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Slow Cooker Pumpkin Pecan Cobbler

This tasty and wholesome dessert is perfect for the holidays.
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Christmas, Holiday, Kid-Friendly, Slow Cooker, Thanksgiving
Servings: 8 people
Calories: 318kcal
Author: Gale Compton



  • 1 cup flour all-purpose white or white whole-wheat
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 2/3 cup pumpkin puree not pie filling
  • 1/4 cup coconut milk canned or regular milk
  • 1/4 cup butter or Ghee (the healthy fat)
  • 2 teaspoons vanilla


  • 1 cup coconut sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon or pumpkin pie spice
  • 1/3 cup pecans diced
  • 1 3/4 cups boiling water


  • Spray the inside of the slow cooker with nonstick cooking spray.
  • In a mixing bowl whisk together dry filling ingredients. Whisk together in a separate bowl, pumpkin puree, coconut milk, butter, and vanilla. Combine dry and wet ingredients and whisk until filling is slightly thickened. Evenly spread batter in a 3-4 quart slow cooker.
  • Whisk together topping ingredients and slowly pour over the top of the batter (do not mix in with the cobbler batter). Cover and cook on high 2-3 hours, or until the top is set. Turn off slow cooker and allow cake to set covered for 15 minutes before serving.
  • Enjoy cobbler alone or add a small scoop of clean vanilla ice cream.

Oven Method

  • Preheat oven to 350 degrees. Lightly oil an 8 x 8-inch casserole pan. Spread filling evenly in the pan. Slowly pour topping over the cobbler batter, without stirring. Bake for 35 to 40 minutes or until set.
  • Allow to cool slightly before serving.


Topping will be on the bottom of the cobbler. 🙂


Serving: 0.5cup | Calories: 318kcal | Carbohydrates: 56g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 236mg | Fiber: 1g | Sugar: 46g |
SmartPoints (Freestyle): 16