Slow Cooker Pumpkin Cobbler

4.50 from 6 votes

This slow cooker pumpkin cobber infuses the warm and familiar flavors of pumpkin, spices, and a golden cobbler topping. This simple dessert recipe is as delicious as it is easy!

Prep Time10

Cook Time5

Course: Dessert

Cuisine: American

Keyword: crockpot caramel pumpkin dessert, pumpkin cobbler, Slow cooker pumpkin cobbler

Servings: servings

Calories: 346kcal

Author: The Lazy slow cooker

Equipment

4 qt slow cooker or larger
measuring cups and spoons
mixing bowl

Ingredients

4 cups pumpkin puree or 2 cans pumpkin (not pumpkin pie filling)
1 12 oz can evaporated milk
1½ cups dark brown sugar
3 eggs beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

Topping

15 oz vanilla cake mix
½ cup butter melted

Instructions

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

Cobbler Topping

melt butter
½ 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.

Notes

This recipe is very sweet! To reduce that a bit, leave off cake topping and top with powdered sugar instead

NOTE: The topping on this cobbler comes out soft, gooey and delicious. If you prefer a more cake-like topping, use the topping instructions from my peach cobbler in its place.

Nutrition