Easy Crock Pot Pumpkin Cobbler

Get all the flavors of Fall with this delicious crock pot pumpkin cobbler. It’s quick, easy to make and tastes like a pumpkin pie.

Easy Crock Pot Pumpkin Cobbler

The smells of Fall baking makes me so happy. This is probably the best dessert I have ever made. Crock pot pumpkin cobbler tastes like a pumpkin pie, but you replace the crust with cake. Say what!?

Jump to Recipe

The best part about pumpkin cobbler is how easy it is to make. Just throw all the ingredients in the Crock Pot and go about your day. I love my slow cooker for dinner and I am starting to realize that slow cooker desserts are also AMAZING!

Using the crock pot for a dessert frees up your oven and stove top to make dinner while your dessert is being baked. Last year we used our smoker to make a delicious smoked turkey and I used my crock pot for this pumpkin cobbler. It gave me room in the kitchen for making some of our favorite sides like mashed potatoes and roasted broccoli.

Why Pumpkin Cobbler is Easy:

• Simple pantry ingredients
• No difficult pie crust needed
• No oven or stove required
• Quick clean up

Common Questions about Pumpkin Cobbler in the Slow Cooker:

What equipment do you need to make Crock Pot Pumpkin Cobbler? You need a crock pot or an instant pot with a slow cooker option.

Can I use a liner in my slow cooker? Yes! You will still want to spray the liner while making this recipe. Using a crock pot liner will give you an even easier clean up for this dish.

Where do I store any left overs? You will want to store all left overs in an air tight container in the refrigerator. It will stay good for about 3-5 days.

Can I reheat this cobbler to make it taste fresh? Yes, just 15-30 seconds in the microwave until it’s warm, then top with your favorite topping.

Ingredients for Pumpkin Cobbler

• 3 eggs
• Large can of pumpkin (29 oz)
• 12 oz evaporated milk
• 1 cup granulated sugar
• ¼ cup brown sugar
• 2 tsp cinnamon
• ½ tsp ginger
• ½ tsp salt
• 1 tsp vanilla
• 1 box of yellow cake mix (Cake mixes keep changing the amount of ounces per box, so just choose your favorite one, anywhere from 15-18 ounces is great
• 4 Tbsp brown sugar
• ¾ stick of butter (melted)
• ½ cup pecans (optional topping)

How to Make Crock Pot Pumpkin Cobbler

1. Spray a 4-6 quart slow cooker with nonstick spray.
2. Beat the eggs slightly and then add the pumpkin evaporated milk, granulated sugar, brown sugar, ginger, salt and vanilla. Mix until combined.
3. Pour the mixture into the greased slow cooker.
4. Top with the whole box of powdered cake mix and sprinkle with brown sugar.
5. Top with the melted butter and optional to add pecans.
6. Cook on low for 3-4 hours.

Toppings for Warm Cobbler

• Vanilla ice cream-I love vanilla bean ice cream and it’s best to add it while the cobbler is warm so it gets all melty all over the pumpkin.

• Whipping cream-Just an easy topping to spray on and it’s delicious.

• Whipped topping-a dollop of Cool Whip on warm cobbler will complement the spice.

 Here is the Recipe for Crock Pot Pumpkin Cobbler

*Posts may contain affiliate links. If you purchase a product through an affiliate link your cost will be the same, but My Mommy Style will receive a small commission. Your support is greatly appreciated!

*Posts may contain affiliate links. If you purchase a product through an affiliate link your cost will be the same, but My Mommy Style will receive a small commission. Your support is greatly appreciated!

You May Also Like: