Crock Pot Pumpkin Cobbler

This Crock Pot Pumpkin Cobbler is a sweet and cozy dessert recipe, which includes pumpkin puree and butter pecan cake mix. It’s a no-fuss take on the classic, ready in about 4 hours and 10 minutes.

Crock Pot Pumpkin Cobbler Ingredients

• 3 large eggs
• 29 ounces pumpkin puree
• 12 ounces evaporated milk
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 15.25 ounces butter pecan cake mix
• 4 tablespoons brown sugar
• 3/4 cup butter, melted

How To Make Crock Pot Pumpkin Cobbler

1. Whisk the eggs: Lightly beat the eggs in a large mixing bowl.
2. Add pumpkin mixture: Add pumpkin puree, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, salt, and vanilla. Stir until fully combined.
3. Pour into slow cooker: Grease the slow cooker insert and pour the pumpkin mixture into it evenly.
4. Add dry topping: Sprinkle the dry butter pecan cake mix evenly over the top.
5. Add sugar and butter: Sprinkle with brown sugar, then drizzle melted butter over everything.
6. Cook the cobbler: Cover and cook on LOW for 3-4 hours, until set.

Recipe Tips

• Can I use a different cake mix?
  Yes, yellow or spice cake mix are great alternatives if you can’t find butter pecan.
• How do I know it’s done?
  The cobbler is done when the center is set and no longer jiggly.
• Can I make this ahead of time?
  Yes, cook and refrigerate. Reheat in the slow cooker or microwave before serving.
• Do I need to stir the layers?
  No, do not mix the layers—just layer and cook as directed.
• How to make it more decadent:
  Serve warm with whipped cream, vanilla ice cream, or a caramel drizzle.

What To Serve With Pumpkin Cobbler

This dessert is rich and comforting on its own, but here are some great pairings:

• A scoop of vanilla or butter pecan ice cream
• Fresh whipped cream
• A drizzle of caramel sauce
• Chopped toasted pecans for crunch
• Hot coffee or spiced chai

How To Store Pumpkin Cobbler

Refrigerate:
Cool completely, then cover and refrigerate for up to 4 days.

Freeze:
Store in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat before serving.

Pumpkin Cobbler Nutrition Facts

• Calories: 414 per serving
• Carbohydrates: 62g
• Protein: 6g
• Fat: 17g
• Saturated Fat: 10g
• Polyunsaturated Fat: 5g
• Cholesterol: 82mg
• Sodium: 473mg
• Fiber: 2g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake this in the oven instead?
Yes, bake in a greased 9×13-inch pan at 350°F for about 50-60 minutes.

Does it taste like pumpkin pie?
Yes, the base is similar to pumpkin pie filling, but with a crumbly, buttery topping.

Can I double the recipe?
Only if your slow cooker is large enough. Otherwise, make two separate batches.

Is this recipe gluten-free?
No, but you can try it with a gluten-free cake mix.

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-pureed and not too watery.

Try More Recipes:

• Crock Pot Pumpkin Chili
• Crock Pot Pumpkin Cake
• Crock Pot Pumpkin Butter