Easy Gluten-Free Vegan Pumpkin Cobbler: Your Perfect Fall Dessert

Indulge in the ultimate fall treat with this easy-to-make pumpkin cobbler! Bursting with warm autumn spices, a rich, moist pumpkin base, and crowned with a delightful crunchy pecan topping, this dessert is a true crowd-pleaser. Serve it warm with a generous scoop of dairy-free vanilla ice cream for an unforgettable experience. The best part? It’s entirely gluten-free and vegan, making it perfect for everyone to enjoy!

Embrace the Flavors of Pumpkin Season!

As autumn officially arrives, a chill in the air signals one glorious thing: it’s pumpkin season! From decorative gourds adorning porches to the irresistible aroma of pumpkin spice filling kitchens, this versatile squash takes center stage. We absolutely adore incorporating pumpkin into every conceivable dish during this magical time of year.

Whether you lean towards savory delights like a silky smooth creamy pumpkin soup or a comforting, robust hearty pumpkin risotto, or if your sweet tooth calls for treats such as our beloved crustless pumpkin pie, decadent pumpkin cheesecake brownies, exquisite pumpkin pie truffles, or a wonderfully moist pumpkin cake, there’s truly a pumpkin recipe for every palate and occasion!

Today, we’re celebrating the splendor of the fall season with an incredibly easy pumpkin pecan cobbler. This delightful dessert is not only simple to prepare but also makes a fantastic addition to your Thanksgiving dinner menu. Get ready to dive spoon-first into this deliciously spiced, naturally gluten-free and vegan pumpkin creation!

Why You’ll Love This Easy Pumpkin Cobbler Recipe:

• Simple, Accessible Ingredients: You won’t need to hunt for obscure specialty items for this gluten-free pumpkin cobbler. All the main ingredients are readily available at your local grocery store, making this recipe approachable and convenient for any home baker. We focus on straightforward components to ensure a delicious outcome without any fuss.
• Effortless Preparation: This recipe is designed for ease, truly living up to its “easy” title. The process involves two main steps: whisking together the wet and dry ingredients to form the pumpkin batter, then preparing a simple pecan topping to sprinkle over. Pop it in the oven, and let the magic happen! It’s a fantastic recipe for beginner bakers or anyone looking for a quick yet impressive dessert.
• Completely Dietary-Friendly: One of the most remarkable aspects of this pumpkin cobbler dump cake is its inclusive nature. It is 100% gluten-free, dairy-free, and vegan. This means that individuals with Celiac disease, gluten sensitivities, or lactose intolerance can savor every bite without worry. It’s also a wonderful option for those following a plant-based diet, ensuring everyone at your table can enjoy this delightful fall dessert.
• Warm Fall Flavors: The carefully selected blend of spices—cinnamon, ginger, nutmeg, and cloves—infuses the pumpkin base with the quintessential taste and aroma of autumn. Combined with the natural sweetness of pumpkin, it creates a comforting and inviting dessert that embodies the spirit of the season.
• Perfect for Any Occasion: While it’s ideal for Thanksgiving, this versatile cobbler is also fantastic for potlucks, family gatherings, or simply as a cozy weekend treat. Its appealing presentation and irresistible taste make it a staple for your fall baking repertoire.

Gather Your Ingredients for This Delicious Cobbler:

Preparing this homemade pumpkin cobbler begins with a few key ingredients. Below is a visual overview to help you get started. We believe that great baking starts with good quality ingredients, so ensure your pantry is stocked!

(For precise measurements and a full list, please scroll down to the comprehensive printable recipe card located at the very end of this post.)

Recipe Notes & Essential Substitutions for Success:

Understanding your ingredients is key to successful baking, especially when working with gluten-free and vegan recipes. Here are some detailed notes and substitution options to help you tailor this pumpkin cobbler to your needs and preferences:

• Gluten-Free Flour: The type of gluten-free flour you choose can significantly impact the final texture of your cobbler. I highly recommend opting for a high-quality gluten-free measure-for-measure flour blend. Look for blends that primarily use lighter flours and starches, such as rice flour, tapioca starch, corn starch, or potato starch. These ingredients contribute to a tender, light, and airy texture in your baked goods. Avoid blends containing heavier flours like garbanzo bean flour, as they can result in a denser, sometimes gummy, and less desirable texture in this cobbler.
• Xanthan Gum: This ingredient is a powerhouse in gluten-free baking, acting as a binder that replaces the elasticity and structure typically provided by gluten. If your chosen gluten-free flour blend does not already list xanthan gum in its ingredients, it is crucial to add it separately. Xanthan gum ensures that your cobbler holds together beautifully, preventing a crumbly texture and contributing to its moistness.
• Baking Powder: As the sole leavening agent in this recipe, baking powder is responsible for giving the cobbler its rise and light crumb. For those with Celiac disease or severe gluten intolerance, always ensure you are using certified gluten-free baking powder to prevent cross-contamination.
• Sugar: This recipe calls for white granulated sugar, but feel free to experiment with other sweeteners. Cane sugar or light brown sugar can be used as a 1:1 substitute, adding a slightly deeper, more caramel-like note. If you are managing blood sugar levels or are diabetic, granulated monk fruit sweetener is an excellent choice. It’s a zero-glycemic index, 1:1 sugar substitute that won’t impact blood sugar levels.
• Spices: The blend of ground cinnamon, ground ginger, ground nutmeg, and ground cloves creates the quintessential warm and inviting flavor of fall in the pumpkin batter. For a convenient alternative, you can substitute the individual spices with 2 teaspoons of pumpkin pie spice blend.
• Pumpkin Puree: It is absolutely crucial to use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness profile of this recipe. You can use either high-quality store-bought pumpkin puree or make your own homemade pumpkin puree for the freshest taste.
• Almond Milk: I prefer using an unsweetened version of my homemade almond milk for this recipe, as it allows me to control the sweetness. However, any unsweetened non-dairy milk will work beautifully. Great alternatives include cashew milk, oat milk, soy milk, or rice milk. If you do not have lactose intolerance or are not strictly vegan, regular dairy milk can be used.
• Butter: To maintain the dairy-free and vegan integrity of this recipe, I use unsalted dairy-free butter, which melts perfectly and provides a rich flavor. For those who consume dairy, regular unsalted butter is a perfectly acceptable substitution.
• Vanilla Extract: A splash of vanilla extract enhances all the other flavors, adding a subtle depth and warmth to the cobbler. I highly recommend including it for the best taste.
• Brown Sugar (for topping): Light brown sugar adds a lovely molasses note and helps create a perfectly caramelized, crunchy topping. You can also use dark brown sugar for a more intense flavor or coconut sugar for a slightly less refined option. For a diabetic-friendly alternative, consider using golden granulated monk fruit sweetener, which mimics brown sugar in taste and texture without impacting blood sugar.
• Ground Cinnamon (for topping): A touch of ground cinnamon in the pecan topping beautifully complements the nuts and pumpkin flavor, adding an extra layer of autumn spice.
• Pecans: Chopped unsalted pecans are essential for that delightful crunch and nutty flavor in the topping. If pecans are not available or you prefer an alternative, chopped unsalted walnuts make a wonderful substitute, offering a similar texture and richness.

Crafting Your Gluten-Free Pumpkin Cobbler: A Step-by-Step Guide

Follow these simple steps to create a wonderfully moist and flavorful pumpkin cobbler that everyone will rave about. The process is straightforward, ensuring a successful bake every time.

1. Prepare Your Oven and Baking Dish

Begin by preheating your oven to 350°F (175°C). Next, take a 13” x 9” baking pan or a similarly sized baking dish, and generously spray it with a nonstick baking spray. This ensures your cobbler won’t stick and will come out perfectly. Set the prepared dish aside.

2. Combine the Dry Ingredients

In a large mixing bowl, measure out and combine your dry ingredients: the gluten-free measure-for-measure flour, xanthan gum (if your flour blend doesn’t already contain it), baking powder, salt, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Use a whisk to thoroughly combine all these ingredients, breaking up any lumps and ensuring the spices are evenly distributed throughout the flour mixture.

3. Prepare the Wet Ingredients

In a separate, medium-sized bowl, combine the pumpkin puree, unsweetened almond milk (or your preferred non-dairy milk), melted dairy-free butter, and vanilla extract. Whisk these wet ingredients together until they are smooth and well-incorporated. This ensures a consistent pumpkin flavor throughout the cobbler.

4. Create the Pumpkin Batter

Pour the whisked wet ingredients into the bowl containing the dry ingredients. Stir thoroughly with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will ensure a tender cobbler.

5. Fill the Baking Dish

Carefully transfer the rich pumpkin batter into your previously prepared baking dish. Use a spatula to gently spread the batter evenly across the bottom, ensuring it reaches all the edges for a uniform bake. This will form the moist base of your cobbler.

6. Prepare the Crunchy Pecan Topping

In another small bowl, combine the brown sugar, granulated sugar, and ground cinnamon. Stir them together until well blended. Then, add the chopped pecans and toss them with the sugar-cinnamon mixture until the pecans are thoroughly coated. This creates a sweet, spiced, and crunchy layer.

7. Layer the Topping Evenly

Generously sprinkle the prepared pecan topping mixture evenly over the pumpkin batter in the baking dish. Make sure to cover the entire surface for a consistent crunch in every bite. This layer will become beautifully caramelized during baking.

9. Bake to Perfection

Place the baking dish in your preheated oven and bake for approximately 40 minutes. The cobbler is ready when the pumpkin mixture is bubbling around the edges and the pecan topping has turned a beautiful golden brown and appears slightly crisp. A toothpick inserted into the cobbler should come out mostly clean, indicating it’s cooked through.

10. Cool and Serve

Once baked, remove the pumpkin pecan cobbler from the oven and allow it to cool slightly on a wire rack before serving. While tempting to dig in immediately, a little cooling time allows the flavors to meld and the cobbler to set. Serve warm with a generous scoop of your favorite dairy-free vanilla ice cream or a dollop of whipped cream for the ultimate indulgent fall dessert experience.

Dish by Dish Tips & Expert Tricks for Your Cobbler:

• Storing Leftovers: If you’re lucky enough to have any leftovers of this delicious gluten-free pumpkin cobbler, ensure you store them properly to maintain freshness. Place the cobbler in an airtight container and refrigerate for up to two days. To enjoy it again, simply reheat individual portions in the microwave or a warm oven until heated through.
• Pumpkin Alternatives: While pumpkin puree is the star of this recipe, you can easily substitute it with other seasonal squashes if you prefer a different flavor profile or don’t have pumpkin on hand. Sweet potato puree or butternut squash puree make excellent alternatives, offering a similar texture and natural sweetness while maintaining the fall vibe. Just ensure they are pure, cooked, and mashed, not pie filling.
• Enhancing the Topping: For an extra layer of flavor and texture in your pecan topping, consider adding a pinch of ground ginger or allspice along with the cinnamon. A small amount of finely chopped crystalized ginger can also add a delightful zesty kick.
• Serving Variations: While vanilla ice cream or whipped cream are classic accompaniments, consider serving your warm cobbler with a drizzle of maple syrup, a sprinkle of toasted coconut flakes, or a scoop of dairy-free caramel sauce for an even more decadent treat.

More Irresistible Gluten-Free Pumpkin Recipes to Explore:

If you’re loving all things pumpkin, be sure to check out these other fantastic gluten-free recipes:

• Creamy Pumpkin Butter (Gluten-Free, Vegan): A velvety, spiced spread perfect for toast, pancakes, or stirring into oatmeal.
• Pumpkin Cheesecake Brownies (Gluten-Free): A decadent mashup of rich chocolate brownie and creamy pumpkin cheesecake swirls.
• Easy Crustless Pumpkin Pie (Gluten-Free, Dairy-Free): All the flavor of traditional pumpkin pie without the fuss of a crust, perfect for any holiday.
• Moist Pumpkin Cornbread (Gluten-Free, Dairy-Free): A savory-sweet twist on classic cornbread, ideal for pairing with soups and stews.
• Pumpkin Cupcakes (Gluten-Free, Dairy-Free): Light, fluffy, and perfectly spiced, these cupcakes are a delightful individual treat.

Even More Gluten-Free Desserts to Indulge In:

Beyond pumpkin, there’s a world of delicious gluten-free desserts waiting to be discovered. Here are a few more favorites to satisfy your sweet cravings:

P.S. If you try this incredible gluten-free vegan pumpkin cobbler recipe, I’d absolutely love to hear from you! Please consider leaving a star rating below and/or a review in the comment section further down the page. Your feedback is always appreciated and helps others discover these delicious recipes. Don’t forget to explore my entire Recipe Index for a treasure trove of culinary inspiration. You can also stay connected by following me on Pinterest, Facebook, or Instagram! Sign up for my Email List to receive fresh, delicious recipes delivered straight to 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

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

Print Recipe

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

Scale

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