Published: · Modified: by Tonia Larson
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Slow Cooker Pumpkin Cobbler is an easy way to make dessert! Just put everything in the crockpot and walk away.
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.
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.
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!
Scoop the dessert into bowls. Top with whipped cream or ice cream and drizzle with caramel before serving.
Slow Cooker Pumpkin Cobbler Recipe
Yield: 15
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Slow Cooker Pumpkin Cobbler is an easy way to make dessert! Just put everything in the crockpot and walk away.
Ingredients
- 3 eggs
- 29 oz can of pumpkin puree
- 12 oz evaporated milk
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 15.25 oz butter pecan cake mix
- 4 tablespoon brown sugar
- 3/4 cup melted butter
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.
Nutrition Information:
Yield: 15Serving Size: 1 grams
Amount Per Serving:Calories: 414Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 473mgCarbohydrates: 62gFiber: 2gSugar: 45gProtein: 6g
Pumpkin Magic Custard Cake | Pumpkin Mug Cake | Pumpkin Silk Pie
Pumpkin Butterscotch Bars | Maple Glazed Pumpkin Coffee Cake | Slow Cooker Pumpkin Pecan Bread Pudding
More Pumpkin
- Pumpkin Pie With Condensed Milk
- Pumpkin Mug Cake
- Pumpkin Biscotti
- Pumpkin Muffins
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 12+ 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.
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Comments
Kelly Murray says
Can you prepare this the day before and reheat? If so, how do you recommend doing that?
Tonia Larson says
Hi Kelly,
Yes, you can prepare it the day before and reheat it. You can reheat it in the crockpot. Or put the Crockpot stoneware insert in the oven to reheat it (check your manual to make sure yours is oven safe https://www.crock-pot.com/on/demandware.store/Sites-crockpot-Site/default/Support-Show?cfid=help-and-how-to-use-oven-and-microwave-safety-faq) Or you can transfer the cobbler to a casserole dish and reheat it in the oven or even the microwave. If you transfer it, the topping will get a little mixed in but it will still be delicious!
Happy Thanksgiving!
~ToniaReply
Christi Layton Dillon says
Can I double the pumpkin cobbler and if so how do I cook it .. time high or low? Thank you… looking forward to trying this recipe.
Reply
Tonia Larson says
Hello Christi,
I would not recommend doubling it since you want the cake mix cobbler topping to cover the pumpkin layer. Doubling it would make for a thick pumpkin layer without being able to coat the “extra” layer with another cake mix topping.Instead I would recommend making it into two crockpots. Or you can make it in two 9×13-inch casserole dishes and bake them 350˚F for 50-55 minutes.
Enjoy,
ToniaReply
Sandra Young says
Can’t find butter pecan cake mix, can I use spice cake and ground pecans?
Reply
Tonia Larson says
You can add pecans if you want to but it would also work with just the spice cake mix.
Reply
Bam says
In regard to Stephanie “Can i prepare this recipe in a pressure cooker?” The answer would be NO if you are really using the pressure cooker function. A pressure cooker needs at least 1 cup of loose liquid like water/broth to work.
If you are using the slow cooker function in a pressure cooker (like the Instant Pot) than the answer is YES, it will work, use the glass lid, not the regular pressure cooker lid.
BTW-the cobbler looks really good! I wrote down this recipe to try.
Thank you.
Bam
“Old but still cooking”Reply
Stephanie L Marty says
Can i prepare this recipe in a pressure cooker?
Reply
Tonia says
Unfortunately, I’m not sure. I don’t have a lot of experience using pressure cookers but hope to start using mine more!
Reply
Courtney says
Hi Tonia!
I can’t find butter pecan cake mix anywhere. Is there another type you’d recommend?Reply
Tonia says
Hi Courtney,
I would suggest using a spice cake mix or yellow cake mix.
Happy Baking!
~ToniaReply
Mompreneur says
It has become a holiday staple here. Thanks for a great recipe!Reply
Tonia says
Wonderful! The more slow cookers that can be utilized during the holidays the better! It takes away some of the stress and frees up space in the oven.
Reply
Beverly A. Dugar says
Flavor is good after I added caramel topping; however, I think I did something wrong (or perhaps it is because I live at high altitude). The cake on top is steamed and gooey. Also, the pumpkin tastes good but the consistency is a little like curdled milk. Next time I will do the oven.Reply
Sarah says
Can you prepare the night before and turn the crockpot on the next morning?
Reply
Tonia says
Hi Sarah,
Yes, this would be a great recipe to prepare ahead of time. Just prepare, cover and store in the fridge overnight.
Happy Thanksgiving!
~ToniaReply
Lisa says
Are you using light or dark brown sugar?
Reply
Shelly Brown says
Can you bake this in the oven?
Reply
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?Reply
Tonia says
Hello Heike,
My friend Amanda from I Am Baker has a recipe for homemade cake mix that you could try: http://iambaker.net/homemade-yellow-cake-mix/
Best of luck,
ToniaReply
Susan Kern says
Heike, You could always look up a mix for butter pecan cake or even a good yellow cake recipe
Reply
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!!!!Reply
sue says
Do you use pumpkin puree
Reply
Tonia says
Hi Sue! Yes, you use pumpkin puree. I’ve updated the post to include that. Thanks!
Reply
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.Reply
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