Ingredients
Scale
- 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