Slow-Cooker Pumpkin Butter Recipe: Easy Fall Delight

Slow-Cooker Pumpkin Butter

Prep: 5 mins | Cook: PT0S | Total: 3 hrs | Serves: 4 c.

**Slow-cooker pumpkin butter is the cozy, creamy spread your fall deserves.** You’ll reach for this velvety pumpkin butter again and again, spooning it onto toast, swirling it into yogurt, or stirring it into oatmeal with zero effort. The secret? Just a handful of pantry staples—canned pumpkin puree, brown sugar, apple cider, and a dash of pumpkin pie spice—simmered together until thick and fragrant. No stirring, no babysitting, just set it and forget it while the flavors meld into something impossibly rich. The best part? You can tweak it to taste. A little more sugar if you like it sweeter, an extra splash of cider for brightness, or a pinch of cinnamon if you’re feeling fancy. By the time the aroma fills your kitchen, you’ll have a batch of pumpkin butter that’s silky, lightly spiced, and begging to be devoured.

Slow-Cooker Pumpkin Butter

Ingredients

• Two 15-ounce cans of pumpkin purée
• ¾ cup (150 g) of granulated sugar
• ⅔ cup of apple cider
• ⅓ cup (71 g) of firmly packed light brown sugar
• 1 tablespoon plus 1 teaspoon of pumpkin pie spice
• 1½ teaspoons of vanilla extract
• 1 teaspoon of kosher salt

Instructions

Step 1

Toss the pumpkin purée into your slow cooker first—two quarts is perfect so nothing splashes over the sides. Stir in the granulated sugar, apple cider, brown sugar, pumpkin pie spice, vanilla, and a pinch of salt until every spoonful looks glossy and the spices disappear. Give it one more quick scrape around the sides so nothing sticks to the pot.

Step 2

Cover the slow cooker with the lid and crank the heat up to High. After an hour, give the pumpkin butter a good stir so the flavors meld and none of the fruit sticks to the bottom. Repeat that gentle stir every hour—it only takes a minute and keeps your mixture smooth. Keep the lid on between checks so the steam does the work for you.

Step 3

Let the pumpkin butter cool for about 10 minutes—just enough so it’s warm but not steaming hot. Spoon it into clean, dry mason jars, leaving about ½ inch of space at the top. Seal the jars with the lids, then pop them in the fridge to chill completely before you tuck them away. Your kitchen will smell like fall for days, and you’ll have jars of goodness ready whenever you need them.

Nutrition Information

calories: 315 Calories

fat: 1 g

carbohydrate: 72 g

protein: 3 g

fiber: 7 g

sugar: 66 g

Shop This Recipe

• C. G Packed Light Brown Sugar
• Plus . Pumpkin Pie Spice
• -. Cans Pumpkin Puree
• Slow Cooker
• C. G Granulated Sugar

My Tip

For the most velvety texture, stir in an extra teaspoon of vanilla just before packing the butter into jars—it’ll brighten the spice blend and make the whole batch taste like it simmered an hour longer.

Leftovers

Store this velvety pumpkin butter in a clean glass jar with a tight lid in the fridge for up to a week—its thick, spiced richness stays bright and fragrant that long. When you’re ready, spoon it into a small saucepan over low heat, stirring often, until it’s just warmed through and smells like fall again.

Make It Your Own

Swap the pumpkin pie spice for a teaspoon of smoked paprika and half a teaspoon of ground cinnamon. The smoky depth pairs beautifully with the sweet pumpkin, giving the butter a cozy, autumnal edge that tastes like a campfire hug.

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