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White bowl filled with pumpkin cobbler and whipped cream.
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4.20 from 5 votes

Pumpkin Cobbler - Easy Crock Pot Recipe

Easy Pumpkin Cobbler made in the crock pot with cake mix, pumpkin purée, and warm spices. A cozy fall dessert that’s simple and delicious!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Desserts
Cuisine: American
Keyword: Pumpkin Cobber Easy Crock Pot Recipe, slow cooker pumpkin dessert
Servings: 15 servings
Calories: 318kcal
Author: Lois

Equipment

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

Instructions

  • 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.

Video

Notes

Tips
  • 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.
Storage & Make Ahead
  • 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.

Nutrition

Serving: 1Serving | Calories: 318kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 347mg | Fiber: 2g | Sugar: 31g