Name: Pumpkin Oatmeal Dump Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin purée; 1/2 cup maple syrup or agave; 1/4 cup sugar or coconut sugar; 1/2 cup milk of choice; 2 tsp pumpkin pie spice; 1 tsp cinnamon; 1/2 tsp salt; 2 tsp pure vanilla extract; 1/4 cup rolled oats; 3/4 cup oat flour; 1/2 tsp baking powder; 1/4 cup coconut oil or melted butter; Optional: 1/3 cup chopped pecans or walnuts

A cozy fall-inspired dessert, this Pumpkin Oatmeal Dump Cake blends creamy, spiced pumpkin with a crumbly oat topping for a treat that’s both comforting and incredibly easy to make. It’s the kind of dessert I turn to when I want something warm and festive without spending hours in the kitchen. Every bite delivers the perfect balance of sweetness and spice—ideal for chilly evenings, gatherings, or when I’m just craving a slice of autumn.

Why You’ll Love This Recipe

I love how this dump cake brings together simplicity and flavor. There’s no need for complicated steps or multiple bowls—just mix, layer, and bake. The pumpkin base is silky and rich with warm spices, while the oat topping gives a hearty crunch that makes this dessert irresistible. It’s also naturally gluten-free and can easily be made vegan depending on the milk and fat I choose. Whether I’m serving it at a holiday dinner or enjoying a quiet night in, this cake always delivers that homemade warmth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) pumpkin purée

1/2 cup maple syrup or agave

1/4 cup sugar or coconut sugar

1/2 cup milk of choice

2 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp salt

2 tsp pure vanilla extract

1/4 cup rolled oats

3/4 cup oat flour

1/2 tsp baking powder

1/4 cup coconut oil or melted butter

Optional: 1/3 cup chopped pecans or walnuts

Directions

I preheat the oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.

In a large bowl, I mix together the pumpkin purée, maple syrup, sugar, milk, pumpkin pie spice, cinnamon, salt, and vanilla extract until the mixture is smooth.

I pour the pumpkin filling into the prepared dish, spreading it evenly.

In a separate bowl, I combine the oats, oat flour, baking powder, and optional nuts. Then I drizzle in the melted coconut oil or butter and stir until it forms a crumbly mixture.

I sprinkle the oat topping over the pumpkin layer—without stirring.

I bake it for 35–40 minutes, until the top is golden and just crisp.

After baking, I let it cool for at least 10 minutes before serving. It’s amazing warm, but I also like it chilled with some whipped cream or a scoop of ice cream.

Servings and timing

This recipe makes 9 servings.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories per serving: Approximately 210 kcal

Variations

Nut-free: I skip the pecans or walnuts and maybe add some sunflower seeds or leave the topping plain.

Extra spice: Sometimes I like to add ground ginger or nutmeg for an extra layer of warmth.

Apple twist: I’ve also tried mixing in a small amount of shredded apple with the pumpkin for added texture.

Chocolate lovers: A sprinkle of mini chocolate chips on top adds a sweet surprise.

Higher protein: I replace part of the oat flour with almond flour to bump up the protein and richness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. It tastes great cold, but if I want that freshly-baked feel, I reheat a slice in the microwave for about 30 seconds. For larger portions, the oven at 300°F (150°C) for 10–15 minutes works well.

Related Recipes:

Pumpkin Pecan Dump Cake

FAQs

What is a dump cake?

A dump cake is a simple dessert where I “dump” the ingredients into the baking dish, layer them without much mixing, and bake. It’s all about minimal effort and maximum comfort.

Can I make this recipe vegan?

Yes, I just use plant-based milk and coconut oil or vegan butter. Everything else is naturally plant-based.

Can I use a different flour instead of oat flour?

If I don’t have oat flour, I blend rolled oats in a blender until fine. Almond flour or all-purpose flour can also work, though the texture may change slightly.

Can I prepare this in advance?

Absolutely. I often prepare it earlier in the day and bake it when needed. It also tastes great chilled, so it’s ideal for making a day ahead.

Is this recipe gluten-free?

Yes, as long as I use certified gluten-free oats and oat flour, the whole dessert is naturally gluten-free.

Conclusion

This Pumpkin Oatmeal Dump Cake is one of my go-to fall desserts for a reason. It’s rich, warmly spiced, and so easy to make. Whether I’m baking for friends or indulging solo, it never disappoints. The simple ingredients, cozy flavors, and minimal prep make it a seasonal staple I come back to every year.

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