Creamy Vegan Pumpkin Cobbler

Instructions:

1. Preheat the oven to 350°F (180°C) and lightly grease a 9x9 inch (23x23 cm) baking dish with coconut oil.
2. In a medium bowl, whisk together 475g pumpkin puree, 120ml unsweetened almond milk, 65g maple syrup, 3g ground cinnamon, 1g ground ginger, 1g ground cloves, and 3g salt until smooth and velvety.
3. Pour the pumpkin mixture evenly into the prepared baking dish.
4. In a separate bowl, combine 190g whole wheat pastry flour, 60g coconut sugar, 5g baking powder, and 3g salt.
5. Use a pastry cutter or fork to cut in 115g chilled and cubed vegan butter until the mixture resembles coarse crumbs.
6. Stir in 60ml unsweetened applesauce, 30ml melted coconut oil, and 5ml vanilla extract until a soft dough forms.
7. Drop spoonfuls of the dough over the pumpkin base, leaving small gaps for the filling to bubble through.
8. Bake for 50-55 minutes until the crust is golden brown and shattering, and the filling is set but slightly jiggly in the center.
9. Remove from the oven and let the cobbler rest for 10 minutes to allow the base to firm up before slicing into 12 squares.