Slow Cooker Pumpkin Cobbler is a delightful dessert that melds together the rich, flavors of pumpkin, and spices, with a vanilla cake-like topping. Simple to prepare and incredibly delicious, you will fall in love with this dessert the first time you make it!
I am not sure why all things pumpkin are just for the fall season. Just as I love using my crock pot all year, I love pumpkin recipes (especially pumpkin desserts!) - all year. This amazing recipe is great during pumpkin season, or any season!!!
To make this easy dessert you will need these simple ingredients:
- pumpkin puree - homemade or canned pumpkin will work. Just make sure not to buy pumpkin pie filling.
- evaporated milk
- dark brown sugar*
- eggs - beaten
- ground cinnamon
- vanilla extract
- ground nutmeg
- ground ginger
- ground cloves
- vanilla cake mix*
This great recipe just involves a few simple steps:
Preparing your slow cooker
Prepare your slow cooker by coating it in a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended over spray to protect the longevity of the non-stick surface. Check the manual for your slow cooker if you have any concerns.
Alternatively, you can choose to use a slow cooker liner or parchment paper with this recipe.
Whisk eggs together in small bowl.
Add whisked eggs and all ingredients, other than cake mix and butter to your slow cooker. Stir to fully combine
Place cake mix into its own medium mixing bowl. Melt butter and add a couple of tablespoons at a time into the powdered cake mix, stirring each time. Continue to add butter until all of the cake mix is crumbly and chunky. You may not need to add all of the butter to accomplish this.
Add crumbled cake mix mixture into slow cooker by dropping small chunks gently onto the top of your pumpkin layer. Cook on low for 4-6 hours.
What is a cobbler?
Cobblers and crumbles and crisps - oh my! Since I have never really fully understood what differentiates the three, I decided to do a little research.
Basically, what makes this dish a fruit cobbler (rather than a crisp or a crumble) is that it has a baked fruit bottom layer and is topped with a biscuit or cake-like layer. This easy pumpkin cobbler is the perfect fall dessert!
If you are interested in more detail, check out this intricate article explaining the differences.
This amazing crock-pot pumpkin cobbler recipe is delicious served warm right out of the slow cooker. If you want to take it a step further, some great toppings include:
- A sprinkling of pumpkin pie spice
- A sprinkling of ground cinnamon
- A drizzle of caramel sauce
- A big scoop of vanilla ice cream
- A mound of Cool Whip
- A dollop of whipped cream
- A drizzle of chocolate sauce
Leftovers of this perfect dessert should be stored in an airtight container in the refrigerator. It will stay fresh for 2-3 days.
Leftovers can be served warm or cold. To serve as a warm dessert, just gently reheat in the microwave.
If you love this recipe, please let me know in the comment section below!
😉Hints & hacks
- You will know your homemade pumpkin cobbler is finished when you can gently push down on the middle and have it spring back into shape. If you come away with dough on your finger, just let it cook a little longer (be very careful - it will be HOT at this point)
- Place a double layer of paper towels or a clean dish towel over the slow cooker (but not touching the contents). This is the best way to absorb some of the extra moisture during cooking. Place lid on top of towels, cover, and cook on low until edges are just starting to turn golden.
- Although any vanilla extract will work, there is just something extra about pure vanilla extract and the amazing flavor it adds.
- I always recommend the use of a slow cooker liner. This is, of course, an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- If you aren't a fan of slow cooker liners, parchment paper can be used to line your slow cooker for this recipe.
- In the market for a new slow cooker? I love mine!
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Slow Cooker Pumpkin Cobbler
- measuring cups and spoons
- mixing bowl
- 15 oz vanilla cake mix
- ½ cup butter melted
- grease or spray slow cooker with non-stick cooking spray or oil
- in a separate bowl, whisk eggs together.3 eggs
- Add eggs and all ingredients, other than butter and cake mix, to slow cooker. Stir to fully combine.4 cups pumpkin puree, 1 12 oz can evaporated milk, 1½ cups dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
- melt butter½ cup butter
- Place cake mix into a separate bowl. Add in melted butter a little at a time and mix. Continue adding butter until all cake mix in crumbly clumps. You may not need to use all of the butter for this.
- drop little pieces of cake mixture gently all over the top of the pumpkin mixture to form a crumb like crust
- Cook 4 - 6 hours on low until center of cobber is fully set.