Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter recipe by @beardandbonnet on

I am a total sucker for pumpkin butter, especially when it is my slow cooker pumpkin butter! 

Slow Cooker Pumpkin Butter recipe by @beardandbonnet on

I used to always raid Trader Joe’s shelves when pumpkin butter made it’s first appearance of fall, but for the last few years I have been making my own big batches at home for way less money and it tastes so much better.

Slow Cooker Pumpkin Butter recipe by @beardandbonnet on

During the fall season I use pumpkin butter in all sorts of dishes like my pumpkin bread granola, smoothies and even in cocktails! (Don’t worry I am sharing my cocktail recipe with you soon. )

This year I am passing my love for pumpkin butter onto my kids too – I have been spreading my favorite fall condiment onto their almond butter sandwiches for lunch. They LOVE it and I feel good knowing that I made it for them.  

Slow Cooker Pumpkin Butter recipe by @beardandbonnet on

Go ahead, drag out your slow cooker, pop open a few cans of pumpkin puree and your spices. The smell alone is intoxicating and if you are concerned that you can’t eat it all yourself be sure to share a few jars with your friends! 

Slow Cooker Pumpkin Butter recipe by @beardandbonnet on

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Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter recipe by @beardandbonnet on

This makes great gifts for the holiday season! Simply transfer the cooked pumpkin butter to little jars and add a cute tag!

  • Author: Beard and Bonnet
  • Prep Time: 5 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 mins
  • Yield: 3 1/2 cups 1x


  • 2 (15-ounce) cans of pumpkin puree
  • 3/4 cup spiced apple cider
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt


  1. Combine all of the ingredients in a slow cooker and stir to combine. Set the heat on high and cook, covered for 3 hours, stirring occasionally so that the pumpkin butter doesn’t scorch on the bottom.
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  1. Sherrie October 9, 2015 at 7:27 am

    Meg I love this!! I d been looking for a recipe like this, that is uncomplicated and unfussy. Thank youuuu!! xx

    1. Meg October 10, 2015 at 8:40 am

      Yay Sherrie! I am so glad you are excited about the recipe. Everyone should have bucket loads of pumpkin butter in the fall. 🙂

  2. grayandtan October 8, 2015 at 9:59 am

    The ingredients call for 2 cans pumpkin butter. Is this possibly canned pumpkin puree?
    Thanks, T

    1. Meg October 8, 2015 at 10:21 am

      You are so right and I updated the recipe! It is pumpkin puree. That is what I get for typing up recipes while my little man sits next to me talking a mile a minute. haha! Thanks for catching that 😉

  3. Jen S. October 8, 2015 at 8:48 am

    Thank you for this!! I always burn myself with a stove top recipe I have – this will save me from the pain! Yahoo!

    Also, does he really eat ALL of that at lunch? I’m so jealous if he does. *sigh*

    1. Meg October 8, 2015 at 9:25 am

      Yay Jen, no more burnt arms – although towards the end of the cook time it can bubble and spurt a bit in the slow cooker too, so be careful! My son eats most of his lunch, it’s the place I choose to introduce new foods for him. Some days I win and he eats the majority of his lunch including the new foods and some days he decides that he doesn’t want any of it at all and just picks at it. He also, loves to pull out his lunchbox after school and snack on whatever is left on the car ride home or while we run errands. 😉

  4. Theresa October 8, 2015 at 8:39 am

    I love you site because your recipes appeal to kids, teenagers and adults. My kid is in college and needs to pack food for the entire day since most food on campus doesn’t meet all of her requirements. You are creative enough to ask this odd-ball question. Any ideas for foods to have packed along for outings like a trip to the local bar and grill with coworkers to supplement the fries which seem always to be the only “safe”food?

    1. Meg October 8, 2015 at 9:39 am

      Hi Theresa, first of all thank you SO much! You totally just made my day with your kind words.:) Wow, I have never even thought about foods to pack for bar and grill type outings, I guess it depends on what your daughters specific food allergies are for what I would suggest. My older daughter loves to pack things like crispy kale chips and crispy chickpeas . Hummus and kettle cooked potato chips is always a hit for her as well. I hope this helps!!

      My husband Todd just chimed in and said that my Valdosta Pecans would be his suggestion! 😉

  5. Lisa P in CA October 8, 2015 at 8:29 am

    Hi Meg! If I can’t be around to stir it, can I set the slow cooker on low and leave it for a longer time period (without worry of scorching)?

    1. Meg October 8, 2015 at 9:02 am

      Hi Lisa,

      Yes, I think that would be fine although I have never tried leaving it for longer than a few hours myself. Please, let me know how it works out for you 🙂

  6. Katrina @ Warm Vanilla Sugar October 8, 2015 at 2:35 am

    Umm…you make the CUTEST lunch sandwiches ever…it’s official. And this pumpkin butter sounds really tasty! Gotta love that slow cooker in the cooler months 🙂

    1. Meg October 8, 2015 at 7:05 am

      Ha ha! Thanks Katrina 🙂 Kash loves robots. There are so many times he can’t have the same snacks and treats as the other kids at school that I always try to pack him a special lunch. He loves seeing what shape his sandwich will be each day.


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