Once upon a time, the dashing Mr. Skippy met beautiful Ms. Libbys.
Nine months later, they welcomed a baby into the world.
If you want more info as to how exactly such a baby came to be, please go ask your parents. Or you can read about it in a seriously disturbing children’s book.
This baby came about after my pumpkin-spice latte post last week, when people left such awesome ideas on how to use up a can of pumpkin. I think at least three of you mentioned pumpkin peanut butter as an option, so I had to play around with that idea first. Other recipes I’m working on include chocolate pumpkin brownies and pumpkin cream cheese bars. If the recipes turn out well, I’ll post those in the near future.
Pumpkin Peanut Butter
- 1/3 cup canned or pureed pumpkin
- 1/2 tsp cinnamon
- 2-6 tbsp nut butter of choice, or allergy-friendly sub
- optional sweetener of choice, to taste
- pinch of salt
Mix all ingredients together, either with a spoon or in a food processor. If your peanut butter is hard and not stir-able, you might want to gently warm it up a little first. This spread is good on toast, in oatmeal, or even eaten straight-up!
More Pumpkin Recipes:
Jackie says
13th September 2011 at 9:39 pmI’ve been fantasizing about a pumpkin nut butter for the past couple of days and was considering trying to make my own this weekend (ended up just making banana butter instead). So you knew what I was thinking (again!)
I think cherry almond or chocolate cherry nut butter would be pretty darn good. Or cinnamon raisin… or apple cider like somebody said… yumm
Heather @ Get Healthy with Heather says
13th September 2011 at 5:44 pmYum this looks perfect Katie! Maple pumpkin spice nut butter… Oh yeah 🙂
Aja says
13th September 2011 at 9:55 pmI was so excited when I got your tweet about this, but then worried I wouldn’t be able to make it because for some strange reason I am still food processor-less. I am going to make jars upon jars of this and I might give it away as a gift when the holidays come around. If it survives, that is.
~Jessica~ says
13th September 2011 at 6:07 pmMocha sunflower seed butter would be a dream flavour for me.
Or just getting Sunbutter to import to the UK!
Love the idea for extending nut butters with pumpkin though: once I can actually get my hands on a can I might extract some from my oat bran (favourite use for pumpkin) and give it a try.
xxx
Michele | aka Raw Juice Girl says
13th September 2011 at 10:18 pmWow. That. is. beautiful!
Can’t wait to try it. Thanks, Katie!
Hugs,
Michele
Emily says
13th September 2011 at 10:26 pmBlueberry muffin butter!
Erika - The Teenage Taste says
13th September 2011 at 10:55 pmThis is SUCH a great idea! I bet coconut butter would be delicious in this! 🙂
Mary @ Bites and Bliss says
13th September 2011 at 6:59 pmThis sounds so good! I can’t wait until digging into some serious pumpkin pie over the next few months. 😉
Hmmm..a dream peanut butter flavor..french toast actually sounds really, really good!
Averie @ Love Veggies and Yoga says
13th September 2011 at 7:06 pmWhat would be your dream nut butter flavor? =
YES PLEASE: Chocolate Chip Cookie Dough? Pumpkin Pie? French Toast? = they all sound great!
And we are psychic…just last night I was working on a recipe that involved PB + Pumpkin. I even emailed you that I was on a cooking bonanza. THAT’s what I was up to. Seriously…same.wavelength!
🙂
Victoria @ Pursuit of Hippieness says
14th September 2011 at 12:28 amFrench Toast??! If that’s possible, than I am 12049715689353125705% all for it.
Kara says
14th September 2011 at 1:16 amHmmmmm.
Samoas nut butter?
Butterscotch nut butter?
Spiced latte nut butter?
Thin mint nut butter?
Oatmeal raisin nut butter?
Berry crumble nut butter?
Nanaimo nut butter?
Donut nut butter?
Cheesecake nut butter?
Carrot cake nut butter?
Lemon Meringue nut butter?
Neopolitan nut butter? (i don’t know how this would be possible but it would probably be soooo pretty…)
Kara says
14th September 2011 at 5:07 amI just thought of Ginger Snap nut butter! Yummmmmmmm or Creme Brulee nut butter.
Okay. I’m seriously done now.
And seriously hungry.
Chocolate-Covered Katie says
14th September 2011 at 11:10 amWow, you are the awesomest! I love your Neopolitan idea especially!!
Julia Smith says
28th November 2012 at 12:08 amOhhhh M G! Katie please try some of these you will be the most amazing person ever!!! YUM!!!!
Clarissa says
14th September 2011 at 3:55 amEgg nog nut butter? Hey, tis the season 🙂
I sure hope that brownie recipe works out! It sounds amazing. I can’t wait til the pumpkins get ripe so I can make some pumpkin puree for all these tasty desserts…
Chocolate-Covered Katie says
14th September 2011 at 1:37 pmOh wow, I love your idea!
Stephanie says
14th September 2011 at 12:45 amOh yum! Pumpkin peanut butter…what a great idea! Hmmm…how about maple sweet potato peanut butter? Oh, I think I might try this tomorrow!
Pure2raw twins says
14th September 2011 at 1:29 amwe make a similar pumpkin butter blended with coconut butter! yum!
M says
14th September 2011 at 5:29 amChocolate chip cookie dough butter! 😀
BroccoliHut says
14th September 2011 at 2:04 amThis recipe is not all that different from my breakfast this morning! Love pumpkin + almond butter 🙂
[email protected] healthy helper blog! says
14th September 2011 at 2:49 amNeed to try this!! I love punkin and nut butter so together they must be incredible!
Hannah says
14th September 2011 at 7:30 amThere are *no* flavoured nut butters here in Australia. None. Except for the one online store that sells PB&CO’s creations! Oh, how I long for the PB Loco chocolate chip cookie dough I bought on my trip to Savannah…
Also, we don’t have canned pumpkin, so I skipped reading the comments on your latte post. Too painful. (Pureeing your own doesn’t always work in baked goods – texture/liquid content is often too different 🙁 )
Chocolate-Covered Katie says
14th September 2011 at 11:10 amMaybe use sweet potato? They can be subbed in most pu,pkin recipes :).
Matt @ FaveDiets says
14th September 2011 at 3:01 pmNow that fall is around the corner, I’m excited to make pumpkin seed butter again – http://www.favedietsblog.com/how-to-make-pumpkin-seed-butter/
Abby @ Abz 'n' Oats says
14th September 2011 at 3:22 pmYum! 🙂 I missed your pumpkin spice latte post. I must get to it and read the pumpkin ideas! I would choose cinnamon raisin or butterscotch nut butter for my dream flavors.
[email protected] says
14th September 2011 at 3:48 pmWhat a delicious idea! I wonder if libbys is on the shelves near me yet…
Bethany says
14th September 2011 at 4:17 pmOoooh, I hope your brownies and cream cheese bars work out! My daughter’s first birthday is October 18th and I’ve been trying to think of something pumpkin related to make in a pumpkin shaped pan. 🙂
That being said, I have a can of pumpkin puree at home that I’ve been trying to figure out what to do with. Now I know!
Chocolate-Covered Katie says
14th September 2011 at 4:21 pmHey Bethany! The cream cheese bars were a success :). I might not get the recipe up until November, but if you need it before then, please feel free to leave a comment reminding me, and I can easily send over the recipe! 🙂
Bethany says
14th September 2011 at 6:51 pmThat would be really awesome if you wouldn’t mind! I’m assuming you can see my e-mail address from your end?
Chocolate-Covered Katie says
15th September 2011 at 10:25 amI can actually leave it right here… I have so much trouble with my emails will ending up in peoples’ spam folders 🙁
This recipe isn’t absolutely complete yet. I am happy with the taste, but right now the amount only fills an 8×8 about 2/3 of the way, so before I post it, I might try doubling all the amounts and see if that works for an 8×8. For now, I just stop 2/3 of the way before reaching the edge of the pan. But as I said, the TASTE is good :).
Pumpkin Cream Cheese Bars
1/2 cup spelt flour (or white flour, or maybe try Bob’s gluten-free?)
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp energ egg replacer (I am wondering if a flax or chia egg would work, too… or maybe just more baking powder?)
3 T brown sugar (You can sub agave, but it’ll be fluffier/cake-ier)
2 packets NuNaturals stevia (or 2 more T sugar)
1/2 cup pumpkin
2 T nondairy milk
2 T oil (I really liked unrefined coconut oil)
1/2 tsp vanilla
Cook 20 minutes at 350.
They’re good plain, but when I post the recipe, I’ll probably frost them with my cream cheese icing: https://chocolatecoveredkatie.com/2009/05/26/cheesecake-mousse-yeah-you-read-that-right/
If you do end up making them, or a variation, I’d love to know what you think :).
Kendall says
14th September 2011 at 4:19 pmPeople think I am crazy, but every night for dessert I have a bowl of mashed sweet potato mixed with peanut butter and raisins (and some cookies). It is seriously delicious! I also use that combo as a spread to top scones. So, sweet potato nut butter would be my creation!
Brittany says
14th September 2011 at 6:26 pmOh my gosh this is GENIUS. I have never though to do something like this but I think I almost cried when I read that title. I cannot wait to make this, thank you 🙂
Sarah K. @ The Pajama Chef says
15th September 2011 at 12:24 amlooks so great! i bought pumpkin butter at trader joe’s last year and it’s good, but this looks better!
Sedona says
15th September 2011 at 12:30 pmThis looks tantalizing…Pumpkin nut butter?! What could be better on October pancakes!? This looks divine however; I won’t be using these sugars listed.Sugar is refined in which the final process (sometimes) black-bone char is used.I’d rather not chance it.Would black strap molasses work in “sugars” place?…. Thanks hun. =O))
Chocolate-Covered Katie says
15th September 2011 at 12:48 pmSure! Molasses sounds like it’d be really good in this recipe! I actually have another nut butter recipe that uses the molasses, too: https://chocolatecoveredkatie.com/2010/12/20/gingerbread-butter-sandwich/
For this one, I used stevia. You can also use agave, maple syrup, sucanat, or even coconut sugar or brown rice syrup– none of those are processed with bone char 🙂
Sadie says
17th September 2011 at 10:18 amThis sounds so yummy! I think I’ll make this for breakfast today. 🙂 Hmmm, I’d love a vegan version of nutella or maybe cookies and creme (homemade vegan oreos?)
Sedona says
18th September 2011 at 4:56 amThanks lady,I have to say your quickly becoming one of my top fav vegans.<B I luuuuuuv me sum' raw chocolate.
Chocolate-Covered Katie says
18th September 2011 at 1:26 pmAwwww!!! Thank you so so much :).
Russell at Chasing Delicious says
23rd September 2011 at 2:11 amWhy have I not heard of pumpkin nut butter? This sounds incredible! I am definitely trying this, this fall. What a fun question and idea to tackle. I think cookie dough nut butter may be my ideal one but in the spirit of fall I’m going to say pecan pie nut butter.
Chocolate-Covered Katie says
23rd September 2011 at 9:45 amPecan Pie nut butter sounds incredible! PB&Js would never be the same!
Meagan G. says
23rd September 2011 at 7:34 pmI was just wondering if you had to keep this refrigerated or not..? I would love to make this and give them out as gifts but I’m worried they would go bad in travel.
Chocolate-Covered Katie says
23rd September 2011 at 11:49 pmHmmm… I’m thinking it probably needs to stay refrigerated because canned pumpkin needs to be fridged once it’s open :(.
Katy says
25th September 2011 at 1:01 amShould this be stored in the fridge? How long is it good to store for?
Chocolate-Covered Katie says
25th September 2011 at 9:29 amYes, store it in the fridge because canned pumpkin is perishable once open. I haven’t had mine around long enough to know how long it lasts… 😉
faith says
27th September 2011 at 5:31 pmI’ve got pumpkin and pb in the fridge just dying to reproduce! Thanks for the idea!
Joanna says
28th September 2011 at 12:50 amI just made this – it was great on the pumpkin cream cheese bars!
Thank you for sharing!
Chocolate-Covered Katie says
28th September 2011 at 11:22 amThank you for trying it! And the bars too! 🙂 🙂
pumpkinpie says
29th September 2011 at 12:56 amI could also imagine this as a savory version, with rosemary, sea salt, and smoked paprika. On a cucumber sandwich, or grilled cheese…
Chocolate-Covered Katie says
29th September 2011 at 11:49 amOh wow, thanks for such a delicous suggestion. I love your savory idea!
Desiree says
2nd October 2011 at 3:22 pmI tried this on my Pumpkin Pie Pancakes, and it was wonderful! http://nursingmyfoodbacktohealth.blogspot.com/2011/10/pumpkin-pie-pancakes.html
Chocolate-Covered Katie says
2nd October 2011 at 5:50 pmLove your post! I left a comment, but I’m not sure if showed up.
Senkyb says
13th October 2011 at 10:53 amI used you pumpkin chocolate chip muffin recipe for this idea. Make up the pumpkin butter using 8-10 drops of stevia, add a splash of vanilla, not a lot, once everything is blended toss in a couple chocolate chips and pulse just to break up the chips, and there you go chocolate chip pumpkin muffin in a jar
Chocolate-Covered Katie says
13th October 2011 at 12:47 pmPumpkin Muffin in a Jar?! That sounds incredibly delicious!
Tara Trotter says
13th October 2011 at 12:38 pmThanks for all these awesome Recipes. My daughter has a mild milk protien allergy and these all look so yummy . I have a major sweet tooth so knowing all theses are on the healthier side makes me want to dive into all of them 🙂 Im gonna get some mason jars and try out some of your jar recipes as gifts for christmas !!
Thanks again,
Tara
Chocolate-Covered Katie says
13th October 2011 at 12:50 pmAww, you are so welcome! 🙂
winifred says
16th October 2011 at 4:18 pmpeanut butter is back in my life thanks to you! awesome recipe.
Natasha says
18th November 2011 at 7:00 pmVery easy to make and super delicious. I’m going to mix it up w/ some Greek Yogurt later for a snack. YUM!!!
Olivia says
30th December 2011 at 5:41 amOh my goodness, I’m SO in love with this pumpkin nut butter. I’ve been completely raiding your blog for recipes in the past couple of days and I can’t get enough!
Ashley says
18th January 2012 at 10:13 pmI just made this and it is soooo good. I was just eating it out of my spoon like pumpkin pie! Yum, found your blog about a week or so ago, I love it!
Autumn says
29th January 2012 at 5:56 pmSo first let me say, that this recipe is my savior…I could literally sit and eat peanut butter all day if it weren’t for the amount of calories and fat in it. So this recipe is PERFECT because I can eat a spoonful and not feel so guilty 🙂 (And it’s wayyy more delicious than plain pb!!)
Second, had to share the epic sandwich today! I put pumpkin nut butter (made w/pb) on toast with bananas and some dark chocolate chips and put it in my panini maker. Talk about yuummmyy :):):)
Thank you Katie for your amazingness..I am officially obsessed with your blog and recipes.
Chocolate-Covered Katie says
29th January 2012 at 6:38 pmWow, I have never wanted a panini-maker so badly in my life! That sounds incredible!
Sonja says
12th February 2012 at 3:35 amHow long do you think this should keep in the fridge?
Chocolate-Covered Katie says
12th February 2012 at 10:32 am3-4 days?
Beth says
19th February 2012 at 10:41 pmHi, I’ve loved your website for a while but this is my first comment! I just made pumpkin pancakes and needed a way to use up the rest of the canned pumpkin so I’m def going to try this. Also, the book you mentioned above is hilarious (I found a link on jezebel that has the whole book scanned in) jezebel.com/5300095/
Chocolate-Covered Katie says
20th February 2012 at 1:19 amHaha oh that book… so funny! And pumpkin pancakes sound delicious! 🙂
Jill says
17th July 2012 at 4:46 amMade it. Ate it. All. Oops.
Shelby T says
11th August 2012 at 3:51 amHi! I love your recipes! Thank you so much for sharing! And if i may ask, HOW do you come up with these recipes? How do you know what to use? 🙂 Thanks! 🙂
Chocolate-Covered Katie says
11th August 2012 at 11:43 amA lot of trial and error! Trust me, not everything turns out well ;).
Dee says
13th September 2012 at 5:18 pmHi,
I love your website!!!!
When you call for pureed pumpkin, can pumpkin pie filling be used or is plain pureed best. I also wanted to know how long this pumpkin/pb will last. It sounds like it would be a great gift for the holiday.
Thanks so much
Dee
Chocolate-Covered Katie says
13th September 2012 at 8:05 pmYou can definitely use pumpkin pie filling… you just might have to adjust the added sweetener accordingly. I think, because pumpkin is perishable, it’s best kept refrigerated… maybe a week?
Anonymous says
17th October 2012 at 4:53 pmHow long will a thing of it last in the fridge?? It looks great, thanks!!!
Chocolate-Covered Katie says
6th November 2012 at 11:57 amAt least a few days!
Victoria says
17th October 2012 at 5:50 pmSo so good.
What sort of peanut butter do you use that’s 25 cal. per tablespoon?
Anonymous says
30th October 2012 at 8:48 pmTry making your own peanut butter! It is SO easy and SO yummy. All that you need to do is throw a can of unsalted, fresh peanuts into your blended and blend and mix for about 10 to 15 minutes. Do not add extra oil right away, just keep smashing! The peanuts release more of their natural oils after they have been setting for awhile so if you add too much of your own, you may have an oily mess the next day!
Carolyn says
17th October 2012 at 10:41 pmChocolate Covered Pretzel Peanut butter!!!! YUM!
Anonymous says
30th October 2012 at 8:46 pmWow! I loved this recipe…However, mine went sour after just two days! I was so sad! I even tried making it twice, and both times it went so sour so quickly. Any tips on what I may be doing wrong? I used fresh pumpkin and a combination of fresh peanuts / almonds to make my own butter….and yes, I did keep it in the refrigerator! HELP
Chocolate-Covered Katie says
6th November 2012 at 11:57 amIt only lasts a few days.
Chocoholic says
9th November 2012 at 1:11 amPINA COLADA NUT BUTTER!!!!!!!!!!!!!!!!!!!!!!!!!
Chocoholic says
9th November 2012 at 1:11 amPINA COLLADA NUT BUTTER!!!
Chocoholic says
9th November 2012 at 1:12 amPINA COLLADA NUT BUTTER!!
Ethelea says
28th November 2012 at 5:19 pmHallo there! If I double (or triple!) this recipe and leave it in the fridge for a while do you think I could pipe it as frosting? I’m a n00b to vegan frosting but want to stay clear of ingredients I won’t find in my country, so this looks perfect!
Julie says
2nd December 2012 at 10:02 amHow long would this last? Does it need to be kept in the fridge?
JerryG says
18th January 2013 at 5:33 amTry yams insted of pumpkin . And for a real flavor treat add a 1/4 cup of drained crushed pineapple.
Lake says
26th January 2013 at 7:07 pmI love the Pumpkin Peanut Butter! I was wondering if you are suppose to refrigerate it, because I put it in the refrigerator after a couple days, and when I took it out this morning it was covered in mold! Was this because its a couple days old, or because I didnt leave it at room temp. ? Thank you!
Diana says
28th July 2013 at 3:41 amI had this on banana muffins–yum! I also tried it with grapes and just by itself, and it was absolutely delicious! Simple to make, too.
Michelle says
31st July 2013 at 3:51 amOh, this looks delicious. I’m going to make this, but replace the sugar with a little bit of raw honey!