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.