Name: Crockpot Pumpkin Cobbler with Cake Mix
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree (unsweetened); 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves); 1 tsp vanilla extract; 2 large eggs; 1 can (12 oz) evaporated milk; 1 box (15.25 oz) yellow or spice cake mix; 1/2 cup unsalted butter, melted

Why You’ll Love This Recipe

This pumpkin cobbler requires minimal prep and just a handful of ingredients, thanks to the convenience of boxed cake mix. The slow cooker does all the work, leaving your kitchen smelling like autumn. It’s great for feeding a crowd, keeps warm for serving, and pairs beautifully with whipped cream or ice cream. Plus, you can set it and forget it until dessert time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (unsweetened)
Brown sugar
Granulated sugar
Pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
Vanilla extract
Eggs
Evaporated milk
Yellow or spice cake mix
Unsalted butter, melted

Directions

Grease the inside of the slow cooker insert.
In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, pumpkin spice, vanilla extract, eggs, and evaporated milk until smooth.
Pour the pumpkin mixture into the greased slow cooker.
Evenly sprinkle the dry cake mix over the pumpkin filling—do not stir.
Drizzle melted butter evenly over the cake mix layer.
Cover and cook on high for 2–3 hours or low for 4–5 hours, until the top is set and the edges are lightly golden.
Serve warm directly from the slow cooker with whipped cream or vanilla ice cream.

Servings and timing

Serves 8–10 people.
Prep time: 10 minutes
Cook time: 2–3 hours on high or 4–5 hours on low

Variations

Use spice cake mix instead of yellow cake mix for extra autumn flavor.
Add chopped pecans or walnuts on top for a crunchy finish.
Mix in a handful of white chocolate chips for added sweetness.
Swap evaporated milk with half-and-half or heavy cream for a richer texture.
Add a splash of maple syrup to the pumpkin filling for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–40 seconds or warm the entire cobbler in the slow cooker on low until heated through. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this recipe without eggs?

Yes, replace each egg with 1/4 cup unsweetened applesauce or pumpkin puree.

Can I use fresh pumpkin puree?

Yes, just make sure it’s well-drained and smooth before using.

Can I bake this in the oven instead of a slow cooker?

Yes, bake in a greased 9×13-inch dish at 350°F (175°C) for about 45–50 minutes.

Do I stir the cake mix into the pumpkin filling?

No, keep the layers separate for the cobbler texture.

Can I use gluten-free cake mix?

Yes, a gluten-free yellow or spice cake mix works perfectly.

How do I keep the topping from getting soggy?

Cook uncovered for the last 15–20 minutes if your slow cooker allows, or use a paper towel under the lid to absorb steam.

Can I double the recipe?

Yes, but use a larger slow cooker and increase cooking time slightly.

Can I prepare it ahead of time?

You can mix the pumpkin filling in advance and store it in the fridge for up to 24 hours before assembling and cooking.

What’s the best cake mix flavor to use?

Spice cake mix gives the most seasonal flavor, but yellow cake mix works well for a milder taste.

Can I serve it cold?

Yes, though it’s best enjoyed warm with ice cream or whipped cream.

Conclusion

Crockpot Pumpkin Cobbler with Cake Mix is the ultimate low-effort, high-reward fall dessert. With rich, spiced pumpkin filling and a buttery cake mix topping, it delivers all the flavors of pumpkin pie in a warm, spoonable form. Perfect for gatherings or weeknight indulgence, this recipe brings cozy autumn comfort straight to your table with minimal cleanup.