Get ready to fill your kitchen with the warm, sweet scent of autumn! Slow Cooker Pumpkin Butter is the sort of cozy, nostalgic recipe that will make you want to stock up on blankets and invite everyone over for breakfast. Thick, sweet, and perfectly spiced, this pumpkin butter spread is absolute gold on everything from toast to pancakes. Plus, it just happens to be ridiculously easy to make with everyday pantry staples. One batch will leave your fridge stocked for weeks of fall flavor (or provide delightful little homemade gifts for friends and family!).

Slow Cooker Pumpkin Butter Recipe - Recipe Image

Ingredients You’ll Need

What really sets Slow Cooker Pumpkin Butter apart is how just a handful of ingredients can pack in so much layered flavor and rich color. Each component plays a starring role, from the vibrant pumpkin base to the sweet apple juice and heady autumn spices. Here’s what you’ll need, and why each one matters:

Pumpkin Puree: The heart and soul of this recipe! Go for 100% canned pumpkin puree for smooth texture and bold color; skip the pumpkin pie mix so you control the sweetness and spice.

Light Brown Sugar: Adds just the right touch of sweetness and helps the butter thicken into that irresistibly spreadable consistency.
Apple Juice (or Cider): For brightness and subtle tang that balances the earthiness of pumpkin and adds a silky finish.

Ground Cinnamon: Delivers unmistakable warmth and depth; no fall treat is complete without it.
Ground Nutmeg: A little goes a long way for that classic holiday aroma and a gentle, nutty complexity.

Ground Cloves: Tiny but mighty, cloves bring extra warmth and a hint of spice that lingers on the palate.
Ground Ginger: A small pinch brightens up the flavors and keeps the pumpkin butter from feeling too heavy.
Salt: Don’t skip it! Just a dash intensifies the sweetness and rounds out the spice.

How to Make Slow Cooker Pumpkin Butter

Step 1: Combine Everything in the Slow Cooker

This recipe couldn’t be more fuss-free. Just add the pumpkin puree, packed brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and a pinch of salt straight into your slow cooker. Give everything a good stir to blend those flavors from the start. You should already smell autumn in the air!

Step 2: Set and Forget

Cover your slow cooker, set it on LOW for 4 hours (or HIGH for 2 hours if you’re in a hurry), and walk away. That’s it. Let the appliance work its magic, gently melding and thickening everything while you go about your day. No standing over the stove or constant stirring required.

Step 3: Cool and Jar Your Pumpkin Butter

Once your Slow Cooker Pumpkin Butter is ready, give it a good stir to make sure the texture is silky-smooth throughout. Allow it to cool right in the pot for about an hour, then carefully spoon the luscious pumpkin butter into clean jars. You’ll get about five half-pint jars—plenty for breakfasts, snacks, and sharing.

Step 4: Stove Top Shortcut (Optional)

If you find yourself without a slow cooker, don’t worry! You can make pumpkin butter in a large saucepan on the stove over low heat. Just combine all the ingredients and simmer for 30 minutes, stirring often until thick and glossy. Same incredible flavor, a fraction of the time.

How to Serve Slow Cooker Pumpkin Butter

Garnishes

Pumpkin butter is delicious as-is, but you can amp up the presentation by topping with a little sprinkle of ground cinnamon or a few roasted pumpkin seeds (pepitas) for a fun crunch. Even a dollop of whipped cream on the side makes every slice of toast feel like a dessert.

Side Dishes

Serve Slow Cooker Pumpkin Butter alongside freshly baked biscuits, fluffy pancakes, waffles, or even as a sweet complement to a cheese platter. It’s the perfect match for tangy goat cheese or mild brie, and it elevates a simple bagel or croissant to bakery-worthy status.

Creative Ways to Present

Don’t just keep it for your breakfast table! Swirl pumpkin butter into vanilla yogurt for a fall parfait, use it as a filling for thumbprint cookies, or spread it between cake layers for an autumn-inspired treat. Tiny jars make darling seasonal gifts—tie with ribbon and a handwritten tag for extra points.

Make Ahead and Storage

Storing Leftovers

After your Slow Cooker Pumpkin Butter has cooled, keep it refrigerated in airtight jars or containers for up to two weeks. Always use a clean spoon to dip in, keeping the flavors fresh and delicious every time you use it.

Freezing

Extra pumpkin butter? No problem! This recipe freezes beautifully for up to six months. Divide into small containers or freezer jars, leave some headspace for expansion, and don’t forget to label with the date for peak flavor.

Reheating

You can enjoy Slow Cooker Pumpkin Butter straight from the fridge, but if you’d like it slightly warmer, just scoop out the amount you need and gently microwave in short bursts until it reaches that perfect, spreadable consistency. Always reheat only what you’ll use for best results.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree has a similar consistency to canned—thick and not too watery—for the best texture in your Slow Cooker Pumpkin Butter. If your puree seems loose, strain some of the liquid out first.

Is this recipe safe for canning?

Unfortunately, pumpkin butter is not safe for home canning due to its low acidity and thickness. Stick to refrigerating or freezing for safe and delicious results every time.

What if I want it less sweet?

If you prefer your pumpkin butter on the less-sweet side, feel free to start with less brown sugar and taste after cooking. Add more a tablespoon at a time until it’s just right for you.

Can I add other spices?

Definitely! Add a pinch of allspice, cardamom, or even a dash of vanilla for your own signature twist on Slow Cooker Pumpkin Butter. Make it your own—this is a flexible recipe!

How thick should the finished pumpkin butter be?

It should be thick and spreadable, like a soft fruit jam. If your pumpkin butter seems too thin, remove the slow cooker lid and cook on HIGH for 30 minutes, stirring occasionally, until it thickens to your liking.

Final Thoughts

If you love simple pleasures and the magic of autumn, you need to try this Slow Cooker Pumpkin Butter. It’s a heartwarming, hands-off recipe with endless ways to enjoy and share. So grab your slow cooker and a few pantry ingredients, and let the aroma of spiced pumpkin fill your kitchen all season long!

Slow Cooker Pumpkin Butter Recipe

★★★★★

4.9 from 29 reviews

Author: Lila
Total Time: 4 hours 5 minutes (on Low) or 2 hours 5 minutes (on High)
Yield: 5 1/2 pint jars 1x

Diet: Vegetarian

Print Recipe

Description

Indulge in the warm flavors of fall with this Slow Cooker Pumpkin Butter recipe. Made with wholesome ingredients like pumpkin puree, brown sugar, and a blend of spices, this butter is perfect for spreading on toast, mixing into oatmeal, or adding a dollop to desserts.

Ingredients

Scale

Canned Pumpkin Puree:

45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)

Light Brown Sugar:

2 ½ cups packed

Apple Juice:

2 cups (cider works well too)

Spices:

1 ½ tsp. ground cinnamon

1 tsp. ground nutmeg
¼ tsp. ground cloves
⅛ tsp. ground ginger

1 dash salt

Instructions

Add Ingredients: Combine pumpkin puree, brown sugar, apple juice, spices, and salt in the slow cooker. Stir until well mixed.
Cook: Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Cool and Store: Once done, stir the pumpkin butter and let it cool for an hour. Spoon into jars for storage.

Notes

YIELD – Makes about 5 1/2 pint jars.
Storing Tips: Pumpkin butter can be refrigerated for two weeks or frozen for up to six months. Do not leave it at room temperature.

This recipe is not suitable for canning due to the low acidity of pumpkin and squash. Freeze extra jars instead of canning.

Prep Time: 5 minutes
Cook Time: 4 hours on Low or 2 hours on High

Category: Spread
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 116 kcal
Sugar: 26g

Sodium: 12mg
Fat: 1g
Saturated Fat: 1g

Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 29g

Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: Pumpkin Butter, Fall Recipe, Slow Cooker, Spread, Pumpkin Puree