Get ready to fall in love with a cozy kitchen favorite: Slow Cooker Pumpkin Butter! This spread is a sweet, velvety blend of pumpkin, cider, maple, and warm spices, coming together in your slow cooker with almost no effort. Whether you slather it over warm toast or spoon it into yogurt, every bite tastes like autumn in a jar. Making Slow Cooker Pumpkin Butter at home not only fills your house with an irresistible spiced aroma, but also lets you control every wholesome ingredient. If you’re looking for an easy homemade treat that goes with just about everything during pumpkin season, you’re going to adore this recipe!
Ingredients You’ll Need
Ingredients You’ll Need
This Slow Cooker Pumpkin Butter recipe is powered by simple ingredients you probably already have on hand, but each one plays a starring role. The pumpkin sets a creamy, rich backdrop, while spices and sweeteners bring those comforting fall flavors to life.
- Pumpkin purée: Gives the butter its ultra-smooth texture and deep pumpkin flavor; make sure to use purée and not pumpkin pie filling!
- Apple juice or cider: Adds gentle sweetness and brightens all the flavors, making the pumpkin taste even more vibrant.
- Brown sugar (packed): Provides caramel notes and a richer, deeper sweetness that blends beautifully with the spices.
- Maple syrup: Lends a lovely earthy sweetness and classic autumn feel; real maple syrup works best here.
- Ground cinnamon: The signature spice for warmth and coziness in every spoonful.
- Ground ginger: Offers a little zing, balancing the sweetness and adding complexity to the flavor profile.
- Ground cloves: Intensifies the spice blend with just a hint of warmth and a wonderfully aromatic scent.
- Ground nutmeg: Enhances the overall spice experience, making each bite taste like fall itself.
- Salt: Just a touch amplifies all the flavors and keeps the butter from being too sweet.
- Vanilla extract: Swirled in at the end for a fragrant finish and extra depth.
How to Make Slow Cooker Pumpkin Butter
Step 1: Combine Ingredients in the Slow Cooker
Begin by adding the pumpkin purée, apple juice or cider, brown sugar, maple syrup, cinnamon, ginger, cloves, nutmeg, and salt to your slow cooker. Give everything a thorough stir, making sure that all the sugar is moistened and the spices are evenly distributed. It’s this beautiful mix that will slowly transform into your irresistible Slow Cooker Pumpkin Butter.
Step 2: Cook and Stir Occasionally
Cover your slow cooker and set it on low for 5 to 6 hours, or high for 2 to 3 hours. Every hour or so, lift the lid and give the mixture a good stir—this helps prevent sticking and ensures gentle, even cooking. As it bubbles away, you’ll see it start to thicken and darken, wrapping your home in that dreamy, spiced aroma.
Step 3: Stir in the Vanilla Extract
Once the mixture has reached a deep, rich color and is thick enough to mound on a spoon, it’s ready for its finishing touch. Stir in the vanilla extract, combining well so the flavor is perfectly blended throughout your Slow Cooker Pumpkin Butter.
Step 4: Cool and Store
Turn off the slow cooker and let the pumpkin butter cool to room temperature. Transfer it into airtight containers or jars. If you’re not going to use it right away, see the storage instructions below—this treat keeps beautifully in the fridge or freezer!
How to Serve Slow Cooker Pumpkin Butter
Garnishes
The beauty of Slow Cooker Pumpkin Butter is that a simple garnish can really make it pop! Try a sprinkle of toasted pecans or walnuts for some crunch, a dusting of cinnamon for extra pizzazz, or even a few pumpkin seeds for texture. A swirl of whipped cream can make it ultra-indulgent if you’re feeling fancy.
Side Dishes
This pumpkin butter is perfect as a toast topper, but the fun doesn’t stop there. It’s wonderful spooned over pancakes or waffles, drizzled on oatmeal, or even dolloped onto a warm scone. For a cozy breakfast spread, set out bowls of Slow Cooker Pumpkin Butter alongside fresh bread, bagels, or cinnamon rolls.
Creative Ways to Present
Looking for a show-stopping presentation? Layer your Slow Cooker Pumpkin Butter with creamy yogurt and granola in parfait glasses, or use it as a filling for thumbprint cookies and autumn pastries. You can even swirl it into cream cheese and serve with graham crackers for an easy fall dip. And of course, gifting a jar wrapped with a festive ribbon always brings a smile!
Make Ahead and Storage
Storing Leftovers
Once your Slow Cooker Pumpkin Butter is cool, transfer it into clean, airtight containers or jars, and pop them in the fridge. It will stay fresh for up to two weeks—just make sure to use a clean spoon each time for best quality. Because of its low acidity, keep it refrigerated at all times, and avoid canning for long-term shelf storage.
Freezing
Slow Cooker Pumpkin Butter freezes like a dream! Simply portion it into freezer-safe containers or bags, leaving some headspace for expansion. It’ll keep its flavor and texture for up to six months. To use, thaw overnight in the fridge and give it a quick stir before serving.
Reheating
If you prefer your pumpkin butter warm (especially delicious on chilly mornings), gently reheat a portion in the microwave for 10-15 seconds, or use a small saucepan over low heat. Stir well and enjoy; just be careful not to overheat, as this can affect the smooth texture.
FAQs
Can I use homemade pumpkin purée for this recipe?
Absolutely! Homemade pumpkin purée works beautifully in Slow Cooker Pumpkin Butter. Just make sure it’s well-drained so the final butter isn’t too watery, and keep in mind the flavor may vary slightly based on your pumpkin variety.
Is it safe to can pumpkin butter?
No, pumpkin butter isn’t safe for traditional canning, as its low acidity can’t be reliably preserved at home. Always store it in the refrigerator or freezer for food safety.
How can I make this Slow Cooker Pumpkin Butter less sweet?
Feel free to adjust the sweetness to your taste! Start with less brown sugar or maple syrup, then add more bit by bit. The apple juice also adds natural sweetness, so you can experiment with a splash of lemon juice if you’d like a slightly tangier result.
What can I do with leftover pumpkin butter?
Leftovers are a whole new world of possibilities: swirl it into oatmeal, layer it in yogurt parfaits, fill pastries, top cheesecake, or even stir into pancake batter for an autumn twist. It’s also a fantastic edible gift!
Can I double the recipe?
Yes, you can double the batch as long as your slow cooker is large enough to handle the volume and allows for bubbling. Be sure to stir more frequently and plan for slightly longer cooking time since a bigger batch will thicken more slowly.
Final Thoughts
There’s nothing quite like the aroma of Slow Cooker Pumpkin Butter wafting through your kitchen on a crisp day, and even less that compares to the rich, spiced flavor. If you’ve never tried making your own before, this recipe will quickly become a new autumn tradition—give it a shot and see how many ways you can enjoy it!
Print
Slow Cooker Pumpkin Butter Recipe
- Total Time: 5 hours 5 minutes
- Yield: 3 cups 1x
- Diet: Vegan
Description
Indulge in the warm flavors of fall with this homemade Slow Cooker Pumpkin Butter recipe. Made with rich pumpkin purée, sweetened with maple syrup and brown sugar, and spiced with cinnamon, ginger, cloves, and nutmeg, this velvety spread is perfect for toast, oatmeal, yogurt, or pastries.
Ingredients
Pumpkin Butter:
- 2 cans (15 ounces each) pumpkin purée
- 3/4 cup apple juice or cider
- 1/2 cup brown sugar (packed)
- 1/2 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Add Ingredients: Add the pumpkin purée, apple juice, brown sugar, maple syrup, cinnamon, ginger, cloves, nutmeg, and salt to a slow cooker. Stir well to combine.
- Cook: Cover and cook on low for 5–6 hours or on high for 2–3 hours, stirring occasionally to prevent sticking.
- Thicken: Once the mixture is thick and darkened in color, stir in the vanilla extract.
- Cool and Store: Let the pumpkin butter cool, then transfer it to airtight containers. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- Pumpkin butter is not safe for canning due to its low acidity—store it in the fridge or freezer only.
- Use it as a spread on toast, stirred into oatmeal, layered in yogurt, or as a fall-inspired filling for pastries.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 8g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
