Crockpot Creamy Pumpkin Chili: 5 Delicious Surprises

There’s something magical about fall—the crisp air, cozy sweaters, and the smell of something delicious bubbling away in the slow cooker. And this Crockpot Creamy Pumpkin Chili? It’s basically autumn in a bowl. Creamy, savory, slightly sweet from the maple sausage, and oh-so-satisfying, it’s the kind of meal that makes your house smell like you’ve been cooking all day (even though your slow cooker did most of the work!).

Whether you’re juggling work, family, or just trying to keep up with life’s endless to-do list, this chili is your new weeknight hero. Just toss the ingredients in, let the crockpot do its magic, and come back to a hearty, flavor-packed dinner that feels like a hug from the inside out.

Why You’ll Love This Crockpot Creamy Pumpkin Chili

• Effortless Comfort Food: Just a few minutes of prep and your slow cooker takes care of the rest.
• Perfect Fall Flavors: Maple sausage, pumpkin, and a touch of spice make every bite pure cozy perfection.
• Crowd-Pleaser: Even the pumpkin skeptics in my house come back for seconds.
• Meal Prep Friendly: Leftovers taste even better the next day (and freeze beautifully!).

Ingredients You’ll Need

Here’s what makes this chili so irresistible:

• Maple Breakfast Sausage: I love using Johnsonville Vermont Maple Syrup Breakfast Sausage links —they’re easy to find and perfectly sweet. If your store sells maple sausage by the pound, even better! Can’t find maple sausage? No stress. Just use regular sausage and stir in a tablespoon of maple syrup while cooking—it works like a charm.
• Great Northern Beans: Creamy and mild, these beans add just the right texture.
• Whole Corn Kernels: Sweet crunch meets creamy chili perfection.
• Diced Green Chilies & Diced Tomatoes with Green Chilies (Ro-tel): These give the chili a gentle kick without overpowering the pumpkin flavor.
• Pumpkin Puree: The star of the show! Make sure you grab 100% pure pumpkin, not pie filling.
• Chicken Stock: Balances the richness of the pumpkin and keeps the chili from being too thick.
• Ground Cumin, Chili Powder, Nutmeg & Black Pepper: The dream team of spices for this recipe—warm, earthy, and a little festive.
• Plain Cream Cheese: Stirred in at the end for that luscious creamy texture.
• Green Onion, Cheddar Cheese & Sour Cream: The trio of garnishes that make every bowl picture-perfect.

Scroll down for the full ingredient list and exact measurements.

How to Make Crockpot Creamy Pumpkin Chili

1. Cook the Sausage:
   Use a sharp knife to remove the casings from the maple breakfast sausage links. Crumble and brown them in a skillet over medium heat for about 8–10 minutes. Drain off any excess fat.
2. Load Up the Crockpot:
   Add your cooked sausage, great northern beans, corn, diced green chilies, diced tomatoes with green chilies, pumpkin puree, chicken stock, cumin, chili powder, nutmeg, and black pepper. Give everything a good stir to combine.
3. Let It Simmer:
   Cover and cook on low for 6–8 hours. Your house will smell amazing—trust me, it’s worth the wait!
4. Make It Creamy:
   About 20–30 minutes before serving, cube the cream cheese and microwave it for 30–60 seconds until softened. Stir it into the crockpot and let it melt completely, stirring occasionally.
5. Serve & Enjoy:
   Ladle the chili into bowls and top with cheddar cheese, green onions, and a dollop of sour cream. Sit back, relax, and let the cozy vibes take over.

Mounia’s Cozy Cooking Tip

If your chili looks a little soupy right after cooking—don’t panic! As it cools, it thickens into the creamy, dreamy texture we’re going for. And honestly, a slightly thinner chili just means you have the perfect excuse to grab an extra slice of crusty bread for dipping.

A Little Story from My Kitchen

I first made this Crockpot Creamy Pumpkin Chili on one of those chaotic fall weeks when everything felt like it was happening at once—school projects, work deadlines, and an endless laundry pile. I tossed everything in the slow cooker that morning, half expecting it to be “just okay.” By dinner, the smell alone had me doing a happy dance in the kitchen. It was rich, hearty, and tasted like comfort itself.

Now, it’s a must-make every fall. My kids call it “pumpkin comfort chili,” and honestly… they’re not wrong.

FAQs About Crockpot Creamy Pumpkin Chili

Bring the Comfort Home

When the days get shorter and the air turns crisp, this Crockpot Creamy Pumpkin Chili is exactly what you’ll want simmering in your kitchen. It’s hearty enough to feed a crowd, cozy enough for a quiet dinner at home, and easy enough for even the busiest days.

So grab your slow cooker, your favorite mug, and a fuzzy blanket—it’s chili night, and you’ve got the coziest seat in the house.

More Cozy Fall Recipes to Try Next

If you loved this Crockpot Creamy Pumpkin Chili, you’re going to adore these other fall-inspired comfort dishes! They’re all easy, flavorful, and perfect for keeping your slow cooker busy all season long. Each one pairs beautifully with the cozy, hearty flavors you just enjoyed.

• Warm up with this Fall Apple Cider Stew Mash — a sweet-and-savory slow cooker favorite that tastes like a harvest festival in a bowl.
• For another creamy and comforting dinner idea, try the Creamy Smothered Chicken and Rice — it’s rich, cozy, and practically melts in your mouth.
• Keep the pumpkin love going with Soft Pumpkin Cookies with Cinnamon Frosting — the ultimate sweet treat to finish off your meal.
• Or, if you want something hearty and savory with a twist, check out Turkey Meatballs with Pumpkin Sage Sauce — it’s comfort food elegance made easy.

Each of these recipes carries the same comforting, no-fuss charm that makes slow cooking such a lifesaver — because your kitchen should smell amazing and give you time to enjoy it.

Crockpot Creamy Pumpkin Chili

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• Author: Mounia
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Crockpot Creamy Pumpkin Chili is the ultimate fall comfort food — rich, hearty, and full of cozy flavors. Featuring maple sausage, creamy pumpkin puree, tender beans, and a swirl of cream cheese, this slow cooker chili is perfect for busy weeknights or chilly weekends. Set it, forget it, and come home to a meal that smells like autumn comfort.

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Ingredients

Scale 1x2x3x

• 1 lb maple breakfast sausage (or regular sausage + 1 tbsp maple syrup)

• 2 cans great northern beans, drained and rinsed

• 1 can whole corn kernels, drained

• 1 can diced green chilies

• 1 can diced tomatoes with green chilies (Ro-tel)

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• 2 cups chicken stock

• 1 tsp ground cumin

• 1 tbsp chili powder

• ½ tsp ground nutmeg

• ½ tsp black pepper

• 1 block (8 oz) plain cream cheese, cut into chunks

• Green onions, chopped (for garnish)

• Cheddar cheese, shredded (for garnish)

• Sour cream, for topping

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Instructions

1. Brown the Sausage:
   Remove casings from sausage links if necessary. In a skillet, cook and crumble sausage over medium heat for 8–10 minutes until browned. Drain any excess fat.

2. Add to Crockpot:
   Combine cooked sausage, great northern beans, corn, green chilies, diced tomatoes, pumpkin puree, chicken stock, cumin, chili powder, nutmeg, and black pepper in your slow cooker. Stir until fully mixed.

3. Slow Cook:
   Cover and cook on Low for 6–8 hours or High for 3–4 hours.

4. Add Cream Cheese:
   About 20–30 minutes before serving, cut cream cheese into chunks and soften in the microwave for 30–60 seconds. Stir into the chili until melted and smooth.

5. Serve and Garnish:
   Ladle into bowls and top with cheddar cheese, green onions, and sour cream. Enjoy warm!

Notes

If the chili seems thin at first, don’t worry! It thickens as it cools.
Can’t find maple sausage? Add 1 tablespoon of maple syrup to regular sausage while cooking.
Leftovers taste even better the next day and can be frozen for up to 3 months.
Great for meal prep — portion into containers and refrigerate for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 Serving
• Calories: 420 kcal
• Sugar: 7 g
• Sodium: 870 mg
• Fat: 25 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 22 g
• Cholesterol: 75 mg