I went on Instagram the other day (as I always do) and shared this super easy Slow Cooker Gluten Free Pumpkin Cobbler Recipe. And to my surprise, the first time I made it, it was a hit amongst my followers. I don’t know why that surprises me, because they have great taste too. It should have been a no-brainer that I would probably be writing this very recipe blog post.
This recipe is perfect on a cool crisp Fall afternoon or for a good ol’ Southern gathering and get- together. You cannot go wrong with pumpkin and butter. Am I right?! Pumpkin season is not complete without pumpkin anyway!
After I made this Saturday night I took some over to my in-laws that live right next door and it did not disappoint. They ate some before bed and more for breakfast the next morning. Hey, slow cooker Pumpkin Cobbler never hurt anyone for breakfast!
Amazon Shopping List
- Large can of pumpkin puree (29 oz)
- canned coconut milk
- granulated sugar
- brown sugar
- cinnamon
- ginger
- salt
- vanilla
- gluten free yellow cake mix (15 ounces)
- slow cooker liners
- cooking spray
- parchment paper
- large bowl
- coconut sugar
- gluten free spice cake mix
- slow cooker
Ingredients
(All of the ingredients are considered Vegan and Gluten Free. You can substitute ingredients for your liking. We have made this easy dessert both ways. )
- 3 eggs
- Large can of pumpkin puree (29 oz)
- 13.5 oz canned coconut milk
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- 1 tsp vanilla
- 1 box of gluten free yellow cake mix (15 ounces)
- 4 tbsp brown sugar
- ¾ cup melted Earth Balance vegan butter or regular unsalted butter
Instructions
- Spray a 4-6 quart slow cooker with nonstick spray or line crockpot with parchment paper or a liner.
- Beat the eggs slightly in a small bowl and then add the canned pumpkin, coconut milk, granulated sugar, brown sugar, cinnamon, ginger, salt and vanilla. Mix until combined.
- Pour the mixture into the greased slow cooker.
- Next add the whole box of powdered cake mix and sprinkle with brown sugar.
- Top with the melted vegan or regular butter. (Make sure it is melted butter, not room temperature.)
- Cook on low for 3-4 hours.
- End result: Perfection!
Slow Cooker Gluten Free Pumpkin Cobbler Recipe
More Recipe Tips
- I love making this for my Thanksgiving dessert table too! It is a perfect addition to any Thanksgiving meal.
- Need a last minute dessert? Add this to the crock pot and enjoy.
- You can also replace yellow cake mix with a spice cake mix.
- Coconut sugar is a great substitute for brown sugar if you would rather go a natural route.
- You can also add pumpkin pie spice for a bit more flavor, but not necessarily needed.
- Of course, if you do not have a gluten intolerance, you do not have to use gluten-free cake mixes. Others with gluten work just as well.
This is for sure not your everyday indulgence, but it is definitely worth making for your friends, family or hey….. just make it for yourself. I will never tell! This is, by far, one of my favorite slow cooker desserts! It is one of the most delicious recipes you will ever make.
If you love all things pumpkin you cannot go wrong with this sweet treat!
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- I seriously wish I remembered where I adapted this recipe from, but I cannot recall. I know there are more floating around, but this one is definitely a keeper for my family and I.
Slow Cooker Gluten Free Pumpkin Cobbler Recipe
Ingredients
- 3 eggs
- Large can of pumpkin puree (29 oz)
- 13.5 oz canned coconut milk
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- 1 tsp vanilla
- 1 box of gluten free yellow cake mix (15 ounces)
- 4 tbsp brown sugar
- ¾ cup melted Earth Balance vegan butter or regular unsalted butter
Instructions
- Spray a 4-6 quart slow cooker with nonstick spray or line crockpot with parchment paper or a liner.
- Beat the eggs slightly in a small bowl and then add the canned pumpkin, coconut milk, granulated sugar, brown sugar, cinnamon, ginger, salt and vanilla. Mix until combined.
- Pour the mixture into the greased slow cooker.
- Next add the whole box of powdered cake mix and sprinkle with brown sugar.
- Top with the melted vegan or regular butter. (Make sure it is melted butter, not room temperature.)
- Cook on low for 3-4 hours.
- End result: Perfection!
