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Slow Cooker Pumpkin Cobbler Recipe

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Slow Cooker Pumpkin Cobbler is an easy way to make dessert! Just put everything in the crockpot and walk away.

Slow Cooker Pumpkin Cobbler In bowl

We are already more than halfway through October! Can you believe it? The weather has gotten cold here and it is way to early for that. I was hoping for a long, beautiful fall but am thankful that we don’t have  For the third week of Crocktober, I made a Slow Cooker Pumpkin Cobbler. This pumpkin dessert would be perfect for the upcoming holidays. It is kind of like pumpkin pie without the crust.

pumpkin cobbler in crock pot

Beat the eggs slightly and then add the pumpkin puree, evaporated milk, sugar, cinnamon, ginger and vanilla. Pour the mixture into a greased slow cooker. Top with the powdered cake mix and sprinkle with brown sugar. Drizzle melted butter evenly over the top.

Crock Pot Pumpkin Cobbler

Cook on low for 3-4 hours. After cooking this pumpkin dessert, I saw a tip from 365 Days of Slow Cooking. Karen said that you should place a double layer of paper towel over the top of the Crock Pot before adding the lid. Her trick keeps the condensation off of the dessert and gives a crispier top. I didn’t have an opportunity to try it before this post but I plan to the next time I make it!

pumpkin cobbler in bowl

Scoop the dessert into bowls. Top with whipped cream or ice cream and drizzle with caramel before serving.

Slow cooker pumpkin cobbler in a white bowl.

Slow Cooker Pumpkin Cobbler Recipe

Slow Cooker Pumpkin Cobbler is an easy way to make dessert! Just put everything in the crockpot and walk away.
4.44 from 93 votes
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Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 15

Ingredients

Instructions

  • Beat the eggs slightly.
  • Add the pumpkin puree, evaporated milk, sugars, cinnamon, ginger, salt and vanilla.
  • Pour the mixture into a greased slow cooker.
  • Top with the powdered cake mix and sprinkle with brown sugar.
  • Drizzle melted butter evenly over the top.
  • Cook on low for 3-4 hours.
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Nutrition

Serving: 1/15 | Calories: 414kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 473mg | Fiber: 2g | Sugar: 45g
Course: Dessert
Cuisine: American
Author: Tonia Larson
pumpkin desserts

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About Tonia Larson

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

Comments

    4.44 from 93 votes (87 ratings without comment)

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    Recipe Rating




        • Pete says

          Yes. It is nerve racking the first time you put a powdery cake mix on top but it all works out. I have seen some suggest to put a dish towel stretched across (held in place by the lid) to catch excess moisture. It works itself out. Pecans suggested above are a nice touch.

          Reply

  2. Mr. Sandy Glaneman says

    Hello Tonia
    I tried this last night and I followed your recipe to the letter however all I ended up with was a gooey mass more like a soft pudding than a cobbler. Any suggestions on what I may have done wrong?
    Thanks
    Sandy Glaneman (male)

    Reply

    • Tonia says

      I’m so sorry to hear that it didn’t turn out for you! Mine was very soft, too like pumpkin pie without the crust. I think that if you want it to be more cake-like, you would need to cook it in the oven. Here is a recipe like the one my sister-in-law makes: http://www.melskitchencafe.com/pumpkin-cobbler/

      Reply

  5. Crystal says

    Oh my goodness!!! I just made this and it was awesome!! I love anything with pumpkin and this definitely hit the spot. Will make this again.

    Reply

  6. Diamond says

    Hi this may be a crazy question but am i just supposed to top it off with the powdered cake mix as a powder or am i supposed to make it? Thank you?!!

    Reply

    • Tonia says

      Not a crazy question at all! Yes, you top it with the powdered cake mix and do not make the cake beforehand. Happy baking!
      ~Tonia

      Reply

      • wendy says

        regarding the powdered cake mix, should i mix the cake ingredients (as directed on the box) before adding to crock pot or just add the it in powder form on top of the custard mixture?

        Reply

        • Tonia says

          Put the powdered cake mix on top of the custard. It is a little like adding the streusel topping to a crumb cake. In the second photo in the blog post, you can see the white powder, brown sugar and melted butter on top. I hope that helps! ~Tonia

          Reply

  7. Trish says

    Hi! I’ve had this in the crockpot for 4hrs and it doesn’t look done. The cake batter is gooey, is that how it’s meant to be? Your descirption says ‘custard’ like but the pictures look cakey… I so wanna get this right. 😉

    Reply

  8. kathy says

    made this thanksgiving am an the kitchen smells wonderful could not find the flavor cake mix but found a pumpkin one an used so hope it even more pumpiny

    cannot wait to try

    does ir serve better warm or cold?

    i have it cooling now

    Reply

  9. Lisa says

    hi – i’ve been looking for a non-pie pumpkin dessert to make this thanksgiving and this looks amazing! how would you recommend storing and serving/reheating leftovers (if there are any)?

    Reply

    • Tonia says

      Hi Lisa,
      I would suggest storing it in the fridge in a food storage container with a lid. You should be able to reheat it in the microwave like you would pumpkin pie. Happy Thanksgiving!
      ~Tonia

      Reply

    • Tonia says

      Hello Lynne,
      I find that it is hard to overcook things in a slow cooker. I go by how it looks and I check it periodically to see if it is done. With this dessert, scoop up a spoonful and it if is hot and custard like, it is done. Happy baking!
      ~Tonia

      Reply

  13. Karla says

    Hi Tonia, is that topping whipped cream on the Cobbler in the 1st picture? And Caramel is that drizzled over it? I might use French Vanilla Ice Cream instead. What do ya think? Or is the whipping cream more complimenting? Thx…

    Reply

    • Tonia says

      Hi Karla,
      Yes, I used whipped cream with caramel drizzled over it. I didn’t have any ice cream in my freezer so I used whipped cream.
      ~Tonia

      Reply

      • Nalesha says

        Thanks for the reply, Tonia! I go to Target often and always look at their white wares, but haven’t seen these. I don’t know if they are from a long time ago or new stock, but will check. There are simple and lovely!

        Reply

  15. Tammy says

    YUM! How many do you think this batch feeds? Thinking this would be great for an upcoming gathering – crockpot & pumpkin & dessert? Perfect!

    Reply

    • Tonia says

      That really depends on the size of the servings. The recipe has the same ingredients as what you would put into a 9×13 in pan. So, it serves the same number of people as a 9×13 would. Enjoy!

      Reply

  18. Amanda Shaw says

    Can you please help? I was going to make this but I can’t find a Butter Pecan cake mix anywhere!!! Do you know if this would be good with a different flavor cake mix?!?!

    Reply