Go Back
Pumpkin Oatmeal Dump Cake

Pumpkin Oatmeal Dump Cake

An easy, comforting fall dessert with a spiced pumpkin base and a buttery oatmeal crumble topping. Requires minimal mixing and is perfect for a cozy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 cups old-fashioned rolled oats
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 cup unsalted butter melted
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1 cup pecans chopped, optional
  • Caramel sauce or powdered sugar for drizzle, optional

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, and salt until smooth.
  3. In a separate bowl, mix the oats, flour, brown sugar, and melted butter until the mixture is just crumbly.
  4. Pour the pumpkin mixture into the prepared pan. Evenly sprinkle the oat crumble mixture over the top and press down lightly.
  5. Scatter the chopped pecans over the top, if using. Bake for 40-45 minutes, or until the center is set and the top is lightly golden.
  6. Let cool slightly, then drizzle with caramel sauce or dust with powdered sugar if desired. Serve warm or at room temperature.

Notes

Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
Testing for Doneness: The cake is done when the center is set and no longer jiggles when the pan is gently shaken. A toothpick inserted near the center should come out clean.
Serving Suggestion: For an extra special treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.