Step inside my warm little tavern, where the air smells of roasted nuts, sweet spice, and autumn magic. Today, I’m stirring up a jar of Pumpkin Spiced Almond & Hazelnut Butter—a rich, velvety spread that captures the comfort of fall in every spoonful. Imagine toasting a thick slice of bread by the hearth and slathering it with this nutty, spiced treasure… it’s the kind of treat that makes you want to linger a little longer by the fire.
This nut butter shines brightest in the fall and winter seasons, when pumpkin spice reigns supreme and cozy flavors are in full demand. It’s perfect for crisp autumn mornings spread over warm toast, stirred into oatmeal, or drizzled on pancakes. Around the holidays, it makes a thoughtful homemade gift—tucked into a small jar, tied with twine, and shared with friends or family. Think of it as a little jar of comfort, perfect for Thanksgiving gatherings, holiday brunches, or simply stocking your own pantry for those chilly nights by the fire.
Use this recipe to make my Pumpkin Spiced Almond & Hazelnut Butter Cookies!
Jump to:
Ingredients
~*~*~ see recipe card for quantities ~*~*~
- raw almonds
- hazelnuts
- ground cinnamon
- ground ginger
- ground nutmeg
- honey or maple syrup
- vanilla extract
- sea salt
- coconut oil
Instructions
- Preheat oven to 350°F (175°C). Spread nuts on a baking sheet and roast for 8–10 minutes, until fragrant. Let cool slightly.
- Add roasted nuts to a high-powered food processor. Blend, scraping down sides as needed, until it turns into smooth butter (8–12 minutes).
- Add cinnamon, ginger, nutmeg, cloves, vanilla, salt, and optional maple syrup or honey. Blend again until fully incorporated.
- If you like creamier nut butter, drizzle in oil while blending until desired consistency is reached.
Hint: For the creamiest nut butter, be patient while blending! High-powered food processors can take 8–12 minutes to fully break down roasted nuts into a smooth, velvety consistency. Scrape down the sides occasionally, and don’t rush the process—good things take time. If your butter seems too thick, a small drizzle of coconut oil or neutral oil can help loosen it up without watering down the flavor.
Substitutions
- Nuts: Swap almonds for cashews or pecans, and hazelnuts for macadamias or walnuts, depending on your preference.
- Sweetener: Use agave, date syrup, or a few pitted dates instead of maple syrup or honey.
- Vegan/Allergy-Friendly: Use maple syrup instead of honey, and make sure your nuts are roasted without butter.
Equipment
- Baking sheet
- Oven
- High-powered food processor (or strong blender)
- Spatula (for scraping down sides)
- Measuring cups and spoons
- Airtight jar or container (for storage)
Pumpkin Spiced Almond & Hazelnut Butter
Equipment
- 1 Baking Sheet
- 1 Oven
- 1 high powered food processor
- 1 spatula for scraping down the sides
- 1 airtight jar or container for storage
Ingredients
- 2 cup raw almonds
- 1 cup hazelnuts
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 2-3 tbsp maple syrup or honey
- ½ tsp vanilla extract
- ½ tsp sea salt
- 2-3 tbsp coconut oil optional, for extra creaminess
Instructions
- Preheat the oven to 350F. Spread the nuts on a baking sheet and roast for 8-10 minutes, until fragrant. Let cool slightly.
- Add roasted nuts to a high-powered food processor. Blend, scraping down sides as needed, until it turns into smooth butter (about 8-12 minutes).
- Add cinnamon, ginger, nutmeg, vanilla, salt, and optional sweetener.
- If you like creamier nut butter, drizzle in oil while blending until desired consistency is reached.
- Enjoy!
Storage
Store your Pumpkin Spiced Almond & Hazelnut Butter in an airtight jar or container. It will keep at room temperature for up to 2 weeks, or in the fridge for up to a month. Stir before each use, as natural oils may separate over time. For a softer, spreadable texture straight from the fridge, let it sit at room temperature for 10–15 minutes or give it a gentle stir.
FAQ
Absolutely! It actually tastes even better after a day or two as the flavors meld together. Just store it in an airtight jar in the fridge.
Yes, but roasting brings out the full flavor and makes the nuts easier to blend. Raw nuts will give a slightly milder, less creamy result.
Pairing
These are my favorite dishes to serve with this recipe:
