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.

Grease the Crockpot: Lightly grease the inside of your crockpot to prevent sticking. Pour the pumpkin mixture evenly into the crockpot.

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.

Add the Topping: Sprinkle the topping evenly over the pumpkin mixture in the crockpot.

Cook on Low: Cover and cook on low for 4-6 hours, or until the cobbler is set and the topping is lightly browned.

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.