Homemade Gluten Free Pumpkin Cobbler | Easy & Cozy Fall Dessert Recipe

Introduction

Nothing says fall quite like a warm dish of gluten free pumpkin cobbler. This easy homemade dessert combines the creamy richness of pumpkin pie with the fluffy sweetness of cobbler. It’s perfect for family gatherings, Thanksgiving dinners, or any cozy autumn night when you crave comfort in every bite.

Why this gluten free pumpkin cobbler is the ultimate comfort food:

This gluten free pumpkin cobbler has the best of both worlds — a luscious pumpkin base infused with cinnamon, nutmeg, and vanilla, topped with a tender, buttery gluten free crust. It’s warm, spiced, and melts in your mouth. You don’t need fancy tools or complicated techniques, and it’s completely gluten free so everyone at your table can enjoy it.

It’s also easy to make ahead — bake it the day before, store it in the fridge, and reheat before serving with a scoop of vanilla ice cream or whipped cream.

Ingredient Notes:

Before we dive into the step-by-step recipe, let’s look at the key ingredients that make this cobbler so delicious:

• Gluten Free Flour Blend: Choose a high-quality blend with xanthan gum for structure and texture.
• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. It gives a smooth and creamy base.
• Brown Sugar: Adds deep caramel flavor that pairs perfectly with pumpkin spice.
• Baking Powder: Helps the cobbler topping rise and stay light.
• Cinnamon, Nutmeg, and Ginger: These warm spices make the flavor rich and seasonal.
• Butter: Use unsalted butter for a perfectly tender crumb.
• Vanilla Extract: Enhances the overall flavor and aroma.
• Milk (Dairy or Non-Dairy): Helps blend the batter and gives the topping its soft texture.

Step-By-Step Photos and Directions:

Follow these steps to make your perfect gluten free pumpkin cobbler:

• Preheat your oven: Set to 175°C (350°F). Grease a medium-sized baking dish.
• Prepare the pumpkin mixture:
  In a bowl, combine pumpkin puree, brown sugar, eggs, vanilla extract, and spices. Whisk until smooth.
• Mix the cobbler topping:
  In another bowl, mix the gluten free flour blend, baking powder, salt, and sugar. Add melted butter and milk. Stir until a soft batter forms.

• Assemble the cobbler:
  Pour the pumpkin mixture into the baking dish. Spoon the cobbler topping evenly on top.
• Bake:
  Bake for 35–40 minutes until the top is golden brown and the edges are bubbling.
• Cool and serve:
  Let it cool for 10 minutes before serving warm with ice cream or whipped cream.

Try these flavor options!

• Add pecans or walnuts for a crunchy texture.
• Sprinkle chocolate chips for a sweet twist.
• Swap pumpkin for sweet potato puree for a different fall flavor.
• Add a maple glaze drizzle for an extra touch of sweetness.

Frequently Asked Questions:

Q: Can I make this cobbler dairy-free?
A: Absolutely! Use plant-based milk (like almond or oat) and vegan butter.

Q: Can I use almond flour instead of gluten free blend?
A: Not directly — almond flour is heavier and doesn’t rise the same way. Stick to a 1:1 gluten free blend.

Q: How do I store leftovers?
A: Cover and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F).

More Gluten Free Pumpkin Recipes:

• Gluten Free Pumpkin Cheesecake Bars
• Gluten Free Pumpkin Muffins

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Gluten Free Pumpkin Cobbler

Ingredients 1x2x3x

Cobbler Topping:

• 1 cup gluten free flour blend
• ½ cup sugar
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup melted butter
• ½ cup milk

Pumpkin Mixture:

• 1 can (15 oz) pumpkin puree
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix pumpkin mixture ingredients in one bowl.
3. Mix cobbler topping ingredients in another bowl.
4. Pour pumpkin mixture into a baking dish and spread topping over it.
5. Bake for 35–40 minutes until golden brown.
6. Cool and serve warm.

Notes

For the best texture, make sure to use a quality 1:1 gluten free flour blend that includes xanthan gum. Don’t overmix the cobbler topping — a few lumps keep it light and tender. Serve warm with a scoop of vanilla ice cream or whipped cream for an extra cozy fall treat.

SPECIAL NOTE

Always double-check that your ingredients, especially baking powder and spices, are certified gluten free to avoid cross-contamination. Pure pumpkin puree works best — avoid using pumpkin pie filling, which already contains sugar and spices.

Nutrition

• Calories: 275
• Carbohydrates: 42g
• Protein: 4g
• Fat: 10g
• Fiber: 3g

Nutrition Disclaimer

Nutritional values are approximate and may vary depending on the ingredients and brands you use.