This healthy pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.
Once upon a time, the dashing Mr. Skippy met beautiful Ms. Libbys.
Nine months later, they welcomed a baby into the world.
This baby came about after my pumpkin-spice latte post last week, when people left such awesome ideas on how to use up a can of pumpkin.
I think at least three of you mentioned pumpkin peanut butter as an option, so I had to play around with that idea first.
Other recipes I’m working on include chocolate pumpkin brownies and pumpkin cream cheese bars. If the recipes turn out well, I’ll post those in the near future.
P.S. This pumpkin peanut butter is great on Vegan Pancakes!
Pumpkin Peanut Butter
This pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.
Ingredients
- 1/3 cup canned or pureed pumpkin
- 1/2 tsp cinnamon
- 2-6 tbsp nut butter of choice, or allergy-friendly sub
- optional sweetener of choice as desired, and pinch salt
Instructions
- Mix all ingredients together, either with a spoon or in a food processor. If your peanut butter is hard and not stir-able, you might want to gently warm it up a little first. This spread is good on toast, in oatmeal, or even eaten straight-up.View Nutrition Facts
Notes
Leftover pumpkin? Try this Pumpkin Mac And Cheese.
Like this recipe? Leave a comment below!
More Pumpkin Recipes:
What a delicious idea! I wonder if libbys is on the shelves near me yet…
Ooooh, I hope your brownies and cream cheese bars work out! My daughter’s first birthday is October 18th and I’ve been trying to think of something pumpkin related to make in a pumpkin shaped pan. 🙂
That being said, I have a can of pumpkin puree at home that I’ve been trying to figure out what to do with. Now I know!
Hey Bethany! The cream cheese bars were a success :). I might not get the recipe up until November, but if you need it before then, please feel free to leave a comment reminding me, and I can easily send over the recipe! 🙂
That would be really awesome if you wouldn’t mind! I’m assuming you can see my e-mail address from your end?
I can actually leave it right here… I have so much trouble with my emails will ending up in peoples’ spam folders 🙁
This recipe isn’t absolutely complete yet. I am happy with the taste, but right now the amount only fills an 8×8 about 2/3 of the way, so before I post it, I might try doubling all the amounts and see if that works for an 8×8. For now, I just stop 2/3 of the way before reaching the edge of the pan. But as I said, the TASTE is good :).
Pumpkin Cream Cheese Bars
1/2 cup spelt flour (or white flour, or maybe try Bob’s gluten-free?)
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp energ egg replacer (I am wondering if a flax or chia egg would work, too… or maybe just more baking powder?)
3 T brown sugar (You can sub agave, but it’ll be fluffier/cake-ier)
2 packets NuNaturals stevia (or 2 more T sugar)
1/2 cup pumpkin
2 T nondairy milk
2 T oil (I really liked unrefined coconut oil)
1/2 tsp vanilla
Cook 20 minutes at 350.
They’re good plain, but when I post the recipe, I’ll probably frost them with my cream cheese icing: https://lett-trim.today/2009/05/26/cheesecake-mousse-yeah-you-read-that-right/%3C/a%3E%3C/p%3E
If you do end up making them, or a variation, I’d love to know what you think :).
People think I am crazy, but every night for dessert I have a bowl of mashed sweet potato mixed with peanut butter and raisins (and some cookies). It is seriously delicious! I also use that combo as a spread to top scones. So, sweet potato nut butter would be my creation!
Oh my gosh this is GENIUS. I have never though to do something like this but I think I almost cried when I read that title. I cannot wait to make this, thank you 🙂
looks so great! i bought pumpkin butter at trader joe’s last year and it’s good, but this looks better!
This looks tantalizing…Pumpkin nut butter?! What could be better on October pancakes!? This looks divine however; I won’t be using these sugars listed.Sugar is refined in which the final process (sometimes) black-bone char is used.I’d rather not chance it.Would black strap molasses work in “sugars” place?…. Thanks hun. =O))
Sure! Molasses sounds like it’d be really good in this recipe! I actually have another nut butter recipe that uses the molasses, too: https://lett-trim.today/2010/12/20/gingerbread-butter-sandwich/%3C/a%3E%3C/p%3E
For this one, I used stevia. You can also use agave, maple syrup, sucanat, or even coconut sugar or brown rice syrup– none of those are processed with bone char 🙂
This sounds so yummy! I think I’ll make this for breakfast today. 🙂 Hmmm, I’d love a vegan version of nutella or maybe cookies and creme (homemade vegan oreos?)
Thanks lady,I have to say your quickly becoming one of my top fav vegans.<B I luuuuuuv me sum' raw chocolate.
Awwww!!! Thank you so so much :).
Why have I not heard of pumpkin nut butter? This sounds incredible! I am definitely trying this, this fall. What a fun question and idea to tackle. I think cookie dough nut butter may be my ideal one but in the spirit of fall I’m going to say pecan pie nut butter.
Pecan Pie nut butter sounds incredible! PB&Js would never be the same!
I was just wondering if you had to keep this refrigerated or not..? I would love to make this and give them out as gifts but I’m worried they would go bad in travel.
Hmmm… I’m thinking it probably needs to stay refrigerated because canned pumpkin needs to be fridged once it’s open :(.