This Slow Cooker Pumpkin Butter combines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It’s sweet, creamy, and so easy to make, that you’ll never go back to the store-bought kind!

If you loved this recipe, you’ve got to try my Slow Cooker Apple Cinnamon Dump Cake, Strawberry Peanut Butter Swirl Ice Cream and Pumpkin Spice French Toast next!

glass jar of pumpkin butter. a bagel slice is in the background

Like I mentioned last week, the kid inside me still loves carving pumpkins and roasting the seeds each fall. It’s a tradition I grew up with and one I’ll happily keep alive with the hubster.

And no trip to the pumpkin patch is complete without a stop at the gift shop. I love browsing the shelves of homemade jams, jellies, cider, and butters and I almost always come home with a few jars of pumpkin and apple butter. Even though I make my own apple butter every year (and know mine is better), I just can’t resist the canned kind. The same goes for pumpkin butter.

glass jar full of pumpkin butter sitting on wood serving board

Trust me when I say this Slow Cooker Pumpkin Butter is better than anything you’ll find at a pumpkin patch or store. It’s fresh, decadent, and couldn’t be easier, just toss the ingredients in the slow cooker and let it work its magic.

As it simmers away, your house will be filled with the cozy aroma of fall and nothing beats that on a crisp day. It also makes a beautiful gift in a mason jar for parties or Thanksgiving…though I usually devour mine long before it makes it out the door.

jar of pumpkin butter with wooden spoon resting on top

Ingredients Needed for Pumpkin Butter

This homemade pumpkin butter comes together with few ingredients. Here’s what you’ll need to make Crockpot pumpkin butter: 

  • Pure pumpkin puree
  • Apple cider
  • Granulated sugar
  • Brown sugar
  • Pumpkin pie spice 

How to Make Pumpkin Butter

This easy pumpkin recipe requires almost no hands on prep work! Here are the basic steps to making this pumpkin spread at home: 

  1. Add the ingredients to a slow cooker and stir well. 
  2. Cook on high for 2 to 3 hours or on low for 4 to 5 hours. 
  3. Pour into a mason jar and let cool completely. Refrigerate any leftovers. 

Pumpkin Butter Uses

This spread combines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It’s sweet, creamy, and so easy to make, that you’ll never go back to the store-bought kind!

Besides eating it straight from the jar, I love to add this to my oatmeal in the mornings. It will take your breakfast to a whole new, pumpkin level. Trust me!

How Long Does Pumpkin Butter Last? 

Pumpkin butter can be stored in the refrigerator for up to 1 month.

close up of jar of pumpkin butter with spoon and bagel slice in the background

Tips for the Best Pumpkin Butter

  • Make sure to buy pure pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored, whereas pumpkin puree is just plain pumpkin. 
  • One reader suggested that 2 tablespoons of pumpkin pie spice was too strong in this recipe. You may want to start with 1/2 tablespoon and then increase from there, depending on your tastes.
  • I used plain, non-alcoholic apple cider for this recipe. I’ve never made it using spiced cider. 

Looking for more pumpkin recipes? I’ve got you covered!

A jar filled with thick, brown pumpkin butter sits on a wooden surface. A wooden spoon with creamy pumpkin butter rests across the jar, while blurred squash and pumpkin are in the background.
5 from 2 ratings

Slow Cooker Pumpkin Butter

Yield: 1 pint
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
This Slow Cooker Pumpkin Butter combines the signature flavors of fall and is perfect to spread onto toast, bagels, and more. It’s sweet, creamy, and so easy to make, that you’ll never go back to the store-bought kind!
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Ingredients
 

  • 1 can (14.5 ounces) pure pumpkin
  • ¼ cup apple cider
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½-2 tablespoons pumpkin pie spice, (see note below)**

Equipment

Instructions
 

  • Add the pumpkin, apple cider, white sugar, brown sugar, and pumpkin pie spice to a slow cooker. Stir well.
  • Cover and cook on low for 4-5 hours or on high for 2-3 hours until butter has reached your desired consistency, stirring every hour.
  • Pour butter into a mason jar (or other airtight container) and allow to cool completely. Store in the refrigerator.

Notes

  • **Another reader suggested that 2 tablespoons of pumpkin pie spice was too strong in this recipe. You may want to start with 1/2 tablespoon and then increase from there, depending on your tastes.
  • Pumpkin butter can be stored in the refrigerator for up to 1 month.
  • Lightly adapted from Skinny Ms.
Cuisine: American
Course: Breakfast
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.