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.
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.