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Home Recipes Course Snacks Nut & Seed Butters Pumpkin Spice Cashew Peanut Butter
GF Gluten-Free DF Dairy Free V Vegan

Pumpkin Spice Cashew Peanut Butter

Jump to Recipe Rate Recipe
Posted:11/24/17
Updated:9/22/20
mason jar of pumpkin spice cashew peanut butter with cinnamon sticks and cashews

Homemade Pumpkin Spice Cashew Peanut Butter. The best of both worlds combining cashew nuts with peanuts. Plus pumpkin spice for a seasonal nut butter – perfect on toast, in oatmeal, or even to make cookies with!

mason jar of pumpkin spice cashew peanut butter with cinnamon sticks and cashews this recipe

Welp today is the day, my friends. BLACK FRIDAY. The day that we all get sucked into consumerism.

It’s so hard not to though, right? We’ve all been subject to the news and commercials outlining deal after deal, making it seem as though you NEED to get XYZ RIGHT THIS INSTANT. AT THE BEST POSSIBLE PRICE.

Gah, I don’t know about you but it just stresses me out. It’s like the pressure of getting the best deal (not to mention standing in godawful lines) doesn’t add up to the deal itself. I’d rather save my time and spend more money. I can’t be the only one, right?

I’ve actually never liked Black Friday much. When I was little I went to… gosh I forget the name now. Montgomery Ward? Yes that was it. I went to Montgomery Ward (really feel like I am aging myself here…) to stand in line with my mom for a Furby. And then after standing in line for over an hour, we got a raincheck. *womp womp*

But those were the days that Black Friday happened on… you know, FRIDAY. And at 7am, not 2am. Not Thanksgiving/Thursday at 4pm… 

Also I realize I am being a total hypocrite because I do shop some of the deals for Black Friday… it’s hard to pass up if you have something on your list and you know you’re going to save a LOT of money… But I also do most of my shopping online and never have to get out with all the crazies. Sorry if you’re one of the crazies… I don’t mean anything by it, I swear. 

Do you love Black Friday? YAY or NAY?

spiced cashews and peanuts on baking tray

Oh, and we’re also talking about pumpkin spice cashew peanut butter. Because it’s Friday and the holidays and… yeah. Basically just because.

It’s still pumpkin spice season and it’s been awhile since I’ve made you a new nut butter concoction, so I had to bring another seasonal flavor your way.

Homemade Pumpkin Spice Cashew Peanut Butter

cinnamon and nuts on jar filled with pumpkin spice cashew peanut butter

Ingredients Needed for Homemade Pumpkin Spice Cashew Peanut Butter

  • dry roasted peanuts (unsalted)
  • raw cashews (or unsalted roasted)
  • pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
  • coconut sugar (optional but see notes in recipe)

Equipment

food processor or high-powered blender

This is my first nut butter recipe using peanuts in the mix and mmmm is it delicious. I really like the blend of the cashews with the peanuts here. And obviously the pumpkin spice. LOADS of pumpkin spice. I also added a touch of coconut sugar. I felt like it helped balance out the peanuts.

Making Cashew Peanut Butter at Home is Super Easy

food processor with ingredients for cashew peanut butter

Everything happens in a food processor. I use the Breville 12 Cup Sous Chef. I honestly can’t say enough good things about it. If you’re a regular around here you see this bowl in a variety of recipes. Cakes, scones, energy balls… So many great ways to use a food processor. If you’re in the market for a new one, I highly recommend Breville.

spatula of pumpkin spice cashew peanut butter in food processor bowl

And basically you’re just throwing everything together in the food processor and let the blades work their magic. You may need to scrape down the sides of the bowl a few times (watch the blades so they don’t cut your spatula) but other than that homemade nut butter is sooo simple.

And obviously delicious.

This pumpkin spice cashew peanut butter would make the perfect homemade gift too!

Homemade Pumpkin Spice Cashew Peanut Butter. Vegan and gluten-free

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

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Pumpkin Spice Cashew Peanut Butter

homemade pumpkin spice cashew peanut butter in jar with cinnamon stick
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★★★★★

5 from 1 reviews

The best of both worlds combining cashew nuts with peanuts. Plus pumpkin spice for a seasonal nut butter – perfect on toast, in oatmeal, or even to make cookies with!

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 16oz jar 1x
  • Category: snacks
  • Method: food processor
  • Cuisine: American

Ingredients

Scale
  • 2 cups organic dry roasted peanuts
  • 2 cups raw organic cashews (or already dry roasted)
  • 2 TBS coconut sugar (optional but I think it helps balance flavors)
  • 1 TBS pumpkin pie spice*

Instructions

  1. Preheat oven to 325F and place raw cashews on a medium baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let nuts cool on pan for 10 minutes. No need to toast nuts if purchasing roasted. But the process time may take a little longer.
  2. Place peanuts and slightly cooled cashews in bowl of food processor. Sprinkle on pumpkin spice and sugar.
  3. Cover with lid and process for about 5-10 minutes, scraping down the sides of the bowl as needed. Every food processor is different. I use a Breville Sous Chef and it takes roughly 7 minutes total with scraping in between.
  4. Once your nuts have turned into a slightly creamy consistency (approx. 7 minutes) you can choose to stop processing, or process a little bit longer for extra smooth. The longer you process the creamier the cashew peanut butter will be, as more oil is being released.
  5. Transfer Pumpkin Spice Cashew Peanut Butter into jar with lid and store at room temperature* or in fridge.

Notes

DIY PUMPKIN PIE SPICE BLEND: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. Store in jar with lid.

Using a 12-cup food processor bowl and 4 cups of nuts allowed me just enough to have the blades work properly, while still having to scrape down the sides of the bowl a few times. I wouldn’t recommend using less than 3.5-4 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.

*I have read on ways to keep nut butters, and looked at different brands’ labels on how to store, and there is no right or wrong way. I personally keep mine in the pantry at room temperature, but they can also be stored in the fridge.

-prep time refers to oven time for toasting nuts and cook time refers to time in food processor.

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 200
  • Sugar: 3g
  • Sodium: 6mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: homemade peanut butter, pumpkin spice peanut butter, cashew peanut butter

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Pal says

    12/9/2017 at 2:05 pm

    Five stars, buddy. I ate this SO fast and am already making more tomorrow 🙂

    Reply
    • Ashley says

      12/10/2017 at 4:54 pm

      lol yay <3

      Reply
  2. Wendy says

    10/2/2018 at 12:05 pm

    There is an asterisk next to “pumpkin spice” but no notes to match. I wondering what you used for the spice blend? Thanks!

    Reply
    • Ashley says

      10/3/2018 at 11:27 am

      Hi Wendy! Thanks for pointing that out – for the DIY pumpkin spice blend I do: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. I store in a small jar and measure from there.
      If you don’t have enough to make your own blend, I would do about 1 teaspoon cinnamon + 1/2 tsp ginger + 1/2 tsp nutmeg + 1/4 tsp allspice + 1/4 tsp cloves for this recipe. Hope that helps!

      Reply

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