If you’re looking for a cozy, comforting dessert that fills your home with the warm scent of autumn spices and rich pumpkin goodness, this Slow Cooker Pumpkin Cobbler Recipe is about to become your new favorite. It’s perfect for those moments when you want something impressive yet fuss-free, with luscious layers of spiced pumpkin custard topped with a buttery pecan cake crust that cooks gently all day in your slow cooker. Trust me, once you taste this dreamy cobbler, it’ll be a staple in your seasonal dessert rotation.

Ingredients You’ll Need

This Slow Cooker Pumpkin Cobbler Recipe calls for straightforward ingredients that come together effortlessly but deliver incredible flavor, texture, and color. Each component has a role: the pumpkin puree provides richness and that classic fall vibe, the spices add depth and warmth, and the butter pecan cake mix creates a perfectly tender topping that cooks up golden and crisp.

3 large eggs: Lightly beaten to add structure and a silky custard base.

29 ounces pumpkin puree: The heart of the cobbler, bringing creamy texture and vibrant color.
12 ounces evaporated milk: Adds creaminess and helps blend the pumpkin and spices smoothly.

1 cup granulated sugar: Sweetens the filling without overpowering it.
¼ cup brown sugar: Introduces a hint of molasses-like depth and richness.

2 tsp ground cinnamon: Brings that signature warm, sweet spice so essential in pumpkin desserts.
½ tsp ground ginger: Adds a subtle bite that layers perfectly with the cinnamon.
½ tsp salt: Balances and enhances all the flavors.

1 tsp vanilla extract: For a fragrant, comforting aroma that rounds out the spices.
15.25 ounces butter pecan cake mix: The secret to the luscious, cakey topping that browns beautifully on the surface.
4 tbsp brown sugar: Sprinkled over the cake mix to boost caramelization and add texture.

¾ cup butter, melted: Drizzled on top for richness and to help the cake topping bake to golden perfection.

How to Make Slow Cooker Pumpkin Cobbler Recipe

Step 1: Prepare the Pumpkin Mixture

Start by beating the eggs just enough to blend the whites and yolks. Then add the pumpkin puree, evaporated milk, granulated and brown sugars, spices, salt, and vanilla to the bowl. Stir everything gently so the flavors meld without over-mixing.

Step 2: Pour into the Slow Cooker

Grease your slow cooker lightly to prevent sticking. Pour the pumpkin mixture into the base, spreading it out evenly for an even cook. This smooth layer will become the luscious custard that makes this cobbler irresistible.

Step 3: Add the Cake Mix and Sugar Crust

Evenly sprinkle the butter pecan cake mix over the pumpkin filling. Then dust the top with the brown sugar. This layering is key because as it cooks, the top will rise and create a beautiful, crunchy contrast to the creamy pumpkin below.

Step 4: Drizzle with Melted Butter

Use a spoon to drizzle melted butter all over the cake mix and sugar. This added fat not only enhances flavor but also helps your topping achieve that perfect golden brown crust every time.

Step 5: Cook Low and Slow

Cover your slow cooker and set it to low. Cook for 3 to 4 hours, checking around the 3-hour mark. The cobbler is done when the top looks set and golden, and a toothpick inserted into the cake layer comes out mostly clean with just a few moist crumbs.

How to Serve Slow Cooker Pumpkin Cobbler Recipe

Garnishes

Top your pumpkin cobbler with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence. Toasted pecans or a sprinkle of cinnamon add a beautiful finishing touch and boost the cozy vibes.

Side Dishes

This cobbler pairs beautifully with a cup of spiced chai tea or hot coffee, perfect for chilly afternoons. If you want to make it a festive dessert spread, include sliced apples or pears lightly sautéed with cinnamon alongside.

Creative Ways to Present

Consider serving portions in individual ramekins straight from the slow cooker for charming presentation. You can also layer it with granola or candied nuts for added crunch, turning this cobbler into a dessert parfait that’s both impressive and approachable.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, cover the cobbler tightly and store any leftovers in the refrigerator for up to 4 days. The flavors actually deepen overnight, so it’s a fantastic make-ahead dessert too.

Freezing

If you want to save some for later, you can freeze individual portions of this Slow Cooker Pumpkin Cobbler Recipe. Use airtight containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm leftover cobbler gently either in the microwave or in a 350°F oven covered with foil to prevent over-browning. Just a few minutes and you’ll have that comforting, fresh-baked feeling all over again.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! You’ll need to cook and puree the fresh pumpkin until smooth before using it in the recipe. Just keep in mind that fresh pumpkin might have a slightly different texture and moisture content, so adjust the liquid slightly if needed.

What size slow cooker should I use for this recipe?

A 4 to 6-quart slow cooker works best. This size provides the perfect depth for the pumpkin custard and cake topping to cook evenly without drying out or overflowing.

Can I make this Slow Cooker Pumpkin Cobbler Recipe vegan?

To make a vegan version, swap out the eggs for flax eggs or a commercial egg replacer and replace evaporated milk with full-fat coconut milk. Use a vegan butter substitute for the topping, and check that your cake mix doesn’t include dairy or eggs.

What if I don’t have butter pecan cake mix?

No worries! You can use a plain yellow or spice cake mix instead. Adding a handful of chopped pecans to the topping will bring in that beloved nutty, buttery flavor you want.

How can I tell when the cobbler is done cooking?

The top should be golden and firm to the touch, and the edges will start to pull away slightly from the slow cooker. A toothpick inserted into the cakey top comes out mostly clean with just a few moist crumbs sticking to it.

Final Thoughts

This Slow Cooker Pumpkin Cobbler Recipe is one of those magical desserts that feels both homey and special. It’s simple enough to make any day but impressive enough for holiday gatherings. Once you try it, you’ll keep coming back to the cozy, warm flavors that celebrate the taste of fall in every bite. Give it a go and let this delightful pumpkin cobbler brighten your kitchen and your table.

Slow Cooker Pumpkin Cobbler Recipe

★★★★★

4.9 from 30 reviews

Author: Mariam

Total Time: 3 hours 15 minutes to 4 hours 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting Slow Cooker Pumpkin Cobbler combining creamy pumpkin puree with warm spices and a buttery cake topping, perfect for a cozy autumn dessert made effortlessly in your slow cooker.

Instructions

Beat the Eggs: Lightly beat 3 large eggs in a large mixing bowl until combined but not frothy.
Mix Pumpkin Ingredients: Add 29 ounces pumpkin puree, 12 ounces evaporated milk, 1 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1 teaspoon vanilla extract to the eggs. Stir well until all the ingredients are fully blended.

Prepare Slow Cooker: Grease the inside of your slow cooker with butter or non-stick spray to prevent sticking. Pour the pumpkin mixture evenly into the slow cooker bowl.
Add Cake Mix Topping: Evenly sprinkle 15.25 ounces of butter pecan cake mix over the surface of the pumpkin mixture. Then sprinkle 4 tablespoons of brown sugar on top of the cake mix to add extra sweetness and caramelization.
Pour Melted Butter: Drizzle 3/4 cup of melted butter evenly over the cake mix and brown sugar. This will create a golden, buttery crust as it cooks.

Cook: Cover and cook on low heat for 3 to 4 hours, or until the cobbler is set and a toothpick inserted near the center comes out clean. Avoid opening the lid frequently to maintain a consistent cooking temperature.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.
Butter pecan cake mix gives a nutty flavor, but you can substitute with yellow or spice cake mix if preferred.

Cooking time can vary based on your slow cooker model; start checking at 3 hours.
Let cobbler cool slightly before serving to allow it to set.
Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat.

Prep Time: 15 minutes
Cook Time: 3 to 4 hours
Category: Dessert

Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe (approx. 143g)

Calories: 320
Sugar: 32g
Sodium: 310mg

Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g

Trans Fat: 0.2g
Carbohydrates: 38g
Fiber: 3g

Protein: 4g
Cholesterol: 80mg

Keywords: pumpkin cobbler, slow cooker dessert, autumn dessert, pumpkin recipes, easy pumpkin cobbler