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 the pumpkin flavors mesh with the warm marshmallow and pumpkin spice.
This cobbler is incredible for fall. It makes an 8×8 dessert that will feed 6-7 people. Double this recipe if you want a larger dessert in a 9×13 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!
Ingredient notes:
- 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 pumpkin, you can follow the directions on how to roast a pumpkin, found in my gluten free pumpkin cheeecake recipe. Do not use pumpkin pie filling.
- Evaporated Milk – Use milk or non-dairy coconut evaporated milk.
- Marshmallow Fluff – It is in a jar, and I add it 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.
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 8×8 pan. Drop marshmallow fluff on top.
Step 6: Gently mix in the fluff. Leave the big chunks because they melt into the cobbler topping deliciously!
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.
Variations:
- 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
Ingredients
Cobbler Topping:
- 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
Pumpkin Mixture:
- 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
Instructions
- 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 8×8 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.
Notes
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
my go to recipe rather than pumpkin pie.
I am so glad you love this recipe…It is one of my favorites as well.
How can you make this vegan?
You should be able to make this vegan using plant-based butter and coconut evaporated milk.
How much melted butter goes into the cobbler mixture? I just started to make this and noticed that the only butter mentioned is in the pumpkin part of the recipe.
Hi Carmel, it should read 6 tablespoons melted butter. I edited to add that. Thank you so much.
Can I just use regular flour and cow’s milk? Looks delicious
I haven’t baked with regular flour in over 16 years. I really do not know how to use it any longer. Cow’s milk will work fine.
Looks delicious but you didn’t post a note about the 1/2 cup of the non-dairy milk (there is an asterick beside it and it states see note).
Oh, it was that you can use any non-dairy milk, but do not use canned coconut milk. I will add that in. Thank you!