Pumpkin avocado toast is a creamy, savory fall breakfast that’s quick to prepare and full of seasonal flavor. Start with a smooth pumpkin–peanut butter spread, layer with ripe avocado slices, and finish with a pinch of sea salt and a light dusting of cinnamon for a balanced sweet-and-savory bite.
This recipe blends some of my favorite ingredients: pumpkin, peanut butter, maple, avocado, sea salt, and toast. The result is an unexpected but delightful combination that feels both comforting and modern.
When I first had the idea for pumpkin avocado toast I assumed someone had already combined these two popular ingredients. A quick search turned up variations featuring pumpkin seeds or pumpkin-flavored toast, but I didn’t find the exact peanut-butter pumpkin spread topped with avocado—so I decided to create and refine my own version.
Ingredients
Toast: Choose a bread that’s sturdy enough to hold the topping without becoming soggy. I used an Italian wheat loaf that’s moist yet light and mildly flavored, which pairs nicely with the spread without overpowering it.
Pumpkin, Peanut Butter, and Maple Syrup: The pumpkin spread is the star. I experimented with several bases before settling on pumpkin mixed with creamy peanut butter, real maple syrup (not pancake syrup), and a touch of cinnamon. Peanut butter gives the spread richness and body, while maple syrup and cinnamon enhance the pumpkin’s natural warmth.
Avocado: Use a ripe avocado—ideally firm but yielding—so slices hold their shape. If you plan to form avocado roses, choose an avocado that’s firmer on the ripe scale so the slices bend without turning to mush.
Substitutions
If peanut butter isn’t your preference, other nut butters like almond or cashew will work well. If you don’t have maple syrup, a mild liquid sweetener can substitute, but for the best flavor opt for real maple. The recipe is flexible and adapts easily to what you have on hand.
📖 Recipe
Pumpkin Avocado Toast
Equipment
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Chef’s knife
Ingredients
- ⅓ cup pumpkin purée
- 1 tablespoon maple syrup
- 1 tablespoon creamy peanut butter
- ¼ teaspoon cinnamon
- 2 slices toast
- ½ – 1 avocado medium, sliced
- 2 pinches sea salt
Instructions
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Combine the pumpkin purée, maple syrup, creamy peanut butter, and cinnamon in a small bowl and stir until smooth.
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Spread the pumpkin mixture evenly over the toast.
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Top each slice with avocado slices, arranging them as you prefer.
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Finish with a pinch of sea salt and a light sprinkle of cinnamon. Serve immediately.
Nutrition
How to Make Avocado Roses
For a showstopping presentation, you can form the avocado slices into a rose. It takes a bit of patience and a firm-but-ripe avocado. Slice the avocado as thinly as possible, fan the slices, and then gently roll them to form the rose shape. If you’re new to this, expect a few practice attempts—avocados can be fragile.
I recommend using a small avocado and only half of it for one or two slices of toast. For everyday eating, a quarter avocado per slice is plenty. After arranging the avocado, finish with a pinch of sea salt and a light sprinkle of cinnamon.
This recipe is vegan-friendly when you use a plant-based bread and peanut butter. It’s a quick, seasonal way to enjoy fall flavors any morning, and it’s easy to adapt with different nut butters or sweeteners depending on your pantry.
Enjoy this pumpkin avocado toast as a simple weekday breakfast or dress it up for a cozy weekend brunch. I hope it helps you savor the flavors of the season.
