Slow Cooker Pumpkin Butter

Make this easy fall-inspired spread in one afternoon.

We are pumpkin fanatics in our house. We make pumpkin bread, pies and pumpkin themed treats for our dogs on a regular basis. Jams and jellies are favorites in our home for adding fruity goodness to our morning muffins and toast. However, there’s nothing like a good, sweet “butter” to add to the mix.

plate with three croissants and pumpkin butter

Pumpkin Butter on Croissants

Pumpkin butter tastes great on warm croissants.

Photo by: Debbie Wolfe

Debbie Wolfe

Fruit and veggie butters are sweet like jams and jellies, but offer a more intense flavor. Traditionally, making a fruit and veggie butter takes hours on the stove with constant monitoring—nobody has time for that! Break out your slow cooker and let it do all the hard work for you.


ingredients for pumpkin butter

Slow Cooker Pumpkin Butter Ingredients

Pumpkin butter only takes a few ingredients to make.

Photo by: Debbie Wolfe

Debbie Wolfe

  • 2-15 oz cans pure pumpkin puree
  • ½ cup apple juice 
  • 1½ cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • slow cooker
spoon stirring pumpkin butter ingredients

Stir the Ingredients for Pumpkin Butter

Add the ingredients to the slow cooker and stir to combine.

Photo by: Debbie Wolfe

Debbie Wolfe

Combine all ingredients in your slow cooker and stir well. Cover with lid and cook on LOW for 6 hours, stirring occasionally. You can substitute the pumpkin spice with just cinnamon and the apple juice with brandy for extra depth of flavor.

jar full of pumpkin butter with a spoon

Slow Cooker Pumpkin Butter in Jar

Pumpkin butter is easy to make in your slow cooker.

Photo by: Debbie Wolfe

Debbie Wolfe

Transfer the mixture to jars, and store in refrigerator. Let the pumpkin butter cool overnight prior to using, as it will continue to thicken and the flavor will intensify.

plate of croissants with pumpkin butter

Serve Pumpkin Butter on Freshly Bake Croissants

Pumpkin butter tastes yummy on freshly baked bread.

Photo by: Debbie Wolfe

Debbie Wolfe

Enjoy on freshly baked croissants, toast or straight out of the jar. Add a dollop or two of the pumpkin butter to some yogurt for a delicious seasonal treat.

Store in refrigerator up to 1 week, or freezer up to 3 months.

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