Pumpkin Spice Butter Board

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. 

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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. 

How do you make a 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!

How to infuse butter with pumpkin flavour

To infuse butter with loads of pumpkin flavour, I cooked the pumpkin, maple syrup, and pumpkin spice down until it became considerably thicker and

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. 

Key ingredients

Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

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 storebought 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 flavour. You can also use caramel sauce or honey if you prefer.

Sage: Pumpkin and sage are the best fall flavour 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.

Step by step: cooking down the pumpkin

Step 1 - 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.

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.

Assembling the board

Step 1 - 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.

Step 2 - 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.

Step 3 - Sprinkle and drizzle all of the toppings: crisp sage leaves, maple syrup, pumpkin spice, pumpkin seeds, flaky salt, cranberries, and/or praline pecans.

Step 4 - Serve with fresh crusty bread, toast, crackers, muffins, and/or sweet pumpkin and banana bread.

FAQ

More pumpkin spice recipes:

Happy baking!

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📖 Recipe

Pumpkin Spice Butter Board

Mary

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.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Appetizer, Breakfast, Brunch

Cuisine American

Servings 12 people

Equipment

• wooden serving board or non-marble platter (see notes)

Ingredients

  

1x2x3x

Pumpkin butter

• 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

Toppings

• 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

To serve

• loaf crusty bread I used a cranberry seed loaf
• fresh baguette
• crackers
• muffins
• pumpkin or banana bread

Instructions

 

Pumpkin butter

• 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

Assembly

• 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

Notes

I don’t recommend using a marble board because it may get grease stains. It’s best to use a conditioned wooden board or a ceramic plate. Don’t use a used cutting board because the butter will be infused with the flavours of what you cut on the cutting board.

If the wood board looks a little dry, rub it all over with a few tablespoons of olive oil and wipe off the excess. This will prevent the butter from melting and getting absorbed into the wood.

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. 

Keyword butter board, butter charcuterie board, pumpkin butter, pumpkin spice, pumpkin spice butter

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