Slow Cooker Pumpkin Cobbler Recipe

Introduction

This Slow Cooker Pumpkin Cobbler is a comforting fall dessert that combines the rich flavors of pumpkin and warm spices with a moist cake topping. Perfect for cozy evenings, it’s easy to prepare and requires minimal effort thanks to the slow cooker.

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

1. Step 1: 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.
2. Step 2: Add the evaporated milk to the pumpkin mixture and stir well to combine.
3. Step 3: Pour the pumpkin mixture into a large crockpot (4-6 quarts) lightly coated with non-stick cooking spray.
4. Step 4: In a separate medium bowl, whisk together the yellow cake mix with the remaining 1 teaspoon of cinnamon. Stir in the melted butter; the mixture will be crumbly.
5. Step 5: Sprinkle the cake mixture evenly over the pumpkin mixture in the crockpot.
6. Step 6: Set the crockpot to low and cook for 4 hours, or on high for 2 hours. If using pecans, sprinkle them over the top about halfway through cooking.
7. Step 7: Serve the cobbler warm, topped with ice cream or whipped cream if desired.

Tips & Variations

• Use canned pumpkin puree for convenience or roast fresh pumpkin for richer flavor.
• Swap pecans for walnuts or leave nuts out for a nut-free version.
• Try adding a splash of vanilla extract to the pumpkin mixture for added depth.
• For a slightly crispy topping, you can finish the cobbler under a broiler for a few minutes after slow cooking (if your crockpot insert is oven-safe).

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warm. This cobbler can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

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 cobbler in a 9×13-inch baking dish at 350°F (175°C) for about 45-50 minutes, until the top is golden and the filling is set.

What can I use instead of evaporated milk?

You can substitute evaporated milk with an equal amount of whole milk or a combination of milk and cream for a richer texture, though the consistency of the filling may be slightly different.

Slow Cooker Pumpkin Cobbler Recipe

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★★★★★

4.8 from 139 reviews

A comforting Slow Cooker Pumpkin Cobbler featuring a spiced pumpkin base topped with a buttery yellow cake mix crust, slow-cooked to perfection. This easy-to-make dessert offers warm autumn flavors with hints of cinnamon and pumpkin pie spice, making it perfect for cozy gatherings or holiday treats.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 4 hours (low) or 2 hours (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

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Pumpkin Mixture

• 15 ounces pumpkin puree
• 3 eggs
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 12 ounces evaporated milk

Cake Topping

• 15.25 ounces yellow cake mix
• 1 teaspoon cinnamon
• ½ cup butter (melted)
• ½ cup chopped pecans (optional)

Instructions

1. Prepare Pumpkin Mixture: In a medium mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 teaspoon of cinnamon until the ingredients are well combined and smooth.
2. Add Evaporated Milk: Stir in the evaporated milk into the pumpkin mixture until evenly incorporated, creating a creamy batter.
3. Prepare Slow Cooker: Lightly coat a large crockpot (4-6 quarts) with non-stick cooking spray to prevent sticking, then pour in the pumpkin mixture.
4. Prepare Cake Topping: In another medium bowl, whisk together the yellow cake mix and remaining 1 teaspoon cinnamon. Stir in the melted butter, mixing until the topping becomes crumbly.
5. Assemble Cobbler: Sprinkle the cake mix topping evenly over the pumpkin mixture inside the crockpot to form the cobbler crust.
6. Cook: Set the crockpot to low and cook for 4 hours, or alternatively, on high for 2 hours. Approximately halfway through cooking, sprinkle the chopped pecans evenly over the top if using.
7. Serve: Once cooked, serve the cobbler warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Notes

• For a nut-free version, omit the chopped pecans.
• Do not open the slow cooker frequently during cooking to ensure even baking.
• If you prefer a firmer topping, allow the cobbler to rest with the lid off for 10-15 minutes before serving.
• This cobbler can be kept warm in the slow cooker on the ‘keep warm’ setting for up to 1 hour after cooking.
• Use canned pumpkin puree rather than pumpkin pie filling, which contains added spices and sugars.

Keywords: pumpkin cobbler, slow cooker dessert, pumpkin dessert, autumn recipes, easy slow cooker recipes, pumpkin spice dessert