Slow Cooker Pumpkin Butter

slow cooker pumpkin butter recipe

Slow Cooker Pumpkin Butter – your house will smell incredible when this maple syrup and spiced pumpkin butter is slow cooking all day long.

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 recipe

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

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 recipe

Slow Cooker Pumpkin Butter

Yield: 4 cups

Slow Cooker Pumpkin Butter - Throw everything into the slow cooker and it is do its magic. The smell in your house will be incredible. Use on toast, bake into cakes, give as a gift.


  • 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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 85 Comments

  1. The Blue-Eyed Bakers

    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!!

    1. bakedbree

      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.

  2. Tracy

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

    1. bakedbree

      Thank you Tracy!

  3. Mia

    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™‚

    1. bakedbree

      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?

      1. vinnie sirois

        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

        1. bakedbree

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

        2. Jessica

          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™‚

          1. Rose

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

            1. bakedbree

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

          2. Tina

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

          3. Tina

            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.

        3. Pam

          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.

  4. Linda

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

    1. bakedbree

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

      1. Linda

        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.

        1. bakedbree

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

  5. emily @ the happy home

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

    1. bakedbree

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

  6. Mary (Sisters Running the Kitchen)

    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!

    1. bakedbree

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

  7. Christina

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

    1. bakedbree

      Totally jeal.

  8. Lisa

    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.

    1. bakedbree

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

  9. Traci

    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??

    1. bakedbree

      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.

  10. Ashley

    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.

    1. bakedbree

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

  11. alison

    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!

    1. bakedbree

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

  12. natalie (the sweets life)

    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!

    1. bakedbree

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

  13. Holly

    Yummmmmmm. Still waiting for pumpkin to show up here

    1. bakedbree

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

      1. Margaret

        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!

        1. bakedbree

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

  14. sarah

    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!

    1. bakedbree

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


    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™‚

    1. bakedbree

      your house will smell AMAZING.

  16. Kitchen Runway

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

    1. bakedbree

      awww… thanks!

  17. Kelsi

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

    1. bakedbree

      Thanks Kelsi!

  18. Beth

    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˜›

    1. bakedbree

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

  19. belinda

    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?

    1. bakedbree

      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.

  20. jasmine

    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?

    1. bakedbree

      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.

  21. Emly

    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!

    1. bakedbree

      stop over any time!

  22. Margaret

    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!!!!

    1. bakedbree

      so glad that you liked it!

  23. NicoleC

    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!

    1. bakedbree

      I only use pure, but you can use artificial.

  24. Emily

    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™‚

  25. Beth

    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!

    1. bakedbree

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

  26. Shannon

    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!

    1. bakedbree

      Close to 2 cups.

  27. unknown(for reasons)

    i like it

    1. bakedbree

      I like it too.

  28. Heather

    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™‚

    1. bakedbree

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

  29. meagan

    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?

    1. bakedbree

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

      1. meagan

        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™‚

        1. bakedbree

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

  30. Anna

    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!

    1. bakedbree

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

  31. Cristina

    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™‚

    1. bakedbree

      I hope you love it!

  32. Kathy D'Onofrio

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

    1. bakedbree

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

  33. Amy Schmidt

    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.

    1. bakedbree

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

  34. Jessica

    How many jars does this recipe make?

    1. bakedbree

      I think 4?

  35. Rita Cistone

    Thank You Guys for the Creative and Awesome Yummy Recipes!

  36. Jan Bielaczyc

    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!

    1. bakedbree

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

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