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Easy Slow Cooker Pumpkin Butter with Cinnamon (Best Homemade Recipe)

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This incredibly easy slow cooker pumpkin butter is made with simple pantry ingredients and tastes like autumn in a jar. Perfect for gifting, spreading on toast, or enjoying straight from the spoon, it’s the ultimate fall treat that requires almost zero effort.

Ingredients

Scale
  • 1 (29 oz) can pumpkin purée (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup brown sugar, packed (light or dark)
  • ¼ cup pure maple syrup
  • ½ cup apple cider (or unsweetened apple juice)
  • 2 teaspoons ground cinnamon (Saigon or Ceylon recommended)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (pure preferred)

Instructions

  1. Combine the Ingredients: In your slow cooker, add the entire can of pumpkin purée, packed brown sugar, maple syrup, and apple cider. Sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until smooth and well combined.
  2. Cook on Low: Put the lid on your slow cooker and cook on LOW for 6-8 hours. The low, gentle heat concentrates the flavors and thickens the butter naturally.
  3. Stir Occasionally (Optional): If you’re home, give it a stir every couple of hours to prevent any sticking around the edges.
  4. Check for Doneness: After 6 hours, the pumpkin butter should be thick, dark, and glossy. It should coat the back of a spoon and hold its shape for a second. It will continue to thicken as it cools.
  5. Add Vanilla: Turn off the slow cooker and stir in the vanilla extract. Give it a final taste and adjust spices if needed.
  6. Cool Slightly: Let the pumpkin butter sit in the slow cooker for about 15-20 minutes with the lid off to let some steam escape.
  7. Blend (Optional but Recommended): For an ultra-smooth texture, use an immersion blender directly in the slow cooker. Give it a few pulses until completely smooth. For a slightly rustic texture, skip this step.
  8. Fill the Jars: Place a funnel over a clean jar and ladle the warm pumpkin butter in, leaving about ½ inch of headspace. Wipe the rims clean and screw on the lids.
  9. Cool Completely: Let the jars cool to room temperature on the counter. Once cool, refrigerate.

Notes

For a thicker butter, cook with the lid slightly ajar for the last hour. This recipe freezes beautifully for up to 6 months. The flavors deepen after a day or two in the refrigerator. If you don’t have a slow cooker, you can make this on the stovetop over very low heat, stirring every 10-15 minutes for about an hour.

Nutrition

Keywords: pumpkin butter, slow cooker pumpkin butter, easy pumpkin butter, homemade pumpkin butter, fall recipe, pumpkin spice, cinnamon pumpkin butter, gift idea, vegan, gluten-free

Find it online: https://cheerycrisp.com/easy-slow-cooker-pumpkin-butter-with-cinnamon-best-homemade-recipe/