Crockpot Pumpkin Cobbler is an easy, non traditional pumpkin dessert that magically bakes into an airy, lightly spiced cake with a pumpkin caramel sauce hiding underneath.
Just mix a few ingredients, add to the Crockpot, and walk away.
This is the easiest dessert that can be made hours ahead of time and kept warm in the Crockpot.
This dessert was adapted from my Pumpkin Pudding Cake recipe when I needed to take a warm pumpkin dessert to work. The solution? Make it in a Crockpot. The results were beyond my expectation and so easy!
Tips for success
- Turn the Crockpot on HIGH prior to making the pumpkin cobber batter.
- Do not over stir the batter.
- Make sure to coat the Crockpot with cooking spray prior to adding the batter.
- Use HOT water to pour over the top of the sugars.
- Do NOT stir the water and sugar into the pumpkin cobber batter. Simply add the sugar on top of the batter, pour the HOT water over the top and walk away.
Pumpkin dessert that is perfect for a party
The best thing about this Crockpot Pumpkin Cobbler is that it can be made ahead of time and kept on the warm setting until ready to serve. I took this dessert to a party at work and it stayed perfectly warm in the Crockpot for hours.
The ultimate Holiday party dessert!
Pumpkin Caramel Sauce
This dessert really should be called Magic Pumpkin Cobbler because the sugar and hot water magically transforms into a pumpkin spice infused caramel sauce that is hidden underneath the cobbler when baked. It’s kinda mind boggling.
Store the leftover cobbler in the refrigerator in an airtight container for up to 3 days. This dessert is best served warm, so just pop it in the microwave until warm and bubbly.
Dairy Free Pumpkin Cobbler
This recipe can be made dairy free by substituting the whole milk with your favorite dairy free milk and the butter with vegan butter. I have tested this recipe using cashew milk and it turned out great.
How to make a Crockpot Pumpkin Cobbler
First, turn your Crockpot onto the HIGH setting while you make the batter.
Mix all of the pumpkin cobbler batter ingredients together and spread into a 6 or 7 quart Crockpot that has been sprayed with cooking spray. You can spread it directly into the Crockpot that has been preheated, just be careful as it may be hot.
Combine the sugars in a small bowl and spread over the top of the pumpkin cobbler batter.
Next, pour the HOT water over the top of the sugar mixture.
Finally, put the lid on and bake on the HIGH setting for about 2 hours or until the middle is completely set.
Turn the Crockpot onto the WARM setting if not serving immediately.
Frequently asked questions
Absolutely! In fact, the first time I ever made this dessert was in the oven. Simply follow the steps above but instead of placing the cobbler into a Crockpot, put it into a 13 x 9 inch baking pan. Bake at 350 for 40 minutes or until the center is set.
Most of the steps can be done ahead of time but you will need to put the final touches on just prior to baking. Make the cobbler batter and spread into a greased Crockpot insert. Put a layer of plastic wrap directly over the top of the batter to keep it from drying out. Place the lid on the Crockpot and place it in the refrigerator. Next, mix the sugars together and place in an airtight container. 30 minutes prior to baking set the Crockpot out at room temperature. Just before baking, take off the plastic wrap, sprinkle the sugars on top, and pour the HOT water over the sugar. Oh, and don’t forget to preheat your Crockpot!
Crockpot Pumpkin Cobbler With Pumpkin Caramel Sauce
- 6 or 7 quart Crockpot or slow cooker
- 1 cup pumpkin puree
- 1/2 cup whole milk
- 1/2 cup butter melted
- 3 tsp pure vanilla extract
- 2 cup + 6 tbsp All Purpose Flour
- 1 cup +2 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 3 cups VERY hot water
- vanilla ice cream
- chopped pecans
Make the pumpkin cobbler batter:
- Plug in a 6 or 7 quart crockpot and turn it on HIGH. Place the lid on top.
- In a medium bowl combine the pumpkin puree, melted butter, milk, and vanilla. Stir well.
- In a another small bowl combine flour, baking powder, salt, sugar, and spices. Stir well.
- Add the flour mixture to the pumpkin mixture and stir well.
- Spray the Crockpot insert with nonstick cooking spray.
Make the pumpkin caramel sauce:
- For the caramel sauce combine the brown sugar and granulated sugar in a small bowl.
- Sprinkle the sugar mixture on top of cake batter.
- Pour the hot water evenly over the top of the cake batter and sugar topping. DO NOT STIR!
- Place the lid on top and bake for about 2 hours until the middle is set and firm to the touch.
- Serve warm with ice cream and pecans if desired.