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Pumpkin Peanut Butter

This healthy pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.

Pumpkin Peanut Butter

Once upon a time, the dashing Mr. Skippy met beautiful Ms. Libbys.

Nine months later, they welcomed a baby into the world.

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.

P.S. This pumpkin peanut butter is great on Vegan Pancakes!

Super Healthy Pumpkin Peanut Butter For Breakfast Or Snack
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Pumpkin Peanut Butter

This pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.
5/5 (2)
Total Time 5 minutes

Ingredients

  • 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 as desired, and pinch salt

Instructions

  • 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.
    View Nutrition Facts

Notes

Leftover pumpkin? Try this Pumpkin Mac And Cheese.
 

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More Pumpkin Recipes:

pumpkin brownies

Pumpkin Workout Brownies

Crustless Pie

Crustless Pumpkin Pie

chocolate chip pumpkin bars (vegan, healthy)

Chocolate Chip Pumpkin Bars

5/5 (2)

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Published on September 13, 2011

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157 Comments

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  1. Erin says

    Pumpkin is so great for fall! =D Autumn/winter are my favorite seasons! Hmm, how about a pecan pie butter?

    Also, Katie, this is my first time commenting, and I love your site! I usually just lurk, but I HAD to make sure you saw the LivingSocial deal for today in case you haven’t already- $10 for $20 of stuff at Whole Foods!! https://livingsocial.com/deals/123805?ref=conf-jp&rpi=26710023 I think you should totally make a post about it to get the word out! Finally something to make Whole Foods affordable! <3

  2. Kerryne says

    Mmmmm as always you never disappoint! I love Pumpkin butter, and would buy it from Trader Joe’s every fall in bulk to last throughout the year. My kids favorite sandwich? Peanut butter and Pumpkin butter… I just never thought of mixing the two like this 🙂

  3. Stephanie says

    I’m loving all the pumpkin recipes! I’m beginning to stock up on a bunch of cans of libby’s, because I use it in everything during this time of year! I used to just spread a T of libby’s and a T of PB on my toast, but now I’ll start mixing the 2 together ahead of time.

    Thanks!

  4. Kat @ a dash of fairydust says

    Blame me,but after trying glazed pumpkin in China once,I never gave it a second chance… It was so… I can’t even find words,it was torture for my tastebuds!
    But maybe,I should just give it a try with one of your recipes… Because this one sounds kinda tasty 😉

    My dream nut butter flavor already exists,I think,but I can’t buy it because I don’t live in the US 🙁 White Chocolate Dreams as well as Cinnamon-Raisin Swirl Peanut Butter sound like heaven in my ears!!

  5. Jenny says

    Ashley’s chocolate chip cookie dough almond butter (from The Edible Perspective) IS my dream nut butter. 🙂 This looks great, too, though! Never would have thought of it, strangely enough. I love how there are spices mixed in! Cake batter cashew butter is deeelicious too. And, of course, dark chocolate peanut butter! Anything with chocolate is awesome. Chocolate sprinkles, too! Hmm, maybe a double chocolate nut butter… Chocolate chocolate chip cookie dough almond butter or something… I bet that would be heavenly, though it might put tasters in a chocolate coma. (Oh the horror. But no such thing as too much chocolate!)

  6. Val says

    Looks delish! I’ve really been craving everything pumpkin lately so I will be trying this very soon.

    Also I think my dream nut butter flavour would probably be a smores nut butter. mmmm I can only imagine how delish that would be. Or some sort of chocolate almond butter. mmmm

  7. Ashley says

    I think either a chocolate,peanut butter and pumpkin would taste fabulous! Or a chai, or gingerbread one:)

    I love pumpkin, and have several cans in my pantry of it. But I find myself in the same situation- using it all up! There’s so much of it. Luckily, it’s fall now, so I can use it for soups, this nut butter, lattes…

  8. Katherine says

    You read my mind! This is totally one of the nut butters I’m planning on making when I go home in a couple of weeks and have access to a food processor again (sigh…college). I like to make all my flavored nut butters from scratch though, so I’d just whip up some cashew butter and add the pumpkin and spices into that. Blended cashews taste just like raw cookie dough…mmm…

    As for my dream nut butter, that’s the other one I’m going to make: snickerdoodle butter! 😀

  9. katie says

    Mmmmmmmmmm! LOVE! I am loving pumpkin SO much right now, I think everyone is ; )

    I make a pumpkin spread with PB + protein Powder + Pumpkin, and I love it!

    This looks so good! Love the jar ; )

  10. Tonya says

    This looks great! And a yes to chocolate pumpkin brownies and pumpkin cream cheese bars. I don’t know if I can wait for the recipes!

  11. Michaela says

    oh.my.gosh.
    The second picture is absolutely stunning! It is one of those picture you want to print out and hang up in your kitchen, so you always get inspired! Love, love, love it!
    And I will definitely try this recipe.
    There are so many nutbutter recipes out there, that I really can´t think of any flavor… or wait, that´s not true, how about chocolate and mint??

  12. Carissa says

    I usually put both pb and apple butter on my toast. This eliminates the 2 jars and I could just use one! I love the use of pumpkin…I’m thinking of trying unsweetened applesauce to do another great fall combo.

  13. Sarah says

    I would absolutely, positively ADORE a cinnamon bun flavored nut butter… it could be called cinnabon butter, droooooooooooooooool

  14. Emily @ Glitz Glam Granola says

    What a fantastic idea!! I love how easy this sounds and like such a delicious treat!! I’m already thinking of all the things to put it on!! (Or you know, to just eat out of the jar…) I would love to try some sort of coffee flavored nut butter! I’m not sure how it would taste but I bet it would be delicious!

  15. Genevieve says

    I will be trying this the next time I have an open can of pumpkin!
    As for my dream nut butter flavour, I’m trying to think of a savory one to eat on sandwiches…I love beet hummus, so I wonder if a beet nut butter would be good too!

  16. Stephanie says

    Ooooohhhhh – this would go great on my almond flour bread! Drool! I’d be tempted to mix in some blueberry cinnamon jam as well – just something about pumpkin and blueberry together seems so right.

  17. Megan says

    That looks so good! I have pumpkin butter and LOVE it but never thought of pumpkin nut butter! I hope that the pumpkin chocolate brownies work out too! I have seen recipes for it but they were not the healthiest recipes around….My dream nut butter? Hard choice. So many people have come up with ideas already and I pretty much adore ANY nut butter! Maybe chocolate strawberry? Or black forest? Or red velvet?

  18. Aine @ Something to Chew Over says

    This would be so good on oats! Or maybe with plain yoghurt?

    I’d love a nuttier vegan version of Nutella!

  19. Maya says

    Yum!! I gotta find some pumpkin. I tried to make pumpkin bread yesterday, but HEB didn’t have pumpkin. I bet Whole Foods will save the day.

    Dark Chocolate Dreams is pretty much my dream nut butter. I am finishing my 3rd 6 pack of it this year.

  20. Jess says

    i agree with chai nut butter, and white chocolate macadamia nut butter
    i’m also partial to green tea; don’t know why, but i really love green tea flavored desserts and spreads.

  21. Moni'sMeals says

    this sounds great Katie! Great idea in the jar!

    dream nut butter…maybe tirimisu flavor or white chocolate. 🙂 Good luck there! haha. 🙂

  22. Liz @ Southern Charm says

    Wow! This pumpkin nut butter looks amazing. A good friend of mine is OBSESSED with pumpkin … I’m thinking the perfect pick me up on a bad day for her 😉

    I’d love a cherry nut butter. Hmmm. It just sounds so good!!

  23. Emma (Sweet Tooth Runner) says

    I HAVE to get some more canned pumpkin, asap!! That looks AMAZING!!

    Since I’ve already had cookie dough and cake batter nut butter, I think my dream would be CHOCOLATE BROWNIE nut butter mmmm…. 🙂

  24. Sky says

    What about pecan pie or chocolate pecan pie? Or something with pistachio, like backlava… Can’t wait to see what you come up with.

  25. [email protected] says

    Mmmm yum I just got a food processor, I think I might make some pumpkin nut butter! Perhaps almond butter? I have a whole bunch of almonds.

    I saw banana peanut butter in VT. I think that sounds incredible!

  26. Jackie says

    I’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

  27. Aja says

    I 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.

  28. ~Jessica~ says

    Mocha 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

  29. Mary @ Bites and Bliss says

    This 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!

  30. Averie @ Love Veggies and Yoga says

    What 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!

    🙂

  31. Kara says

    Hmmmmm.
    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…)

  32. Clarissa says

    Egg 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…

  33. Stephanie says

    Oh yum! Pumpkin peanut butter…what a great idea! Hmmm…how about maple sweet potato peanut butter? Oh, I think I might try this tomorrow!

  34. Hannah says

    There 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 🙁 )

  35. Bethany says

    Ooooh, 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

      Hey 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! 🙂

        • Chocolate-Covered Katie says

          I 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 :).

  36. Kendall says

    People 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!

  37. Brittany says

    Oh 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 🙂

  38. Sedona says

    This 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))

  39. Sadie says

    This 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?)

  40. Russell at Chasing Delicious says

    Why 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.

  41. Meagan G. says

    I 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.

  42. pumpkinpie says

    I could also imagine this as a savory version, with rosemary, sea salt, and smoked paprika. On a cucumber sandwich, or grilled cheese…

  43. Senkyb says

    I 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

  44. Tara Trotter says

    Thanks 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

  45. Olivia says

    Oh 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!

  46. Ashley says

    I 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!

  47. Autumn says

    So 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.

  48. Beth says

    Hi, 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/

  49. Shelby T says

    Hi! 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! 🙂

  50. Dee says

    Hi,
    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

    • Anonymous says

      Try 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!

  51. Anonymous says

    Wow! 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

  52. Ethelea says

    Hallo 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!

  53. Lake says

    I 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!

  54. Diana says

    I 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.

  55. Michelle says

    Oh, this looks delicious. I’m going to make this, but replace the sugar with a little bit of raw honey!

  56. sam says

    U should make a recipe with pineapple upside down butter or something lol because your pineapple pancakes are divine

  57. Jordan says

    This sounds delicious! I would do anything for french toast nut butter that is semi-healthy! Thanks for sharing!

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