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I’ve got another sweet and delicious pumpkin recipe to share today: A simple Crock Pot Pumpkin Crumb Cake studded with mini chocolate chips.
With just a handful of ingredients—including a box of crumb cake mix and canned pumpkin—it stirs together in minutes.
If you’d rather make your own pumpkin puree, click here to see how easy it is.
And the house smells amazing – just like a Cinnabon – while baking in your slow cooker.
Enjoy it plain or dressed up with a dollop of whipped cream.
Recipe Notes
I made a few adjustments to the original recipe to suit our tastes and what I had on hand.
I used less water to prevent the cake from being too moist.
And substituted mini chocolate chips for white and walnuts for pecans.
I also decreased the amounts to shave a few calories.
Somehow I always feel better about pumpkin desserts since pumpkin a great source of vitamins, minerals and fiber 🙂
How Many Calories and WW Points in Crock Pot Pumpkin Crumb Cake?
According to my calculations, each serving has 293 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
You can cut the calories and points even further by skipping the chocolate chips and nuts altogether.
This was a winner, turning out even better than I’d hoped. It’s definitely on my make again list. Enjoy!
If you’ve made this Slow Cooker Pumpkin Crumbcake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Crock Pot Pumpkin Crumb Cake Recipe
Ingredients
- 1 box box cinnamon crumb cake mix (with cake mix and cinnamon topping; I used Krusteaz brand)
- 1/2 cup water
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Ideal slow cooker size: 5- to 6-Quart.
- Set aside the cinnamon topping packet from the cake mix.
- In a large bowl stir together the dry cake mix, water, egg, pumpkin, and vanilla until blended. Stir in the chocolate chips.
- In a separate bowl stir together the cinnamon topping and nuts.
- Spray the slow cooker with non-stick spray. (I lined it with nonstick foil instead.) Spread half the cake batter into the bottom of the slow cooker. Sprinkle with half the cinnamon mixture. Dollop the remaining cake batter on top and spread it out over the cinnamon mixture. Top with the remaining cinnamon mixture.
- Cover the top of the crock pot with 3 to 4 layers of paper towels and then set the lid on top. (This will prevent condensation that develops in the lid from dripping back into your cake.)
- Cook on HIGH for 2 to 2-1/2 hours, or until the cake is set, then remove the lid and paper towels and turn off the slow cooker.
- Let the cake sit for 15 minutes before cutting. Enjoy warm.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
6 PointsPlus (Old plan) Nutritional Estimates Per Serving: (1/12th) without nuts and chocolate chips): 223 calories, 5.4 g fat, 41.7 g carbs, 1.1 g fiber, 2.7 g protein, 6 Weight Watchers PointsPlus, 5 WW Freestyle SmartPoints.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from The Crockin Girls Slow Cookin Companion: Yummy Recipes from Family, Friends, and Our Crockin Community (affiliate link)
I do not own a crockpot, but like the recipe! Any suggestions?
Hi Chris, I’ve only made this in the crock pot. If I were to bake it in the oven I would say a 9-inch square pan or similar size oven safe baking dish at 350 for 45 minutes to an hour, but this is only a guess. ~Martha
Do you have the link to the original recipe? I can’t seem to find it! Thanks
If I do double the recipe, is it the same cook time?
Hi Jessica,
I haven’t tried to double this recipe and I don’t think I would unless I had a 9×13-inch casserole crock or divided the batter between 2 crock pots. I’m afraid it wouldn’t cook properly. If you do try it, let us know how it turns out.
Has anyone ever made this recipe with a gluten free coffeecake mix?
I haven’t so I can’t comment. If you try it would love to hear how it turns out!
Has anyone made a doubles recipe?
I made this today and it was , beyond awesome, I omitted the chocolate chips and nuts and it did not take away from the yumminess at all. Like Wendy, I love your posts and receipes, they have helped me on my weightloos journey.
,
Hi Brenda,
So glad this recipe worked for you! I love hearing that my posts and recipes are helping with your weight loss. Know that I’m cheering you on 🙂
Do you think crockpot liners would work with this?
Hi K,
I haven’t tried it with a liner, but I don’t see why not. If you do use a liner, would love to hear how it works for you.
Hi Martha
I love every recipe of yours that I have tried.
Your site has been a blessing in my life and my weightloss/healthy living journey
What size crockpot did you use for the pumpkin crock pot crumb cake
Hi Wendy,
Thanks so much for your kind comment! You have made my day 🙂 I used my 6-Quart oval crock pot with good results.