step (way to go on saving time!).
• Cinnamon is optional, but don’t skip it. It really brings so much delicious flavor to the pumpkin butter.
• Salt brings out the natural flavors. Think of it as a booster that brings out a bit more of the ingredients.
• What kind of neutral oil should you use? Avocado, grapeseed, or another mild-flavored oil loosens the butter. Nut and seed butters sometimes need a neutral oil to make them extra creamy and luscious; a little goes a long way here!
• Honey is also optional, but I always add it. It just brings that teeny bit of sweetness. Skip if you want, or swap it with maple syrup to make this recipe vegan.

How to Make Pumpkin Seed Butter

1. Preheat your oven and toss your pumpkin seeds with a sprinkle of cinnamon.
2. Then, spread the seeds in a single layer on a baking sheet and roast until golden brown. Be sure to stir the pumpkin seeds halfway through baking!
3. Once baked, let the seeds cool to room temperature. This could take an hour or more.
4. When the seeds have completely cooled, move them to your food processor with your oil and process for a solid 15 minutes or more. If your butter becomes too crumbly, let it rest for half an hour and try processing again.
5. Then, add your honey and continue until creamy.
6. You’re done! Store this pumpkin butter in an airtight container for up to 2 months. This seed butter is a great substitution for peanut butter or almond butter!

Serving Suggestions

• Use as a spread. Replace butter with this seed butter on toast. I also like it on rice cakes, waffles, or pancakes for a creamy, satisfying topping. For pancakes or waffles, I sometimes add extra maple syrup.
• Pair it with fruit slices. My faves are apples, pears, and peaches. Sometimes even dried fruits taste really nice with this. Dried mango, banana chips, dates, or apricots are some tasty ones.
• In breakfast bowls. I’ve swirled it into oatmeal, yogurt, or smoothie bowls for extra richness, and it’s divine!
• Where peanut butter lives. Use it anywhere you’d normally reach for peanut butter, including PBJ sandwiches, energy bites, sauces, and snack plates with lots of fruit laid out.

Storage Instructions

• Refrigerator: Keep the pumpkin seed butter in an airtight container for up to 2 months. Remember to stir well before serving, since it can separate naturally!
• Freezer: This can be frozen for up to 3 months, but leave a little room for expansion. Thaw naturally overnight.

Recipe FAQs

1. Can I make pumpkin seed butter in a blender? A powerful blender could work, but it’s not recommended; a food processor is truly better for power and endurance. I find the wider bowl breaks down the thick seed mixture more easily and makes scraping down the sides less hassle.
2. Why isn’t my pumpkin seed butter getting creamy? Patience is what helps here, as pumpkin seeds need a lot of processing time to release their oils. Stop occasionally to scrape down the bowl, then continue processing. If the mixture is still dry and crumbly, let it rest for 30 minutes before trying again, and add neutral oil gradually.
3. Is pumpkin seed butter nut free? Pumpkin seeds are seeds, not tree nuts or peanuts, so the recipe itself is nut free. If you’re preparing it for someone with a serious allergy, make sure every packaged ingredient was processed in a nut-safe facility

More Easy Pumpkin Recipes You’ll Love

• Gluten Free Pumpkin Muffins
• Pumpkin Ice Cream (No Ice Cream Machine Needed!)
• Pumpkin Bisque
• Puking Pumpkin with Guacamole “Vomit”
• 34 Healthy Pumpkin Recipes