Cozy Crockpot Pumpkin Cobbler: Your Ultimate Autumn Indulgence!
Imagine sinking your spoon into a luscious, spiced pumpkin base, topped with a golden, buttery cake-like crust. It’s like a warm hug in a bowl, and the best part? Your slow cooker does almost all the work! This recipe is an absolute game-changer, incredibly quick to put together, ridiculously easy, and oh-so-memorable.
Equipment
- Slow cooker
- Large mixing bowl
- Spatula
Ingredients
- 1 can pumpkin puree 15 oz, plain, not pie filling
- 1 can evaporated milk 12 oz
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 box yellow cake mix 15.25 oz
- 1/2 cup unsalted butter melted
- 1/2 cup chopped pecans optional
- non-stick cooking spray for greasing crockpot
Instructions
- Step 1: Give the inside of your slow cooker a good spray with non-stick cooking spray.
- Step 2: In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk until smooth and well combined.
- Step 3: Carefully pour your pumpkin mixture into the prepared crockpot. Use a spatula to spread it out evenly across the bottom.
- Step 4: Evenly sprinkle the dry yellow cake mix right over the pumpkin mixture, trying to get an even layer.
- Step 5: Take your melted butter and drizzle it slowly and evenly over the cake mix, covering as much of the dry cake mix as possible.
- Step 6: If using, sprinkle your chopped pecans over the top.
- Step 7: Place the lid on your crockpot. Cook on high for 2 to 3 hours, or until the top is beautifully golden brown and the pumpkin mixture underneath is set and no longer jiggly in the center.
- Step 8: Once done, scoop out generous portions while it's still warm. Serve with vanilla bean ice cream or fresh whipped cream, if desired.
Notes
Substitutions & Additions: While yellow cake mix is classic, a spice cake mix would amp up those fall flavors, or a butter pecan cake mix for extra nuttiness. For nut alternatives, walnuts or slivered almonds work, or omit them entirely. If you don't have pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves. Drizzle with caramel sauce or sprinkle with mini chocolate chips for extra sweetness. For a grown-up version, add a tablespoon of bourbon or rum to the pumpkin mixture. For an extra decadent twist, mix 4 oz softened cream cheese with 1/4 cup sugar and 1 tsp vanilla, then dollop small spoonfuls over the pumpkin layer before adding the cake mix and swirl lightly.
Tips for Success: Do not stir the layers once added. Sprinkle the cake mix as evenly as possible for a consistent crust. Limit peeking under the lid to avoid heat loss. Adjust cooking time based on your slow cooker's temperature; if needed, you can briefly broil the top (ensure crockpot insert is broiler-safe). You can prep the pumpkin base a day in advance and store it in the refrigerator.
How to Store: Allow the cobbler to cool completely before transferring any leftovers to an airtight container. Store in the refrigerator for 3-4 days. Reheat individual portions in the microwave (30-60 seconds) or a larger portion in the oven at 300°F (150°C) until heated through. You can also warm it gently in the crockpot on a 'warm' setting.