Pear and Blueberry Pumpkin Cookie Cobbler (Paleo, GF)

Pear and Blueberry Pumpkin Cookie Cobbler recipe. A delicious Paleo and Gluten-free dessert made of warm baked pears and blueberries that are covered in a soft spiced pumpkin cookie topping.

If this Pear and Blueberry Pumpkin Cookie Cobbler doesn’t scream Fall, I don’t know what does! It’s made of warm baked pears and blueberries that are covered in a soft spiced pumpkin cookie topping.

It’s one of those recipes that you can eat for breakfast, as a snack or for dessert. And lucky for you, (and me!) it’s Paleo, Gluten-free, Dairy-free, and Grain-free.

I love the flavor combination here.

The sweetness of the pears compliments the tartness of the juicy blueberries. Both the blueberries and pears bake until the blueberries burst and the pears soften.

And they taste oh so good covered in a delicious soft pumpkin cookie topping.

Covering baked fruit with a soft cookie is absolutely genius and I love making cobblers this way.

And not only is this dessert delicious, it is so pretty to look at! I love the rustic orange and deep purple colors together.

Ingredients needed to make this Pear and Blueberry Pumpkin Cookie Cobbler:

• pears
• blueberries
• lemon juice
• coconut sugar
• almond flour
• coconut flour
• baking soda
• cinnamon
• ground nutmeg
• ground cloves
• ground ginger
• egg
• maple syrup
• olive oil
• pumpkin puree

The pumpkin cookie here is seasoned with cinnamon, cloves, nutmeg, and ginger.

These spices are similar to pumpkin spice and they really boost the natural pumpkin flavor in the cookie.

Tips on how to make this Pear and Blueberry Pumpkin Cookie Cobbler:

To start, you need to add diced pears, blueberries, lemon juice, and coconut sugar to a pan and bake it for 10 minutes.

Then, make the pumpkin cookie cobbler topping!

To do this, mix the the almond flour, coconut flour, salt, baking soda, cinnamon, nutmeg, cloves, ginger in one bowl.

Then in another bowl, mix the egg, maple syrup, olive oil, and pumpkin puree together. And then, add the almond flour mixture to the pumpkin mixture until a thicker batter forms.

Lastly, pour the pumpkin cookie batter on top of the fruit and bake until the fruit is bubbling out of the sides and the top is golden.

What to serve it with:

Adding ice-cream ( dairy-free or any kind) works so well because the cobbler has the texture of a big cookie and melts into the fruit as you eat it. The ice-cream melts into everything adding a rich creaminess.

You could also add some coconut cream or heavy cream to the cobbler. Just pour a splash and enjoy!

I love making coconut whipped cream and adding it on top as well. NOM.

I like to make my own coconut whipped cream. This recipe from Minimalist baker is great!.

I think this dessert would be such a festive addition to any Fall table. It would also be a healthy comfort food dessert option for Thanksgiving too.

I actually tweaked an old recipe from this blog to make this Pear and Blueberry Pumpkin Cookie Cobbler.

It was one of my old recipes ( several years old ), that was great but needed some tweaks. It also desperately needed new photos.

Compare the old photos versus these new ones… such a difference, right?!

I hope updating and reposting this recipe gives it new life! We all could use pumpkin cobbler deliciousness, especially in the Fall! It’s cozy and satisfying, and just hits the spot!

Enjoy!

Other healthy pumpkin recipes you may enjoy:

Soft Paleo Pumpkin Molasses Cookies (GF)

Paleo Gluten-free Pumpkin Coffee Cake

Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free)