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Slow Cooker Pumpkin Butter

slow cooker pumpkin butter recipe

Did you know that there is a canned pumpkin shortage this year? I figured this out as I went to 5 different stores looking for canned pumpkin. When I want something and I cannot have it, I tend to get a little obsessed. I don’t even remember what I was wanting to make with the pumpkin, but I was unable to get it, therefore, I became obsessed. Eventually, I got my hands on some but not a normal size can. Beggars cannot be choosers. I had my friend at my trusty bakery supply store order me what he could get and he could only get the vat o’ pumpkin. So, I made some pumpkin butter. And a whole lot of other pumpkin goodness.

slow cooker pumpkin butter recipe

Want the easiest recipe for pumpkin butter ever? Not only easy, but the perfect thing to put on a piece of toast or a fresh biscuit. Sweet, spicy, and rich pumpkin flavors. Not only is this pumpkin butter great on delicious baked goods, it is also delicious in a baked good. More on that later this week.

slow cooker pumpkin butter recipe2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
1 1/4 cups maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

slow cooker pumpkin butter recipeReady for the easiest recipe ever? Put everything in the slow cooker.

slow cooker pumpkin butter recipeGive it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.

slow cooker pumpkin butter recipeLet the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.

slow cooker pumpkin butter recipeI put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.

slow cooker pumpkin butter recipeI cut out a cute square of orange, fall-ish fabric and tied the top with some thin black rickrack. Then I put on a cute little owl sticker. Wouldn’t you love to get a little gift like this?

slow cooker pumpkin butter recipe

I would. And I would use to put on my English muffin the next morning. With some cream cheese. And it is going to be a perfect way to start your day.


Slow Cooker Pumpkin Butter


  • 2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
  • 1 1/4 cups maple syrup
  • 1/2 cup apple juice
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt


  1. Put everything in the slow cooker.
  2. Give it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.
  3. Let the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.
  4. I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.

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  1. The Blue-Eyed Bakers

    October 11th, 2010 at 6:16 am

    Ha love the GIANT can of pumpkin! And this is such a great recipe…pumpkin-y pumpkin at its best…! So excited to try to make our own…that is if we can locate pumpkin puree!!

  2. bakedbree

    October 11th, 2010 at 8:07 am

    Isn’t that can funny? I am starting to see it in stores now. When I was looking in early September there was no luck.

  3. Tracy

    October 11th, 2010 at 7:06 am

    I love pumpkin butter! Your packaging is adorable. πŸ™‚

  4. bakedbree

    October 11th, 2010 at 8:06 am

    Thank you Tracy!

  5. Mia

    October 11th, 2010 at 7:11 am

    YUM! I Seriously need something like this to start our Fall days off right! (Even though it’s going to be 90 degrees in AZ today) Love the gift idea too. So sweet, simple and quick with the slow cooker doing most of the work. I’ll let you know how mine turns out and if we are in a canned pumpkin shortage too. πŸ™‚

  6. bakedbree

    October 11th, 2010 at 8:06 am

    This was the easiest way I have ever seen to make it and I had some very happy neighbors! Isn’t it weird for it to be “fall” when it is 90 degrees outside?

  7. vinnie sirois

    December 17th, 2012 at 5:27 pm

    Was wondering if I can run this through a canning process once it is done in the slow cookery and put in mason jars.

    Thanks for your time, Vinnie

  8. bakedbree

    December 19th, 2012 at 3:07 pm

    I know nothing about canning.. wish I could be more helpful.

  9. Jessica

    September 26th, 2013 at 7:10 am

    Hi Vinnie,
    The USDA does not recommend home canners to can their own pumpkin butter because of the density of pumpkin. You can’t be sure of the temperature of the pumpkin and get an accurate read. Just means you have to enjoy it and eat it faster! πŸ™‚

  10. Rose

    October 20th, 2013 at 9:02 pm

    I have canned pumpkin butter for years and no one has every gotten sick at my house.

  11. bakedbree

    October 20th, 2013 at 10:00 pm

    It is not recommended to can pumpkin butter. I would not do it myself.

  12. Tina

    September 25th, 2014 at 11:52 am

    It is not recommended to water bath can pumpkin butter. But pressure canning is fine.

  13. Tina

    September 25th, 2014 at 12:01 pm

    ThIs recipe contains both apple juice and lemon juice which would should take care of the concerns the USDA has for low acidity that could breed botulism.

  14. Pam

    February 18th, 2017 at 3:46 pm

    You can put this in a water bath for 10 minutes. As long as it seals good it will keep for up to a year, maybe longer.

  15. Linda

    October 11th, 2010 at 7:14 am

    The commissary had a huge bunch of it the other day. πŸ™‚

  16. bakedbree

    October 11th, 2010 at 8:05 am

    not even pumpkin could get me to the commissary these days!

  17. Linda

    October 14th, 2010 at 7:27 pm

    I did not recently post Free Download Firefox 4 Beta.
    I understand your sentiments about the commissary. And yet I find I’m too cheap to buy the basics anywhere elseÒ€”even dealing with retirees.

  18. bakedbree

    October 14th, 2010 at 11:01 pm

    lol… I go about once a month. I go first thing in the am and no where near a pay day.

  19. emily @ the happy home

    October 11th, 2010 at 8:46 am

    yum! i just imagine how good that smells cooking all day! i can’t wait to see your recipes including the pumpkin butter!

  20. bakedbree

    October 13th, 2010 at 9:27 pm

    it smelled amazing. The kids came home from school and immediately asked what the delicious smell was.

  21. Mary (Sisters Running the Kitchen)

    October 11th, 2010 at 8:58 am

    yum! I love all things pumpkin! This looks like the perfect spread for toast….hmmm would be interesting on a veggie sandwich as well with some goat cheese! Will definitely need to try! I would have never thought to use a slow cooker for this! Thanks for the great recipe!

  22. bakedbree

    October 13th, 2010 at 9:27 pm

    I made a turkey and brie sandwich and it was AMAZING!

  23. Christina

    October 11th, 2010 at 10:31 am

    so funny- im eating an english muffin with pumpkin butter on it right now! hahah

  24. bakedbree

    October 13th, 2010 at 9:26 pm

    Totally jeal.

  25. Lisa

    October 11th, 2010 at 2:13 pm

    That is a wonderful gift idea, especially the cute decorating tip. It’s so easy to do and yet looks spectacular. I’ll have to remember that for when Christmas comes around. The pumpkin butter also looks delicious. I know I’d enjoy receiving that from someone.

  26. bakedbree

    October 13th, 2010 at 9:26 pm

    It was the easiest gift to make. Simple to embellish the jars also.

  27. Traci

    October 11th, 2010 at 3:27 pm

    This sounds yummy! It’s a spreadable version of my favorite — pumpkin pie (my birthday is on Turkey Day this year =o). I was wondering, if I wanted to make more, maybe 8 jars, would you suggest cooking longer or in multiple batches. Thoughts??

  28. bakedbree

    October 13th, 2010 at 9:25 pm

    That is a really good way to describe it. Spreadable pumpkin pie. You can absolutely double it. I would just cook it a bit longer.

  29. Ashley

    October 11th, 2010 at 6:15 pm

    My friend directed me to your recipe. We LOVE pumpkin at our house and as soon as it cools down I like to bake several pie pumpkins. I can’t wait to make this! I’m making apple butter today-we’re peanut free so it’s been tricky finding good alternates to put on sandwiches for an easy lunch.

  30. bakedbree

    October 13th, 2010 at 9:24 pm

    Welcome Ashley! I love apple butter too, that is next on my list.

  31. alison

    October 12th, 2010 at 9:53 am

    Making this today and can hardly wait to taste it! Have my jars ready too. What a wonderful idea to share this as a fall treat with friends and neighbors!

  32. bakedbree

    October 13th, 2010 at 9:23 pm

    You will have some very happy friends and neighbors. πŸ™‚

  33. natalie (the sweets life)

    October 12th, 2010 at 10:01 am

    just the other day i was googling how to make pumpkin butter—love that this can be made in the crockpot. i can’t wait to try!

  34. bakedbree

    October 13th, 2010 at 9:22 pm

    It is so easy and the clean up is a breeze.

  35. Holly

    October 12th, 2010 at 5:00 pm

    Yummmmmmm. Still waiting for pumpkin to show up here

  36. bakedbree

    October 13th, 2010 at 9:20 pm

    I am just starting to see it. When you do, stock up!

  37. Margaret

    October 28th, 2010 at 8:58 am

    I saw I saw an interview with a rep from the Libby Company on TV a few days ago. He said there will be no shortage this year. I bought pumpkins and made my own puree and froze it before I found that out, though!

  38. bakedbree

    October 31st, 2010 at 10:27 pm

    I am still having a hard time finding it. It is easier now, but early in the season, there was none to be found.

  39. sarah

    October 13th, 2010 at 1:49 pm

    I am addicted to pumpkin butter! I have been waiting ALL year for fall to get here again for pumpkin butter well… and apple cider. Your recipe looks yummy, and I love how festive you made your jars with the cute little owls- I bet they make great little gifts. Too fun!

  40. bakedbree

    October 13th, 2010 at 9:15 pm

    Thank you Sarah! My neighbors really seemed to like them.

  41. Sarah@buttered-up.com

    October 13th, 2010 at 10:23 pm

    Oh man. I’ve been meaning to make something with pumpkin for a while. This looks amazing and I can smell it already. Awesome idea. πŸ™‚

  42. bakedbree

    October 14th, 2010 at 11:08 pm

    your house will smell AMAZING.

  43. Kitchen Runway

    October 13th, 2010 at 10:43 pm

    Bree – could the packaging get any cuter?? Love the owls (and the recipe!) πŸ™‚

  44. bakedbree

    October 14th, 2010 at 11:08 pm

    awww… thanks!

  45. Kelsi

    October 14th, 2010 at 5:51 am

    This looks amazing. Looks like a great way to add a taste of autumn to breakfast.

  46. bakedbree

    October 14th, 2010 at 11:07 pm

    Thanks Kelsi!

  47. Beth

    October 15th, 2010 at 9:51 am

    this looks so good! I definitely wanna try it! Oh, and the canned pumpkin shortage seems to be worldwide.. I live in Puerto Rico and Ive visited 4 different stores trying to find it, and still no luck πŸ˜›

  48. bakedbree

    October 20th, 2010 at 10:56 am

    I am just starting to see it… so if you do see some, stock up!

  49. belinda

    October 15th, 2010 at 1:12 pm

    bree, this looks DELICIOUS! however, i do not have a slow cooker. would this recipe work if i left it on the lowest heat on a regular stove for the same amount of time?

  50. bakedbree

    October 20th, 2010 at 10:54 am

    You can make it on the stove, I would cook it on low heat for about 2-3 hours until it gets really nice and thick.

  51. jasmine

    October 18th, 2010 at 8:38 pm

    awesome post!

    i moticed you mentioned fresh pumpkin could be used as well. just chunks of uncooked fresh pumpkin? or should i make pumpkin puree out of it and then continue with this awesome recipe?

  52. bakedbree

    October 20th, 2010 at 9:58 am

    I would make a puree and use that. The puree has a lot less water in it and I am not sure that the consistency would be right it you used uncooked pumpkin.

  53. Emly

    October 29th, 2010 at 1:51 pm

    Love your recipe, can’t wait to try it! I am interested in giving as gifts. If I put the pumpkin butter in sterilized jars and use the cold canning process, will it last more than a week in the fridge? I want to give as Thanksgiving gifts to make ahead. Thanks!

  54. bakedbree

    October 31st, 2010 at 10:39 pm

    Pumpkin Butter cannot be canned. Here is an article explaining why not.

  55. bakedbree

    October 31st, 2010 at 10:39 pm

    stop over any time!

  56. Margaret

    November 2nd, 2010 at 10:04 am

    I made the slow cooker pumpkin butter yesterday. I like it a bit spicier, so I kicked the spices up a notch. I probably ate a half pint jar of it just doing taste tests…..YUM!!!!

  57. bakedbree

    November 2nd, 2010 at 10:58 pm

    so glad that you liked it!

  58. NicoleC

    November 7th, 2010 at 11:00 pm

    Does it matter what type of maple syrup? Pure or is the artificial kind ok?

    Thank you! I’m excited to make this for Thanksgiving breakfast!

  59. bakedbree

    November 11th, 2010 at 12:04 am

    I only use pure, but you can use artificial.

  60. Emily

    September 12th, 2011 at 8:39 pm

    This recipe looks so delicious and eassyy!! Can’t wait for the Libby’s to hit the shelves, I am definitely going to be gifting this πŸ™‚

  61. Beth

    September 13th, 2011 at 8:24 am

    I learned last year that pumpkin is seasonal. So, when it came out I stocked up since it has a long shelf life. Can’t wait to make this recipe! It sounds delish!

  62. bakedbree

    September 15th, 2011 at 10:54 pm

    That is what I did! I realized when I moved that I was hoarding pumpkin.

  63. Shannon

    October 3rd, 2011 at 2:34 pm

    This looks great! Just wondering–with the quantities listed, how much pumpkin butter will be produced? I feel like the answer is probably 2 because of the picture, but just wanted to double check!

  64. bakedbree

    October 4th, 2011 at 9:06 pm

    Close to 2 cups.

  65. unknown(for reasons)

    October 12th, 2011 at 2:35 pm

    i like it

  66. bakedbree

    October 15th, 2011 at 10:47 pm

    I like it too.

  67. Heather

    October 19th, 2011 at 1:02 pm

    i was inspired by your “easiest recipe ever” and the fall aroma… so it’s in the slow cooker, cooking away! i’m hoping some brown sugar in place of too little syrup will be ok. love your blog! thanks for the recipes! they inspire even kitchen phobes like me. πŸ™‚

  68. bakedbree

    October 19th, 2011 at 10:22 pm

    Do not be a kitchen phobe! Have some confidence and you will be great.

  69. meagan

    November 13th, 2011 at 7:23 pm

    So I tried the pumpkin butter recipe today, and it isn’t at all thick, like in your pictures. It’s more the consistency of applesauce. I did everything to a tee off the recipe. Will it thicken as it cools overnight in the fridge, or should I scrap this batch and try again?

  70. bakedbree

    November 13th, 2011 at 8:28 pm

    I probably would have let it cook longer. It sounds like not enough water evaporated out.

  71. meagan

    November 13th, 2011 at 9:21 pm

    Thanks for such a fast reply! One more question, was the lid supposed to be on the crock-pot? Because I cooked it with it on, so maybe that was the problem. Even though the consistency didn’t come out as planned, I have to say, it tastes amazing! Thanks for the great idea! I love your blog, by the way πŸ™‚

  72. bakedbree

    November 15th, 2011 at 8:47 pm

    No, keep the lid on, but you can put a paper towel under the lid to absorb some condensation.

  73. Anna

    October 21st, 2012 at 1:17 pm

    Hello! How come it only keeps for a week in the refrigerator? It seems like a short shelf life! Shouldn’t it be cooked enough that it would last a while longer? Just curious! Great recipe!

  74. bakedbree

    November 2nd, 2012 at 11:35 pm

    I really don’t know. That is what the original recipe said. If you can it, it will last longer.

  75. Cristina

    September 16th, 2013 at 10:54 am

    Been looking into making my own pumpkin butter and so glad to have found your slow cooker version. Looking forward to giving it a try this week! Thanks for sharing. πŸ™‚

  76. bakedbree

    September 19th, 2013 at 5:05 pm

    I hope you love it!

  77. Kathy D'Onofrio

    January 8th, 2014 at 6:26 pm

    I’ve made this recipe so many times it’s pitiful!! So easy and it comes out perfect everytime!!

  78. bakedbree

    January 9th, 2014 at 8:21 am

    This makes me so happy! I am so glad that you like it so much.

  79. Amy Schmidt

    September 20th, 2014 at 8:30 pm

    The slow cooker pumpkin butter, you said you put them in canning jars. They are good for a week in the fridge or 6 months in the freezer. Is that after opened or in general? I’m trying to preserve it in my pantry.

  80. bakedbree

    September 25th, 2014 at 10:41 pm

    I don’t can these, so you need to refrigerate them. These are not shelf stable.

  81. Jessica

    October 2nd, 2014 at 9:28 am

    How many jars does this recipe make?

  82. bakedbree

    October 6th, 2014 at 9:28 pm

    I think 4?

  83. Rita Cistone

    October 20th, 2014 at 10:12 am

    Thank You Guys for the Creative and Awesome Yummy Recipes!

  84. Jan Bielaczyc

    July 8th, 2018 at 5:01 pm

    Love this recipe! I have made this a few times with great results! I now add a drop or two of cinnamon bark and ginger essential oil to the the original recipe for a bold taste! Yum!

  85. bakedbree

    July 26th, 2018 at 5:33 pm

    That’s a great idea! I’ll have to try that.

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