This Crock Pot Pumpkin Butter is a cozy, fall-inspired spread that brings warmth to any trail, campsite, or kitchen. Slow-cooked with brown sugar, aromatic spices, and pumpkin puree, it transforms into a silky, sweet, and deeply spiced treat. I like to spread it on toast, swirl it into oats, or spoon it over flatbread by the fire. Whether I’m unwinding after a long hike or preparing breakfast on a crisp morning, this pumpkin butter always feels like the right kind of comfort.
Why You’ll Love This Recipe
I love how simple and hands-off this recipe is. With just a few pantry staples and a slow cooker, I can make something that tastes like it simmered all day on a woodstove. The combination of spices—cinnamon, nutmeg, cloves, and ginger—makes my whole kitchen (or campsite) smell incredible. It’s not just a spread; it’s a memory-maker. From slathering it on cornbread to folding it into a breakfast taco with sharp cheddar, this recipe never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups canned pumpkin puree 1 cup brown sugar ½ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon salt ½ teaspoon vanilla extract 1 tablespoon lemon juice
Directions
I combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt in a mixing bowl.
I stir in the vanilla extract and lemon juice until everything is well blended.
I pour the mixture into the Crock Pot, spreading it out evenly.
I cover and cook it on low heat for 8 hours, stirring occasionally.
If the consistency still seems thin after 8 hours, I cook it uncovered for another hour to let it thicken.
Once it’s done, I let it cool slightly and then spoon it into clean jars.
Servings And Timing
This recipe makes enough for about 4 people, depending on how I use it.
Prep time: 10 minutes Cook time: 8–9 hours Total time: About 8 hours and 10 minutes
Variations
I sometimes adjust the spices to suit my taste—more cinnamon for extra warmth, or a bit more ginger for a sharper bite. I’ve swapped brown sugar for maple syrup for a richer depth of flavor. When I’m out on the trail, I warm it up over the fire and use it as a savory-sweet topping for bannock or grilled flatbread layered with cheese and cured meats.
Storage/Reheating
I store the pumpkin butter in airtight jars in the fridge, where it keeps well for up to 2 weeks. When I’m packing for a trip, I use a sealed bag and keep it in the coolest part of my pack. If I want to reheat it, I just warm it slowly over a campfire grate or in a skillet until it’s soft and spreadable again. For an ultra-smooth finish, I sometimes blend it before storing.
FAQs
How Do I Know When The Pumpkin Butter Is Ready?
I look for a thick, glossy texture that holds its shape when stirred. If it’s still loose, I continue cooking it uncovered until it thickens.
Can I Freeze Pumpkin Butter?
Yes, I often freeze it in small containers or jars. I make sure to leave a little space at the top for expansion. It keeps for up to 3 months.
Can I Use Fresh Pumpkin Instead Of Canned?
Definitely. I roast and puree fresh pumpkin when I have time—it gives a slightly earthier flavor. Canned is quicker and still delicious.
What Should I Serve It With?
I like it on toast, pancakes, biscuits, or stirred into yogurt or oatmeal. For a savory twist, I pair it with cheese or cured meats.
Is This Recipe Safe To Can?
I don’t recommend water bath canning for this due to its low acidity. I keep it refrigerated or freeze it instead to stay on the safe side.
Conclusion
This Crock Pot Pumpkin Butter is a little jar of fall that I keep coming back to. It’s rich, spiced, and easy to make—perfect for cozy mornings, trail-side snacks, or gifting to a friend. Whether I’m at home or out by the fire, I love how it turns simple ingredients into something warm, nostalgic, and downright delicious.
This Crock Pot Pumpkin Butter is a cozy fall-inspired spread made with pumpkin puree, brown sugar, warm spices, and a hint of citrus. Slow-cooked to silky perfection, it’s perfect for slathering on toast, swirling into oats, or enjoying fireside with flatbread and cheese.
Total Time:8 hours 10 minutes
Yield:About 2 cups (serves 4)
Ingredients
2 cups canned pumpkin puree
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions
In a mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
Stir in vanilla extract and lemon juice until well blended.
Transfer mixture to a Crock Pot and spread it evenly.
Cover and cook on low for 8 hours, stirring occasionally.
If needed, cook uncovered for an additional hour to thicken.
Let cool slightly, then spoon into clean jars and refrigerate.
Notes
Adjust spices to taste—more cinnamon or ginger adds boldness.
Substitute maple syrup for brown sugar for a richer flavor.
Great warmed over the fire and served with bannock or flatbread.
Store in the fridge for up to 2 weeks or freeze for up to 3 months.
