Pumpkin Oatmeal Dump Cake

A simple, no-fuss dessert that brings together pumpkin puree, oats, warm spices, and a drizzle of butter. Just mix, “dump” it into the dish, bake, and enjoy a soft, spiced interior with a delicious golden top. Perfect for holidays, potlucks, or cozy evenings at home.

Why You'll Fall in Love with This Recipe

This Pumpkin Oatmeal Dump Cake is warm, cozy, and irresistibly easy to make. It combines the flavors of spiced pumpkin pie and hearty oats with a buttery, golden topping — no complicated steps required. It’s the perfect fall dessert (or breakfast treat!) that fills your kitchen with the scent of autumn spices.

Tools You’ll Need

• Mixing bowl

• Measuring cups and spoons

• Whisk or spatula

• 9x9-inch baking dish (or similar)

• Oven mitts

Ingredients

• 1 can (15 oz) pumpkin puree

• 1 cup old-fashioned oats

• 1 cup packed brown sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, melted

• ½ cup chopped pecans (optional)

• ½ cup milk

Step-by-Step Instructions

1. Preheat oven: Set oven to 350°F (175°C) and grease a 9x9-inch baking dish.

2. Mix ingredients: In a large bowl, combine pumpkin puree, oats, brown sugar, cinnamon, nutmeg, cloves, baking powder, and salt. Mix until fully incorporated.

3. Assemble the cake: Pour the mixture into the prepared baking dish and spread evenly.

4. Add toppings: Drizzle melted butter evenly over the top. Pour the milk over the mixture and sprinkle with pecans if using.

5. Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden and set.

6. Cool slightly: Allow to cool for a few minutes before serving warm.

Pro Tips for Success

• Use old-fashioned oats, not quick oats, for the best texture.

• If you prefer a crunchier top, add an extra sprinkle of oats and sugar before baking.

• For a creamier interior, don’t overbake — the center should remain moist and soft.

Customization Ideas

• Add chocolate chips for a sweet twist.

• Top with whipped cream or vanilla ice cream for dessert.

• Swap pecans for walnuts or almonds, or leave nuts out entirely for a nut-free version.

• Add a splash of vanilla extract or a pinch of ginger for extra flavor depth.

Storage & Reheating Tips

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm individual servings in the microwave for 20–30 seconds or in the oven at 300°F until heated through.

Approximate Nutrition (per serving, serves 8)

• Calories: 280

• Protein: 4g

• Fat: 12g

• Carbohydrates: 38g

• Fiber: 3g

• Sugar: 23g

Prep & Cook Time

• Prep time: 10 minutes

• Cook time: 40–45 minutes

• Total time: 50–55 minutes

Frequently Asked Questions

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and less chewy.

Can I make this dairy-free?
Yes! Use plant-based butter and milk alternatives like almond, oat, or soy.

Can I make it ahead of time?
Absolutely. Bake, cool, cover, and refrigerate. Reheat before serving.

Final Thoughts

Pumpkin Oatmeal Dump Cake is a cozy, crowd-pleasing treat that’s as simple as it is delicious. With minimal prep and maximum fall flavor, it’s perfect for sharing during the holidays — or enjoying all to yourself with a warm cup of coffee.