Description
A cozy and easy fall dessert, this Pumpkin Oatmeal Dump Cake combines creamy spiced pumpkin with a crunchy oat topping. Naturally gluten-free and optionally vegan, it’s the perfect treat for chilly evenings or festive gatherings.
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
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
- In a large bowl, mix together the pumpkin purée, maple syrup, sugar, milk, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- In a separate bowl, combine the rolled oats, oat flour, baking powder, and optional nuts.
- Drizzle in the melted coconut oil or butter and stir until a crumbly mixture forms.
- Sprinkle the oat topping evenly over the pumpkin layer without mixing.
- Bake for 35–40 minutes, or until the top is golden and slightly crisp.
- Allow to cool for at least 10 minutes before serving. Enjoy warm or chilled with whipped cream or ice cream if desired.
Notes
To make it vegan, use plant-based milk and coconut oil or vegan butter.
Certified gluten-free oats make this dessert gluten-free.
Add shredded apple to the filling for extra texture and sweetness.
Sprinkle chocolate chips on top for a chocolatey variation.
Replace part of the oat flour with almond flour for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
