This Pumpkin Oatmeal Dump Cake is the epitome of easy, cozy, and delicious autumn baking. It’s like a cross between a pumpkin pie, an oatmeal cookie, and a crumble—all made in one pan with minimal effort.
🍂 Pumpkin Oatmeal Dump Cake
Warmly spiced pumpkin layered with wholesome oats and a buttery, crisp topping. Serve it warm with a scoop of vanilla ice cream for the ultimate fall treat!
Prep time: 10 mins | Cook time: 40-45 mins | Serves: 9
📝 Ingredients
For the Pumpkin Layer:
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1 can (15 oz) pumpkin puree (not pumpkin pie filling)
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½ cup milk (any kind)
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½ cup packed brown sugar
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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½ tsp baking powder
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¼ tsp salt
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1 cup old-fashioned oats
For the Topping:
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½ cup (1 stick / 113g) unsalted butter, melted
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½ cup chopped pecans (optional, but recommended for crunch)
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Vanilla ice cream or whipped cream, for serving
👩🍳 Instructions
1. Prep and Preheat:
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Preheat your oven to 350°F (175°C).
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Grease an 8×8 inch or 9×9 inch baking dish.
2. Mix the Pumpkin Base:
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In a large bowl, whisk together the pumpkin puree, milk, brown sugar, cinnamon, nutmeg, cloves, baking powder, and salt until smooth.
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Stir in the old-fashioned oats until fully combined.
3. Assemble the “Dump”:
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Pour the pumpkin-oat mixture into the prepared baking dish and spread it evenly.
4. Add the Topping:
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Drizzle the melted butter evenly over the entire surface of the pumpkin mixture.
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Sprinkle the top with the chopped pecans (if using).
5. Bake:
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Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
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Let it cool for 10-15 minutes before serving. It will thicken as it cools.
6. Serve:
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Scoop into bowls and serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream.
💡 Pro Tips & Variations
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For a Cake-Like Topping: Add ½ cup of yellow or vanilla cake mix on top of the pumpkin layer before drizzling with butter. This is the classic “dump cake” method and creates a more traditional cobbler-like topping.
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Gluten-Free: Use certified gluten-free oats.
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Add-Ins: Stir in ½ cup of chocolate chips or raisins into the pumpkin mixture before baking.
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Dairy-Free: Use plant-based milk (like oat or almond) and vegan butter.
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Don’t Overbake: The center should still have a slight jiggle—it will set further as it cools.
Why This Recipe Works
It’s called a “dump” cake because you simply dump and mix the ingredients, but the result is wonderfully complex. The bottom layer becomes soft and almost custardy, while the oats and pecans on top toast in the butter to create a delightful crisp texture. It’s the perfect easy dessert for a cozy night in!