Slow Cooker Pumpkin Cobbler Recipe

Slow cooker recipes for dessert are easy and delicious! Today I’m sharing another one of my pumpkin desserts made in a Crock Pot: Slow Cooker Pumpkin Cobbler.

Slow Cooke Pumpkin Cobbler

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.

Slow Cooker Recipes

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 Recipe

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 Desserts Recipe

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

Slow Cooker Pumpkin Cobbler Recipe
 
Author:
Recipe type: Dessert
Ingredients
  • 3 eggs
  • Large can of pumpkin puree (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
  • Butter Pecan Cake Mix
  • 4 tbsp brown sugar
  • ¾ cup melted butter
Instructions
  1. Beat the eggs slightly.
  2. Add the pumpkin puree, evaporated milk, sugars, cinnamon, ginger, salt and vanilla.
  3. Pour the mixture into a greased slow cooker.
  4. Top with the powdered cake mix and sprinkle with brown sugar.
  5. Drizzle melted butter evenly over the top.
  6. Cook on low for 3-4 hours.

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Pumpkin Magic Custard Cake | Pumpkin Mug Cake | Pumpkin Silk Pie
Pumpkin Butterscotch Bars | Maple Glazed Pumpkin Coffee Cake | Slow Cooker Pumpkin Pecan Bread Pudding

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Comments

  1. Heike says

    Hi, that recipe looks very lovely and as I am momentarily drowning in pumpkins (its autumn in New Zealand…), I would love to give it a try.
    BUT – even if I could find the cake mix here – I don’t like using ready made mixes, so I won’t even look – could you please advise what I can do to replace it? I assume it is a mix out of flour, sugar??Any ideas?

  2. Alisa Walsh says

    I entered this recipe in our annual Crockpot contest and took 3rd place! It was a huge hit, the only thing I added was some chopped up pecans sauteed with butter and rock salt, stirred that into the cake mix. Great for those that like the salty/sweet combo. I’m by no means a cook so trying this for the first time I wasn’t sure how it would go. Topped with vanilla bean ice-cream. Oh yummy!
    Thanks!!!!

  3. Timeka says

    I made this recipe the first time last year and accidently forgot 1 ingredient, ironically the milk and it was excellent. Almost ate it all in one sitting, to the point I had to give half away. So I just made it again with the milk, and it just was not the same for me, it was just ok, actually tasted funny. I guess for me I will leave the milk out.

  4. 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)

  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.

  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?!!

    • 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

      • 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?

        • 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

  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. 😉

  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

  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)?

    • 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

    • 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

  10. 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…

    • 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

      • 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!

  11. Tammy says

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

    • 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!

  12. 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?!?!

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