Vegan Pumpkin Cobbler

Posted by Gabrielle in Christmas, Cooking, Desserts, Pumpkin, Thanksgiving | 8 comments

Hello & Happy Tuesday!

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

Vegan Pumpkin Cobbler

---

★★★★★

5 from 1 reviews

• Author: Eat Drink Shrink
• Total Time: 1 hour 10 minutes
• Yield: 6-8 slices 1x

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

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

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, and spices. Set aside.
3. In a smaller bowl, stir pumpkin, room temp milk, melted coconut oil, maple syrup, and vanilla together to combine.
4. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
5. In a separate bowl, stir coconut sugar  or brown sugar and pecans together. Spread over the top of the batter evenly.
6. Pour the hot water over the entire dish without stirring
7. Bake for 40 minutes or once the middle is set. Cool for 5-10 minutes before serving.
8. To make the caramel sauce add all the ingredients to a pan and bring to a boil. Reduce to a simmer.
9. Cook over medium heat for 10 minutes until reduced slightly by half and golden.
10. 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.
12. 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