Slow Cooker Pumpkin Cobbler


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This Slow Cooker Pumpkin Cobbler is the perfect blend of a classic pumpkin pie and a cozy cobbler. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a truly delightful treat.

Other pumpkin desserts we love are slow cooker pumpkin pie, or slow cooker pumpkin spoon cake.

Slice of slow cooker pumpkin cobbler with ice cream on top on a plate.
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We are huge pumpkin fans this time of the year. From pumpkin spice lattes or pumpkin chili (or slow cooker pumpkin soup) we LOVE it all. This is a wonderful dessert for company, you can even serve this at a game day party. Be sure to note that only half a box of yellow cake mix is used in this recipe, doing this insures that the center gets done perfectly and the ratio of cobbler topping to pumpkin is just right.

What you Need:

Ingredients for slow cooker pumpkin cobbler on a table.
  • Pumpkin Filling Layer: Pumpkin puree (you can use my slow cooker pumpkin recipe), cinnamon, cloves, nutmeg, eggs and a pinch of salt.
  • Cobbler Topping: Half a box of yellow cake mix and a stick of melted salted butter.
  • {The full recipe is in the recipe card below the photos}

Variations

  • Swap out the individual spices with 2 teaspoons of pumpkin spice mix for convenience.
  • Use spice cake mix or white cake mix as an alternative to yellow cake mix for added variety.
  • Sprinkle white chocolate chips on top for a rich, sweet touch.
  • Add toasted pecans before or after cooking for a satisfying crunch.
  1. In a large bowl, add the pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, cloves and salt. Whisk until smooth.
  2. Spray the slow cooker with non-stick spray and add the pumpkin filling to the slow cooker.
  3. Sprinkle over the cake mix next, remember this is only half of the box (about 1 1/2 cups).
  4. Drizzle over the melted butter.
  5. Cook on HIGH for 2 hours and 15 minutes or until set.
Slow cooker pumpkin cobbler in a crockpot with a spoon.

Serving Suggestions

  • Serve the cobbler warm topped with vanilla ice cream or whipped cream (here’s my homemade whipped cream recipe).
  • Toppings you can add to this pumpkin cobbler are toasted pecans (or walnuts) or salted caramel! We like to sprinkle ours with ground nutmeg.
Slow cooker pumpkin cobbler on a plate with ice cream on top melting down the sides.

Recipe FAQs

Can I serve this cold?

Yes! This does taste like pumpkin pie, so it does taste good cold. Though, it’s preferred warm with ice cream.

Can I use a slow cooker liner?

Yes! You can use a slow cooker liner on any slow cooker recipe if desired for easy clean up.

How to store?

For the easiest way to store, place the lid on the slow cooker (place it upside down if you need more space) and place in the fridge for up to 3 days. You can freeze in individual portions for up to 3 months.

A slice of slow cooker pumpkin cobbler with a scoop of ice cream on top.

More Slow Cooker Desserts:

A slice of slow cooker pumpkin cobbler with a scoop of ice cream on top.

Slow Cooker Pumpkin Cobbler

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Servings: 10
Slow cooker pumpkin cobbler is a warm, spiced dessert with a tender, cake-like topping, perfect for cozy fall gatherings.

Ingredients 
 

  • 15 oz. can pumpkin puree
  • 2 large eggs
  • ½ cup brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • 1 pinch salt
  • 1 ½ cups box yellow cake mix, (this is half of a 15.25 oz. box)
  • ½ cup salted melted butter

For serving:

  • ice cream

Instructions 

  • In a large bowl, add the pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, cloves and salt. Whisk until smooth.
  • Spray the slow cooker with non-stick spray. Pour in the pumpkin mixture and smooth out.
  • Sprinkle over the half box of yellow cake mix evenly. Drizzle over the melted butter.
  • Cook on high for 2 hours and 15 minutes or until the center is set.
  • Serve warm with ice cream.

Sarah’s Notes

  • Ice cream is not included in nutrition calculations.
  • You can use a slow cooker liner on any slow cooker recipe if desired for easy clean up.
  • For the easiest way to store, place the lid on the slow cooker (place it upside down if you need more space) and place in the fridge for up to 3 days. You can freeze in individual portions for up to 3 months.
Variations:
  • Swap out the individual spices with 2 teaspoons of pumpkin spice mix for convenience.
  • Use spice cake mix or white cake mix as an alternative to yellow cake mix for added variety.
  • Sprinkle white chocolate chips on top for a rich, sweet touch.
  • Add toasted pecans before or after cooking for a satisfying crunch.
Serving Suggestions:
  • Serve the cobbler warm topped with vanilla ice cream or whipped cream.
  • Toppings you can add to this pumpkin cobbler are toasted pecans (or walnuts) or salted caramel! We like to sprinkle ours with ground nutmeg.
 

Nutrition

Calories: 233kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 248mg | Potassium: 132mg | Fiber: 2g | Sugar: 21g | Vitamin A: 6950IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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2 Comments

  1. Tamara says:

    5 stars
    I made this for dessert last night and it was so rich and delicious! I substituted French Vanilla cake mix and wow! Easy to make and quick clean up too. I wish I could post a photo!

    1. Sarah Olson says:

      So great to hear Tamara!