Slow Cooker Pumpkin Cobbler Recipe
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.
- 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
Scale
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
- 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.
- Add Evaporated Milk: Stir in the evaporated milk into the pumpkin mixture until evenly incorporated, creating a creamy batter.
- 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.
- 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.
- Assemble Cobbler: Sprinkle the cake mix topping evenly over the pumpkin mixture inside the crockpot to form the cobbler crust.
- 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.
- 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
Find it online: https://todayquickmeals.com/slow-cooker-pumpkin-cobbler-recipe/
