24 In Recipes/ Sauce/ Snack

Pumpkin Spice Almond Butter

Pumpkin Spice Almond Butter | A Couple CooksPumpking Almond Butter-004

Pumpking Almond Butter-005

Ever have those moments when you know your spouse or partner is right, but you try the opposite just to “see what happens”? I happen to be married to a man who is right about just about everything, except for trivial things like where the leftovers are in the refrigerator (right here, in front of your face). And when I say everything, I’m not being ironic: he can handle everything from what smartphone to buy to how to best organize my office drawer to how to resolve a disagreement between friends, and all in the humblest manner possible. If you know him well, you would agree — and have probably asked his advice on anything from fashion to tech to sports to food.

One interesting thing about developing recipes with one’s spouse is that there are about 1,768,342 decisions to make along the way: how much salt should I add? Should we use garlic, and how much? Should we bake or saute? So when our friend Sara came to us with a challenge of making a pumpkin-themed recipe for a virtual celebration, it wasn’t surprising that we found ourselves differing. The recipe was solid: pumpkin almond butter, but the technique not so much. I wanted to add canned pumpkin, Alex was against it because of the shelf-life and the potential texture issues. Since I was in charge of the recipe, I barged ahead to see what happened. Not only was it not shelf-stable, but it turned into a huge pile of hardened goo, not of almond butter texture in the least. I learned a good lesson: take care adding liquids to nut butters! The liquid causes them to seize up and lose their texture. Even stirring the pumpkin in at the end of the recipe was a problem, though I’ve seen evidence on the Internets that its possible.

The moral of the story? The best lessons are learned through failures. Even though I had two almond butter recipes I dumped down the drain (insert cryface emoji), the lesson of taking care when adding liquid to nut butters is now emblazoned in my mind. Hopefully, you can now be saved the time and expense of tossing 4 cups of almonds, and I can tell Alex, “You were right”. (Also, is this a lesson we’ll learn in parenting? Is it easier to let little ones make their own mistakes than telling them what not to do? Parents, please weigh in. We need all the help we can get!)

This recipe is part of a larger roundup of pumpkin-themed recipes to celebrate the season, listed below. While it’s not necessarily cheaper to make your own almond butter versus buying, it’s more fun! And you can have the satisfaction of knowing you made it and the source of the ingredients. You can also add less maple syrup for a lower sugar option if desired. We loved it as as spicy, dark chestnut paste to top our toast in the morning; and adding a drizzle of honey or maple amps it up a notch.

Why to Make It: Homemade almond butter is easy and fun to make, and you have the satisfaction of knowing you made it and the source of the ingredients. It’s great on toast, oatmeal, muffins, and crackers.
When to Make It: Times that call for cozy pumpkin spices (but really, anytime)
Caveats: You’ll need a food processor — here’s one we recommend. It also takes about 30 minutes to roast the almonds before the processing, so be sure to plan ahead.
Tags: Vegetarian, Vegan, Gluten-Free, Dairy-Free, Naturally Sweet

And, special treat: we’re joining bloggers around the web in a #virtualpumpkinparty. Below is a list of *brand new* pumpkin recipes launched today by a fabulous mash up of bloggers. These look fantastic, and we can’t wait to check them all out!

Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie

Pumpkin Spice Almond Butter
Serves: 1½ cups
What You Need
  • 2 cups raw almonds
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons grapeseed or canola oil
  • 1 to 2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
What To Do
  1. Preheat oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 25 minutes, until fragrant.
  2. Let the almonds cool for 1 minute, then place them in the food processor (while still warm). Process for 1 to 2 minutes until dry and crumbly. Scrape down the bowl.
  3. Turn on the processor, then with the motor running add ½ teaspoon kosher salt, 1 tablespoon of oil and 1 or 2 tablespoons maple syrup (use 1 tablespoon for a slightly sweet, thinner version and 2 tablespoons for a sweeter, thicker version). Continue processing for 6 to 9 minutes, scraping down the bowl often in the beginning stage and adding ½ to 1 more tablespoons oil if the almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. When creamy, while the motor is running add 2 teaspoons cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg. Stop to scrape down the sides of the bowl, then continue processing until the spices are fully integrated.


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  • Reply
    Kathryn @ The Scratch Artist
    October 21, 2015 at 6:42 am

    I had so much fun (and a good measure of frustration) creating my pumpkin recipe, it is so great seeing what everyone else did! This almond butter is so inventive and inspiring. I would never have thought to combine the two. I love your story about the creation of it. And I have definitely noted to watch my liquids around nut butters! #virtualpumpkinparty!!

  • Reply
    Laura (Blogging Over Thyme)
    October 21, 2015 at 7:07 am

    It was so much fun participating in this! Although I definitely had a head scratching moment trying to come up with an idea (merely because I feel like it so hard to come up with different pumpkin recipe ideas lately!). Love this idea. I’m wondering whether you could add some pumpkin butter? It wouldn’t harden, maybe??? But it would also be a MUCH sweeter. Huge fan of spiced almond butter :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 21, 2015 at 7:49 am

    Homemade almond butter is DEFINITELY the best! I love this pumpkin spice version!! I usually go plane jane, but this needs to change :)

  • Reply
    Rachel @ Vigor and Sage
    October 21, 2015 at 8:38 am

    I love this recipe! And I’m super hyped on discovering your blog — can’t wait to follow your work and drool over all of the delicious (and healthy) recipes to come. Thank-you #virtualpumpkinparty :)

  • Reply
    Abby @ The Frosted Vegan
    October 21, 2015 at 9:30 am

    I feel this way about almost everything my mom says, she’s usually right! I’m happy this finally worked out, it looks wonderful!

  • Reply
    Amy @ Parsley In My Teeth
    October 21, 2015 at 10:17 am

    Your husband sounds exactly like mine! Too funny. And this twist on almond butter sounds amazing — and dangerous. Waaaay too easy for me to eat the whole thing!

  • Reply
    Katie @ Whole Nourishment
    October 21, 2015 at 10:28 am

    Roasted almond butter is hard to beat and so satisfying to make (at least when no liquid is added! ;-). But these spices would definitely elevate it to another level and I will definitely remember this next time I make some.

  • Reply
    Grace @ Earthy Feast
    October 21, 2015 at 10:31 am

    I always tell Mark he’s right, but then he always says I’m right – it all ends up being an ongoing joke because I’m pretty sure we both can’t be right about stuff all the time, lol! This perfectly pumpkin spiced almond butter is amazing! I could easily eat that whole jar up just with a spoon!

  • Reply
    Meg @ Beard and Bonnet
    October 21, 2015 at 11:28 am

    I want to slather this all over everything!!!! I totally have to make this for my family – thanks for the inspiration ;)

  • Reply
    Alexandra @ Vandy Vagabonds
    October 21, 2015 at 11:45 am

    I believe we married twins. :) I have the same observations about my husband as you do! The immediate, little things I can probably get right. But man, does he always seem to know just want to do or say when it really matters.
    Also – you are a genius. Almond butter – yes. Pumpkin – yes! Pumpkin Almond Butter? Mind blown. Can’t wait to make this!

  • Reply
    Carol Hart
    October 21, 2015 at 12:00 pm

    What a great idea! Can’t wait to give this a try once my kitchen remodel is done and I have a stove again! Love these pictures too. Really shows off the texture of the butter.

  • Reply
    Liora @ Allthingsloveli
    October 21, 2015 at 12:14 pm

    I have never made my own nut butter but this seems like the perfect place to start. I love your addition to the pumpkin party!

  • Reply
    Bethany @ Athletic Avocado
    October 21, 2015 at 12:38 pm

    Now this almond butter recipe is my style! I want to make it so that I can spread it and top it on anything!!

  • Reply
    Sara @ Cake Over Steak
    October 21, 2015 at 12:54 pm

    Wow, you guys really went hard with this pumpkin party! Thanks for putting so much recipe testing effort into it. I think a lot of people went through that for this event. What you ended up with looks/sounds amaaaaaazing. Nut butters are definitely finicky. I really appreciate you joining in! xoxo

  • Reply
    Brandon @ Kitchen Konfidence
    October 21, 2015 at 1:03 pm

    Love this!! I’m envisioning a breakfast of toasted sourdough, this almond butter, a drizzle of honey and a sprinkling of sea salt. YUM!

  • Reply
    Stephanie @ Girl Versus Dough
    October 21, 2015 at 1:44 pm

    Well I’m so glad you guys got this one figured out because YUM X 1,000. I can’t wait to make this!

  • Reply
    October 21, 2015 at 2:09 pm

    Love the story for this post, reminds me of my own man haha.
    Beautiful almond butter! Can you imagine this on a toasted slice of Amelia’s bread? OMG.

  • Reply
    Lily | Kale & Caramel
    October 21, 2015 at 8:02 pm

    Hi new bloggy friends!! So glad we connected today—I heard so many awesome things from Molly about your visit this summer :). Glad I’m finally here on your gorgeous blog. And particularly glad because HOLY WOW I WANT THIS ALMOND BUTTER. I want to smother all the apples I just picked with all of its spicy goodness. Immediately. If not sooner. YUM!

  • Reply
    Liz @ Floating Kitchen
    October 21, 2015 at 8:55 pm

    Oh this looks so luscious! I want to lick it right up!

  • Reply
    Sophie | The Green Life
    October 22, 2015 at 12:11 pm

    Love this almond butter and love the story behind it! <3

  • Reply
    October 22, 2015 at 3:03 pm

    This looks like it would be such a treat on toast with tea in the morning.

  • Reply
    Kelsey @ Appeasing a Food Geek
    October 22, 2015 at 5:25 pm

    Finally getting around to more pumpkin recipes today! This was quite the roundup! I absolutely love this recipe (and appreciate the failed efforts that got you here ;) ). I can’t wait to try!

  • Reply
    Jayme | holly & flora
    October 23, 2015 at 2:31 am

    Thanks for sharing your recipe testing challenges. I think we all go through those kind of situations. It took me multiple tries getting my pumpkin recipe just right. I dumped out about half a bottle of pricey rum! Adding it to cocktails is a little tricky, as well. Thanks for the tips on adding liquids to nut butters. I think I’ll let whatever I’m topping with nut butter take the stage. It was so nice finding your blog via this grand celebration of all-things-pumpkin!

  • Reply
    October 24, 2015 at 1:11 am

    I love this idea! I just made almond butter cookies and this would be amazing in them! On the kid note, even though Casper is just over a year old I find that telling him already doesn’t work. Oof.

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