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!?

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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

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 pumpkin pie.
Prep Time10 mins
Cook Time3 hrs
Course: Dessert
Cuisine: American
Keyword: pumpkin cobbler
Servings: 6
Calories: 920kcal

Ingredients

  • 3 eggs
  • 29 oz pumpkin large can
  • 12 oz evaporated milk
  • 1 cup sugar
  • ¼ cup brown sugar
  • 2 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 box yellow cake mix 15-18 oz
  • 4 Tbsp brown sugar
  • ¾ cup butter melted
  • ½ cup pecans optional

Instructions

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

Notes

Notes: Cake mixes keep changing the amount of ounces per box, so just choose your favorite one, anywhere from 15-18 ounces is great!

Nutrition

Calories: 920kcal | Carbohydrates: 138g | Protein: 12g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 159mg | Sodium: 1122mg | Potassium: 772mg | Fiber: 3g | Sugar: 97g | Vitamin A: 12628IU | Vitamin C: 13mg | Calcium: 406mg | Iron: 4mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

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  • randy

    im doing this todayReplyCancel

  • Kathryn Block

    Mine was soggy and good amount of liquid in the bottom of the crock pot. Any suggestions?ReplyCancel

    • Terrie

      I think it probably meant 3/4 stick butter and not 3/4 cup butter so maybe that was the reason?  I cut down the butter considerably (about half) and it came out perfect.ReplyCancel

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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!

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