This Slow Cooker Pumpkin Cobbler is full of rich pumpkin flavor and is a perfect dessert to make during the fall season. It’s easy to prepare and can be topped with whipped cream or served warm with a scoop of vanilla ice cream for a tasty holiday dessert.
Nothing says fall more than pumpkin and this cobbler is a delicious twist on the classic pumpkin pie. The slow cooker makes it an effortless dessert to make, allowing you to spend more time enjoying the season with your loved ones.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s perfect for the fall season with its rich pumpkin flavor.
- The slow cooker makes it an easy and effortless dessert to make.
- You can customize it with your favorite toppings like whipped cream or vanilla ice cream.
To make this fall dessert recipe you only need a few simple ingredients. One great thing about this recipe is that they are all easy to find at your local grocery store, so you don’t have to worry about spending a lot of money at the store.
- pumpkin puree
- large eggs
- granulated sugar
- brown sugar
- pumpkin pie spice
- ground cinnamon
- evaporated milk
- yellow cake mix
- chopped pecans
See the recipe card below for quantities.
🔪 How to Make Slow Cooker Pumpkin Cobbler
Making this slow cooker recipe is so simple, just follow the step-by-step instructions here or in the recipe card at the bottom of the post and you will have a delicious pumpkin dessert in no time at all.
Step 1: Mix the wet ingredients
In a medium mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 teaspoon of cinnamon until well combined. Add the evaporated milk and stir well.
Step 2: Add the pumpkin mixture to the slow cooker
Pour the mixture into a large crockpot (4-6 quarts) that has been lightly coated with non-stick cooking spray.
Step 3: Mix the cake mix topping
In a medium mixing bowl, whisk together the cake mix with the remaining 1 teaspoon cinnamon. Stir in the melted butter (the mixture will be crumbly). Sprinkle the cake mixture all over the pumpkin in the crockpot.
Step 4: Cook and serve
Set the crockpot to low and cook for 4 hours, or high for 2 hours. Sprinkle the nuts over top about halfway through the cooking time, if desired. Serve the cobbler warm with ice cream or whipped cream.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Puree: Instead of using pumpkin puree, try using sweet potato puree or butternut squash puree for a different flavor.
- Gluten-free: For a gluten-free version, use a gluten-free cake mix. Make sure that you check all the other ingredients to ensure they are gluten-free too.
- Add fruit: Add some chopped apples or pears to the pumpkin mixture for extra texture and flavor.
If you love delicious pumpkin recipes you may also enjoy this Boozy Pumpkin Pie recipe.
You only need a few simple kitchen tools to help you make this delicious pumpkin dessert recipe. Here is a list of what you need:
- Mixing bowls
- 4 -6 quart slow cooker
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze individual portions in freezer-safe containers for up to 3 months. To reheat, simply thaw and warm in the microwave or oven.
Here are a few tips that you can use to ensure that this pumpkin cobbler turns out perfectly for you every time that you make it.
- Make sure to use pumpkin puree, not pumpkin pie filling, for this recipe. The pie filling has added sugar and spices, which will change the flavor of the cobbler.
- If you prefer a crispier topping, you can top the cobbler with some chopped nuts before serving.
- For a more decadent dessert, serve this pumpkin cobbler with a scoop of vanilla ice cream or whipped cream on top.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The best way to reheat this cobbler is in the microwave or oven until warmed through. If you are reheating in the oven preheat the oven to 350 degrees and reheat for 12-15 minutes or until warm all the way through.
Yes, you can prepare the pumpkin mixture and store it in the fridge for up to 24 hours before assembling and cooking the cobbler.
Yes, you can use any cake mix flavor that you prefer. White or spice cake mixes also work well with this recipe.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin? If so, try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Slow Cooker Pumpkin Cobbler
- mixing bowls
- Slow Cooker – 4-6 quart
- 15 ounces pumpkin puree
- 3 eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- 2 teaspoon cinnamon divided
- 12 ounces evaporated milk
- 15.25 ounces yellow cake mix
- ½ cup butter melted
- ½ cup chopped pecans optional
- 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 the evaporated milk and stir well.
- Pour the mixture into a large crockpot (4-6 quarts) that has been lightly coated with non-stick cooking spray.
- In a medium mixing bowl, whisk together the cake mix with the remaining 1 teaspoon cinnamon. Stir in the melted butter (the mixture will be crumbly).
- Sprinkle the cake mixture all over the pumpkin in the crockpot.
- Set the crockpot to low and cook for 4 hours, or high for 2 hours. Sprinkle the nuts over top about halfway through the cooking time, if desired.
- Serve the cobbler warm with ice cream or whipped cream.