This Sweet Fall Butter Board has soft pumpkin spice and chocolate compound butters garnished with flaky sea salt, salted caramel sauce and chocolate ganache, which is perfect for spreading on fresh baked bread.
Yep, I am hopping on the butter board trend! But, here’s my take: a dessert butter board.
This was inspired by my Double Chocolate Yeast Bread. There’s no better condiment than soft butter to put on freshly baked bread, so I knew I had to make special butters that would complement the chocolate bread for my sweet butter board.
Ingredients
This butter board recipe uses simple ingredients and fall spices that you probably already have on hand! But feel free to use any fall spices you’d like.
- Unsalted butter
- Pumpkin puree
- Dutch-process cocoa powder
- Honey
- Granulated Sugar
- Cinnamon
- Nutmeg
See recipe card for quantities.
Instructions
The best thing about this fall butter board is that it is SO easy and comes together quickly. Here’s how to do it:
Combine butter, pumpkin, honey and spices in a small bowl.
Combine butter, cocoa powder and granulated sugar in a separate small bowl.
Pipe the butters onto the board.
Garnish with salted caramel, chocolate ganache and flaky sea salt.
Good to know: I did not use a piping tip and instead cut a half moon at the end of the piping bags. This creates an edge to the piped butter when piped seam side up. I piped a squiggle pattern to create pockets that can hold the caramel and ganache.
Substitutions
Here are some easy ingredient swaps if you want to make a vegan butter board:
- Butter — use a vegan butter
- Honey — use agave or raw cane sugar
- Ganache — use vegan chocolate and coconut cream instead of heavy cream
Butter boards are meant to be a sharing food, so if you are making this for a party and not certain of everyone’s dietary needs then easily convert this to a vegan version using the above swaps!
Variations
One of the best things about a butter board is how insanely customizable it is. The world is your oyster when building a dessert butter board.
- Sauces — instead of caramel sauce and dark chocolate ganache you could drizzle more honey, white chocolate ganache or a fruit syrup.
- No chocolate — I know a lot of people who hate chocolate! No worries, you can omit the chocolate butter and do a honey butter or caramel butter instead.
- Garnish — try chopped nuts, edible flowers, shaved chocolate, fresh fruit or herbs.
- Bread — I used dessert bread, but regular bread will work just fine. I even had some pumpkin tortilla chips and those were very good too!
Try to include a wide variety of sauces and garnishes so everyone can find something they’ll enjoy!
Equipment
This recipe is great because it does not require special equipment. If you have some bowls and a cheese or cutting board, you can make this recipe.
Here is a slate board that is similar to mine.
I did not trust myself to smear the butter in perfectly rustic swoops and swirls, which is the easiest option. I had to pipe my butter, but this is totally optional. If you want to pipe your butter, you’ll need some piping bags and a piping tip (depending on the design you want).
Storage
Serve the butters at room temperature, but store any unused butter in airtight containers for up to a week in the refrigerator.
The butters will also freeze for 3-4 months.
Top tip
If piping with the technique I did, hold the piping bag sideways with the seam side up to create an edge on the butter.
Lastly, if you make this Fall Sweet Butter Board recipe be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Sweet Fall Butter Board
Equipment
Ingredients
Pumpkin compound butter
- ½ cup unsalted butter room temperature
- ¼ cup pumpkin puree room temperature
- 1 tablespoon honey
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg freshly ground
Chocolate compound butter
- ½ cup unsalted butter room temperature
- 1 tablespoon dutch-process cocoa powder sifted
- 1 ½ tablespoon granulated sugar
Garnish
- flaky sea salt I used Maldon
- salted caramel I used the Scran Line’s recipe
- dark chocolate ganache I used my recipe
Instructions
Do ahead
- Set the butter out the night before to ensure its perfectly room temperature. The following pumpkin prep can also be done ahead of time.
Prep the pumpkin
- Place the pumpkin puree in a small saucepan over medium low heat. Cook for 5 minutes while stirring to cook out the excess moisture. This concentrates the pumpkin flavor and ensures it doesn’t “split” the butter, so the emulsion doesn’t break and appear curdled.
- Let cool completely before proceeding. To cool quickly, spread thin on a silicon baking mat to increase the surface area.
Make the pumpkin compound butter
- Beat together ½ cup butter, cooked pumpkin puree, honey, cinnamon and nutmeg.
Make the chocolate compound butter
- Beat together ½ cup butter, cocoa powder and granulated sugar.
Serve
- If desired, transfer to piping bags and pipe onto the cheese or cutting board. I did not use a piping tip and instead cut a half moon at the end of the piping bags. This creates an edge to the piped butter when piped seam side up. I piped a squiggle pattern to create pockets that can hold the caramel and ganache.
- Sprinkle plenty of flaky sea salt and garnish with salted caramel and ganache.
- Serve with fresh sliced bread, like my Double Chocolate Yeast Bread.
