Pumpkin Cobbler–an easy fall dessert made with creamy pumpkin filling, buttery yellow cake mix topping and pecans, cooked in the slow cooker and served warm with vanilla ice cream or whipped cream.
Never Disappoints Crock Pot Pumpkin Cobbler
This Crockpot Pumpkin Cobbler is like a cross between pumpkin pie and pumpkin dump cake, and it’s so easy to make! I love that it uses a box of cake mix and a few simple ingredients to make a delicious dessert with minimal effort. It’s the perfect treat for fall when you’re craving something pumpkin but don’t want to turn on the oven. Serve it warm with a scoop of vanilla ice cream or a dollop of Cool Whip and you’ve got yourself one delicious dessert! (This recipe is adapted from Cooking Chew).
Ingredients/Substitution Ideas
- Pumpkin puree–not pumpkin pie filling
- Eggs
- Granulated sugar
- Brown sugar
- Pumpkin pie spice–or a mixture of cinnamon, ginger, nutmeg and cloves.
- Cinnamon
- Evaporated milk
- Yellow cake mix–or white cake mix or spice cake mix
- Butter
- Chopped pecans–or chopped walnuts. Leave them out for a nut-free version.
Steps
Spray a 4-6 quart slow cooker with non-stick cooking spray.
In a medium bowl whisk together the pumpkin, eggs, sugars, pumpkin pie spice and 1 tsp of cinnamon until smooth. Stir in the evaporated milk. Scrape the mixture into the slow cooker.
In the same bowl whisk the cake with with the remaining 1 tsp of cinnamon. Stir in the melted butter until crumbly. Sprinkle the cake mixture over the pumpkin mixture.
Cover and cook on high for 2 hours. Sprinkle in the pecans halfway through the cooking time.
Scoop all the way down to the bottom of the slow cooker to get both the pumpkin and cake layers in each serving. Top with Cool Whip or vanilla ice cream and enjoy!
Notes/Tips
- This is best served warm topped with whipped cream, Cool Whip or vanilla ice cream.
- Slow cookers vary, so start checking around the 2-hour mark. The pumpkin filling should be mostly set, with a slight jiggle in the center, and the cake topping should be cooked through. If the middle is still very wet, cook for another 15–30 minutes.
- This is a great alternative to traditional pumpkin pie!
- Store leftovers in an airtight container* and refrigerate for up to 4 days. Reheat individual servings in the microwave until warmed through.
- Tools:
- I used my 4 quart slow cooker*. If you don’t want it as thick or if you’re wanting to cook it faster use a 6 quart slow cooker.
- Mixing bowls*
- Whisk*
- Scraper*
- Magnetic measuring cups*
- Magnetic measuring spoons*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Never Disappoints Crock Pot Pumpkin Cobbler
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
Description
An easy fall dessert made with creamy pumpkin filling, buttery yellow cake mix topping and pecans, cooked in the slow cooker and served warm with vanilla ice cream or whipped cream.
Ingredients
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon, divided
- 1 (12 oz) can evaporated milk
- 1 (13.25 oz) box yellow cake mix
- 1/2 cup butter
- 1/2 cup chopped pecans, optional
Instructions
Slow Cooker Instructions:
- Spray a 4-6 quart slow cooker with non-stick cooking spray.
- In a medium bowl whisk together the pumpkin, eggs, sugars, pumpkin pie spice and 1 tsp of cinnamon until smooth. Stir in the evaporated milk. Scrape the mixture into the slow cooker.
- In the same bowl whisk the cake with with the remaining 1 tsp of cinnamon. Stir in the melted butter until crumbly. Sprinkle the cake mixture over the pumpkin mixture.
- Cover and cook on high for 2 hours. Sprinkle in the pecans halfway through the cooking time.
- Scoop all the way down to the bottom of the slow cooker to get both the pumpkin and cake layers in each serving. Top with Cool Whip or vanilla ice cream and enjoy!
Oven Instructions:
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, 1 teaspoon of cinnamon and evaporated milk until smooth. Pour into the prepared baking dish.
- In the same bowl stir together the dry cake mix and remaining 1 teaspoon of cinnamon. Stir in the melted butter until crumbly. Sprinkle evenly over the pumpkin mixture. Do not stir.
- Bake uncovered for 45–55 minutes, or until the pumpkin filling is set and the topping is golden brown. Sprinkle the chopped pecans over the top during the last 20–25 minutes of baking.
- Let cool for 10–15 minutes before serving. Serve warm with Cool Whip or vanilla ice cream.
- Category: Dessert
More Pumpkin recipes…
Instant Pot Pumpkin Pie Steel Cut Oatmeal
Hearty steel cut oats are cooked with pumpkin puree and pumpkin pie spice quickly in your electric pressure cooker to make a comforting breakfast perfect for a chilly fall morning.
Instant Pot Pumpkin Chocolate Chip Breakfast Cake
A dense and moist, almost bread pudding-like cake with the popular flavor combo of pumpkin spice and chocolate. This delicious cake is the perfect choice for a fall treat, or any time of year that pumpkin craving strikes!
Instant Pot Pumpkin Bites
Mini crustless pumpkin cheesecakes cooked quickly in your pressure cooker.
Instant Pot Pumpkin Pie Crisp
Pumpkin pie and crisp together. Doesn’t that sound like a perfect treat for a fall day? With this Instant Pot/Crockpot recipe, it’s easier than ever to enjoy pie and crisp in the same dessert. Let’s get started!
Instant Pot Pumpkin French Toast Casserole
An easy way to make french toast! With pumpkin puree, pumpkin spice and streusel brown sugar pecan topping this is the perfect fall breakfast or treat. You can make this in the Instant Pot, slow cooker or the oven and can be prepped the night before and baked in the morning.
Chocolate Drizzled Pumpkin Cookies
This post is written by me on behalf of American Heritage Chocolate. I was compensated for my time. All opinions are my own. It’s fall-ish guys! This is exciting. In my opinion, September and October are the very best months. My favorite pumpkin recipes are starting to reemerge and this one should be added
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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