Vegan Sugar Cookie Pumpkin Cobbler
Prep time
Cook time
Total time
Because the filling is egg free, the final pumpkin filling has almost a pudding consistency that contrasts nicely with the sugar cookie topping. Dairy-free whipped cream isn't essential for topping, but it is a nice addition. Please note that the Prep time only includes hands on time, not refrigeration or cooling.
Serves: 8 servings
Sugar Cookie Topping
  • ¼ cup dairy-free buttery spread or sticks, softened (we used Earth Balance Buttery Sticks)
  • ⅓ cup sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup unsweetened applesauce
  • ⅔ cup all-purpose flour
Pumpkin Cobbler Filling
  • 1 (15-ounce) can pumpkin
  • 1 cup full-fat canned coconut milk (we used Wild Harvest Organic Coconut Milk)
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ¼ cup all-purpose flour
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ⅓ cup turbinado sugar (we used Wholesome! Natural Raw Cane Turbinado Sugar)
  • Dairy-free whipped cream, for topping (optional)
Sugar Cookie Topping
  1. Put the buttery spread or sticks in a medium bowl, and beat with a hand mixer on medium speed for approximately 30 seconds.
  2. Add the sugar, baking powder, and salt. Mix until just combined, scraping down the sides of the bowl as needed.
  3. Add the applesauce, and mix just until combined.
  4. Add the flour and mix or stir until just combined.
  5. Cover the dough and refrigerate it for at least 1 hour.
Pumpkin Cobbler Filling
  1. Once the Sugar Cookie Topping has been chilled, preheat your oven to 350ºF and grease a 2-quart baking dish.
  2. Put the pumpkin, coconut milk, sugars, flour, pie spice, and salt in a large bowl and whisk until smooth.
  3. Pour the pumpkin mixture into your prepared baking dish.
  4. Divide the sugar cookie mixture into 16 portions and roll each portion into a ball. Roll the balls in the turbinado sugar to coat.
  5. Press the sugar cookie balls to flatten them into 1¾-inch-diameter rounds and place them in a single even layer over the pumpkin filling.
  6. Bake for 35 to 45 minutes, or until the filling is set and the cookies are firm and a light golden brown.
  7. Let cool for 15 minutes on a wire rack.
  8. Serve topped with dairy-free whipped cream, if desired.
Recipe by Go Dairy Free at