If you have been looking for a fun, more unique dessert to serve, look no further than this creamy homemade gluten free pumpkin cobbler recipe! It has a secret ingredient mixed in that takes this dessert to a whole new level! It is ready in about 40 minutes!
If you are a person who loves comfort food, this cobbler is worth making! I love to serve it a little warm when all of the pumpkin flavors mesh together with the warmed marshmallow and pumpkin spice.
This cobbler is incredible for fall. It makes an 8x8 dessert that will feed 6-7 people. Double this recipe if you are looking for a larger dessert in a 9x13 pan. If you are looking for another great gluten free pumpkin dessert, try this Gluten Free Pumpkin Dump Cake too!
If you love pumpkin as much as I do, you will want to check out all of my delicious gluten free pumpkin recipes!
Why this gluten free pumpkin cobbler is so great:
I really liked this creamy gluten free pumpkin cobbler. Mr. Fearless Dining LOVED it. He is my guy who loves the combination of pumpkin, cinnamon, and nutmeg. Here are some of his reasons why he wants me to make this again so soon.
- The marshmallow fluff takes this cobbler to a whole new level. If you love things like sweet potatoes with a marshmallow topping, this cobbler will become one of your favorites.
- This cobbler is topped with a light fluffy topping.
- It is pure comfort food in a bowl!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Pumpkin puree - I used canned pumpkin. You can use fresh or canned in this recipe. If you want to roast your own pumpkin, you can follow the directions on how to roast a pumpkin, found in my gluten free pumpkin cheeecake recipe. Do not used pumpkin pie filling.
- Marshmallow Fluff - It is in a jar and I add it in on top of the cobbler. You can use regular marshmallows as well.
Recipe step by step directions:
Step 1: In a bowl, add the cobbler topping ingredients and whisk to blend.
Step 2: Melt the butter and then whisk the rest of the wet cobbler topping ingredients in.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently.
HINT: Do not overmix the batter. The cake topping will be fluffier if you mix it until it is just barely mixed.
Step 4: In a bowl, add the pumpkin and other ingredients to a bowl and whisk.
Step 5: Pour the pumpkin mixture into an 8x8 pan. Drop marshmallow fluff on top.
Step 6: Gently mix in the fluff. Leave the big chunks because they melt into the cobbler topping in a delicious way!
Note: You can use large or mini marshmallows in place of the fluff.
Step 7: Drop the cobbler topping batter over the pumpkin and marshmallow. Let the marshmallow show through in some areas.
Step 8: Bake the gluten free pumpkin cobbler at 350º F for 30 minutes until bubbly. Serve warm or cold.
- Omit the marshmallow fluff for a more basic pumpkin cobbler.
- Top with my easy Bourbon Caramel Sauce and ice cream.
Tips and Recipe FAQ:
You can use freshly roasted pumpkin. I link a recipe with the directions above. Just be sure your roasted pumpkin is pureed very smoothly.
You can definitely make a thicker cake topping by doubling the topping recipe.
My favorite nuts to add are pecans but you can also top with walnuts.
This gluten free pumpkin cobbler will keep fresh for up to 3 days in the refrigerator. You can also freeze it for up to 3 months.
More gluten free pumpkin recipes:
- Gluten Free Pumpkin Bundt Cake
- Fluffy Gluten Free Pumpkin Cupcakes with Cinnamon Buttercream Frosting
- Soft Gluten Free Pumpkin Whoopie Pies
- Gluten Free Pumpkin Muffins
Gluten Free Pumpkin Cobbler
- 1 ½ cups gluten free flour blend * see note
- ¼ cup sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup non-dairy milk * see note
- 6 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- 14 ounces pumpkin puree
- 1 cup evaporated milk * regular or coconut based
- ½ cup sugar
- ½ cup brown sugar
- 2 tablespoons gluten free flour blend
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter melted
- ½ cup marshmallow fluff
- In a bowl, add the cobbler topping ingredients and whisk to blend.
- Melt the butter and then whisk the rest of the wet cobbler topping ingredients in.
- Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix the batter. The cake topping will be fluffier if you mix it until it is just barely mixed.
- In a bowl, add the pumpkin and other ingredients to a bowl and whisk.
- Pour the pumpkin mixture into an 8x8 pan. Drop marshmallow fluff on top.
- Gently mix in the fluff. Leave the big chunks because they melt into the cobbler topping in a delicious way!
- Drop the cobbler topping batter over the pumpkin and marshmallow. Let the marshmallow show through in some areas.
- Bake the gluten free pumpkin cobbler at 350º F for 30 minutes until bubbly. Serve warm or cold.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- You can use canned pumpkin as I did, or use freshly baked pumpkin. If you want to use fresh, use my directions on how to roast a pumpkin in my gluten free pumpkin cheesecake recipe.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- You can use mini or regular-sized marshmallows if you prefer.
- This cobbler will keep fresh for up to 3 days in the refrigerator, or for up to 3 months frozen.
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