Description
This Pumpkin Oatmeal Dump Cake is a quick, cozy fall dessert made with pumpkin puree, oats, and warm spices. A simple yet delicious treat for any occasion!
Ingredients
Scale
- 1 can (15 ounces) pumpkin puree
- 1 cup granulated sugar
- 1 cup milk (or a substitute like almond milk)
- 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 teaspoon salt
- ½ cup melted butter (or coconut oil as a substitute)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 baking dish.
- In a large bowl, mix together the pumpkin puree, sugar, milk, vanilla extract, and pumpkin pie spice until smooth.
- In another bowl, combine oats, flour, baking powder, baking soda, and salt. Stir the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter into the greased baking dish and drizzle melted butter over the top. Do not stir.
- Bake for 30-35 minutes or until the top is golden and a toothpick comes out clean.
- Let cool for a few minutes, slice, and enjoy!
Notes
- Add chopped nuts, chocolate chips, or dried cranberries for extra flavor.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.
- For a dairy-free version, use plant-based milk and butter substitutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
