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.
Notes
Make sure you spray the crock pot with non-stick baking spray before adding the ingredients.