This delicious pumpkin cobbler dessert recipe combines all the wonderful flavors of pumpkin pie but without all the work...and it's made in the crock pot!
With just a handful of simple ingredients, this pumpkin dessert comes together effortlessly—you simply add everything to the slow cooker, set it, and let it bake to perfection!
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Recipe at a Glance
- Prep: 10 min | Cook: 2–3 hrs | Difficulty: Easy
- What it is: A cozy slow-cooker pumpkin cobbler made with pumpkin purée, yellow cake mix, butter, sugar, and warm pumpkin pie spice for an effortless fall dessert.
- Why you’ll love it: Comforting and hands-off, it’s perfect for holidays, family gatherings, or whenever you’re craving pumpkin spice.
- How to make it: Layer the pumpkin mixture in a slow cooker, sprinkle with dry cake mix and dot with butter. Cook until set and golden, then finish with chopped pecans or a drizzle of caramel sauce.
👉 Love fall baking? Grab my Pumpkin Dessert Recipes eBook for more easy and delicious pumpkin treats.
Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Try these pumpkin recipes next...
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
⭐⭐⭐⭐⭐
"I made this for a group this past Saturday it was my first time making this recipe. It was a hit. It will be a go to fall recipe from now on at our house!"
~ Marilyn
You’re going to love this Pumpkin Cobbler because it’s easy to make, absolutely delicious, and bakes right in your crock pot.
As it cooks, your whole house will fill with the warm scent of fall spices.
Looking for more Easy Dessert Recipes that feature pumpkin? Try my Pumpkin Cheesecake in a Jar, Pumpkin Crunch Cake and my Pumpkin Pie Crescent Rolls. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Recipe Substitutions and Variations
- Spice Cake Mix: Swap the yellow cake mix for a spice cake mix for even more autumn flavor.
- Skip the Extra Cinnamon: If using spice cake mix, you can omit the added teaspoon of cinnamon—it’s already packed with spice.
- Chocolate Twist: Sprinkle chocolate chips over the cobbler halfway through baking for a rich, sweet surprise.
- Homemade Pumpkin Pie Spice: Make your own blend for fresher flavor and keep some on hand for all your fall baking.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Combine the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and a teaspoon of the cinnamon.
Step 2: Mix in the evaporated milk. Then pour into a large slow cooker that's been prepared with non-stick cooking spray.
Step 3: Mix the cake mix with the remaining teaspoon of cinnamon and melted butter.
Step 4: Sprinkle the cake mixture over the pumpkin mixture.
Step 5: Stir in the pecans about halfway through the cooking time so they stay toasty and crunchy without overcooking.
Step 6: Cook the pumpkin cobbler on low for 4 hours or on high for 2 hours.
Insider Tips from My Kitchen to Yours
✔️ DO add the pecans halfway through cooking so they stay crunchy and don’t overcook.
❌ DO NOT use pumpkin pie mix in place of pure pumpkin purée, as it will change the flavor and texture.
Storage & Serving Tips
Serving Tips: Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
Refrigerate: Cover and store in the refrigerator for up to 3–4 days.
Freezer: Allow the cobbler to completely cool before freezing in an airtight container for up to 3 months.
Thaw and Reheat: If chilled, reheat individual portions in the microwave for 20–30 seconds until warm.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can use a liner in your Crock Pot with this recipe; it will make cleanup a breeze!
The biggest mistake to avoid when making a dump cake is to not stir or combine the cake mix with the wet ingredients. Sprinkle the cake mix on and do not stir!
Try these pumpkin recipes next...
Check out my other recipe for Pumpkin Crunch Cake. Or you might enjoy this recipe for Crock Pot Pumpkin Butter.
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📖 Recipe Card
Pumpkin Cobbler - Easy Crock Pot Recipe
Video
Ingredients
- 15 ounce can pumpkin puree
- 3 eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon divided
- 12 ounce can evaporated milk
- 1 15-16 ounce box yellow cake mix
- ½ cup butter melted
- ½ cup chopped pecans optional
Method
- 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.
- Pour the mixture into a large slow cooker (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 teaspoon of cinnamon. Stir in the melted butter (the mixture will be crumbly).
- Sprinkle the cake mixture all over the pumpkin in the slow cooker.
- Set the slow cooker to low and cook for 4 hours or on high for 2 hours. Sprinkle the nuts over the top about halfway through the cooking time, if desired.
- Serve the cobbler warm with ice cream or whipped cream.
Nutrition
Notes
- Spray the crock pot with nonstick baking spray before adding ingredients to prevent sticking and make cleanup easier.
- To determine if the cobbler is fully cooked, insert a toothpick into the center. If it comes out clean or with only a few moist crumbs, it’s ready.
- The cobbler is done when the edges turn golden brown and the center is set.
- Let the cobbler rest for about 10 minutes after cooking to help the filling firm up before serving.
- Cover and refrigerate for up to 3–4 days.
- Best made the same day, but you can prepare it a few hours ahead and keep it warm in the slow cooker on the “keep warm” setting.
- Not recommended for freezing, as the texture will not hold up well.
Cindy@CountyRoad407 says
Thank you for sharing this fantastic-looking recipe with us on Farmhouse Friday. I can hardly wait to make it. Crockpot recipes are my favorite! Hope you link up again soon. I'm featuring it tomorrow. pinned
Michele Louise Young says
In the video you show two cans of pumpkin. In the recipe it calls for one 15 oz can. Which is correct?
Lois says
There is no video for this Crock Pot Pumpkin Cobbler recipe. Please follow the ingredients and directions in the recipe card. I do have videos that play randomly on my site. So the video you might have seen could be from a different recipe. Sorry for any confusion. Hope you enjoy the recipe.
Shelly says
Although I did double the pumpkin as it was a little too sweet for me. Incredibly delicious either way!
Lois says
I'm glad you enjoyed the recipe. Thank you for returning to leave a review!
Marilyn Phelps says
I made this for a group this past Saturday it was my first time making this recipe. It was a hit. It will be a go to fall recipe from now on at our house!
Lois says
I'm so glad you enjoyed the recipe! Thank you for coming back and leaving a review!
Keitha Andrews says
Can this recipe be doubled and would the cook time be the same??
Lois says
I'm not really sure on the time. I've only made this recipe as I posted it. I'm sure you could double it, just make sure you crock pot is big enough. I'm not sure of the time. Hope you enjoy the recipe!
Laurie Cover says
This looks like a great twist on our traditional pumpkin pie recipes.
Thank you for sharing this at the Sunday Sunshine Blog Hop!
Laurie
Cassie Ramsey says
Could I leave the sugar out to make it not so sweet??
Lois says
EDITING MY ORIGINAL COMMENT: While I haven't personally tested it, you could try reducing the sugar by half. For best results, I recommend following the recipe as written, however, if you do try, I hope you will come back and let us know!
Shelly says
Wait, the sugar is mixed into the cake mix? The recipe says to mix it into the pumpkin mixture…..
Lois says
Oh my, yes, you are correct! I will adjust my comment to Cassie. Thank you for catching my error!
Estelle Forrest says
Yum! Love this recipe. Thanks for sharing on SSPS, hope to see you again next week.