Gluten Free Maple Pumpkin Cobbler



Who ever thought of a gluten free Maple Pumpkin COBBLER? I mean, the flavors obviously marry quite naturally, but in a pie … how would it work in a cobbler?

Well, here’s how it happened.

Ever wind up with half a can of pumpkin purée and don’t know what to do with it? Pinterest! At least that’s what I did. I actually found a really cool (gluten) recipe for pumpkin cobbler where you pour hot water over top of the batter and bake it. The method was too intriguing … I just had to try it!

Of course I put my own spin on everything, and of course I made it gluten free, but I must say my versionGluten Free Maple Pumpkin Cobblerwas quite the hit!gluten-free-maple-pumpkin-cobbler-with-ice-cream-gfjules-com

If you’d like to see the original (gluten) version that caught my eye, hope to I’d never seen her blog before, but I’m glad I tried this hot water method for my cobbler. Very cool stuff.

As pictured, I spooned extra sauce from the cooked cobbler on top of the vanilla ice cream and sprinkled with cinnamon-sugar mixture.

The resulting cobbler is difficult to describe: part cake; part bread pudding; part crisp; part British pudding; and yes, I guess part cobbler.

In researching the history of what we call “cobblers,” turns out all a dish needs is fruit, butter, sugar and flour. I’m pushing the envelope a bit by using pumpkin instead of a traditional cobbler fruit like peaches, apples or berries, but I think I have license to do so. “Cobbler” seems to be the name early colonists gave nearly any kind of mixture they baked.


Looking a bit further, this yummy gluten free Maple Pumpkin Cobbler of mine may be even more aptly dubbed a “grunt” or a “slump,” but who would eat that?! What’s Cooking America defines these unattractively named dishes as “a simple dumpling-like pudding (basically a cobbler) using local fruit.” And that’s pretty much what I’ve created…but I’m sticking with “cobbler.”


If you’d like to try a more traditional fruit cobbler (but then again, what’s traditional?), hop over to my gluten free spin on an old fashioned blueberry cobbler. My easy gluten free peach, apple or berry cobbler recipe can also be whipped up in a jiffy. In the mood for a crisp? Try my gluten free oatmeal crisp!

But first, gluten free Maple Pumpkin COBBLER!


Gluten Free Maple Pumpkin Cobbler


Gluten Free Maple Pumpkin Cobbler

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Dessert or side dish? This delicious gluten free Maple Pumpkin Cobbler would be welcomed at either course!


Gluten Free Pumpkin Cobbler

  • 1 ¼ cups (169 grams) gfJules™ Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1/2 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • ¼ tsp. ground ginger
  • 1/2 cup pumpkin purée (make your own or use canned)
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup melted butter or vegan butter (e.g. Earth Balance® Buttery Sticks)
  • 2 tsp. pure vanilla extract

Maple Topping:

  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/4 cups very hot water
  • 3 Tbs. pure maple syrup
  • ice cream or whipped topping (I like So Delicious® Vegan Coconut Milk Ice Cream - Vanilla Bean pictured) - optional


Preheat oven to 350°F.

Whisk gfJules™ Flour, baking powder, baking soda, sea salt, sugar and spices together in a large bowl.

In a separate bowl, stir to combine pumpkin puree, milk, melted butter and vanilla. Add pumpkin mixture to the flour bowl and stir with a fork until completely mixed. Batter will be thick.

Transfer to a small casserole. The one I used is 7x10 inches; 8x8 would also work. If doubling, use a 9x13 pan.

To prepare the topping, stir sugars and pecans together, then distribute evenly on top of the cobbler mixture in the pan.

Pour syrup into the measured hot water, then pour over the pumpkin mixture without stirring. Place casserole on top of a baking sheet with sides in case the casserole overflows the sides of your pan while baking. The mixture expands when hot and contracts somewhat during cooling.

Place baking sheet with casserole on top into preheated oven and bake for 45-50 minutes, or until it doesn’t jiggle much in the middle when moving the casserole dish.

Serve warm with vanilla ice cream, if desired.


Great as a side dish, dessert or breakfast!

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

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  1. I made this for Thanksgiving and it was amazing!! The flavor reminds me of a spice cake but in bread pudding form with a hard sauce. It was soooo yummy with the crunchy pecans and whipped cream on top. Overall, an easy dish to make too. Definitely going to make this a tradition!

    • So glad you loved it, Cheryl! And yes, it’s so easy! It’s a great recipe to keep on hand for last minute needs. Thanks for letting me know it was a hit!

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