As the pumpkin puree warms slowly in the crockpot, it absorbs the spice of cinnamon and nutmeg until the mixture thickens into a custardy base. A crumbly topping of yellow cake mix and butter settles over the surface, turning golden and crisp at the edges while staying tender where it meets the pumpkin beneath. Midway through, I scatter a handful of pecans to add a crisp contrast to the crumble top.

Serve the pumpkin cobbler warm with a scoop of ice cream, which melts into the soft pumpkin layer and carries the spiced aroma with each spoonful. I love this easy substitute for pumpkin pie: I still get the whipped cream (my favorite part) and pumpkin spice flavor.

Pumpkin cobbler with pecans served in a bowl with whipped cream.

Table of Contents

Steps + Photos to make this recipe for Crockpot Pumpkin Cobbler

Step 1: Gather your ingredients. Prepare the crock with a liner or nonstick spray.

Step 2: In a medium mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 t cinnamon until smooth. Stir in evaporated milk

Step 3: Pour the pumpkin mixture inside.

Step 4: In a separate bowl, whisk together the cake mix and the remaining 1 t cinnamon. Stir in the melted butter until crumbly.

Step 5: Sprinkle the crumbly cake mixture evenly over the pumpkin mixture in the crockpot.

Step 6: Cover and cook on Low for 4 hours or High for 2 hours. Add pecans halfway through if using.

Step 7: Serve warm, topped with ice cream or whipped cream.

Slow cooker pumpkin cobbler topped with pecans and cinnamon whipped cream.

Tools & Equipment

4–6 qt crockpot
2 medium mixing bowls
Whisk and spoon
Measuring cups and spoons
Non-stick spray

Tips for Success

Always use plain pumpkin puree, not pumpkin pie filling, which is pre-sweetened.
Swap in spice cake mix for yellow cake and skip the added cinnamon if desired.
Use half and half instead of evaporated milk for a lighter texture.
Add pecans midway through cooking to prevent them from burning.
Leftovers store well in the refrigerator for up to 5 days.
You can make your own homemade pumpkin-pie spice mix to keep at hand for fall cooking.

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Recipe card layout featuring pumpkin cobbler in a bowl with pecans and whipped cream.

Crockpot Pumpkin Cobbler

A slow-cooked fall dessert with a custardy pumpkin base, crumbly cake topping, and optional crisp pecans.

5 from 1 vote

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Dessert

Cuisine American

Servings

Ingredients

15 oz can pumpkin puree
3 eggs
½ c granulated sugar
½ c brown sugar packed
2 t pumpkin pie spice
2 t cinnamon divided
12 oz can evaporated milk
1 box yellow cake mix 15–16 oz
½ c butter melted
½ c pecans halves or chopped, optional

Instructions

In a medium bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 t cinnamon until smooth.
Stir in evaporated milk.
Spray a 4–6 qt crockpot with non-stick spray and pour in the pumpkin mixture.
In another bowl, whisk cake mix with remaining 1 t cinnamon. Stir in melted butter until crumbly.
Sprinkle cake mixture evenly over pumpkin mixture in the crockpot.
Cook on “Low” for 4 hrs or “High” for 2 hrs. If using, add pecans halfway through. (I set a timer for the half-way mark or I tend to forget them.)
Serve warm with ice cream or whipped cream.

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The bottom line

This crockpot pumpkin cobbler delivers the flavor of pumpkin pie without the fuss of rolling dough or heating the oven. The slow cooker does the work, transforming pantry staples into a dessert with a soft, spiced custard and a buttery, golden topping. Whether for a weeknight treat or a holiday table, it’s a recipe that rewards patience with deep aroma and comforting texture — best enjoyed warm with a scoop of ice cream melting into every bite.Our house loves pumpkin everything, so here’s a list of even more pumpkin recipes.