Easy Pumpkin Cobbler (Gluten-Free, Vegan)

Moist, flavorful and tasty, this easy pumpkin cobbler is filled with warm fall spices and finished with a crunchy pecan topping. Top it off with a scoop of ice cream for the ultimate fall dessert! Totally gluten-free and vegan too!

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It’s Pumpkin Season!

Now that we’re officially in fall, and pumpkins are appearing everywhere, it’s time to make everything pumpkin!

From savory pumpkin recipes (such as creamy pumpkin soup or hearty pumpkin risotto), to sweet recipes (such as our favorite crustless pumpkin pie, pumpkin cheesecake brownies, pumpkin pie truffles, or moist pumpkin cake)…there’s just something for everyone!

Today, we’re making an easy pumpkin pecan cobbler to celebrate the fall season (and perfect for Thanksgiving dinner!), so get ready to tuck into this delicious pumpkin dessert!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for this gluten-free pumpkin cobbler are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: To make this cobbler, all you have to do is combine the ingredients for the batter, over which you sprinkle an easy pecan topping, and then bake!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this easy pumpkin dump cake recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this easy fall dessert without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this homemade pumpkin cobbler recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I strongly recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to create a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final mixture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. For best results, if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent here and helps to batter to rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Sugar: I used white sugar, but you may also use cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Spices: To give this pumpkin cobbler batter a beautiful fall flavor, I used a mix of ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Alternatively, you may swap out the spices in the batter for 2 teaspoons of pumpkin pie spice instead.
• Pumpkin Puree: Make sure to use pumpkin puree (and NOT pumpkin pie filling). You can either use store-bought pumpkin puree or homemade pumpkin puree.
• Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk if you prefer (such as cashew milk, oat milk, soy milk, rice milk etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend you do so.
• Brown Sugar: I used light brown sugar as a sweetener for the pecan topping mixture, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use golden granulated monkfruit sweetener instead (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Ground Cinnamon: Ground cinnamon complements the pecans beautifully, so I recommend that you add that in.
• Pecans: Chopped unsalted pecans add a very nice crunch to the topping. However, if you prefer, chopped unsalted walnuts will work too.

How to Make Gluten-Free Pumpkin Cobbler (Step by Step):

1. Preheat and Grease

Preheat the oven to 350F. Spray a 13” x 9” pan or similar sized baking dish with nonstick baking spray. Set aside.

2. Whisk Dry Ingredients

In a large mixing bowl, combine the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, salt, sugar, cinnamon, ginger, nutmeg and cloves. Whisk to combine.

3. Mix Wet Ingredients

In another medium bowl, combine the pumpkin, milk, melted dairy-free butter and vanilla. Whisk to combine.

4. Form Batter

Add the wet ingredients into the bowl with the dry ingredients and stir well to combine.

5. Transfer Batter to Baking Dish

Transfer the pumpkin batter to the prepared baking dish, using a spatula to and spread the batter to the edges.

6. Prepare Pecan Topping

In another small bowl, combine the brown sugar, sugar and ground cinnamon, stir to combine. Add in the chopped pecans and stir to toss until pecans are evenly distributed.

7. Sprinkle Topping Over Batter

Sprinkle the pecan topping mixture over the pumpkin layer in the baking dish and spread evenly.

9. Bake Until Ready

Bake in the preheated oven for approximately 40 minutes or until the mixture is bubbly and the top is golden brown.

10. Cool Before Serving

Allow the pumpkin pecan cobbler to cool slightly before serving it with a big scoop of vanilla ice cream or whipped cream, if desired.

Dish by Dish Tips/Tricks:

• Storing: To store, place this gluten-free pumpkin cobbler in an airtight container and store it in the refrigerator for up to two days.
• Substitute Pumpkin: If you prefer not to use pumpkin puree, you may also use sweet potato puree or butternut squash puree instead.

Other Gluten-Free Pumpkin Recipes to Make:

• Creamy Pumpkin Butter (Gluten-Free, Vegan)
• Pumpkin Cheesecake Brownies (Gluten-Free)
• Easy Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Moist Pumpkin Cornbread (Gluten-Free, Dairy-Free)
• Pumpkin Cupcakes (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Pumpkin Cobbler (Gluten-Free, Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

Moist, flavorful and tasty, this easy pumpkin cobbler is filled with warm fall spices and finished with a crunchy pecan topping. Top it off with a scoop of ice cream for the perfect fall dessert! Totally gluten-free and vegan too!

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Ingredients

Units USM Scale 1x2x3x

For the Pumpkin Batter:

• 1 1/4 cup gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free blend already has it)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup unsweetened almond milk
• 1/4 cup unsalted dairy-free butter, melted
• 2 teaspoons vanilla extract

For the Pecan Topping:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup unsalted pecans, chopped
• 1 1/2 cup hot water

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Instructions

1. Preheat and Grease: Preheat the oven to 350F. Spray a 13” x 9” pan or similar sized baking dish with nonstick baking spray. Set aside.
2. Whisk Dry Ingredients: In a large mixing bowl, combine the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, salt, sugar, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
3. Mix Wet Ingredients: In another medium bowl, combine the pumpkin, milk, melted butter and vanilla. Whisk to combine.
4. Form Batter: Add the wet ingredients into the bowl with the dry ingredients and stir well to combine.
5. Transfer Batter to Baking Dish: Transfer the pumpkin batter to the prepared baking dish, using a spatula to and spread the batter to the edges.
6. Prepare Pecan Topping: In another small bowl, combine the brown sugar, sugar and ground cinnamon, stir to combine. Add in the pecans and stir to toss.
7. Sprinkle Topping Over Batter: Sprinkle the pecan topping mixture over the pumpkin batter in the baking dish and spread evenly.
8. Pour Hot Water: Gently pour the hot water over the mixture in the pan and do NOT stir.
9. Bake Until Ready: Bake in the preheated oven for approximately 40 minutes or until the mixture is bubbly and slightly golden.
10. Cool Before Serving: Allow the cobbler to cool slightly before serving it with ice cream or whipped cream, if desired.

Notes

Gluten-Free Flour: I strongly recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to create a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final mixture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. For best results, if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent here and helps to batter to rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Sugar: I used white sugar, but you may also use cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Spices: To give this pumpkin cobbler batter a beautiful fall flavor, I used a mix of ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Alternatively, you may swap out the spices in the batter for 2 teaspoons of pumpkin pie spice instead.

Pumpkin Puree: Make sure to use pumpkin puree (and NOT pumpkin pie filling). You can either use store-bought pumpkin puree or homemade pumpkin puree.

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk if you prefer (such as cashew milk, oat milk, soy milk, rice milk etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend you do so.

Brown Sugar: I used light brown sugar as a sweetener for the pecan topping mixture, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use golden granulated monkfruit sweetener instead (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Ground Cinnamon: Ground cinnamon complements the pecans beautifully, so I recommend that you add that in.

Pecans: Chopped unsalted pecans add a very nice crunch to the topping. However, if you prefer, chopped unsalted walnuts will work too.

Storing: To store, place this gluten-free pumpkin cobbler in an airtight container and store it in the refrigerator for up to two days.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Desserts
• Method: Baking
• Cuisine: American