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4.55 from 24 votes
Two bowls of slow cooker pumpkin cobbler next to a crock-pot.
Crock-Pot Pumpkin Cobbler Recipe
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.

Course: Dessert
Cuisine: American
Servings: 8
Author: Gemma Stafford
  • 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
  1. In a medium bowl, combine flour, sugar, baking powder, pie spice and salt.

  2. In another bowl, whisk together pumpkin puree, milk, melted butter, and vanilla extract.

  3. Combine the wet and dry ingredients and pour them into the bowl of a slow cooker.

  4. For the topping: mix together both sugars and the boiling water. Stir until dissolved.

  5. Carefully, pour the boiling water over the batter so it sits on the top. DO NOT STIR IT IN!

  6. 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.

  7. Let cool for 10-15 minutes before serving. This is best served warm with vanilla ice cream.

  8. 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.