I’ve always loved desserts that feel like a warm hug on a chilly day, and my Slow Cooker Pumpkin Cobbler is exactly that. I remember the first time I tried making a pumpkin dessert in my slow cooker—it was a bit of an experiment, but the result completely wowed me. The aroma of spiced pumpkin filling mingling with a tender, golden cobbler topping filled my kitchen and instantly brought a sense of comfort and nostalgia. Each spoonful carries the perfect balance of sweet pumpkin, warm spices, and a soft, melt-in-your-mouth topping.
You will love this recipe because it combines ease, flavor, and a sense of homemade comfort. Unlike baked desserts that require careful timing and oven space, this cobbler is made entirely in a slow cooker. It’s perfect for busy days when you want a dessert ready without constant attention. The flavors develop beautifully over time, creating a rich, spiced pumpkin filling that’s naturally sweet and cozy.
This recipe is incredibly versatile. You can serve it as a warm dessert with a scoop of vanilla ice cream, enjoy it slightly chilled for a lighter treat, or even adapt it into a breakfast-style dish with yogurt. The cobbler topping can be modified with oats, nuts, or extra spices to suit your taste preferences, making it a dessert that can easily evolve depending on your mood or occasion.
It’s also affordable. Using simple pantry ingredients like pumpkin puree, sugar, flour, and a few spices, you can create a dessert that feels luxurious without breaking the budget. No fancy tools or specialty items are required, and most of the ingredients are staples in my kitchen, making it convenient to whip up whenever the craving hits.
Ingredients:
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2 cups pumpkin puree
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1 cup brown sugar
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1/2 cup granulated sugar
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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1 cup milk
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2 tablespoons butter, melted
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 cup turkey bacon, cooked and crumbled (optional topping)
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1/2 cup chopped nuts (optional)
How to Prepare This Recipe
Preparing this Slow Cooker Pumpkin Cobbler is simple, and it’s designed to give you maximum flavor with minimal effort. The process begins with combining the pumpkin base and then layering the cobbler topping, allowing the slow cooker to work its magic.
Step-by-Step Instructions
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Prepare the slow cooker: Lightly grease the inside of a 6-quart slow cooker with butter or non-stick spray to prevent sticking and ensure easy serving later.
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Mix the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ground cloves, and salt. Stir well until all ingredients are fully incorporated and the mixture is smooth.
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Add the milk and butter: Gradually stir in the milk and melted butter. Make sure the mixture is evenly blended for a creamy and uniform pumpkin base.
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Transfer to the slow cooker: Pour the pumpkin mixture into the prepared slow cooker, spreading it evenly across the bottom.
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Prepare the cobbler topping: In a separate bowl, mix the flour and baking powder. Add a pinch of salt, then slowly stir in a small amount of milk to create a thick, slightly sticky dough. Ensure there are no dry spots in the mixture.
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Top the pumpkin filling: Drop spoonfuls of the cobbler dough over the pumpkin mixture. Try to cover as much surface as possible, leaving some gaps so the filling can bubble up through the topping.
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Add optional toppings: If desired, sprinkle crumbled turkey bacon and chopped nuts over the cobbler for added texture and flavor. These toppings create a savory contrast to the sweet pumpkin base.
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Cook the cobbler: Cover the slow cooker and cook on the low setting for 3 to 4 hours. The cobbler is done when the topping is firm but tender, and a toothpick inserted in the center comes out clean.
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Check and adjust: Halfway through cooking, check to ensure the topping isn’t sticking to the sides. If needed, gently lift the edges to allow steam to circulate.
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Serve: Once cooked, allow the cobbler to cool for 10–15 minutes before serving. Scoop portions into bowls and enjoy warm, optionally paired with ice cream or whipped cream.
Quick and Easy
This recipe is ideal for busy bakers because the slow cooker does most of the work. Simply prepare the filling, top it, and let it cook. There’s minimal stirring required, and cleanup is easy.
Customizable
You can customize this cobbler by adding raisins, shredded coconut, or even swapping the milk for almond or oat milk for a dairy-free version. Adjust the spices to taste, adding extra cinnamon or nutmeg for a more robust flavor profile.
Popular with Many People
This dessert is a crowd-pleaser. Its warm, spiced pumpkin base combined with a soft cobbler topping makes it appealing to both kids and adults. The optional toppings like turkey bacon and nuts provide variety, ensuring everyone finds a favorite bite.
Print
Slow Cooker Pumpkin Cobbler
This Slow Cooker Pumpkin Cobbler combines the rich, spiced flavors of pumpkin with a soft, golden cobbler topping. Perfect for fall or any time you crave a warm, comforting dessert, it’s easy to prepare and versatile enough to serve for dessert, breakfast, or even a festive gathering.
- Total Time: 4 hours 15 minutes
- Yield: 8 1x
Ingredients
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons butter, melted
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup turkey bacon, cooked and crumbled (optional topping)
- 1/2 cup chopped nuts (optional)
Instructions
- Lightly grease a 6-quart slow cooker with butter or non-stick spray.
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ground cloves, and salt until smooth.
- Stir in milk and melted butter until fully combined.
- Pour the pumpkin mixture into the prepared slow cooker.
- In a separate bowl, combine flour, baking powder, and a pinch of salt. Gradually add milk to form a thick dough.
- Drop spoonfuls of the cobbler dough over the pumpkin mixture, covering most of the surface but leaving gaps for the filling to bubble through.
- Sprinkle crumbled turkey bacon and chopped nuts on top if desired.
- Cover the slow cooker and cook on low for 3–4 hours, or until the topping is firm and a toothpick inserted comes out clean.
- Let the cobbler cool for 10–15 minutes before serving.
Notes
You can substitute milk with almond, oat, or soy milk for a dairy-free version.
Adjust spices to taste for a stronger cinnamon or nutmeg flavor.
Optional toppings like nuts and turkey bacon enhance texture and flavor but can be omitted.
- Prep Time: 15
- Cook Time: 4 hours
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, but make sure to cook and blend the fresh pumpkin until smooth before using it in the recipe. It may require slightly more liquid to reach the right consistency.
Q: Can I make this cobbler in the oven instead of a slow cooker?
A: Absolutely. Preheat the oven to 350°F (175°C) and bake the cobbler in a greased dish for 40–45 minutes or until the topping is golden and cooked through.
Q: How can I make this recipe dairy-free?
A: Substitute the milk with almond, oat, or soy milk, and use a dairy-free butter alternative. The texture and flavor remain delicious.
Q: Can I prepare this cobbler in advance?
A: Yes, you can assemble the cobbler a few hours ahead and store it in the fridge. Cook it in the slow cooker just before serving.
Q: How do I store leftovers?
A: Store any leftover cobbler in an airtight container in the refrigerator for up to 3–4 days. Reheat portions in the microwave or oven before serving.
Q: Can I freeze this cobbler?
A: Yes, but for best results, freeze only the pumpkin filling and prepare the topping fresh when ready to serve. Freezing the full cobbler can affect the texture of the topping.