Crockpot Pumpkin Cobbler Recipe – Saving Dollars and Sense

This Pumpkin Cobbler is a must-make for the fall season.

This crockpot pumpkin dessert is made with a yellow cake mix, pumpkin pie spice, butter, brown sugar, pecans, and more.

The most decadent dessert that will fill your home with the aroma of warm spices.

Scoop up this pumpkin cobbler and pair it with a big scoop of vanilla ice cream or even a dollop of whipped cream.

The perfect dessert for after dinner, take to a family potluck, or even a work party.

This crockpot cobbler is a game-changer in the dessert world.

Reasons You Will Love This Crockpot Pumpkin Cobbler

• When you cook in a crockpot you get that hands-off cooking. Turn on the crockpot and walk away until it is ready.
• This recipe starts with a cake mix base, so it is easy to prep, and be thrown together in minutes to start cooking.
• Doesn’t heat up the home the way the oven would if you baked this cobbler.
• Serves a crowd! So make sure to try this when you are entertaining this fall.
• Uses pumpkin puree and pumpkin spice for a rich pumpkin flavor in each bite.

Ingredients Needed

• Pumpkin: Reach for pumpkin puree in the can, or make homemade pumpkin puree. Don’t confuse this for pumpkin pie mix in the can.
• Eggs: You will use 3 eggs, I recommend using room temperature eggs. They will incorporate the best.
• Sugar: Brown sugar and granulated sugar are both used to sweeten up this cobbler!
• Spices: Pumpkin pie spice and cinnamon are both used. I wanted it to be a bit more vibrant in warm spices so I added in the cinnamon.
• Milk: Evaporated milk is perfect for mixing in to create a rich and decadent cake mix cobbler.
• Cake Mix: Yellow cake mix is what I used as the base. You could honestly swap with a white cake mix if you needed.
• Butter: Real butter is recommended. Make sure the butter is melted.
• Pecans: Optional but let me say the nuts add the perfect crunch to the creamy cobbler.

How to Make Pumpkin Cobbler

Full directions on how to make Pumpkin Cobbler in the slowcooker are in the printable recipe card below.

This is a quick walkthrough of how it is made.

Step 1: In a mixing bowl, you are going to add your pumpkin puree, eggs, sugar, and spices, and mix well.

Step 2: Next, pour in the evaporated milk and blend it up again.

Step 3: Grease your crockpot then pour the mixture into the crockpot.

Step 4: In a new bowl add your cake mix and the rest of the cinnamon and melted butter.

Step 5: Sprinkle the mixture over the pumpkin mixture.

Step 6: Place the lid on and cook for 4 hours on low, or 2 hours on high. About halfway through add the pecans if you want nuts.

Serve warm.

Tips and Variations to Recipe

• Make sure to fully mix up the pumpkin mixture before you pour it into the crockpot.
• Don’t mix the cake mix into the batter of the pumpkin. You sprinkle on top and then it will bake up into a decadent cobbler.
• Use a spice cake or white cake in replace of a yellow cake mix.
• Skip the nuts or swap to walnuts instead of pecans.
• Add less or more cinnamon depending on how you like warm cinnamon in desserts.
• Make sure you grease your crockpot or use a crockpot liner or the cake cobbler will stick to the sides.
• The cobbler is done when you stick a fork in the cake mixture and it comes out clean of wet batter.
• Once you dish up drizzle with some caramel sauce for a decadent and sweet pairing to the cobbler.
• Swap the granulated sugar with maple syrup for a bit more of a deeper flavor to the recipe.
• You can use a gluten-free cake mix if you would like.
• Finely dice up apples, pears, or even dried cranberries and mix in the pumpkin mixture. I would only do 1/2 cup of fresh fruit or 1/3 cup of dried cranberries.

How to Store Leftover Cobbler

I recommend storing any of the cobbler, you do not eat right away in an airtight container.

The dessert will store for up to 5 days in the fridge.

Eat cold or warm it up in the microwave or oven.

How to Freeze Cobbler

You can also freeze the leftover cobbler.

Simply store in a freezer container for 2-3 months.

Then thaw in the fridge overnight or heat up straight from the freezer.

More Pumpkin Recipes

If you liked this pumpkin recipe, you’ll love these ones too: