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Easy Pumpkin Cobbler

A quick and easy gluten-free dessert that combines the comforting flavors of pumpkin with a delightful texture. Perfect for impressing family and friends!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups pumpkin puree Use real pumpkin puree for the best flavor.
  • 1 cup almond milk Can be replaced with any dairy-free milk.
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup gluten-free flour Can substitute with regular all-purpose flour if gluten is not an issue.
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
Toppings
  • 1 cup chopped pecans Can add chocolate chips or dried cranberries for variation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a large bowl, combine pumpkin puree, almond milk, brown sugar, maple syrup, vegetable oil, and vanilla extract. Mix well.
  3. In another bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  5. Pour the batter into the prepared baking dish and sprinkle the chopped pecans on top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let it cool slightly, then serve warm, topped with ice cream if desired.

Notes

This cobbler is delightful on its own or served warm with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container in the fridge for about 3-4 days. You can reheat it in the microwave.