Vegan Pumpkin Cobbler
Being that it’s already December, I honestly thought I was over all things pumpkin lol. Believe it or not, for some reason this recipe has been ranking higher and higher on EDS out of hundreds of recipes. Since this recipe dates back to 2016, I just knew..
We had to remake this staple vegan Pumpkin Cobbler!
As a souther bell, I’ve had endless “cobbler”. You can make cobbler that’s fruit and biscuits, or more cake like, the options are truly up to your preferences. What remains to be true about all cobblers, is that they are just so easy! It’s simply a handful of ingredients thrown together, it’s got moisture, and is best served hot with ice cream.
I sometimes questioned why this recipe was highly ranked, but it all makes sense once you break it down!
It’s quick, easy, affordable, a handful of ingredients, moist, made with coconut oil, you can use coconut sugar or brown sugar, the cake is sweetened with maple syrup, packs a ton of real pumpkin, pairs seamlessly with vanilla ice cream and my caramel, is perf for fall, is a pumpkin lovers dream, and is non vegan approved!
If you love no fuss pumpkin desserts, you need to try this recipe for vegan Pumpkin Cobbler!
Why this recipe is great:
Easy
Affordable
Aesthetic appeal
Great for entertaining
Perf for fall
Minimal ingredients
Made with coconut oil
All you need, is just a few ingredients!
Vegan Pumpkin Cobbler
- Total Time: 1 hour 10 minutes
- Yield: 6–8 slices 1x
Ingredients
Cake:
- 1 cup + 3 tablespoons all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1 teaspoon cinnamon
- 2 tsp pumpkin spice
- 3/4 cup pumpkin puree
- 1/4 cup almond milk
- 1/4 cup melted coconut oil
- 1 1/2 teaspoons vanilla
Topping:
- 1/2 cup coconut sugar
- 1/2 cup chopped pecans
- 1 1/2 cups very hot water
Coconut Caramel:
- 1 can full fat coconut milk
- 2/3 cup brown sugar
- 1 tsp sea salt
- 6 tbsp vegan butter
- 1 1/2 tbsps cornstarch
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, stir together flour, baking powder, salt, and spices. Set aside.
- In a smaller bowl, stir pumpkin, room temp milk, melted coconut oil, maple syrup, and vanilla together to combine.
- Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
- In a separate bowl, stir coconut sugar or brown sugar and pecans together. Spread over the top of the batter evenly.
- Pour the hot water over the entire dish without stirring
- Bake for 40 minutes or once the middle is set. Cool for 5-10 minutes before serving.
- To make the caramel sauce add all the ingredients to a pan and bring to a boil. Reduce to a simmer.
- Cook over medium heat for 10 minutes until reduced slightly by half and golden.
- Take 3 tbsps hot almond milk or water and combine with the corn starch. Whisk until smooth. Pour into the mixture on the stove and whisk to combine. Remove from heat. Sauce will thicken more once removed from heat.
-
- Serve with more pecans and vegan vanilla ice cream, and garnish with salted caramel
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Cobbler
- Cuisine: Dessert
ABOUT THE AUTHOR
I’m an MS Clinical Nutritionist, chef, and future cookbook author. I believe that all foods fit. You can have your white flour and sugar, and still enjoy raw vegan concepts, almond flour and sugar free dishes. Come join me and thousands of others as I show you how seamless cooking plant based can be! Learn more
Can this be made with regular sugar and milk, it sounds amazing and I have fresh pumpkin puree I need to use up.
of course! Let me know how it turns out!
Hi! This looks delicious but I have a nut allergy. Is there a substitute for the pecans? I know the recipe uses 1/2 c which seems like a lot to just omit – but let me know if that would work too. thanks!
Hi Kiana, You’re welcome to substitute with a seed versus a nut! Let me know how it turns out!
This looks delicious! Can it be frozen after baked? Thanks!
LOVE this! I’ve made it twice and will be doubling the recipe next time to put it in a 13×9. Thank you!
If recipe is doubled, should I change the size of the pan to a 16 in pan??
Easy and delicious
This looks so good! What a great treat to make friends in the fall!
Thanks for sharing! Does it keep long?
We really enjoyed this recipe! Because it makes its own sauce we found the coconut caramel to be unnecessary. I guess we’ll use the leftover caramel for pancakes or waffles! It makes a lot! Great fall dessert!
This is delicious! We made it with gluten free flour–a combo of Bob’s 1 to 1 and King Arthur’s GF flour and we used 1/3 cup coconut sugar for the topping. We prefer it without the caramel sauce because it was too rich for us. Thanks for sharing!