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Pumpkin Oatmeal Dump Cake

A cozy fall dessert that combines warm spices with sweet pumpkin goodness, topped with oats for a delightful crunch.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can 15 oz pumpkin puree not pumpkin pie filling
  • 1/2 cup melted butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup oatmeal quick or rolled
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
Optional Topping
  • 1/2 cup nuts like walnuts or pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, melted butter, milk, and vanilla extract. Stir until well blended.
  3. Add the brown sugar, granulated sugar, oatmeal, baking powder, pumpkin spice, and salt. Mix until just combined.
  4. Transfer the mixture into a greased baking dish (9x13). Sprinkle some nuts on top if desired.
Baking
  1. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
Serving
  1. Let it cool for a few minutes, slice, and serve warm with whipped cream or ice cream if wished.

Notes

If out of pumpkin spice, substitute with a mix of cinnamon, nutmeg, and ginger. Feel free to add apples for an extra flavor twist. Leftovers can be stored in the fridge for up to three days.