Crockpot Pumpkin Cobbler with Cake Mix

Indulge in the comforting flavors of fall with this Crockpot Pumpkin Cobbler with Cake Mix. This easy and delicious dessert combines pumpkin puree with warm spices, topped with a golden cake mix crust that cooks perfectly in your slow cooker. It’s a fantastic way to enjoy pumpkin in a warm, cozy dessert that pairs beautifully with ice cream or whipped cream.

Ingredients

For the Pumpkin Mixture:

• 1 can (15 oz) pumpkin puree
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup heavy cream

For the Cobbler Topping:

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans (optional)

Directions

Step 1: Prepare the Pumpkin Mixture

1. In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, and heavy cream. Mix until well blended.

Step 2: Assemble in the Crockpot

1. Pour the pumpkin mixture into the bottom of the slow cooker.
2. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
3. Drizzle the melted butter evenly over the top of the cake mix.
4. Sprinkle chopped pecans over the butter, if using.

Step 3: Cook

1. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the cobbler is set and the cake topping is golden brown.

Step 4: Serve

1. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
2. Enjoy the comforting flavors of pumpkin in every bite!

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 4-5 hours (low) or 2-3 hours (high)
• Total Time: 4-5 hours
• Servings: 8

Variations

• Add Chocolate Chips: For a sweeter twist, sprinkle some chocolate chips over the cake mix before adding the butter.
• Use Spice Cake Mix: Substitute yellow cake mix with spice cake mix for added flavor.
• Swap Nuts: If you don’t like pecans, try walnuts or leave them out entirely.

Storage/Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual servings in the microwave until warmed through, or in the crockpot on low for about 30 minutes.

FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree. Just make sure it’s cooked and blended until smooth.
2. What can I serve with this cobbler?
   It pairs wonderfully with vanilla ice cream, whipped cream, or even caramel sauce.
3. Can I make this ahead of time?
   Yes, you can prepare the pumpkin mixture and store it in the refrigerator for up to a day before cooking.
4. Is this dessert gluten-free?
   The recipe contains cake mix, which is not typically gluten-free. However, you can find gluten-free cake mixes as an alternative.
5. Can I double this recipe?
   Yes, you can double the ingredients, but you’ll need to use a larger crockpot to accommodate the extra volume.
6. How do I know when it’s done cooking?
   The cobbler is done when the top is golden brown and the filling is set.
7. What if I don’t have a slow cooker?
   You can bake it in an oven-safe dish at 350°F (175°C) for about 40-50 minutes.
8. Can I use other types of squash?
   Yes, other pureed squashes, such as butternut or acorn squash, can work as substitutes.
9. What if I don’t have heavy cream?
   You can use half-and-half or milk, but the texture may be slightly less creamy.
10. Can I freeze this cobbler?
    Yes, you can freeze the cobbler after it has cooled completely. Thaw in the refrigerator and reheat before serving.

Conclusion

Crockpot Pumpkin Cobbler with Cake Mix is an easy and delightful dessert that brings the flavors of autumn to your table. With minimal effort, you can create a warm and satisfying treat that’s perfect for gatherings or a cozy night in. Enjoy the sweet, spiced pumpkin goodness and the delightful texture of the cake topping!

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