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.
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.