Slow Cooker Pumpkin Butter

By:

Sarah

Published:

October 8, 2025

[grow_share_buttons]

Jump to Recipe·Leave a Review

This Slow Cooker Pumpkin Butter Recipe transforms your kitchen into a cozy fall haven. Imagine a slow, aromatic simmering that fills your home with the scent of spices and warm pumpkin. This recipe takes advantage of the slow cooker, allowing flavors to mingle together and turn into a rich, velvety spread with minimal hands-on time. You can effortlessly prepare this delightful concoction while you focus on other activities. Picture yourself stirring it, and you’ll notice how easily the ingredients combine, creating something truly special.

Whether you love spreading it on toast, bagels, or even pancakes, this pumpkin butter brings delightful taste and comfort to your breakfast table. Plus, who wouldn’t want to enjoy that unique hint of bourbon or apple cider? It adds a cozy edge that invites fond memories of autumn leaves and warmer nights. So, roll up your sleeves, grab your slow cooker, and let’s get started on this delicious journey together!

Why This Recipe Works

This Slow Cooker Pumpkin Butter Recipe takes advantage of the low-and-slow cooking process, allowing the flavors to deepen and meld beautifully, creating a spread that is rich, aromatic, and incredibly satisfying on toast, bagels, or pancakes. Utilizing a slow cooker means minimal effort for maximum flavor—just set it and forget it!

Why You’ll Love This Slow Cooker Pumpkin Butter Recipe

You’ll fall in love with this recipe for its delightful blend of spices and the comforting essence of pumpkin. It’s less sweet than traditional pumpkin pie filling, making it a perfect addition to your breakfast table. Plus, the use of bourbon (or apple cider for a non-alcoholic version) adds a unique, warm character that will elevate your morning routine and create cozy memories.

Ingredients

1 large can pumpkin puree (29 ounces) or two 15-ounce cans
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon kosher salt
⅓ cup bourbon or substitute apple cider/juice
½ cup honey + 2 tablespoons (omit the extra honey if using cider/juice)
1–2 cinnamon sticks

Preparing Your Slow Cooker Pumpkin Butter

Combine All Ingredients

In your slow cooker, add the pumpkin puree, vanilla extract, pumpkin pie spice, ground cinnamon, kosher salt, bourbon (or cider/juice), and honey. Mix thoroughly to combine.

Allow to Cook on High

Cover the slow cooker with its lid, setting the temperature to high. Set a timer for two hours, and let the mixture cook, allowing the flavors to develop.

Stir and Adjust

After two hours, remove the lid and stir the pumpkin butter. You’ll notice it has thickened and darkened in color. Put the lid back on, resetting the timer for an additional hour.

Final Thicken and Cool

After the final hour, open the crockpot one last time and stir again. Turn off the heat but leave the lid on, allowing the residual warmth to thicken the butter further for an additional hour.

Transfer and Store

Once cooled, carefully spoon the pumpkin butter into jars. Let it cool to room temperature, then seal and store in the refrigerator for about three weeks, or freeze it for 3 to 4 months (remember to leave room for expansion).

Serving Suggestions

Spread on toast, bagels, or waffles
Use as a filling in pastries or muffins
Swirl into oatmeal or yogurt for added flavor

Tips for Success

Adjust the sweetness to your taste by adding more honey if desired.
Ensure your slow cooker is set to high for optimal thickening.
Check the consistency toward the end and taste!

Variations

Substitute apple cider or juice for bourbon for a non-alcoholic option.
Experiment with spices like nutmeg or allspice for a unique twist.
For a creamier texture, blend the finished butter with a hand mixer.

Storage Tips

Store pumpkin butter in airtight jars in the refrigerator for optimal freshness. For longer preservation, freeze in jars or freezer bags, leaving adequate space for expansion.

Pairing Ideas

Enjoy with cream cheese spread on a toasted bagel.
Combine with sharp cheddar for a sweet-savory snack.
Serve alongside pancakes with a dollop of whipped cream.

FAQs

1. How long does homemade pumpkin butter last?
Homemade pumpkin butter can last in the refrigerator for about three weeks or can be frozen for 3 to 4 months.

2. Can I make this recipe without bourbon?
Absolutely! You can substitute bourbon with apple cider or juice for a delicious non-alcoholic version.

3. What’s the best way to store pumpkin butter?
Store it in airtight jars in the refrigerator, or freeze it in containers with enough room for expansion.

4. Can I use fresh pumpkin instead of canned?
Yes, but ensure you cook and puree the pumpkin properly for the right texture.

5. How can I use leftover pumpkin butter?
Use it as a spread, mix into baked goods, or add to smoothies for a seasonal flavor boost.

This Slow Cooker Pumpkin Butter Recipe is not just a delightful breakfast spread; it’s an excellent way to embrace the flavors of fall. Its versatility allows for various uses, and it’s simple enough to make at home, preserving the warmth and comfort of autumn throughout the year. Whether enjoyed on toast, added to desserts, or gifted to friends, this pumpkin butter brings joy and warmth to your culinary explorations.