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Homemade Slow Cooker Pumpkin Butter with Cinnamon & Cloves (The Best Recipe)

homemade slow cooker pumpkin butter - featured image

This easy slow cooker pumpkin butter is velvety, spiced with cinnamon and cloves, and tastes like autumn in a jar. Perfect for spreading on toast, swirling into oatmeal, or gifting to friends.

Ingredients

Scale
  • 29 ounces (about 3 ½ cups) pumpkin puree (not pumpkin pie filling)
  • 1 cup brown sugar, packed
  • ½ cup apple cider or apple juice
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice, freshly squeezed

Instructions

  1. Combine the pumpkin puree, apple cider, brown sugar, and lemon juice in a slow cooker. Stir to break up any lumps.
  2. Add the cinnamon, cloves, nutmeg, ginger, and salt. Stir until the spices are evenly distributed.
  3. Cover the slow cooker and set to low. Prop the lid open slightly with a chopstick or wooden spoon handle to allow steam to escape.
  4. Cook for 4 to 6 hours, stirring every 45 minutes, until the mixture has reduced by about half and is thick and spreadable.
  5. To test for doneness, spoon a small amount onto a cold plate. If it runs like syrup, it needs more time. If it slowly spreads like thick jam, it is done.
  6. Stir in the vanilla extract.
  7. Optional: Use an immersion blender to puree until smooth.
  8. Let the pumpkin butter cool in the slow cooker for 30 minutes, then transfer to clean jars. Cool completely to room temperature before sealing and refrigerating.

Notes

Prop the lid open with a chopstick to allow steam to escape; otherwise the pumpkin butter will be thin. The pumpkin butter thickens further as it cools, so remove from heat when slightly thinner than desired final consistency. For a lower-sugar version, reduce brown sugar to ¾ cup or substitute with coconut sugar.

Nutrition

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