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Hi Bold Bakers!
My Crock-Pot Pumpkin Cobbler is such an incredible (and incredibly easy!) fall dessert. I love letting my slow cooker do its magic — it’s a super hands-off recipe and fills my home with the most beautiful scent!
After under two hours in the slow cooker, this recipe becomes a warm, spiced pumpkin cake, with an out-of-this-world layer of gooey pumpkin sauce at the bottom. It reminds me a lot of a traditional English steamed pudding! And since I’m from Ireland and a huge sucker for a good steamed pudding, you can probably tell how much I adore this recipe! You can try some of my other steamed puddings like Steamed Marmalade Pudding and Steamed Treacle Pudding, too.
This homemade pumpkin cobbler is also egg-free! You can even make it “gadget-free” by using your oven. Check out my tips below to learn how to make this without a slow cooker!
What Is Pumpkin Cobbler?
Pumpkin cobbler is a cake-like dessert made with pumpkin puree and pumpkin pie spice. Basically, it tastes like a perfect pumpkin pie, with a lot less work! If you’re obsessed with pumpkin-flavored everything, you must try this lovely cake.
What You Need To Make Pumpkin Cobbler
How To Make Slow Cooker Pumpkin Cobbler
Making a slow cooker pumpkin cobbler is incredibly easy, but please follow one important step — do NOT stir the boiling water and sugar mixture into the batter! Here is how you make it (don’t forget to print the full recipe below):
- Combine the flour, sugar, baking powder, pie spice, and salt in a medium bowl.
- In another bowl, whisk together the pumpkin puree, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients and pour them into the bowl of the slow cooker.
- To make the topping, mix together both sugars and the boiling water. Stir until the sugars are dissolved.
- Very carefully and slowly pour the boiling water over the batter, so it sits on top. DO NOT STIR IT IN! This will travel down on its own through the cake, making sure it stays super moist and flavorful and will become your gooey bottom.
- Place the bowl into your slow cooker and turn the heat to high. Cook for about 1 1/2 hours until the center is set. Every slow cooker is different, so be sure to check on your cobbler every 30 minutes.
- Allow cooling for 10-15 minutes before serving!
Gemma’s Pro Chef Tips For Making Pumpkin Cobbler
- Fight the temptation! Do NOT stir the boiling water and sugar mixture into the batter! As stated above, this will travel down into the cake, making it super moist, and become your sticky bottom.
- If you don’t have a slow cooker, you can make this pumpkin cobbler in the oven. Preheat the oven to 350°F (180°C). Mix the batter, place it into an 8-inch (20cm) casserole dish, sprinkle with the sugars, and pour on the hot water. Bake for about 40 minutes until the middle is set.
- Serve warm with a good scoop of vanilla ice cream!
- Make you own pumpkin pie spice.
- Don’t have pumpkin puree? Make your own pumpkin puree!
How Do I Store Pumpkin Cobbler?
You can store any leftover pumpkin cobbler in an airtight container in the refrigerator for up to 3 days. You can rewarm it in the microwave (about a minute) or in a 300°F (150°C) oven for 15 minutes before serving!
Make More Cobbler:
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Crock-Pot Pumpkin Cobbler Recipe
- ½ cup (4oz/115g) granulated sugar
- ¾ cup (4½oz/128g) brown sugar
- 1 ½ cups (12floz/340ml) boiling water
- In a medium bowl, combine flour, sugar, baking powder, pie spice and salt.
- In another bowl, whisk together pumpkin puree, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients and pour them into the bowl of a slow cooker.
- For the topping: mix together both sugars and the boiling water. Stir until dissolved.
- Carefully, pour the boiling water over the batter so it sits on the top. DO NOT STIR IT IN!
- Cook on HIGH for roughly 1 ½ hour, until the center, is set. Every slow-cooker is different so check on your cobbler every 30 minutes.
- Let cool for 10-15 minutes before serving. This is best served warm with vanilla ice cream.
- Store and leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm in the microwave for a minute or in a 300°F (150°C) oven for 15 minutes before serving.