Vegan Pumpkin Cobbler

Posted by in Christmas, Cooking, Pumpkin, Sweets, Thanksgiving | 4 comments















Hello & Happy Friday!!







In the midst of whipping up countless pumpkin concepts, it occurred to me that I’ve only done about 1 cobbler before and that was over a year ago, and it was while I was out of town. (wasn’t crazy about how the pictures turned out)


So this vegan Pumpkin Cobbler was a no brainer!




What I love about this dish is everything! It’s a handful of ingredients, moist, made with coconut oil and coconut sugar, sweetened with maple syrup, can easily be thrown together, is perf for fall, is a pumpkin lovers dream, and is non vegan approved!



If you love no fuss classic fall desserts that can be made with a quickness, you need to try this recipe for a vegan Pumpkin Cobbler!


















Why this recipe rocks: 






Aesthetic appeal

Great for entertaining

Perf for fall 

Minimal ingredients 

Made with coconut oil
























Recipe Tutorial 





Yields 6-8 slices

Vegan Pumpkin Pie Cobbler

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe


  • 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


  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. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  4. In a separate bowl, stir coconut sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire dish without stirring and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vegan vanilla ice cream.









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  1. Can this be made with regular sugar and milk, it sounds amazing and I have fresh pumpkin puree I need to use up.
  2. 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!

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