If you love the flavors of autumn and crave a cozy treat that instantly elevates toast, pancakes, or even your morning oatmeal, look no further than Slow Cooker Pumpkin Butter. Lusciously creamy and warmly spiced, this spread is comfort in a jar—gentle apple undertones mingle with brown sugar, maple syrup, and pumpkin’s unmistakable richness. Whether you swirl it into yogurt or dollop it onto freshly baked biscuits, Slow Cooker Pumpkin Butter is one of those seasonal delights that also happens to be incredibly simple to prepare.
Ingredients You’ll Need
One of the best things about making Slow Cooker Pumpkin Butter is how easily the ingredients come together, each adding their own little magic. Every spoonful captures the very essence of fall, thanks to just a handful of pantry staples and a splash of bright, fresh citrus.
- Pumpkin purée: The velvety base of the butter, offers earthy sweetness and that classic orange hue—use canned for convenience or fresh for a homemade touch.
- Apple cider or apple juice: Adds gentle fruitiness, making each bite taste like a brisk autumn day at the orchard.
- Brown sugar, packed: Brings deep caramel notes and balances the natural tang of the pumpkin.
- Maple syrup or honey: For nuanced sweetness and warm, lingering flavor—maple is classic, but honey adds a lovely floral twist.
- Ground cinnamon: No fall recipe is complete without this essential spice, giving Slow Cooker Pumpkin Butter its unmistakable fragrance.
- Ground nutmeg: Offers nutty warmth and a hint of nostalgia in every bite.
- Ground ginger: Brings subtle heat and energy to the mix, adding brightness to the butter.
- Ground cloves: A little goes a long way! Just a pinch creates depth and aromatics that taste like cozy evenings.
- Salt: Don’t skip it—just a touch is crucial for bouncing and amplifying all those delicious flavors.
- Lemon juice: Adds a fresh, tart finish and helps preserve your pumpkin butter’s vibrant taste.
How to Make Slow Cooker Pumpkin Butter
Step 1: Combine the Ingredients
Add the pumpkin purée, apple cider, brown sugar, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt directly to your trusty slow cooker. Give everything a thorough stir until the mixture is smooth, cohesive, and the spices are evenly distributed. It already smells like autumn magic!
Step 2: Slow Cook to Perfection
Cover and let your slow cooker do the heavy lifting—set to low for about 5 to 6 hours, or high for 2 1/2 to 3 hours. Make sure to give it a stir occasionally, so nothing sticks and those cozy flavors come together beautifully. By the end, the mixture will be thick, jammy, and your kitchen will smell downright irresistible!
Step 3: Uncover and Thicken
During the final 30 minutes of cooking, crack open the lid. This lets any extra moisture escape and ensures your Slow Cooker Pumpkin Butter achieves that irresistible spreadable consistency. Give it a stir or two and marvel at the transformation.
Step 4: Brighten with Lemon Juice
Once your pumpkin butter has reached its desired thickness, stir in the lemon juice. This adds that important hit of freshness, keeping the flavors lively and well-balanced. Let the mixture cool for a few minutes—it will thicken a bit more as it cools down.
Step 5: Jar and Store
Transfer the warm Slow Cooker Pumpkin Butter to clean glass jars or any airtight containers of your choice. Once cooled to room temperature, pop them in the fridge. Now you have a batch of homemade pumpkin bliss ready for whenever snack inspiration strikes!
How to Serve Slow Cooker Pumpkin Butter
Garnishes
Give your Slow Cooker Pumpkin Butter an extra-special finish with a light sprinkle of cinnamon, a swirl of whipped cream, or a few toasted pecans on top. These garnishes not only add visual appeal but also enhance that luxuriously spiced flavor profile.
Side Dishes
This sweet, spiced spread absolutely shines on classic toast or fresh-baked biscuits, but don’t stop there: Try it atop stacks of pancakes or waffles, spooned onto warm oatmeal, or paired with cheese and crackers as a part of a fall-themed snack board.
Creative Ways to Present
For a charming homemade gift, fill small jars with Slow Cooker Pumpkin Butter and tie on a rustic ribbon or twine with a handwritten label. Or, set out a pumpkin butter “bar” at brunch alongside bagels, spreads, and toppings—guests will love building their own creations!
Make Ahead and Storage
Storing Leftovers
Your freshly made Slow Cooker Pumpkin Butter will keep in the refrigerator for up to two weeks in an airtight jar or container. Always use a clean spoon each time you serve it, and make sure the lid is tightly sealed to lock in the flavors and freshness.
Freezing
If you want to savor pumpkin season a little longer, Slow Cooker Pumpkin Butter freezes beautifully—just portion it into freezer-safe jars or containers, leaving a bit of space for expansion, and freeze for up to three months. Thaw overnight in the refrigerator when you’re ready to enjoy it again.
Reheating
For that just-made warmth, gently reheat a portion in the microwave in a microwave-safe dish, stirring every 10–15 seconds until heated through. Or, you can warm it in a small saucepan over low heat, stirring often and adding a splash of cider if needed.
FAQs
Can I use fresh pumpkin instead of canned?
Definitely! Simply roast and purée fresh pumpkin until smooth. Three and a half cups of homemade purée will swap in perfectly for the canned version.
Is Slow Cooker Pumpkin Butter safe for canning?
Unfortunately, no. This recipe isn’t suitable for water bath canning due to its low acidity. For best results, store it in the fridge or freezer, not in the pantry.
How can I make my pumpkin butter less sweet?
If you prefer a less sweet spread, reduce the brown sugar or maple syrup by a few tablespoons. Taste after cooking and adjust if you need to—it’s a very forgiving recipe!
Can I add other spices?
Of course! Feel free to try allspice, cardamom, or even a pinch of black pepper for extra complexity. Just be cautious and add spices a little at a time—those flavors are potent.
What’s the best way to use Slow Cooker Pumpkin Butter?
It’s versatile and delicious—spread it on warm toast, swirl into yogurt, dollop over pancakes, or even use in baked goods like muffins or coffee cakes for a spiced autumn twist.
Final Thoughts
If you’re seeking a way to fill your home with the scents and comforts of fall, Slow Cooker Pumpkin Butter is a must-try—you’ll find yourself reaching for it every chance you get. Don’t be surprised if it quickly becomes your cozy season go-to and a jar you’re excited to share with friends and family!
Print
Slow Cooker Pumpkin Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
- Yield: About 3 cups
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Indulge in the cozy flavors of fall with this easy Slow Cooker Pumpkin Butter recipe. Made with pumpkin purée, warm spices, and a touch of sweetness, this spread is perfect for topping toast, stirring into oatmeal, or adding a taste of autumn to your favorite dishes.
Ingredients
Pumpkin Butter:
- 1 (29-ounce) can pumpkin purée (or 3 1/2 cups fresh purée)
- 1 cup apple cider or apple juice
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (for freshness and preservation)
Instructions
- Add Ingredients: Add the pumpkin purée, apple cider, brown sugar, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt to a slow cooker. Stir until well combined.
- Cook: Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours, stirring occasionally.
- Thicken: Uncover during the last 30 minutes to allow excess moisture to evaporate. Stir in lemon juice and let the pumpkin butter cool slightly.
- Store: Transfer to clean glass jars or airtight containers. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Notes
- This recipe is not safe for water bath canning, but it freezes beautifully.
- Use pumpkin butter on toast, pancakes, oatmeal, yogurt, or swirl into baked goods.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
