Indulge in the rich, spiced flavors of fall with this Crockpot Pumpkin Cobbler. This dessert simplifies the baking process by using a slow cooker and a box of yellow cake mix, resulting in a warm, comforting treat.
The combination of creamy pumpkin and a crumbly, buttery topping makes this cobbler irresistible, especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect dessert for cozy autumn evenings or any festive occasion during the pumpkin season.
A Delightful and Easy Autumn Dessert
This Crockpot Pumpkin Cobbler is an effortless way to enjoy the classic flavors of a pumpkin pie with the rich texture of a cobbler. It’s a fantastic dessert that will fill your home with the inviting aromas of cinnamon and spices. Let’s get started on this easy and delicious treat!
Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Directions:
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, salt, cinnamon, ginger, cloves, and eggs. Whisk everything together until well blended.
- Grease the inside of your crockpot to prevent sticking. Pour the pumpkin mixture into the crockpot, spreading it evenly.
- Next, sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture in the crockpot.
- Drizzle the melted butter evenly over the cake mix, ensuring it covers as much of the surface as possible.
- If using, sprinkle chopped pecans or walnuts over the top for added texture and flavor.
- Cover the crockpot and set it to cook on low for 4-6 hours, or until a toothpick inserted into the center of the cobbler comes out clean.
- Once cooked, serve the pumpkin cobbler warm. It pairs beautifully with vanilla ice cream or whipped cream for added decadence.
