Sweet Fall Butter Board Recipe

Why You’ll Love This Recipe

This Sweet Fall Butter Board is an indulgent and creative way to enjoy seasonal flavors. With two delicious compound butters—pumpkin and chocolate—served on a board, garnished with sea salt, salted caramel, and dark chocolate ganache, this spread is perfect for fall gatherings. The rich, creamy pumpkin butter, spiced with cinnamon and nutmeg, pairs beautifully with the smooth chocolate butter, making every bite a delightful treat. Whether served with fresh bread or crackers, this butter board is a showstopper for any fall-themed event!

Ingredients

For the Pumpkin Compound Butter:

• ½ cup unsalted butter (room temperature)
• ¼ cup pumpkin puree (room temperature)
• 1 tablespoon honey
• ½ teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg

For the Chocolate Compound Butter:

• ½ cup unsalted butter (room temperature)
• 1 tablespoon Dutch-process cocoa powder (sifted)
• 1 ½ tablespoons granulated sugar

For Garnish:

• Flaky sea salt (such as Maldon)
• Salted caramel (use your favorite recipe or The Scran Line’s recipe)
• Dark chocolate ganache (use your favorite recipe or my dark chocolate ganache)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Do Ahead:

1. Prepare the Butter: Set the butter out the night before to ensure it’s perfectly room temperature for easy mixing. The pumpkin preparation can also be done ahead of time.

Prep the Pumpkin:

1. Place the pumpkin puree in a small saucepan over medium-low heat. Cook for about 5 minutes, stirring occasionally, to cook out excess moisture. This step concentrates the pumpkin flavor and prevents the butter from separating.
2. Let the pumpkin puree cool completely before proceeding. To cool it quickly, spread it thinly on a silicone baking mat to increase the surface area.

Make the Pumpkin Compound Butter:

1. In a mixing bowl, beat together ½ cup butter, cooked pumpkin puree, honey, cinnamon, and nutmeg until smooth and well combined.

Make the Chocolate Compound Butter:

1. In another mixing bowl, beat together ½ cup butter, cocoa powder, and granulated sugar until smooth.

Serve:

1. If desired, transfer both compound butters to piping bags for a decorative presentation. To pipe, cut a half-moon shape at the end of the piping bags to create an edge when piped seam-side up. Pipe the butter in squiggly patterns to create little pockets that can hold the caramel and ganache.
2. Sprinkle plenty of flaky sea salt over the butter. Drizzle with salted caramel and spoon some dark chocolate ganache on top for extra richness.
3. Serve the butter board with fresh sliced bread, such as my Double Chocolate Yeast Bread, or any bread of your choice.

Servings and Timing

• Servings: 6-8 people (depending on serving size)
• Prep Time: 15 minutes
• Cook Time: 10 minutes for the pumpkin puree
• Total Time: 25 minutes (including cooling time)

Variations

• Vegan Version: Use vegan butter in place of regular butter and maple syrup instead of honey for a plant-based option.
• Additional Toppings: Feel free to add chopped nuts, dried fruit, or a sprinkle of cinnamon on top of the butters for added texture and flavor.
• Spiced Butter: Add a pinch of cloves, allspice, or ginger to the pumpkin butter for more fall spices.

Storage/Reheating

• Storage: Store leftover compound butter in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving again.
• Reheating: There’s no need to reheat the butter—just bring it to room temperature for easy spreading.

FAQs

1. Can I make this butter board ahead of time?

Yes, you can prepare the compound butters ahead of time and refrigerate them. Assemble the board just before serving for the best presentation.

2. Can I use pre-made caramel and ganache?

Yes, you can use store-bought caramel and ganache if you’re short on time. However, homemade versions are always more flavorful!

3. How can I make the chocolate butter richer?

You can add a little heavy cream to the chocolate butter to make it richer and creamier if you prefer.

4. What other types of bread can I serve with this butter board?

This butter board pairs well with a variety of breads—try baguettes, sourdough, or even soft rolls. You can also serve it with crackers or pretzels.

5. Can I use pumpkin pie spice instead of cinnamon and nutmeg?

Yes, you can use pumpkin pie spice as a substitute. Just use about 1 teaspoon in place of the cinnamon and nutmeg.

6. Can I use a different type of nut for the garnish?

Yes, feel free to use chopped pecans, hazelnuts, or almonds in place of walnuts for a different flavor.

7. Can I make this butter board without the food coloring?

Yes, food coloring is optional. The butter is beautiful on its own, but the food coloring can add a fun, festive touch if desired.

8. Can I use maple syrup instead of honey in the pumpkin butter?

Yes, you can substitute maple syrup for honey for a different flavor profile, especially if you want to make the recipe vegan.

9. How do I know when the pumpkin puree is cooked enough?

The pumpkin puree should be thickened and reduced in moisture, which will help it mix well with the butter without causing the emulsion to break.

10. Can I make the butter board without piping the butters?

Yes, if you don’t want to pipe the butter, simply spread it evenly onto the board in dollops or swirls.

Conclusion

This Sweet Fall Butter Board with Pumpkin and Chocolate Compound Butters is a delightful, festive treat for any occasion. The combination of rich butters, salty caramel, and dark chocolate makes for a sweet and savory experience that everyone will enjoy. Whether for a cozy fall gathering or a holiday celebration, this butter board is sure to be a crowd favorite!

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