Introduction

Slow Cooker Pumpkin Cobbler is a cozy, comforting dessert perfect for fall gatherings or any time you crave a warm, spiced treat. Made easy in the crockpot, this dish combines pumpkin puree with a buttery cake topping for a delightful twist on classic cobbler.

Slow Cooker Pumpkin Cobbler Recipe - Recipe Image

Ingredients

15 ounces pumpkin puree
3 eggs
½ cup granulated sugar
½ cup packed brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon, divided
12 ounces evaporated milk
15.25 ounces yellow cake mix
½ cup butter, melted
½ cup chopped pecans (optional)

Instructions

Step 1: In a medium bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 teaspoon of cinnamon until smooth and well combined.
Step 2: Stir in the evaporated milk until fully incorporated.
Step 3: Lightly coat a large crockpot (4-6 quarts) with non-stick cooking spray, then pour in the pumpkin mixture.
Step 4: In another bowl, whisk together the yellow cake mix and remaining 1 teaspoon cinnamon. Stir in the melted butter to form a crumbly mixture.
Step 5: Sprinkle the cake mixture evenly over the pumpkin layer in the crockpot.
Step 6: Cook on low for 4 hours or on high for 2 hours. If using pecans, sprinkle them over the top about halfway through cooking.
Step 7: Serve warm, optionally topped with ice cream or whipped cream for extra indulgence.

Tips & Variations

For extra crunch, toast the pecans before sprinkling them on top.
You can substitute walnuts or almonds for pecans if preferred.
Use full-fat evaporated milk for a richer flavor, or try coconut milk for a dairy-free twist.
Adding a pinch of nutmeg or ginger can enhance the spice profile.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven until heated through. The cobbler tastes best served warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler without a slow cooker?

Yes, you can bake the mixture in a 9×13 inch baking dish at 350°F (175°C) for about 45-50 minutes or until the topping is golden and set.

Is it necessary to use evaporated milk?

Evaporated milk adds creaminess and a slight caramel flavor, but you can substitute with regular milk or a plant-based milk if needed, though the texture may be slightly different.

Slow Cooker Pumpkin Cobbler Recipe

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This Slow Cooker Pumpkin Cobbler is a comforting and easy-to-make dessert perfect for fall. Combining pumpkin puree and warm spices with a buttery cake topping, it cooks slowly in a crockpot to develop rich flavors and a soft, moist texture. Serve it warm with ice cream or whipped cream for a cozy treat that highlights classic autumn flavors.

Author: zara
Prep Time: 15 minutes
Cook Time: 4 hours on low or 2 hours on high
Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
Yield: 8 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Main Ingredients

15 ounces pumpkin puree
3 eggs
½ cup granulated sugar
½ cup brown sugar, packed
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon, divided
12 ounces evaporated milk
15.25 ounces yellow cake mix
½ cup butter, melted
½ cup chopped pecans (optional)

Instructions

Prepare the pumpkin mixture: In a medium mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 teaspoon of the cinnamon until well combined.
Add evaporated milk: Stir the evaporated milk into the pumpkin mixture until fully incorporated.
Prepare crockpot: Lightly coat a large crockpot (4-6 quarts) with non-stick cooking spray to prevent sticking.
Pour pumpkin base: Pour the pumpkin mixture into the prepared crockpot, spreading it evenly.
Mix the cake topping: In a separate medium bowl, whisk together the yellow cake mix and remaining 1 teaspoon cinnamon. Stir in the melted butter to form a crumbly mixture.
Add cake topping: Sprinkle the cake mixture evenly over the pumpkin base in the crockpot.
Cook the cobbler: Cover the crockpot and cook on low for 4 hours or on high for 2 hours.
Add pecans: About halfway through cooking, sprinkle the chopped pecans over the top if using.
Serve: Once cooked, serve the cobbler warm topped with ice cream or whipped cream for an extra indulgent dessert.

Notes

Using a 4-6 quart crockpot is ideal for even cooking and proper layering.
Feel free to substitute chopped walnuts for pecans or omit nuts entirely for a nut-free dessert.
For added texture, try adding a handful of raisins or dried cranberries to the pumpkin mixture before cooking.
Make sure to check the cobbler toward the end to avoid overcooking, as crockpot models can vary.
Leftovers can be refrigerated and gently reheated; texture will remain moist and delicious.

Keywords: pumpkin cobbler, slow cooker dessert, fall dessert, pumpkin recipe, easy cobbler