Pumpkin Spice Almond Butter

Squash, Pumpkin and hearty soups all provide the hearty flavors of fall Hoosiers turn to this time of year. And that’s just what A Couple Cooks had in mind with this dish, which is sure to get you in the spirit of kicking up leaves and hosting progressive dinners with neighbors on a perfect Indian Summer night. Enjoy!

By / Photography By A Couple of Cooks | September 08, 2016


Preheat oven to 325°F.

Place almonds on a rimmed baking sheet. Bake for 25 minutes, until fragrant. Let almonds cool for 1 minute, then place in a food processor (while still warm). Process 1 to 2 minutes, until dry and crumbly. Scrape down the bowl.

Turn on the processor, then with motor running add kosher salt, oil and 1 or 2 tablespoons maple syrup (use 1 tablespoon for a slightly sweet, thinner version and 2 tablespoons for a sweeter, thicker version). Continue processing 6 to 9 minutes, scraping down the bowl often in the beginning stage, adding ½ to 1 additional tablespoon of oil if almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. When creamy, while motor is running add cinnamon, cloves, ginger and nutmeg. Stop to scrape down sides of the bowl, then continue processing until spices are fully integrated.


  • 2 cups raw almonds
  • ½ teaspoon kosher salt
  • 1½ tablespoons grapeseed or canola oil
  • 1 to 2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg

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