Fall is the perfect time to indulge in warm and comforting desserts, and what better way to do so than with our delicious Crockpot pumpkin cobbler with cake mix? This easy-to-make pumpkin cobbler in the slow cooker is a great way to use up any leftover pumpkin puree you may have from making other fall treats, and it’s sure to impress your family and friends. With a pecan topping and a creamy, spiced filling, this pumpkin cobbler is the ultimate fall dessert.
Ingredients
- 15 ounce can pumpkin puree – Ensure you are using pumpkin puree and not pumpkin pie filling!
- eggs
- granulated sugar
- brown sugar
- pumpkin pie spice
- cinnamon
- evaporated milk
- 1 box yellow cake mix (15-16 ounces) – You can substitute white cake mix or even spice cake mix, but you need to leave out the cinnamon listed above if using spice cake mix.
- melted butter
- pecans, chopped – This ingredient is optional, but it does add a lovely pecan crunch on the top.
How to Use Cake Mix to Make a Cobbler Crust
One of the best things about this Crockpot pumpkin cobbler recipe is that it uses a cake mix as one of its key ingredients. The cake mix provides a shortcut to making the perfect cobbler topping, saving you time and effort in the kitchen.
How to Prepare Crockpot Pumpkin Cobbler with Cake Mix
In a medium mixing bowl, mix the pumpkin puree, eggs, both sugars, pumpkin pie spice, one teaspoon of cinnamon (saving the rest for later). Next, whisk in the can of evaporated milk.
Add the pumpkin puree mixture into the Crockpot after you have sprayed it with a bit of cooking spray. Believe me, when baking desserts in a slow cooker, you will be happy for the cooking spray!
Simply mix the cake mix with the melted butter and the remaining cinnamon, and sprinkle it over the pumpkin filling in the crockpot. The cake mix will be lumpy.
As the cobbler cooks, the cake mix will transform into a crispy and golden topping that perfectly complements the creamy pumpkin filling. If you wish to add the pecans, you will sprinkle them on top about halfway through the cooking time.
Hmmm hmmmm….can’t you just smell it from here?
Expert Tips for Crockpot Pumpkin Cobbler with Cake Mix
- As I’ve already mentioned, be sure to use pure pumpkin puree and not pumpkin pie filling.
- Remember if you choose to use a spice cake, you should omit the cinnamon in the cake mixture.
- Half and half can be used instead of evaporated milk.
- The pecans tend to get too dark if added to the cobbler at the beginning of the cooking time. I suggest adding them halfway instead.
- The leftover pumpkin cobbler keeps in the refrigerator for up to five days.
Just as with fruit cobblers, a little scoop of ice cream or whipped cream only makes this warm dessert better!
Crockpot Pumpkin Pecan Cobbler with Cake Mix
Equipment
- 1 slow cooker
Ingredients
- 15 oz Pumpkin puree
- 3 Eggs
- ½ cup Granulated sugar
- ½ cup Brown sugar packed
- 2 tsp Pumpkin pie spice
- 2 tsp Cinnamon divided
- 12 oz Evaporated milk
- 15 oz Yellow cake mix Or white or spice (omit the cinnamon if using spice cakemix)
- ½ cup Unsalted butter melted
- ½ cup Pecans chopped (optional)
Instructions
- In a medium mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 teaspoon of the cinnamon until well combined.
- Add the evaporated milk and stir well.
- Pour the mixture into a large crockpot (4-6 quarts) that has been lightly coated with non-stick cooking spray.
- In a medium mixing bowl, whisk together the cake mix with the remaining 1 teaspoon cinnamon. Stir in the melted butter (the mixture will be crumbly).
- Sprinkle the cake mixture all over the pumpkin in the crockpot.
- Set the crockpot to low and cook for 4 hours, or high for 2 hours. Sprinkle the nuts over top about halfway through the cooking time, if desired.
- Serve the cobbler warm with ice cream or whipped cream.
Nutrition
More Delicious Dessert Recipes
Easy Chocolate Cake with Homemade Chocolate Buttercream
Butter Pecan Praline Poke Cake (Number ONE recipe on the website!)
Janet S
If using the Casserole Crockpot would time of cooking change at all? Wanting to make for Thanksgiving.
Amy
Hi Janet! I am not entirely sure because I have not attempted this dessert in the casserole style slow cooker myself. However, I do recall that I used to overcook things in my casserole cooker because it seemed to cook faster than my regular Crockpot. Therefore, I would think you might need to prepared to end the cook time sooner than what is listed in my recipe! But again…I haven’t tried it, so I don’t know for sure. Good luck!
Erin Bedillion
Can you double this recipe?
Amy
I am so sorry – no idea why I’m just now seeing your comment! I would have to say it is probably not a good idea to double the recipe – mainly because when I make my pumpkin cobbler, the final baked cobbler only has about 3-4 inches of spare space to the top edge. I think it would likely bake up to the rim of crock.