Pumpkin Oatmeal Dump Cake
There’s something magically simple about a dump cake—just toss everything in and let the oven do its work. This Pumpkin Oatmeal Dump Cake feels like the coziest autumn hug, with warm spices and that golden-crumbly oat topping that crackles just right. I love how the pumpkin filling turns silky and rich beneath the oat crust, smelling like cinnamon and fall spice dancing through the kitchen. Plus, it’s a total no-fuss winner when you want homemade dessert without fussing over fancy techniques. You’ll get tender pumpkin, sweet maple notes, and that buttery crunch all in one spoonful. Seriously, once you try this, it might just become your go-to fall treat!
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Ingredients
For the Main Dish:
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar (for topping)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 8 tbsp unsalted butter, melted (for topping)
How I Make It
Step 1:
Start by preheating your oven to 350°F. In a medium bowl, whisk together the pumpkin puree, eggs, 3/4 cup brown sugar, cinnamon, nutmeg, ginger, and salt until it’s nice and smooth. This mixture is the lovely spiced base that makes the cake sing.
Step 2:
In another bowl, combine the rolled oats, flour, 3/4 cup brown sugar, baking powder, and baking soda. This creates the crumbly topping that’s going to turn golden and crisp in the oven.
Step 3:
Pour the pumpkin filling into a greased 9×9-inch baking dish. Evenly sprinkle the oat mixture all over the top like a crunchy blanket. Finally, drizzle the entire thing with the melted butter—don’t worry about making it perfect; it’ll soak into the crumbs and create that irresistible buttery crust.
Step 4:
Bake for about 45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay!). You’ll want to watch that oat topping—it should be crisp but not burnt.
Step 5:
Let the cake cool for at least 10 minutes to firm up. This step isn’t just practical—it helps the flavors deepen and the texture settle into that perfect balance between soft and crunchy.
Variations & Tips
- Swap brown sugar for maple syrup in the filling for a natural maple pumpkin flavor.
- Add 1/2 cup chopped pecans or walnuts to the oat topping for extra crunch.
- For an even cozier feel, mix in 1/4 cup shredded coconut to the topping.
- Use pumpkin pie spice instead of individual spices for a quick shortcut.
- If you like it sweeter, a drizzle of caramel sauce on top after baking is absolute heaven.
- Make it gluten-free by swapping the flour and oats for certified gluten-free versions.
How I Like to Serve It
Warm from the oven is best, especially with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect dessert for chilly fall evenings or Thanksgiving dinners where simplicity and heartiness are key. Bonus points if you pair it with a hot cup of cinnamon-spiced coffee or tea.
Notes
- Store leftovers covered in the fridge for up to 4 days. Reheat gently in the oven to bring back the crisp topping.
- This cake freezes well—just thaw overnight in the fridge and warm before serving.
Closing: This Pumpkin Oatmeal Dump Cake always feels like a little slice of fall comfort, effortless yet irresistibly delicious every single time.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
