Roasted Pumpkin Seed Butter

Fall brings pumpkins, and with them comes one of the most underrated parts: the seeds.

Instead of tossing them or making the same old roasted snack, you can transform them into a creamy, nutty spread that rivals any nut butter in your pantry.

This homemade pumpkin seed butter has a rich, toasty flavor with a hint of earthiness that makes it completely addicting. Spread it on toast, swirl it into oatmeal, or eat it straight from the jar with a spoon (no judgment here).

The best part? You control what goes in it. No mystery ingredients, no added oils you don’t want, just pure roasted pumpkin seed goodness.

Why You’ll Love This Recipe

This pumpkin seed butter is naturally rich in magnesium, zinc, and healthy fats. It’s a powerhouse spread that actually tastes incredible.

Unlike store-bought versions that can cost upwards of $15 per jar, making your own is surprisingly affordable. A bag of pumpkin seeds goes a long way, and you’ll have fresh butter in under 30 minutes.

The texture is silky smooth with a slight graininess that gives it character. It’s not trying to be peanut butter or almond butter—it stands on its own with a unique, almost savory quality.

You can customize it however you like. Keep it simple with just salt, or add honey and cinnamon for a sweet twist. Some people even add a touch of maple syrup and vanilla.

It’s also naturally nut-free, making it perfect for anyone with tree nut allergies. You can send it in school lunches or serve it at gatherings without worry.

Ingredients

• 2 cups raw pumpkin seeds (pepitas)
• ½ teaspoon sea salt
• 1-2 tablespoons neutral oil (like avocado or grapeseed), optional for creamier texture
• 1 tablespoon honey or maple syrup, optional for sweetness

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast for 8-10 minutes, stirring halfway through, until they’re golden and fragrant. Watch them carefully—they can go from perfect to burnt quickly.

Let the seeds cool for about 5 minutes. They don’t need to be completely cool, just not scorching hot.

Transfer the roasted seeds to a high-powered food processor or blender. Add the salt.

Process for 10-15 minutes, scraping down the sides every few minutes. First, the seeds will become a coarse meal. Then they’ll form a thick paste. Keep going.

Eventually, the natural oils will release and the mixture will become smooth and creamy. This takes patience, but it’s worth it.

If your butter seems too thick or your food processor is struggling, add the optional oil one tablespoon at a time while processing. This helps it reach that drippy, spreadable consistency.

Taste and adjust the salt or add sweetener if desired. Process for another minute to incorporate.

Transfer to a clean jar and store in the refrigerator for up to two weeks. The butter will thicken slightly when cold, so let it sit at room temperature for a few minutes before using.

Serving Suggestions

Spread it thick on warm sourdough toast and top with sliced bananas and a drizzle of honey. The combination is simple but incredibly satisfying.

Stir a spoonful into your morning smoothie for extra protein and a nutty depth. It pairs beautifully with chocolate, banana, or berry flavors.

Use it as a dip for apple slices or celery sticks. The savory notes complement fresh fruit surprisingly well.

Swirl it into yogurt or overnight oats for breakfast. A little bit adds tons of flavor and keeps you full for hours.

You can even use it in baking. Try substituting it for other nut butters in cookies or energy balls for a unique twist.

Print