If you’re looking for the ultimate cozy, fall-inspired treat, Slow Cooker Pumpkin Butter is your new best friend! This smooth, spiced spread captures everything we love about autumn—creamy pumpkin, warm spices, just the right touch of sweetness, and that irresistible homemade aroma wafting through your kitchen all day long. Whether you dollop it on toast, swirl it into oatmeal, or spoon it straight from the jar, Slow Cooker Pumpkin Butter makes everything more comforting and special.
Ingredients You’ll Need
You only need a handful of pantry staples to make Slow Cooker Pumpkin Butter, but each one truly matters! These ingredients build irresistible layers of flavor, creaminess, and warmth, making every spoonful extra dreamy.
- Pumpkin Purée: Use plain canned pumpkin purée for rich, thick texture and pure pumpkin flavor. Avoid pumpkin pie filling, which already has spices and sugar added.
- Apple Cider or Apple Juice: Adds subtle tang and sweetness, bringing a gentle fruitiness that highlights the pumpkin.
- Brown Sugar (light or dark): Gives sweetness and a hint of caramel flavor; dark brown sugar lends even bolder molasses notes.
- Maple Syrup: Lends natural sweetness and classic autumn flavor; pure maple syrup works best.
- Ground Cinnamon: The star spice, adding warmth, comfort, and that signature pumpkin spice aroma.
- Ground Ginger: Brings a little zip, balancing out the sweetness with mild heat.
- Ground Nutmeg: Infuses cozy, nutty notes that pair beautifully with pumpkin.
- Ground Cloves: A little goes a long way—cloves add depth and slight spiciness.
- Salt: Just enough to sharpen and intensify all the sweet flavors.
- Vanilla Extract: Stirred in at the end for a rich, aromatic finish—don’t skip it!
How to Make Slow Cooker Pumpkin Butter
Step 1: Mix Everything in the Slow Cooker
Add the pumpkin purée, apple cider or juice, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt directly into your slow cooker. Give it a good stir to combine—this is where the magic begins, as the cinnamon and cloves will start to smell amazing right away!
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it on low for 6–8 hours or on high for 3–4 hours. Stir every hour or so—you’ll notice the mixture thicken and darken, taking on that glossy, jammy look. If it seems a bit too runny toward the end, remove the lid for the last 30–60 minutes to let the excess moisture cook off and achieve the perfect spreadable consistency.
Step 3: Add the Vanilla
Once your Slow Cooker Pumpkin Butter is deeply fragrant and thick, stir in the vanilla extract. It’s a small step that gives the finished butter wonderful depth and a gentle, sweet aroma. Let it cool a bit before transferring to jars or containers.
Step 4: Cool and Store
Allow your batch of pumpkin butter to cool completely before ladling it into jars or airtight containers. This step ensures the spread keeps its silky texture and makes storing a breeze.
How to Serve Slow Cooker Pumpkin Butter
Garnishes
A sprinkle of toasted pecans or walnuts, a dash of cinnamon, or even a drizzle of extra maple syrup can take your Slow Cooker Pumpkin Butter to the next level. These little touches add crunch, visual flair, and more flavor with minimal effort.
Side Dishes
This rich, velvety spread shines alongside fresh crusty bread, fluffy biscuits, or warm scones. It’s equally lovely on pancakes, waffles, or French toast, making any breakfast instantly memorable. For a savory-sweet twist, try alongside a cheese platter or as a swirl in creamy yogurt.
Creative Ways to Present
Gift your Slow Cooker Pumpkin Butter in small, ribbon-tied jars as heartfelt homemade presents. Swirl it into muffin batter, use as a filling for hand pies, or add a dollop atop roasted sweet potatoes for an unexpected side. It’s so versatile, one batch opens up a world of delicious possibilities.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pumpkin butter in a clean jar or airtight container in the refrigerator for up to 2 weeks. Always use a clean spoon to scoop it out, ensuring the longest shelf life and freshest taste.
Freezing
Slow Cooker Pumpkin Butter freezes beautifully! Portion it into freezer-safe containers or zip-top bags, leaving a little headspace for expansion. It will keep well for up to 3 months, and you can thaw individual servings as needed to enjoy a taste of fall year-round.
Reheating
If you prefer your pumpkin butter warm, simply spoon out what you need and microwave in short bursts, stirring every 10–15 seconds until just heated through. Stir well before serving to ensure the texture stays silky-smooth.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is thick and well-drained, as too much moisture can make the pumpkin butter runny. Roasting sugar pumpkins or kabocha squash delivers outstanding flavor.
Is Slow Cooker Pumpkin Butter safe for canning?
Unfortunately, no. Due to its low acidity, this recipe is not suitable for water bath canning. Stick to storing your pumpkin butter in the fridge or freezer for best results.
How do I know when it’s thick enough?
When your Slow Cooker Pumpkin Butter holds its shape on a spoon and looks glossy and spreadable, it’s ready. If you swipe a spatula along the bottom of the slow cooker and it leaves a clear trail for a moment, you’ve nailed the texture!
Can I adjust the sugar and spices?
Definitely! Taste as you go and feel free to add more or less brown sugar, or tweak the spice blend to suit your preferences. Make it bolder, sweeter, or spicier—this recipe is incredibly forgiving.
What can I use pumpkin butter for besides toast?
Get creative! Swirl it into oatmeal, layer it in parfaits, sandwich it in thumbprint cookies, stir into pancake batter, or even use as a topping for vanilla ice cream. Slow Cooker Pumpkin Butter makes everything cozier.
Final Thoughts
Homemade Slow Cooker Pumpkin Butter is pure autumn comfort in a jar, and it couldn’t be easier or more versatile. Once you taste that sweet, spiced sunshine on your favorite bread or breakfast, you’ll be hooked. I can’t wait for you to try this recipe and find your own favorite ways to enjoy it throughout the season!
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Slow Cooker Pumpkin Butter Recipe
- Total Time: 6 hours 5 minutes
- Yield: 3 cups 1x
- Diet: Vegan
Description
Indulge in the flavors of fall with this easy and delicious Slow Cooker Pumpkin Butter recipe. Made with simple ingredients and bursting with warm spices, this homemade pumpkin butter is perfect for spreading on toast, mixing into oatmeal, or using as a filling for pastries. Whip up a batch and savor the taste of autumn!
Ingredients
Pumpkin Butter:
- 2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
- 1 cup apple cider or apple juice
- 3/4 cup brown sugar (light or dark)
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Add Ingredients to Slow Cooker: Combine pumpkin purée, apple cider, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt in the slow cooker. Stir well.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally until the mixture thickens and darkens.
- Thicken: Remove the lid for the last 30–60 minutes to allow excess moisture to evaporate. Stir in vanilla extract.
- Cool and Store: Let the pumpkin butter cool completely before transferring to jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- Use pumpkin butter as a spread for toast, in oatmeal, or as a pastry filling.
- This recipe is not suitable for canning due to its low acidity.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 7g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
