Spiced Pumpkin Pecan Cobbler (Gluten-Free / Vegan)

How did everyone’s Thanksgiving weekend go?! Lovely? I hope so. Thanksgiving was quite fun, but I’m really in heaven now that it’s officially Christmastime! Get ready for some yummy new recipes, because I have a lot of ideas.

Before I dive headfirst into all things Christmas, I have ONE MORE pumpkin recipe. I know, I know. Pumpkin time is supposed to be over. Buuuut I made this on Thanksgiving, and it would be a crime not to share it with you. Even though Thanksgiving is over, you can still rock a pumpkin dessert at Christmas. NO RULES.

I can’t believe I’m saying this, but I think this is my favorite dessert I’ve ever baked in my entire life. There was a lot of pumpkin pie at Thanksgiving this year, but everyone went for this pumpkin pecan cobbler instead. I’ll take that as a sign that this was a definite success.

Most people have no idea what a cobbler is. There are many variations of a cobbler, but the most common kind is a fruit cobbler, like a blackberry cobbler. It has a fruity bottom, similar to an apple crisp or apple crumble, with a crust-like topping.

However, there are many other cobbler variations besides the classic fruit-on-bottom-crust-on-top situation. One of those variations is a breaded, cake-like mixture combined with the fruit layer. I don’t know about you, but I really like cake.

This cobbler is topped with roasted, candied pecans to protect the gooey, spiced pumpkin cake layer below. And to add some crunch. This reminds me of a deconstructed cinnamon roll. You’ve got spiced pumpkin, pumpkin-flavored cake,  warm pumpkin lava, and sweet pecans all rolled together into one absolutely divine dessert.

This is very seasonal, flavorful, rich, and festive. It’s also extremely easy to make. I really don’t have time for anything too complicated. I would definitely recommend topping this with vanilla ice cream – so gourmet. What I love most about this is that it’s not tart. The reason why I gravitate away from fruity desserts is because sometimes they’re just too sweet for me. This is sweet, but it’s rich and dense and flavorful without giving you that tangy BITE from too much fruit. Basically, it’s a pumpkin lover’s dream.

If you like cake but not frosting, this is for you. If you like cinnamon rolls, this is for you. If you like pumpkin, this is for you. If you like candied pecans, this is for you. If you like dessert, this is for you. If you have taste buds, this is for you.

This beauty is gluten-free, of course, and also vegan!  In terms of sweeteners, I opted for a blend of Xylitol and coconut sugar to keep things lower on the glycemic index. STAY AWAY FROM THE CANE SUGAR, GUYS. You might be wondering where that gooey goodness comes from. No, I didn’t pour a bunch of maple syrup in there. There is no maple syrup in this whatsoever. It’s the magical power of something called…hot water mixed with sugar. BAM.

If haven’t already fainted with desire, let’s change that. RECIPE TIME.

Spiced Pumpkin Pecan Cobbler (Gluten-Free / Vegan)

Spiced Pumpkin Pecan Cobbler (Gluten-Free / Vegan)

Serves: 8

Total Time: 50 minutes



  • 1 cup + 3 tablespoons gluten-free all-purpose flour (I used Bob’s Red Mill 1 to 1…make sure it’s a 1 to 1 replacement for regular flour!)
  • 2 tsp baking powder
  • 3/4 cup coconut sugar
  • 1/2 tsp celtic sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut milk
  • 1/4 cup melted coconut oil
  • 1.5 tsp vanilla
  • 1/4 cup chopped pecans


  • 1/2 cup coconut sugar
  • 1/2 cup Xylitol
  • 1/4 cup chopped pecans
  • 1.5 cups boiling water


  1. Preheat your oven to 350*F.
  2. Use coconut oil to grease a 9-inch baking pan with high sides.
  3. In a large bowl, stir together the flour, baking powder, salt, coconut sugar, and spices. Once combined, add in the pumpkin, coconut milk, melted coconut oil, and vanilla. Mix everything together, then fold in the pecans. The batter should be thick!
  4. Pour the batter into your greased pan/baking dish. Then turn on some water to boil.
  5. In a small bowl, mix together the topping ingredients – coconut sugar, xylitol, and pecans.
  6. Spread the topping mixture evenly on top of the batter in your baking dish.
  7. Pour 1.5 cups of hot water over the whole dish, and DON’T STIR ANYTHING.
  8. Place in the oven for about 40 minutes or until the center has cooked through. (I would put your baking dish inside of a larger dish or on top of a baking sheet in case the cobbler bubbles over while it’s cooking.) It’s normal for the top to look gooey/uncooked.
  9. Allow the cobbler to cool for about 10-15 minutes.
  10. Top with vanilla ice cream and enjoy!

I doubled this recipe for these photos, and you can definitely do that as well if you want more cobbler! However, you’ll need to increase the baking time to about an hour or so – just check that the middle is cooked! I’m seriously in love with this recipe and am desperate for you to try it out. TOTAL GAME CHANGER.

Let me know if you bake this and what you think! Now that we’re moving on from pumpkin…what should I bake next?! XO

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