Autumn Butter board

This Autumn Butter Board is a seasonal take on the viral butter board trend that took the internet by storm. This version has Fall flavored butters with lots of fixins!

This Autumn Butter board is a seasonal twist on the trending appetizer that’s as beautiful as it is delicious. A butter board starts with softened, spreadable butter artfully swirled directly onto a serving board, then topped with flavorful add-ins. For autumn, think cozy, seasonal varieties like maple butter and pumpkin brown butter, each offering a sweet, nutty richness that tastes like fall in every bite.

The board is then surrounded with all the best fall fixings—warm slices of crusty bread, seeded crackers, apple and pear wedges, roasted nuts, and even a few dried fruits for texture. Guests can scoop, spread, and pair as they like, making it a fun, interactive way to start any gathering. It’s festive, low-effort, and endlessly adaptable, capturing the flavors and colors of the season in one shareable spread.

Make it Mini

Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.

If you enjoyed this recipe, be sure to check out all the recipes in this “Make It Mini” series.

• Appetizers

Autumn Butter Board

This Autumn Butter Board is a seasonal take on the viral butter board trend that took the internet by storm. This version has Fall flavored butters with lots of fixins!

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Ingredients

The Maple Butter

• ▢ 1 stick butter, softened
• ▢ 3 tbsp maple syrup
• ▢ Cinnamon sugar for topping: 1 part cinnamon to 3 parts sugar 

The Pumpkin Brown Butter

• ▢ 2 sticks butter
• ▢ 1 tbsp pumpkin puree
• ▢ 1 tsp pumpkin spice
• ▢ Pepitas for topping

Instructions 

• Start by making your pumpkin brown butter by heating butter on medium to low heat. Stir and it should start to brown and be golden after about 5 min. 
• Add the butter to a bowl and whip over ice until it hardens, about 5-8 minutes. Before it gets too hard, add pumpkin puree and pumpkin spice and combine. Wrap in parchment paper and place in the fridge until it fully hardens. 
• Blend maple syrup and butter together and add to pumpkin cocotte. Top with cinnamon sugar.
• Remove pumpkin butter from the fridge and let it come to room temperature. Add to pumpkin cocotte and top with pepitas. 
• Serve with whatever pairings you'd like. This board has toast, crackers, pears, apples and figs. Enjoy!

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