Pumpkin Oatmeal Dump Cake

If you love fall flavors and easy-to-make desserts, you’re going to adore this Pumpkin Oatmeal Dump Cake! With just the right balance of warm spices and sweet pumpkin, this cozy treat comes together in minutes. The best part? It’s a “dump cake”—meaning minimal effort but maximum flavor! I’m thrilled to share this recipe with you, and trust me, once you make it, you’ll find yourself coming back to it over and over again. 🍂

Why You’ll Love This Recipe

This Pumpkin Oatmeal Dump Cake is anything but boring! Its combination of tender pumpkin, buttery oatmeal topping, and a hint of spice will make your kitchen smell like fall heaven. It’s a great choice for dessert after a family dinner, a cozy snack with your favorite warm beverage, or even as part of your holiday menu.

Why you’ll love it:

• Simple Ingredients: Everything you need is likely already in your pantry.
• Quick Prep: Dump the ingredients, bake, and enjoy! No need to overcomplicate.
• Warm, Cozy Flavors: Pumpkin, cinnamon spice, and buttery oats are the perfect combination for a fall dessert.

What Does Pumpkin Oatmeal Dump Cake Taste Like?

Imagine the warmth of a pumpkin pie crossed with the chewy goodness of an oatmeal crumble. The top layer gets slightly crisp while the interior stays soft and moist. The drizzled butter over the oats creates a rich, golden topping that adds texture to every bite. Plus, the pumpkin spice is the perfect touch of warmth, making this cake a fall favorite.

this Recipe

Benefits of This Recipe

• Easy to Customize: You can add nuts, chocolate chips, or even caramel drizzle to make it your own.
• Budget-Friendly: Uses simple, everyday ingredients without breaking the bank.
• Crowd-Pleaser: Great for holiday potlucks, parties, or just treating yourself.

Ingredients You’ll Need

• 1 can (15 ounces) pumpkin puree
• 1 cup granulated sugar
• 1 cup milk (feel free to substitute almond milk or oat milk for a dairy-free option)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup melted butter (substitute with coconut oil if preferred)
• ½ teaspoon salt

Tools You’ll Need

• Mixing bowls
• Whisk
• Spatula or spoon
• 8×8 baking dish (or a similar size)
• Oven

Ingredient Additions and Substitutions

This recipe is super versatile, and here are some fun ways to switch it up:

• Add-ins: Try adding chopped pecans or walnuts for a bit of crunch!
• Spices: A sprinkle of cinnamon or nutmeg can boost the fall flavors even more.
• Sweet Tooth Twist: Toss in a handful of chocolate chips or dried cranberries for a sweet variation.
• Dietary Substitutions: Use gluten-free flour and dairy-free butter for a gluten- and dairy-free version.

How to Make Pumpkin Oatmeal Dump Cake 🎃🍰

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and grease a baking dish (8×8 or similar size) with butter or cooking spray.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, sugar, milk, vanilla extract, and pumpkin pie spice until smooth and well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, mix the quick-cooking oats, flour, baking powder, baking soda, and salt.

Step 4: Combine and Pour

Slowly stir the dry ingredients into the wet pumpkin mixture until just combined (careful not to overmix!). Pour the batter into your greased baking dish.

Step 5: Add Butter and Bake

Drizzle the melted butter over the top of the batter. Don’t stir it in—this will help create that buttery, golden top crust. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

What to Serve With Pumpkin Oatmeal Dump Cake

• Whipped cream: A dollop of homemade whipped cream or cool whip on top makes it extra indulgent.
• Ice cream: Vanilla or caramel ice cream on a warm piece of cake? Heavenly!
• Coffee or Tea: Pair it with your favorite fall drink for a cozy snack.

Tips for Making the Perfect Pumpkin Oatmeal Dump Cake

• Don’t overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can make the cake dense.
• Watch your butter: Drizzle the melted butter evenly, so the top crust bakes into golden perfection.
• Customize the sweetness: If you prefer a less sweet dessert, feel free to reduce the sugar slightly.

Storage Instructions

Store any leftover dump cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze it for longer storage—just wrap it tightly and store for up to 3 months.

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to puree the fresh pumpkin and remove excess water to match the texture of canned pumpkin.

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free blend.

How do I reheat this cake?

Warm individual slices in the microwave for about 20-30 seconds or in a 350°F oven for 10-15 minutes.

Conclusion

This Pumpkin Oatmeal Dump Cake is your new go-to fall dessert! It’s easy to make, incredibly delicious, and bursting with autumn flavors. Perfect for serving at family gatherings, potlucks, or cozy nights at home. 🍂 You won’t believe how little effort it takes to get such a big reward.

Feeling inspired? Don’t forget to share your creations on Pinterest and leave a review! I’d love to see your spins on this recipe!

If you’re a fan of this pumpkin treat, be sure to check out these other fall-inspired recipes:

• Healthy Pumpkin Chocolate Chip Energy Bites
• Pumpkin Pie Smoothie Bowl
• Pumpkin Spice Protein Bars

Nutritional Information (Approx. per serving)

• Calories: 280
• Carbs: 40g
• Protein: 4g
• Fat: 12g
• Fiber: 3g

Love this recipe? Pin it now and save it for your next delicious meal!

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