Crockpot Pumpkin Cobbler

This Crockpot Pumpkin Cobbler combines the rich, spiced flavors of pumpkin with a buttery, crumbly topping for a dessert that’s as easy to prepare as it is delicious. Made right in your slow cooker, this recipe is perfect for busy days or when you want a hassle-free fall treat. Each spoonful delivers the warm, comforting taste of pumpkin pie with the added texture of a golden biscuit topping.

Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, this cobbler is sure to become a favorite autumn dessert.

Slow-Cooked Perfection in Every Bite

This Crockpot Pumpkin Cobbler captures the essence of fall with its creamy pumpkin filling and crisp, buttery topping. The slow cooking process allows the flavors to meld beautifully, creating a dessert that’s both rich and deeply satisfying.

Let’s get started on this easy and comforting recipe.

Pro Tips for the Best Crockpot Pumpkin Cobbler:

1. Grease the Crockpot Well: Prevent sticking by greasing the crockpot thoroughly before adding the pumpkin mixture.
2. Even Topping Layer: Spread the topping evenly for consistent baking and texture.
3. Cook on Low: Cooking on low allows the flavors to develop without overcooking the edges.
4. Check Doneness: The cobbler is ready when the topping is set and lightly golden.
5. Serve Warm: This cobbler tastes best served warm with vanilla ice cream or whipped cream.

Crockpot Pumpkin Cobbler Recipe:

• Preparation time: 10 minutes
• Cooking time: 4-6 hours on low
• Servings: 6-8
• Equipment: Crockpot, mixing bowls, whisk

This pumpkin cobbler is a no-fuss dessert, slow-cooked to perfection with warm spices and a buttery crumble topping.

Ingredients:

For the Filling:

• 1 (15 oz) can pumpkin puree
• 1 cup evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup biscuit baking mix (e.g., Bisquick)
• 2 large eggs
• 2 tablespoons butter, melted
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup biscuit baking mix
• 1/2 cup brown sugar
• 1/4 cup cold butter, cubed
• 1/2 cup chopped pecans (optional)

Directions:

1. Prepare the Filling: In a large mixing bowl, combine pumpkin puree, evaporated milk, granulated sugar, 1/2 cup biscuit mix, eggs, melted butter, pumpkin pie spice, and vanilla extract. Whisk until smooth.
2. Grease the Crockpot: Lightly grease the inside of your crockpot to prevent sticking. Pour the pumpkin mixture evenly into the crockpot.
3. Make the Topping: In a separate bowl, combine 1 cup biscuit mix and brown sugar. Add the cold butter and cut it into the mixture using a pastry cutter or fork until it resembles coarse crumbs. Stir in chopped pecans if using.
4. Add the Topping: Sprinkle the topping evenly over the pumpkin mixture in the crockpot.
5. Cook on Low: Cover and cook on low for 4-6 hours, or until the cobbler is set and the topping is lightly browned.
6. Serve Warm: Scoop the pumpkin cobbler into bowls and serve warm. Pair it with vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

Time to Savor!

This Crockpot Pumpkin Cobbler is a comforting, hands-off dessert perfect for fall evenings, potlucks, or family gatherings. With its creamy pumpkin base and buttery topping, it’s sure to please everyone at the table. Enjoy each warm and cozy bite!

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