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homemade pumpkin spice cashew peanut butter in jar with cinnamon stick
How to Make...

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!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
Scale

Ingredients

  • 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.

Recipes 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.

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