Slow Cooker Pumpkin Butter: Spiced, Smooth, and Perfectly Autumn
A rich, velvety spread infused with warm spices—ideal for toast, pancakes, oatmeal, and fall desserts
Introduction: A Cozy Classic Made Easy
Pumpkin butter is one of those magical fall creations—sweet, spiced, and endlessly versatile. This Slow Cooker Pumpkin Butter is a hands-off recipe that fills your kitchen with the scent of cinnamon, cloves, and ginger while transforming simple pumpkin puree into a luscious, spreadable treat.
Perfect for breakfast, baking, or gifting, this recipe is a must-have for autumn lovers. It’s naturally dairy-free, easy to make in batches, and stores beautifully. Whether you’re spooning it over pancakes or swirling it into yogurt, it’s guaranteed to bring warmth to your table.
Ingredients Breakdown
Let’s take a closer look at what makes this pumpkin butter so flavorful and smooth:
Base Ingredients:
- Pumpkin puree (1 can, 29 oz)
The star of the show—use pure pumpkin, not pumpkin pie filling. - Granulated sugar (1 cup)
Adds sweetness and helps thicken the butter. - Brown sugar (½ cup, packed)
Adds depth and a hint of molasses. - Apple juice (¼ cup)
Adds acidity and helps balance the sweetness.
Optional: Use apple cider for a richer flavor.
Warm Spices:
- Ground cinnamon (1 tbsp)
Adds warmth and classic fall flavor. - Ground nutmeg (½ tsp)
Adds depth and spice. - Ground cloves (¼ tsp)
Adds bold, aromatic intensity. - Ground ginger (¼ tsp)
Adds brightness and zing. - Ground allspice (⅛ tsp)
Adds complexity and a hint of peppery sweetness.
Tip: Adjust spices to taste or use pumpkin pie spice blend.
Step-by-Step Instructions
Step 1: Combine Ingredients
In a slow cooker:
- Add pumpkin puree, granulated sugar, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and allspice.
Stir thoroughly until well combined.
Tip: Use a rubber spatula to scrape down the sides for even mixing.
Step 2: Cook Low and Slow
Cover and cook on low for 5–6 hours, stirring occasionally.
Mixture should darken and thicken gradually.
Optional: Use a splatter guard or towel under the lid to catch condensation.
Step 3: Thicken and Finish
For the last hour of cooking:
- Remove the lid to allow excess moisture to evaporate.
Stir occasionally to prevent sticking.
Pumpkin butter should be thick, glossy, and spreadable.
Tip: If it’s still too thin, cook uncovered for an additional 30 minutes.
Step 4: Cool and Store
Allow pumpkin butter to cool completely.
Transfer to airtight containers or jars.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Presentation Tip: Label jars and tie with ribbon for homemade gifts.
Serving Suggestions
Perfect for:
- Toast and bagels
- Pancakes and waffles
- Yogurt and oatmeal
- Muffin and cake fillings
- Swirling into whipped cream or frosting
Pair with:
- Chai tea
- Apple cider
- Vanilla ice cream
- Cream cheese or ricotta
Tip: Use as a filling for thumbprint cookies or sandwich between graham crackers.
Variations to Try
Want to make it your own? Try these delicious twists:
Apple Pumpkin Butter
Add 1 cup unsweetened applesauce for extra fruitiness.
Maple Spice
Replace some sugar with maple syrup and add extra cinnamon.
Vegan & Refined Sugar-Free
Use coconut sugar and apple cider.
Coconut Pumpkin Butter
Add a splash of coconut milk and shredded coconut.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare up to 1 week in advance.
- Refrigerate: Store in airtight jars for up to 2 weeks.
- Freeze: Freeze in small containers for up to 3 months. Thaw overnight in fridge.
Tip: Freeze in ice cube trays for single-serve portions.
Nutrition Notes (Per Tablespoon)
- Calories: ~35
- Carbohydrates: ~8g
- Sugar: ~6g
- Fat: ~0g
- Fiber: ~1g
- Sodium: ~5mg
This spread is:
- Naturally dairy-free
- Vegetarian
- Cozy and comforting
- Perfect for gifting
Final Thoughts
This Slow Cooker Pumpkin Butter is more than just a spread—it’s a celebration of fall flavors, slow cooking, and simple joy. Whether you’re making it for yourself or sharing it with loved ones, it’s guaranteed to become a seasonal favorite.