When the week drags on and you need a sweet fix hey here comes pumpkin crisp to the rescue. You might feel like there is no time to bake or fuss but dang this treat shows up in under an hour. It gets you out of a dinner rut and into something warm and gooey. It feels like the best fall dessert you ever tried.

You gather up some puree cinnamon sugar oats and bam you got a golden topping that sizzles when it hits the oven. Butter and brown sugar mingle with that squash flavor and you get a cozy crunch on top of soft filling. This awesome baked pumpkin dessert uses pantry staples you already got stashed.

So go on you can whip up this autumn treat in a jiffy. No fancy gear no big clean up just a dang easy fall dessert. Once you taste that first bite you ll be craving pumpkin crisp every week y all.

Comfort lane why it works

You re riding on classic fall tastes with pumpkin spice sugar and a buttery oat streusel that hits the spot real good. It is a total comfort lane treat.
The mix of textures brings soft lush filling and a crunchy top so your fork smashes through crisp topping into warm goo every bite.
It uses simple pantry items like oats brown sugar flour so you can pull it together fast on a busy night.
This recipe is flexible you can swap nuts or seeds add chocolate chips or raisins to make it your own version of baked pumpkin dessert.
It s dang kid friendly adults love it too you ll get major props for serving something that tastes fancy but took zero sweat.

Ingredient rainbow list

Here is a quick run through of the colorful lineup you need for that sweet pumpkin crisp. Grab these to keep in your kitchen for a no fuss fall friendly dessert anytime.

1 can pumpkin puree about 15 ounces for that rich squash flavor foundation you crave.
¾ cup rolled oats to build the golden crunchy topping that makes every bite sing.
½ cup all purpose flour it helps bind the streusel and gives it structure.
⅓ cup brown sugar adds molasses notes to that oat streusel so you get deep caramel vibes.
2 teaspoons ground cinnamon and a pinch of nutmeg for classic seasonal spices that taste so cozy.
6 tablespoons cold butter cut into cubes to create clusters in the crisp topping.
¼ cup maple syrup or honey drizzled in the filling for extra sweetness and depth.
⅓ cup chopped pecans or walnuts for a toasty nutty crunch you can swap seeds too.

One pot flow steps

Step 1 Preheat your oven to about 375 degrees while you grab a medium sized baking dish. Let that heat build up so you get a nice golden top on the crisp.
Step 2 In a mixing bowl stir together pumpkin puree maple syrup and a handful of spices. Fold them until it s smooth and creamy no big lumps left behind.
Step 3 Transfer the pumpkin mix to your dish and spread it out evenly. This makes sure the sweet squash layer sits flat under the crisp topping.
Step 4 Now make the oat streusel by tossing flour oats brown sugar diced cold butter and nuts in another bowl. Use your fingers to rub the butter in till you see crumbly clusters.
Step 5 Sprinkle that streusel all over the pumpkin layer. Cover every spot so when it bakes you get crisp crunchy bits in each forkful.
Step 6 Slide the dish into the oven and bake about 35 to 40 minutes. The top should be bubbling and golden brown and you might see tiny drips of syrup at the edges.
Step 7 Let it cool for a few minutes so it firms up just enough. Then grab a spoon and dive in while it s still warm and steamy for your very first bite.

Sneak ahead prep tips

You can make parts of this ahead of time and save yourself some work on a busy day. Here are a few ways to get ahead so you re ready when that pumpkin crisp craving hits.

Mix the filling a day or two ahead then store it in an airtight container in the fridge. That way you just pour it in the dish before topping.
Combine the dry streusel ingredients into a baggie or jar minus the butter. When you re ready just cut in the cold butter and sprinkle right away.
Toast the nuts ahead on a sheet pan at low heat till fragrant then cool and store. Toasting brings out extra flavor for the crisp topping.
Line your baking dish with parchment paper in advance so you can slide the finished crisp out clean and serve without fuss.

First ladle moment

There is something dang special about that first scoop of pumpkin crisp. You hear the top crackle and you smell fall spices warming your kitchen. That moment feels like a tiny celebration after a long day.

You place your spoon down through the oat streusel then you hit the smooth squash center. Steam rises around the golden crumbs and you see ribbons of syrupy sugar pooling at the edges. It s pure cozy comfort served in a warm bowl.

Table side garnish sparks

If you want to jazz it up when you serve just add a few simple touches. A scoop of vanilla ice cream is classic and melts right into the hot crisp but you can also get creative. Sprinkle some chopped toasted pepitas on top for a green pop of color and extra crunch. Or drizzle a bit of heavy cream that has a touch of vanilla extract mixed in. Kids and grown ups will dig that sweet sauce.

Try fresh mint leaves or a few shards of crystallized ginger to give a spark of freshness. These little extras take it from good to dang impressive when you set it on the table.

Leftover cuddle plan

If you re lucky there might be a bit left over next day and let me tell you that is a dang good thing. You can reheat pumpkin crisp until it s warm and crunchy again right in the oven or toaster oven. It takes just a few minutes to pop back to life so you get that crackle under your spoon.

Another vibe is to slice it into squares and layer it between slices of brioche for a sweet fall sandwich. Add a smear of cream cheese or mascarpone and you ve got a dang decadent breakfast treat or snack. You ll look forward to leftovers like never before.

And if you re really bold try crumbling it over yogurt with a drizzle of honey. It turns into a quick parfait that feels fancy but took zero effort since you already have that pumpkin crisp ready to go.

Warm wrap plus five FAQs

When you re thinking ahead on serving you might want a little story to wrap it up. Tell folks how you whipped it up in one pot cleaned in a snap and why that smell filled your house with fall vibes. Then slide into the most asked questions about this simple baked pumpkin dessert.

Q What if I only got fresh pumpkin instead of canned puree
Answer Just roast chunks of pumpkin on a pan till very soft then mash or puree them. Measure out the same amount and it works just fine.
Q Can I swap the oats for something else for the topping
Answer You could try cereal flakes or crushed graham crackers but you ll lose some of that classic oat streusel texture. Nuts and seeds mix well too.
Q How do I keep the topping super crisp and not soggy
Answer Make sure your butter is cold when you cut it in. And dont cover the dish while baking let that steam escape so the top stays crunchy.
Q Is it ok to use coconut oil instead of butter
Answer Sure coconut oil can work for vegan or dairy free style. Use a bit less by volume since it melts differently but it still gives a nice crunch.
Q Can I make this in a muffin tin for a single serve version
Answer Heck yeah just fill each cup with a bit of pumpkin filling then top with streusel. Bake a bit less time around twenty five minutes till the edges are set.

Pumpkin Crisp

This Pumpkin Crisp is a delightful dessert that combines the warm flavors of autumn with a crunchy topping. It’s perfect for gatherings and a wonderful way to enjoy seasonal pumpkins!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 4 People

Calories 220 kcal

Equipment

1 Oven
2 Mixing bowls
1 Baking dish (9x13 inches)
1 Measuring cups and spoons
1 Spoon or spatula

Ingredients

2 cups pumpkin puree canned or fresh
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
1 cup rolled oats
½ cup all-purpose flour
½ cup unsalted butter melted
½ cup chopped nuts such as pecans or walnuts
¼ cup granulated sugar

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and eggs. Mix well until the ingredients are fully combined and smooth.
Pour the pumpkin mixture into a greased 9x13 inch baking dish, spreading it evenly across the bottom.
In another bowl, combine the rolled oats, flour, melted butter, chopped nuts, and granulated sugar. Mix until everything is well coated and crumbly.
Sprinkle the oat mixture evenly over the top of the pumpkin layer.
Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the pumpkin filling is set.
Remove from the oven and allow it to cool slightly before serving.
Serve warm or at room temperature, with whipped cream or ice cream for an extra treat.

Notes

Serve warm or at room temperature, with whipped cream or ice cream for an extra treat.

If you want a sweeter dessert, feel free to increase the brown sugar slightly.

Leftovers can be stored in the refrigerator for up to 3 days.