Purely Elizabeth | Pumpkin CobblerPurely Elizabeth.

Pumpkin Cobbler

October 2019

Eat, Live, Recipes

Looking for a dessert this month? This Pumpkin Cobbler with Caramel Sauce is decadent, sweet and spicy. Top with dairy-free ice cream and it is the perfect cake in October.

Pumpkin Cobbler Blog Image


Pumpkin cobbler:

1 1/2 cups gluten-free flour

4 tsp baking powder

3/4 tsp salt

1 3/4 cup coconut sugar

1 tsp clove

1 tbsp pumpkin pie spice

1 -15oz can pumpkin puree

1/2 cup almond milk

1/2 cup coconut oil

1 tbsp vanilla extract

1 tbsp bourbon (optional)

1 1/2 cup hot water

Cobbler topping:

2 cup coconut sugar

1 1/2 cup pecans, chopped

Salted Caramel Sauce (we used Rachael DeVaux of Rachaelsgooeats.com)

1/2 cup almond butter

1/4 cup coconut oil

1 tsp vanilla extract

1/2 cup maple syrup

pinch of sea salt

optional: Dairy-Free Vanilla Ice Cream like So Delicious Coconut Milk Frozen Dessert


Start by making your caramel sauce. Follow instructions from recipe. Once cooled, you can pour into air-tight container and store in the refrigerator. Preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray. In a large mixing bowl, combine flour, sugar, spices and baking powder. In a separate bowl, combine pumpkin, milk, vanilla, vegetable oil and bourbon. Spoon into the dry ingredients and beat to combine. Pour into prepared pan and smooth even.  In a small bowl, combine the brown sugar and pecans and then spread over entire pan of batter.  Pour hot water over the entire pan and bake for 55-60 minutes. Remove from oven and let cool 15 minutes.  Poke small holes into cobbler and lightly pour Bourbon Salted Caramel Sauce over entire pan.  Serve with ice cream.