By Little Northern Bakehouse

With a simple can of pumpkin purée, a trusty jar of pumpkin spice, and a handful of pantry staples, you’re only four steps away from homemade pumpkin spice butter—the easiest, most delicious thing you can spread on sliced gluten-free bread.

Fill your kitchen with the warm, inviting aroma of pumpkin spice, cinnamon, and sweet maple syrup. And get ready to spread a generous layer of fall flavour on just about anything! With our mouthwateringly simple allergy-friendly pumpkin spice butter recipe, gluten-free waffles, pancakes, bagels, thin crust pizzas, and toasts will line up to help you find the perfect delivery vehicle for this scrumptious spiced spread.

So grab a spoon and take this recipe for a spin (we won’t tell if you lick the saucepan after it cools!)

  1. Add all ingredients to a medium saucepan or pot over medium-high heat and stir to combine.
  2. Once it begins to bubble, reduce the heat and let it simmer on low. Cook uncovered for 15 to 20 minutes, stirring occasionally.
  3. Turn heat off and let sit covered for 5 minutes. Adjust spices and sweetness as desired (if needed)
  4. Top your favourite Little Northern Bakehouse gluten-free breads and baked goods and enjoy! (We tried it on our Thin Artisan-style Pizza Crusts, and on lightly toasted Sprouted 7 Grain Bread and Plain Bagels—and they were all so good we couldn’t decide which we loved more! (Guess we’ll have to make another batch and try some more!)
  • Cover and pop into the fridge to use over the next 5-7 days.

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