“Make it mini” with Le Creuset: Viral butterboard

My take on the viral butterboard involves maple and pumpkin flavors.

The Deets

When the butterboard trend took social media by storm, I was immediately intrigued, seeing it as an opportunity to unleash some creativity! Drawing inspiration from the classic combination of bread and butter, I crafted my own unique version of this viral sensation. My recipe involves two different kinds of butter, a maple and a pumpkin. The juxtaposition of sweet and savory elements adds depth to each bite, making it a sweet treat for the senses. Whether shared with loved ones or enjoyed solo, my butterboard rendition will be a crowd-pleaser. Add some yummy crackers, fruit, or a baguette on the side to upgrade your appetizer board.

Make it Mini

Welcome to part 6 of “Make It Mini” which is a series that reimagines trending recipes using Le Creuset mini cocottes. Today, we’re putting a seasonal twist on the viral butterboard trend, drawing inspiration from the creative minds of @justine_snacks and @jj__mc. This version has maple and pumpkin brown butter. They’re served in the pumpkin minis for the perfect fall board. The little pumpkin shape adds whimsy and charm to any autumnal gathering or festive spread. Be sure to check out my other recipes in my “Make it Mini” series! Like and follow for more!

butter board

Butter board with Le Creuset

Print Recipe


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


  • 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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.