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Pumpkin Oatmeal Dump Cake

Pumpkin Oatmeal Dump Cake

  • Author: Mary
  • Total Time: 45-50 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if gluten-free flour and oats used)

Description

Pumpkin Oatmeal Dump Cake is a warm, comforting dessert that perfectly captures the essence of fall with its spiced pumpkin base and crispy oat topping. Easy to prepare with a simple ‘dump and bake’ method, it combines hearty oats, rich pumpkin puree, warm spices, and a buttery crust for a wholesome, versatile treat perfect for dessert, breakfast, or snacks.

Ingredients

Scale

Pumpkin Base

  • 2 cups pure pumpkin puree
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup sweetened condensed milk (optional)

Oat Topping

  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup all-purpose flour (or almond flour/gluten-free blend for variation)
  • 3/4 cup brown sugar
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and promote crisping.
  2. Mix the Pumpkin Base: In a large bowl, combine the pure pumpkin puree, brown sugar, ground cinnamon, nutmeg, cloves, and sweetened condensed milk if using. Stir until the mixture is smooth and well blended, creating a moist and flavorful pumpkin base.
  3. Prepare the Oat Topping: In a separate bowl, mix the rolled oats, flour, brown sugar, and melted butter. Stir just until all oats are coated and the mixture becomes crumbly but holds together softly.
  4. Assemble the Cake: Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the oat topping evenly over the pumpkin layer, ensuring complete coverage for a crisp, golden crust.
  5. Bake to Perfection: Bake in the preheated oven for 35-40 minutes until the oat topping is golden brown and crispy and the pumpkin layer is set and bubbling slightly at the edges. Allow the cake to rest a few minutes before serving to meld the flavors and set the texture.

Notes

  • Use fresh ground spices like cinnamon and nutmeg for the best flavor.
  • Mix oat topping just until combined to keep a crisp texture.
  • Allow the cake to cool slightly before slicing for cleaner cuts.
  • Choose 100% pumpkin puree instead of pumpkin pie filling for authentic taste.
  • For gluten-free versions, use almond flour or a gluten-free flour blend and certified gluten-free oats.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of recipe)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: pumpkin, oatmeal, dump cake, fall dessert, easy dessert, cozy dessert, pumpkin dessert, autumn flavors

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Find it online: https://marysplate.com/pumpkin-oatmeal-dump-cake/