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+ servings
a bowl of gluten free pumpkin cobbler topped with pecans

Gluten Free Pumpkin Cobbler

Sandi Gaertner
A creamy gluten free pumpkin cobbler that is perfect for fall. It makes a delicious a bowl of comfort food!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 28 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 7 people
Calories 375 kcal


Cobbler Topping:

  • 1 ½ cups gluten free flour blend * see note
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 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


  • 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.


  1. 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.
  2. 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.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. You can use mini or regular-sized marshmallows if you prefer.
  5. This cobbler will keep fresh for up to 3 days in the refrigerator, or for up to 3 months frozen.


Serving: 1servingCalories: 375kcalCarbohydrates: 75gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 125mgPotassium: 335mgFiber: 5gSugar: 50gVitamin A: 9041IUVitamin C: 3mgCalcium: 191mgIron: 2mg
Keyword gluten free pumpkin cobbler, gluten free pumpkin cobbler recipe
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