Easy Pumpkin Cobbler Recipe

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.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: servings

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, milk, 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