This pumpkin spice butter board is sweet, salty, spiced, and the perfect party appetizer (think charcuterie board but butter). It’s meant to be shared and served on bread or crackers. The pumpkin infused butter is topped with crispy sage, pumpkin seeds, flaky salt, and maple syrup. Perfect for hosting fall parties.
🥧 Why you will LOVE this recipe:
- Easy & fun: Butter boards are easy to put together and so fun to eat. Each bite has the perfect amount of pumpkin butter and toppings.
- Pumpkin butter: pumpkin flavored butter is perfect for fall.
- Party: perfect for a party and meant to be shared.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Butter: Use good quality real butter for the best results. I prefer unsalted butter so I can adjust how much salt to add but you
- Pumpkin: I used canned pumpkin puree for convenience. You can use homemade pumpkin puree if you prefer.
- Pumpkin spice: Use store-bought or homemade pumpkin spice mix. This helps bring out the pumpkin flavor. You can add more or less pumpkin spice as you wish or substitute with cinnamon if you prefer.
- Maple syrup: Use real maple syrup for the best flavor. You can also use caramel sauce or honey if you prefer.
- Sage: Pumpkin and sage are the best fall flavor combination. I toasted the sage leaves in butter until crisp.
- Other toppings: Roasted pumpkin seeds, cranberry seeds, flaky salt, praline pecans, and any other toppings you're feeling will work great.
👩🍳 How to make a pumpkin butter board
Inspired by Justine's butter board, It's essentially softened butter spread on a board with toppings. Dip or spread onto your carb of choice (crusty bread, crackers…). It’s meant to be shared just like a charcuterie board. If you love bread and butter, this one’s for you!
Step 1: In a small pan, add pumpkin puree, maple syrup, pumpkin spice, and salt. Cook on medium-low heat for about 7 minutes, stirring constantly so it doesn’t burn. It’s ready when it thickens and darkens in color.
Remove from heat and transfer to a bowl or container to cool down to room temperature. You can make this step a day or two ahead of time and refrigerate until ready to use.
Step 2: In a medium bowl, mash the softened butter with a spoon or spatula until smooth and creamy. Add most of the cooked down pumpkin to the butter and stir until smooth. Reserve a few tablespoons of pumpkin for making swirls.
Step 3: Take your clean wooden board and evenly spread the pumpkin butter on top in a thick layer. Add the reserved cooked pumpkin on top and swirl it into the butter.
Top with crispy sage leaves fried in butter, maple syrup, pumpkin spice, pumpkin seeds, flaky salt, cranberries, and/or praline pecans.
Step 4: Serve with knives for spreading onto bread or use the bread to scoop up the butter directly from the board.
✔️ Expert pumpkin butter tips
- Cook the pumpkin down: This helps enhance the pumpkin flavor and prevents the butter from splitting from too much water content.
- Use room temperature, good quality butter: It'll be easier to mix and will taste incredible.
- Apply toppings liberally: The more toppings, the more texture and flavor it will have.
- Serve to a crowd: This is a butter board to share with everyone!
🥄 Make ahead and storage
You can cook down the pumpkin puree ahead of time and store in the fridge for 2-3 days until you’re ready to make the butter board.
I recommend making the butter board before serving so that the butter stays soft and creamy. Mix the softened butter with the pumpkin puree, spread onto a board, and top with toppings.
The board can be left out at room temperature for a few hours.
If you have any leftovers, scrape it all into a container and refrigerate. It will last for up to a week refrigerated. Let it come to room temperature before eating.
📖 Recipe FAQs
Use a good quality dairy free butter substitute or spread.
Yes, that's why butter boards are so great! Add your favorite toppings and you can even have different areas on the board with different toppings for variety.
🍁 More related recipes
Check out my best pumpkin desserts for more easy pumpkin recipe ideas.
Did you make this recipe? I'd love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
Pumpkin Spice Butter Board
- wooden serving board or non-marble platter (see notes)
- 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
- 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
- loaf crusty bread I used a cranberry seed loaf
- fresh baguette
- pumpkin or banana bread
- In a small pan, add pumpkin puree, maple syrup, pumpkin spice, and salt. Stir to combine. Cook on medium-low heat for about 7 minutes, stirring constantly so it doesn’t burn. It’s ready when it thickens and darkens in colour. Take it off the heat and transfer to a bowl or container to cool down to room temperature. You can make this step a day or two ahead of time and refrigerate until ready to use.1 cup pumpkin puree, ¼ cup maple syrup, 1-2 teaspoons pumpkin spice, ⅛ teaspoon sea salt
- In a medium bowl, mash the softened butter with a spoon or spatula until smooth and creamy. Add most of the cooked down pumpkin to the butter and stir until smooth. Reserve a few tablespoons of pumpkin for making swirls.1 cup good quality unsalted butter
- In a small pan or saucepan, melt 2 tablespoons of butter and add the sage leaves picked off the branch. They should sizzle and shrivel up - be careful not to burn them. Once they crisp up, transfer to a paper towel lined plate to cool.2 tablespoons butter, 1 bunch sage leaves
- Take your wooden board (see notes) and evenly spread the pumpkin butter on top in a thick layer. Add the reserved cooked pumpkin on top and swirl it into the butter.
- Sprinkle and drizzle all of the toppings: crisp sage leaves, maple syrup, pumpkin spice, pumpkin seeds, flaky salt, cranberries, and praline pecans.3 tablespoons maple syrup, 1 teaspoon pumpkin spice, 2 tablespoons pumpkin seeds, Dried cranberries, Praline pecans, ½ teaspoon flaky salt
- Serve with fresh crusty bread, toast, crackers, muffins, and/or sweet pumpkin and banana bread.loaf crusty bread, fresh baguette, crackers, muffins, pumpkin or banana bread