If you want to capture the very heart of autumn in a jar, Slow Cooker Pumpkin Butter is the easiest, most delicious way to do it. This recipe fills your kitchen with the warm scent of cinnamon, nutmeg, and sweet pumpkin, all while your slow cooker does nearly all the work. Spreadable, spiced, and deeply comforting, this pumpkin butter is a celebration of fall flavors that you’ll want to slather on toast, swirl into oatmeal, or sneak by the spoonful. Let’s dive into a homemade treat that turns simple pantry ingredients into pure magic.

Slow Cooker Pumpkin Butter Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday ingredients, you’ll create a luscious pumpkin spread that tastes like autumn. Each component brings its own cozy flavor, rich color, or velvety texture to the finished Slow Cooker Pumpkin Butter.

Pumpkin purée: Use pure canned pumpkin (not pumpkin pie filling) for smooth consistency and deep pumpkin flavor.
Apple cider or juice: Adds natural sweetness and a pleasant fruity tang that rounds out the pumpkin.
Brown sugar: For caramel notes and gentle sweetness; dark brown sugar gives a richer flavor if desired.
Maple syrup: Gives a warm, earthy sweetness and classic autumn character.
Lemon juice: Brightens the flavors and balances the sweetness with a bit of freshness.
Ground cinnamon: Essential for warmth and that classic pumpkin spice aroma.
Ground ginger: Adds subtle heat and complexity to the spice blend.
Ground nutmeg: Brings a nutty, floral undertone that pairs beautifully with pumpkin.
Ground cloves: A little goes a long way, lending depth and rich spice to the butter.
Salt: Just a pinch to make all the flavors pop.
Vanilla extract (added at the end): For a smooth finish and a touch of warmth right before serving.

How to Make Slow Cooker Pumpkin Butter

Step 1: Combine the Ingredients

Place the pumpkin purée, apple cider or juice, brown sugar, maple syrup, lemon juice, cinnamon, ginger, nutmeg, cloves, and salt directly into your slow cooker. Give everything a really good stir until the mixture is completely smooth and the spices are evenly distributed throughout the pumpkin mixture. This step ensures your Slow Cooker Pumpkin Butter is perfectly spiced from the very start!

Step 2: Cook Low and Slow

Cover your slow cooker and set it to low. Let the pumpkin butter cook for 4–5 hours, giving it a gentle stir every now and then. The mixture will thicken, darken in color, and become deliciously glossy. This slow cooking infuses the pumpkin with all those warming spices and deepens the rich, velvety texture.

Step 3: Uncover to Thicken

During the last 30–60 minutes of cooking, take the lid off your slow cooker. This allows some of the liquid to evaporate and helps thicken the pumpkin butter to that perfect, spreadable consistency. Keep an eye on it and stir occasionally to make sure nothing sticks to the edges.

Step 4: Finish with Vanilla

Once your Slow Cooker Pumpkin Butter is thick, glossy, and ready, stir in the vanilla extract. This last-minute addition amps up the warm, sweet aroma and rounds out the flavors beautifully.

Step 5: Cool and Store

Let the pumpkin butter cool slightly, then transfer it into clean jars or airtight containers. Pop them in the fridge and get excited for breakfast tomorrow!

How to Serve Slow Cooker Pumpkin Butter

Garnishes

For an extra touch of beauty and flavor, top your pumpkin butter with toasted pecans, walnuts, a sprinkle of sea salt, or a swirl of maple syrup. If you’re feeling festive, try a dusting of cinnamon sugar or a few pomegranate seeds for a pop of color.

Side Dishes

Slow Cooker Pumpkin Butter is best friends with warm toast, pancakes, or waffles. Dollop it on oatmeal or yogurt, stir into cottage cheese, or serve alongside a simple cheese board for unexpected flair. It even makes a delicious topping for muffins or baked sweet potatoes!

Creative Ways to Present

Spoon pumpkin butter into cute jars for gifting, swirl into vanilla ice cream for a seasonal treat, or use as a filling between cake layers or thumbprint cookies. Homemade Slow Cooker Pumpkin Butter is a thoughtful edible gift or a beautiful addition to any autumn gathering.

Make Ahead and Storage

Storing Leftovers

Keep your Slow Cooker Pumpkin Butter in an airtight container or covered jar in the refrigerator. It will stay fresh for up to three weeks, making it perfect for enjoying throughout the season or anytime you need a cozy flavor boost.

Freezing

This pumpkin butter freezes beautifully! Simply portion into smaller containers, leaving a little space at the top for expansion, and store in the freezer for up to six months. Thaw in the refrigerator overnight when ready to use.

Reheating

If you like your pumpkin butter warm, scoop out the amount you want and microwave in a small bowl for 10–15 seconds. You can also gently reheat on the stovetop over low heat, stirring until just warmed through. Avoid overheating to preserve the texture.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Homemade pumpkin purée works wonderfully in Slow Cooker Pumpkin Butter. Just make sure your purée is well-drained and smooth to achieve the right consistency.

Is this recipe safe for canning?

No, pumpkin butter is not safe for canning due to its low acid content. Always store Slow Cooker Pumpkin Butter in the refrigerator or freezer for best results and safety.

Can I adjust the sweetness?

Yes, feel free to adjust the brown sugar and maple syrup to taste. You can even use less sugar for a more savory spread or add a splash of bourbon for an adult twist and richer flavor.

How do I know when my pumpkin butter has thickened enough?

Your Slow Cooker Pumpkin Butter is ready when it takes on a glossy, darkened look and a thick, spreadable texture that holds its shape on a spoon. If it’s too runny, uncover and cook a bit longer.

What are some unique uses for Slow Cooker Pumpkin Butter?

Try it as a swirl in cheesecake, a filling for cinnamon rolls, a glaze for roasted vegetables, or as a topping for brie and crackers. This spread is incredibly versatile and enhances both sweet and savory dishes.

Final Thoughts

If you’re looking for a new cozy tradition or an easy way to infuse your home with the flavors of fall, give this Slow Cooker Pumpkin Butter a try. It’s simple, soul-warming, and guaranteed to become your go-to autumn spread. Whip up a batch, share some with friends, and enjoy a little taste of comfort in every bite!

Slow Cooker Pumpkin Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

Author: Emma
Total Time: 5 hours 5 minutes
Yield: About 3 cups 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in the cozy flavors of autumn with this easy and delicious Slow Cooker Pumpkin Butter recipe. Perfect for spreading on toast or incorporating into your favorite fall dishes, this homemade pumpkin butter is sure to become a seasonal favorite.

Ingredients

Scale

Pumpkin Butter:

2 (15 oz) cans pumpkin purée (not pie filling)
3/4 cup apple cider or juice
1 cup brown sugar (adjust to taste)
1/4 cup maple syrup
1 tablespoon lemon juice
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract (added at end)

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Instructions

Add all ingredients except vanilla extract to a slow cooker and stir until fully combined. Cover and cook on low for 4–5 hours, stirring occasionally, until thick, smooth, and spreadable.
Remove lid during the last 30–60 minutes to allow excess moisture to evaporate, if needed.
Stir in vanilla extract at the end of cooking. Let cool before transferring to jars or containers.
Store in the refrigerator for up to 3 weeks or freeze for longer storage.