This pumpkin cobbler recipe is a fall and Thanksgiving dessert filled with flavor. It’s gluten free and dairy free, filled with pumpkin spice and topped with pecans. And it’s easy to make!
Last year I made this pumpkin snickerdoodle cobbler, so this year I knew I wanted to make a healthy version. I decided it would be gluten free, dairy free and refined sugar free and that’s exactly what this recipe is!
Though it isn’t filled with gluten and dairy, it is filled with pumpkin spice and flavor. It’s the perfect dessert recipe for Thanksgiving!
What makes a cobbler a cobbler?
A cobbler recipe is a dish that consists of fruit or a savory filling and topped with a batter, biscuit or dumpling. Typically cobblers have some sort of drop biscuit on the top that look like a “cobbled road.” Hence the name cobbler.
This pumpkin cobbler recipe is made with a batter rather than a biscuit or dumpling. It’s a thick batter that turns into a soft and caramely cake texture when backed with the water.
What’s the difference between a cobbler and a crisp?
Crisps are very similar to cobblers, except they’re topped with a streusel. Crisps traditionally contain oats where cobblers do not. For example, this healthy apple crisp recipe is made with gluten free oats. And this pumpkin cobbler recipe is made with flour.
How do you make a cobbler crust?
This cobbler crust is made with gluten free flour, coconut sugar, baking soda, pumpkin and milk. All of the ingredients are mixed together and spread in the pan.
Pour very hot water over the pumpkin cobbler right before baking. While it’s baking and rising, the water will seep through the cobbler crust and create a caramel-y, pumpkin filling that’s super moist and gooey. You’ll be left with a soft and tender cobbler crust on the top.
How to make pumpkin cobbler:
To make this pumpkin cobbler recipe, start by mixing together the batter. You’ll combine the dry ingredients then the wet ingredients in separate bowl. Mix them together until you have a very thick batter. Spread it into a 9×9 inch baking pan lined with parchment paper and set aside.
Mix the coconut sugar, pecans, maple syrup and cinnamon together in a small bowl then sprinkle evenly on top of the batter in pan.
Next, pour hot water over the top of the pecans and batter. The water will sit on top of the batter because it’s so thick, this is what you want. Do not mix the water into the batter!
Bake at 350°F for 40 minutes. The water will seep into the batter and create a caramel sauce underneath. Serve warm with ice cream or whipped cream!
I love pumpkin cobbler because it’s a different take on a Thanksgiving pumpkin dessert. You still get all the pumpkin spice and pecans, but if you aren’t a huge pie person it’s a perfect dessert.
Your friends and family won’t even know it’s gluten free and dairy free either! And did I mention it’s refined sugar free to?! Seriously, such a guilt-free dessert, but you won’t even know it.
If you make this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
- 1 cup gluten free flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup coconut sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- OR 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin pure
- 1/4 cup dairy free milk (I used cashew)
- 1/4 cup coconut oil melted and cooled
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut sugar
- 3 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1 1/2 cups very hot water
Preheat the oven to 350°F. Spray an 8 inch baking pan with non stick spray and set aside.
In a medium bowl, whisk together the gluten free flour, baking powder, salt, coconut sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a separate small bowl, stir together the pumpkin, dairy free milk, melted coconut oil, and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently, until combined. The batter will be very thick. Add batter to the prepared pan and spread evenly to the edges, smoothing the top into an even layer.
Next, prepare the topping. In a small bowl, stir together the coconut sugar, maple syrup, cinnamon and pecans. Spread evenly on top of the batter in the pan.
Gently pour the hot water evenly over the top. Do not stir.
Carefully transfer the pan to the preheated oven. Bake for 35-40 minutes, or until the middle is just set. Remove from the oven and let cool 5-10 minutes. Serve warm, topped with dairy free vanilla ice cream or whipped cream.