2-Ingredient Pumpkin Seed Butter
Rich, nutty, and irresistibly creamy, this pumpkin seed butter uses just two ingredients and comes together in minutes. Roasting the seeds deepens their flavor, then a quick blitz in the food processor transforms them into a silky-smooth spread that rivals any store-bought nut butter. Perfect on toast, swirled into oatmeal, or eaten straight from the spoon.
For 8 servings
- prep · ~2 min
Preheat the oven and spread the pumpkin seeds.
Preheat oven to 350°F (175°C). Spread 2 cups of raw pumpkin seeds in a single layer on a baking sheet.
TIPA single layer ensures even roasting — overcrowding steams the seeds instead of toasting them. - roast · ~10 min
Roast the pumpkin seeds until fragrant.
Roast for 8-10 minutes, stirring halfway through, until the seeds are lightly golden and smell nutty. Let them cool for 5 minutes on the tray.
TIPWatch closely in the last 2 minutes — pumpkin seeds can go from toasted to burnt quickly. - mix · ~10 min
Blend the seeds into butter.
Transfer the warm seeds to a food processor with a pinch of salt. Process continuously, scraping down the sides every 2-3 minutes. The seeds will go from a fine powder to a thick paste, then release their oils and become smooth and creamy — about 8-10 minutes total.
TIPBe patient during the dry powdery stage — keep processing and the oils will release naturally. Don't add oil. - serve · ~1 min
Transfer to a jar and store.
Scrape the finished butter into a clean glass jar. Let it cool completely before sealing. Store at room temperature for up to 2 weeks or refrigerate for up to a month.
TIPIf the butter is too thick after cooling, stir in 1 teaspoon of warm water at a time until it reaches your desired consistency.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast seeds until just fragrant and golden; burnt seeds make bitter butter.
- 2Let seeds cool for exactly 5 minutes — warm seeds blend faster into creamy butter.
- 3Scrape down the food processor bowl every 2–3 minutes to ensure even grinding.
- 4Don't add oil during blending; the seeds' own oils will release naturally.
- 5Store in a cool, dark place to prevent the butter from separating or turning rancid.
- 6For a thinner butter, stir in 1 teaspoon warm water at a time after cooling.
Adapt it for your goals.
Sweet-spiced
Add 1 tablespoon maple syrup and 1/2 teaspoon cinnamon during processing for a subtly sweet, spiced butter perfect on pancakes or waffles.
savory herbSavory-herb
Blend in 1/2 teaspoon garlic powder and 1 teaspoon dried rosemary for a savory spread that's delicious on crackers or as a veggie dip.
chocolateChocolate
Add 2 tablespoons unsweetened cocoa powder and 1 tablespoon honey to the finished butter for a rich, chocolate-pumpkin seed spread.
Why this is on our healthy list.
Rich in Magnesium
Pumpkin seeds are an excellent source of magnesium, which supports muscle function, nerve health, and bone strength.
High in Plant Protein
With about 12 grams of protein per quarter-cup of seeds, this butter offers a plant-based protein boost for energy and satiety.
Packed with Zinc
Pumpkin seeds provide zinc, a mineral important for immune function, skin health, and cell growth.
Heart-Healthy Fats
The natural oils in pumpkin seeds contain unsaturated fats that can help support cholesterol balance and overall heart health.
Frequently asked questions
If the seeds are too dry or not roasted enough, they may stay powdery. Ensure seeds are warm and process for a full 10 minutes — the oils will release eventually.
