Easy Pumpkin Cobbler Recipe (Gluten-Free Option)
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Nothing says fall quite like pumpkin treats, y’all! This healthy Pumpkin Cobbler has all the warm spices and gooey goodness you crave and can be made gluten-free, low-sugar, and dairy-free too. Let me take you step-by-step through this crowd-pleasing, perfect dessert that’s as comforting as a Southern hug.
Why You’ll Love This Pumpkin Cobbler Recipe
This is the perfect fall dessert and packs all the cozy fall flavors into every bite, with cinnamon, pumpkin pie spice, and brown sugar creating a dessert that truly tastes like autumn on a spoon.
Made with gluten-free flour and optional low-sugar sweeteners, this homemade cobbler is adaptable for various dietary needs, ensuring everyone can enjoy a slice. Its warm, gooey texture makes it the perfect treat for gatherings, and is practically begging to be topped with a scoop of ice cream!
This homemade pumpkin cobbler is easy to make, full of flavor, and perfect for your next family gathering or cozy night. Serve it up warm, top with dairy-free vanilla ice cream, and a drizzle of pumpkin syrup, and watch the whole family gather around for seconds.
So get that casserole dish ready, y’all—you’re about to fall in love with pumpkin all over again!
Ingredient Notes
Cobbler Base
- Gluten-Free Flour: Use your favorite gluten-free flour blend for a light, tender cobbler. If you are not gluten-free, feel free to use regular all-purpose flour.
- Baking Powder (gluten-free): Ensures the cobbler has just the right lift.
- Brown Sugar: Swerve brown sugar works beautifully if you want to keep this dessert lower in sugar.
- Sugar or Coconut Sugar: For a healthier twist, Swerve granulated sugar is a great alternative.
- Pumpkin Puree: Make sure you use pure pumpkin puree, not pumpkin pie filling.
- Coconut Milk or Milk of Choice: Keeps the cobbler rich and creamy.
- Melted Butter or Vegan Butter: Adds richness to the cobbler batter.
- Pumpkin Pie Seasoning & Cinnamon: Pumpkin spice and cinnamon bring all the warmth and aroma of fall.
- Salt: Enhances all those flavors.
- Pure Vanilla Extract: For an extra depth of flavor.
Topping
- Granulated Sugar & Brown Sugar: Creates that gooey, caramelized topping. Again, opt for Swerve sugars if you want it to be low in sugar.
- Cinnamon: For an added layer of warmth.
- Chopped Pecans: Brings a nutty crunch that complements the gooey cobbler perfectly. Of course, this is optional if you have a nut allergy!
- Very Hot Water: Helps dissolve the sugar and create that signature gooey texture.
For exact ingredient amounts, see the full printable recipe card below.
How to Make Pumpkin Cobbler
Prepare the Cobbler Batter. In a large bowl, whisk together your flour, baking powder, salt, sugar, and pumpkin pie spices. Add in the pumpkin, melted butter, and vanilla, stirring just until combined. Spread the batter into a well-greased round casserole dish or 9” square pan (a 10.5 by 7.5-inch casserole dish also works perfectly).
Add the Topping. In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans. Sprinkle this mixture evenly over the batter in the baking dish.
Pro Tip: Don’t be tempted to stir! Pouring the hot water directly over the topping without stirring will create a luscious, gooey layer that’s the secret to this cobbler’s texture.
Bake. Bake at 350°F for about 50–55 minutes. If the cobbler starts to brown too much, cover the top with foil for the last 10 minutes. You’ll know it’s done when the cake has risen to the top, the top of the cobbler is golden brown and there’s a sauce layer in the middle and bottom—this dessert is meant to be ooey and gooey!
Serve Warm. Let the cobbler cool for just a few minutes, then serve it warm with a big scoop of vanilla ice cream or dairy-free ice cream and more pecans. It’s a cozy dessert that’s even better shared with fellow pumpkin lovers!
Mac’s Pro TipS
Tips for the Perfect Cobbler
- Don’t Skip the Hot Water: Pouring very hot water over the topping might seem strange, but it helps create that signature gooey texture without stirring.
- Unique Customizations: Try stirring in chocolate chips, walnuts, or caramel sauce directly into the batter before you bake.
- Yellow Cake Mix Option: If you’re short on time, feel free to use a box cake mix for your flour mixture.
- Bake in Ramekins: Baking this pumpkin cobbler in individual ramekins is a great option for accommodating dietary needs at gatherings. By portioning the cobbler into single servings, you can easily modify ingredients to suit preferences like gluten-free, dairy-free, or low-sugar. This approach also minimizes cross-contact risks for those with allergies or sensitivities. To bake, divide the filling and topping among the ramekins, and bake at 350°F for around 30–35 minutes, until each has a golden, bubbly topping.
- Let it Rest After Baking: The cobbler will set as it cools slightly, which gives you a lovely, thick sauce at the bottom and a light, cake-like topping.
- Additional Topping Ideas: In addition to ice cream, this cobbler is great topped with whipped cream, hot caramel sauce drizzle, or a dairy-free topping.
Storage Tips
- Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop a serving in the microwave for about 30 seconds or until warm. Alternatively, you can warm the cobbler in the oven at 300°F.
Recipe FAQs
Absolutely! Just swap regular butter for your favorite vegan butter (such as Earth Balance), and you’re good to go. Coconut milk also keeps it creamy and rich while being dairy-free.
You can use regular all-purpose flour if gluten isn’t an issue for you. The cobbler will still be just as delicious.
Pumpkin Pecan Cobbler is best enjoyed fresh and warm, but you can prepare the dry ingredients and wet ingredients separately, then mix and bake just before serving. If you have leftovers, warm them up in the oven for that fresh-baked feel.
More Yummy Pumpkin Recipes
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Easy Pumpkin Cobbler Recipe
Ingredients
Cobbler
- 1 ¼ cup regular or gluten-free flour I used King Arthur's Measure For Measure
- 2 tsp baking powder
- ½ cup brown sugar see notes for low sugar option
- ¼ cup sugar or coconut sugar see notes for low sugar option
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup coconut milk or milk of choice
- ¼ cup melted butter or sub vegan butter for dairy-free
- 1 ½ tsp pumpkin pie seasoning
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp pure vanilla extract
Topping
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- ½ tsp cinnamon
- 1 cup chopped pecans
- 1 1/3 cups very hot water
Instructions
- Whisk together the flour, baking powder, salt, sugar, and spices. Add the pumpkin, butter, and vanilla. Stir just till blended. Spread into a well-greased round casserole dish or 9″ square pan. (I tested in my Staub 10.5 by 7.5-inch casserole dish and it was perfect).
- Mix together the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot water over the top. DO NOT STIR and trust the process.
- Bake at 350° for about 50-55 minutes (If it begins to brown, cover the top with foil for the last 10 minutes of cooking). The cake will rise to the top, it should be cooked through, but there will be a little sauce in the middle and at the bottom. It’s meant to be ooey and gooey
- Serve warm with vanilla ice cream or dairy-free ice cream.
Notes
- Use Pure Pumpkin Puree: Pumpkin pie filling contains spices and sweeteners that can change the recipe’s flavor.
- Not gluten-free? If you are not gluten-free. you can swap all purpose flour for the gluten-free flour. It is a 1:1 swap
- Opt for a Lower Sugar Option: If you’re cutting back on sugar, Swerve brown and granulated sugars keep it light without losing sweetness.
- Don’t Skip the Hot Water: Pouring very hot water over the topping might seem strange, but it helps create that signature gooey texture without stirring.
- Unique Customizations: Try stirring in chocolate chips, walnuts, or caramel sauce directly into the batter before you bake.
- Yellow Cake Mix Option: If you’re short on time, feel free to use a box cake mix for your flour mixture.
- Bake in Ramekins: Baking this pumpkin cobbler in individual ramekins is a great option for accommodating dietary needs at gatherings. By portioning the cobbler into single servings, you can easily modify ingredients to suit preferences like gluten-free, dairy-free, or low-sugar. This approach also minimizes cross-contact risks for those with allergies or sensitivities. To bake, divide the filling and topping among the ramekins, and bake at 350°F for around 30–35 minutes, until each has a golden, bubbly topping.
- Let it Rest After Baking: The cobbler will set as it cools slightly, which gives you a lovely, thick sauce at the bottom and a light, cake-like topping.
- Additional Topping Ideas: In addition to ice cream, this cobbler is great topped with whipped cream, hot caramel sauce drizzle, or a dairy-free topping.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop a serving in the microwave for about 30 seconds or until warm. Alternatively, you can warm the cobbler in the over at 300°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
