Fine Desserts

Crock-Pot Pumpkin Cobbler

4.64 from 19 votes
Let the slow cooker do all the work with my Crock-Pot Pumpkin Cobbler recipe, a sweet dessert you won't want to miss during the season.
Two bowls of slow cooker pumpkin cobbler next to a crock-pot.

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. 

Two bowls of pumpkin cobbler with vanilla ice cream.

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):

  1. Combine the flour, sugar, baking powder, pie spice, and salt in a medium bowl.
  2. In another bowl, whisk together the pumpkin puree, milk, melted butter, and vanilla extract.
  3. Combine the wet and dry ingredients and pour them into the bowl of the slow cooker.
  4. To make the topping, mix together both sugars and the boiling water. Stir until the sugars are dissolved. 
  5. 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. 
  6. 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.
  7. 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!

A close up of my pumpkin cobbler in a bowl

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

4.64 from 19 votes
Let the slow cooker do all the work with my Crock-Pot Pumpkin Cobbler recipe, a sweet dessert you won't want to miss during the season.
Author: Gemma Stafford
Servings: 8
Prep Time 15 mins
Cook Time 1 hr 30 mins
Let the slow cooker do all the work with my Crock-Pot Pumpkin Cobbler recipe, a sweet dessert you won't want to miss during the season.
Author: Gemma Stafford
Servings: 8

Ingredients

Cobbler

  • 1 ¼ cups (6 ¼oz/177g) all-purpose flour
  • ¾ cup (6oz/170g) granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (4oz/115g) pumpkin puree
  • ¼ cup (2floz/57ml) milk
  • 4 tablespoons (2oz/57g) butter melted
  • 1 ½ teaspoons vanilla extract

Topping

Instructions

  • 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.

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neecie

Wendy Doyle

Wendy Doyle

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Wendy Doyle
3 months ago

Hi Gemma, This recipe is wonderful!! I made it this morning and gave half away to a friend. Both she and my husband loved it!! Yes, the hardest part is not mixing it after the hot water is poured into it.

gini
4 months ago

Hi Gemma can I use chestnut puree instead of pumpkin puree thanks

Nancy
Nancy
4 months ago

Fabulous easy dessert. I don’t even love pumpkin stuff but THIS was delicious!! You are quickly becoming one of my favorite sites. I’ve made bread from you too. Thanks Gemma!!

Mary C
4 months ago

Gemma I Also want thank you for building my confidence to start baking again. IT has helped a lot during the pandemic. Your recipes are great.

Ish
Ish
4 months ago

I made this yesterday and it is so easy and delicious! My life hostage asked if I could make a chocolate version. I said, “Ummmm, it’s pumpkin 🙄”
Thank you for the great recipe, Gemma.

Mary C
4 months ago

Made it today in my almost 40 year old crockpot. Very good. Took about double the time but I know the older crockpots are not as hot as newer ones. Eating a serving now with whipped cream. Happy thanksgiving

Elna Mayberry
Elna Mayberry
4 months ago

What is the capacity of your slow cooker?

neecie
4 months ago

great recipe! really easy and has genuine holiday flavor

Nancy
Nancy
4 months ago

Happy thanksgiving! Hope you see this. Ive created the wet and dry. Can I store them together in fridge for several hours, before putting in crockpot with remaining ingredients? Thanks much! Nancy

Kay
Kay
4 months ago

Amazing! I had a butternut squash on the counter so I roasted it and made my purée with that. I used about half the sugar because I’m not fond of super sweet desserts and it was plenty sweet. I was worried I wouldn’t get the same pudding effect using so little sugar but it was like caramel oozing at the bottom. Simply delicious! Thank you so much for this recipe!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!