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This pumpkin spice peanut butter is creamy, smooth, and perfect for fall! It’s ready in just five minutes with a blender, peanuts, and warm spices. Add this autumn spread to toast, oatmeal, pancakes, and more.

a glass jar filled with homemade pumpkin spice peanut butter

Peanut butter is already delicious as is, but this pumpkin spice peanut butter takes things to another level! It’s filled with roasted peanuts, ground cinnamon, nutmeg, allspice, ginger, and cloves. The flavor is lightly sweet and perfectly nutty.

This pumpkin spice peanut butter is:

  • Smooth & creamy
  • Sweetened with coconut sugar
  • Ready in 5 minutes
  • Easy & healthy
  • Essential for the fall season
  • Vegan
  • Gluten-free
  • Oil-free
pumpkin spice peanut butter on top of toast with cinnamon and peanuts

How to make homemade pumpkin spice peanut butter

For the full recipe, scroll down to view the recipe card below.

Making peanut butter at home is incredibly easy – you may just never buy it from the store again! It only requires a blender, peanuts, sugar, warm spices, and a few minutes of your time.

  1. Add peanuts to a blender or food-processor.
  2. Process peanuts until a smooth, creamy peanut butter is formed.
  3. Add sweetener and warm spices. Process again to thoroughly combine.
  4. Store peanut butter in an airtight container.
three white bowls filled with peanuts, coconut sugar, and pumpkin spice
peanuts in a blender
ground peanuts in a blender
smooth peanut butter inside a blender
pumpkin spice peanut butter inside a blender
blending pumpkin spice peanut butter
overhead image of peanuts, cinnamon, and homemade creamy peanut butter inside a glass jar

Kaylie’s tips:

  • A powerful, high-speed blender or food processor does the trick. I use this Vitamix blender.
  • Be patient and keep blending! The very first time I tried making peanut butter at home, I instantly thought I messed up and did something wrong. The peanuts were blending into powder instead of peanut butter. I figured I needed to add oil in order to create a creamy, smooth blend… but, nope! I just needed to continue blending. Depending on the speed of your blender/food processor, you will need to blend for 2-4 minutes straight. The peanuts will blend down to a powder-like texture and, eventually, into a smooth spread. Be patient and keep blending until you get there.
  • You can use this pumpkin spice peanut butter in endless ways. It’s delicious on top of oatmeal, toast, pancakes, waffles, banana bread, and more. Better yet, enjoy it straight from the jar with a spoon!
  • Not a fan of coconut sugar? You can use regular cane sugar instead. Alternatively, try maple sugar for an even richer autumn flavor!
wooden spoon swirling inside a glass jar of nut butter
wooden spoon scooping nut butter out of a glass jar

More homemade nut butter recipes

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small glass jar filled with creamy homemade pumpkin spice peanut butter

Pumpkin Spice Peanut Butter

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  • Author: purelykaylie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Dip, Dressing, & Spreads
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This pumpkin spice peanut butter is perfect for fall! It’s smooth, creamy, and ready in just five minutes. All you need is a blender, peanuts, and warm spices. 

Ingredients

Scale
  • 2 cups chopped peanuts, roasted and unsalted
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves

Instructions

  1. Add peanuts to a high-speed blender or food processor. Process on low-medium speed until smooth.
  2. Add coconut sugar, cinnamon, ginger, salt, nutmeg, allspice, and cloves. Process again until smooth and creamy.
  3. Store pumpkin spice peanut butter in an airtight jar in the refrigerator. 

Notes

  • This should keep fresh for 1-2 weeks in the refrigerator. 

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 167
  • Sugar: 2.5g
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 7g

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