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One serving of a pumpkin cobbler topped with vanilla ice cream, caramel sauce in a white bowl with a gold spoon

Pumpkin Cobbler

This Pumpkin Cobbler is made with a blend of wholesome oat flour, aromatic spices, rich pumpkin and a gooey molten cente that resembles a pumpkin pie and a molten lava cake. It's rich, decadent and the perfect dessert to relish the warm, autumnal goodness.

Course Dessert
Cuisine American
Keyword easy pumpkin dessert, easy pumpkin recipe, easy thanksgiving dessert, fudge pudding cake recipe, pudding cake recipe, pumpkin cake, pumpkin cake recipe, pumpkin dessert, thanksgiving dessert ideas
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 271 kcal
Author Kelly

Ingredients

  • 1 2/3 cups gluten-free fine oat flour , you can also sub with gluten-free 1-to-1 baking flour or all-purpose flour if not gluten-free (measured correctly - spoon and sweep method)
  • 1 cup coconut sugar , you can also sub with brown sugar or another brown sugar substitute such as golden monk fruit sweetener or Brown Serve for a lower sugar option
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice , homemade or store-bought
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened almond milk or any milk of choice
  • 2/3 cup canned pumpkin puree , not pumpkin pie filling
  • 1/4 cup vegan butter melted, you can also sub with coconut oil, ghee or unsalted butter if not dairy-free

Topping:

  • 1-1/3 cups very hot or boiling water
  • 3/4 cup coconut sugar , you can also sub with brown sugar or another brown sugar substitute such as golden monk fruit sweetener or Brown Serve for a lower sugar option
  • **feel free to add some chopped pecans if you like

Instructions

  1. Preheat oven to 350 degrees. Lightly grease the sides of a baking pan (8x8 square, 9" pie pan or a 2 1/2 quart casserole dish) with coconut oil, melted butter or cooking spray. Set aside.
  2. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
  3. Add milk, pumpkin and melted butter and using a wooden spoon, mix until smooth.
  4. Spread batter into the bottom of the prepared pan.
  5. Sprinkle brown sugar over the batter. Carefully pour hot water to dissolve the sugar. (It will look like a hot mess - this is okay as it will bake up in the oven).
  6. Bake in preheated oven for 32-39 minutes or until batter sets up and a toothpick comes out clean (but you'll still see molten pudding bubbling at the sides)
  7. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream (vegan), if desired.

Recipe Notes

How to store:

  • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

How to freeze:

Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container. They will keep for up to 2-3 months.

  • You can make it ahead and reheat it when ready to serve.
Nutrition Facts
Pumpkin Cobbler
Amount Per Serving (1 serving)
Calories 271 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 54g18%
Sugar 48g53%
Protein 1g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.