• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flouring Kitchen
  • Valentine's Day
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Valentine's Day
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Valentine's Day
    • Recipes
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Flouring Kitchen » Quick and Easy

    Pumpkin Spice Butter Board

    Published: Sep 22, 2022 by Mary · This post may contain affiliate links · Leave a Comment

    259 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    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. 

    Pumpkin infused butter spread on a board with sage leaves and mini pumpkins

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    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. 
    Jump to:
    • Why you will LOVE this recipe:
    • How do you make a butter board?
    • How to infuse butter with pumpkin flavour
    • Make ahead and storage 
    • Key ingredients
    • Step by step: cooking down the pumpkin
    • Assembling the board
    • FAQ
    • Related pumpkin spice recipes:
    • 📖 Recipe

    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. 

    pumpkin butter spread on cranberry seeded bread with mini pumpkins and candles

    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.

    cooked down pumpkin puree

    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.

    prepared creamy pumpkin butter

    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.

    wooden board topped with pumpkin infused butter, sage leaves, seeds, and mini pumpkins on the side

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

    FAQ

    How do I made a dairy free butter board?

    Use a good quality dairy free butter substitute or spread.

    Can I customize the toppings?

    Yes, that's why butter boards are so great! Add your favourite toppings and you can even have different areas on the board with different toppings for variety.

    Related pumpkin spice recipes:

    Check out my best pumpkin desserts for more easy pumpkin recipe ideas.

    • Pumpkin Creme Brulee
    • No Bake Pumpkin Cheesecake Bars
    • Pumpkin Cold Foam
    • Pumpkin Spice Cake

    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.

    📖 Recipe

    Pumpkin infused butter spread on a board with sage leaves and mini pumpkins

    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.
    5 from 1 vote
    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
    Calories 201 kcal

    Equipment

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

    Ingredients
     
     

    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. 

    Nutrition

    Calories: 201kcalCarbohydrates: 10gProtein: 1gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 260mgPotassium: 89mgFiber: 1gSugar: 8gVitamin A: 3710IUVitamin C: 1mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Pumpkin Cold Foam
    Pumpkin Spice Chai Latte »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl holding whisk

    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

    More about me →

    Valentine Recipes

    • Red Velvet Bundt Cake with Cream Cheese Swirl
    • Strawberry Crunch Cheesecake
    • Red Velvet Mini Conversation Heart Cakes
    • Strawberry donuts
    • Strawberry Galette
    • Strawberry Butter Cake

    Popular Recipes

    • Chocolate Covered Pickles
    • Chai Cake with Spiced Apple Filling
    • Easy French Almond Croissants
    • Gingerbread Cupcakes
    • Soft Gingerbread Cookies
    • The Best Black Velvet Cake

    Web Stories

    Footer

    Info

    • Recipe Archive
    • About
    • Contact
    • Work with me
    • Privacy Policy

    Newsletter

    Subscribe to get recipes and baking tips right to your inbox:

    You can unsubscribe anytime.

    Yaaaay!

    You have successfully joined our subscriber list.

    .

    More

    • Essential kitchen gift guide
    • Free fall recipe ebook
    • Free holiday recipe ebook

    As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to support this blog so I can keep creating free recipes for you to enjoy.

    Copyright © 2022 Flouring Kitchen