by: Lina

Pumpkin Oatmeal Dump Cake

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Pumpkin Oatmeal Dump Cake

Alright, I have to confess: this Pumpkin Oatmeal Dump Cake is my ultimate lazy-day dessert hero. You know those days when you want something cozy and sweet but can’t be bothered with dishes or dozens of steps? This cake is like a warm hug from the inside, and it literally dumps all the goodness straight into the pan. No fuss, no mess—just that beautiful cinnamon-spiced pumpkin tucked under a crispy, buttery oat topping. The aroma that fills your kitchen while this bakes is next-level autumn magic, promising a golden, crackly crust with soft, pumpkin-spiced filling beneath. Trust me, once you try this, it’ll be your go-to fall sweet treat for busy weeknights or last-minute gatherings!

Quick Facts

  • Yield: Serves 8
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Ingredients

For the Main Dish:

  • 1 can (15 oz) pumpkin puree
  • 1 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish—this helps everything slide out easily later. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, eggs, and vanilla until smooth and creamy.

Step 2:

In another bowl, stir together the oats, flour, granulated sugar, baking powder, baking soda, and salt. This dry oat mixture will be the crumbly topping.

Step 3:

Pour the pumpkin mixture evenly into your prepared pan. Then sprinkle the oat mixture all over the pumpkin layer, making sure to cover it as evenly as possible. This helps create that perfectly crunchy top.

Step 4:

Pour the melted butter slowly over the entire top. Don’t just dump it in one spot; drizzle it over so the oats soak up the butter in patches, creating a golden crust when baked.

Step 5:

Bake uncovered for about 40-45 minutes, until the oat topping is golden brown and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.

Step 6:

Let it cool for at least 15 minutes before serving—that way, the filling sets nicely while the crust stays crisp and buttery.

Variations & Tips

  • Swap the brown sugar for coconut sugar for a less processed sweetener.
  • Add chopped pecans or walnuts to the oat topping for extra crunch.
  • Mix in a handful of chocolate chips right on top before baking for a melty surprise.
  • Use canned pumpkin spice mix instead of separate cinnamon, nutmeg, and ginger for convenience.
  • If you prefer, stir in a splash of cream or half-and-half to the pumpkin layer for a silkier texture.

How I Like to Serve It

This dump cake is fantastic warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for chilly fall evenings or Thanksgiving dessert tables where you want effortless but impressive sweets. Leftovers reheat beautifully and make a cozy morning treat with coffee or tea.

Notes

  • Store leftovers tightly covered in the fridge for up to 4 days.
  • Reheat gently in the microwave or oven to keep the topping crisp.

Closing: I love how this recipe lets you enjoy all those warm pumpkin flavors with hardly any effort—perfect for busy days when you still crave homemade comfort.


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