There’s something magical about the fall season—when leaves start to crunch underfoot, scarves come out of the closet, and the kitchen fills with the warm, nostalgic scent of cinnamon, nutmeg, and pumpkin. This is the time of year when comfort food isn’t just welcomed—it’s craved. And nothing captures that essence more perfectly than a Pumpkin Oatmeal Dump Cake.
This simple, rustic dessert is inspired by my grandmother’s habit of “dumping” ingredients into a baking dish and somehow always creating something extraordinary. It’s the kind of recipe that doesn’t demand perfection but delivers it anyway—a true comfort dessert for busy fall evenings, holiday potlucks, or just because you’re in the mood for something sweet and soothing.
Ready to fall in love with fall all over again? Let’s get baking.
🍂 Why You’ll Love This Pumpkin Oatmeal Dump Cake
If you’re looking for an easy dessert that screams autumn and tastes like a warm hug, you’ve found it. Here’s why this recipe belongs in your seasonal rotation:
- ✅ One bowl, one pan – Minimal dishes, maximum flavor.
- ✅ Classic fall flavors – Think pumpkin pie meets oatmeal crisp.
- ✅ Incredibly versatile – Serve it for dessert, breakfast, or brunch.
- ✅ Beginner-friendly – No mixer, no layering, no stress.
- ✅ Make-ahead magic – Tastes even better the next day.
And the best part? You probably have most of the ingredients in your pantry right now.
📝 Ingredients
Here’s everything you’ll need to whip up this cozy fall dessert.
🎃 Pumpkin Layer:
- 1 can (15 oz) pumpkin puree – Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
- 1/2 cup milk – Whole milk, almond, oat, or any plant-based milk works.
- 1 cup brown sugar, packed – For that rich, molasses-like sweetness.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
🍯 Oat Topping:
- 1 cup old-fashioned oats – Provides texture and heartiness.
- 1/2 cup unsalted butter, melted – Helps create a golden, crispy topping.
- 1/2 cup chopped pecans (optional) – Adds a lovely crunch and nutty flavor.
💡 Tip: Feel free to add a pinch of ground ginger or allspice for a deeper spice profile!
🧑🍳 How to Make Pumpkin Oatmeal Dump Cake
This is called a “dump cake” for a reason—it’s easy, unfussy, and incredibly satisfying. Let’s walk through it step-by-step.
1. Preheat Your Oven
Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish. Set aside.
2. Make the Pumpkin Mixture
In a medium bowl, combine:
- Pumpkin puree
- Milk
- Brown sugar
- Cinnamon
- Nutmeg
- Cloves
- Baking powder
- Salt
Stir until everything is fully combined and smooth. This mixture forms the soft, custard-like base of the cake.
3. Assemble the Layers
Pour the pumpkin mixture into your greased baking dish and spread evenly.
Sprinkle old-fashioned oats evenly over the top. This will soak up just enough moisture and bake into a chewy, toasty crust.
4. Add Butter and Pecans
Drizzle the melted butter over the oats, ensuring as much surface area is covered as possible—this helps with browning and flavor.
Sprinkle chopped pecans on top (optional, but highly recommended for texture and flavor).
5. Bake
Bake uncovered for 40–45 minutes, or until the top is golden brown and the pumpkin layer has set.
6. Cool Slightly & Serve
Let the cake cool for 10–15 minutes before slicing. The base will firm up slightly, making serving easier.
Serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of maple syrup for extra indulgence.
⏱️ Quick Recipe Summary
| Prep Time | Cook Time | Total Time | Servings | Calories per Serving |
|---|---|---|---|---|
| 10 mins | 45 mins | 55 mins | 6 | 320 kcal |
💡 Expert Tips for Success
This cake is almost impossible to mess up, but a few extra tips will ensure it turns out perfect every time:
✔️ Use Old-Fashioned Oats
These oats retain their shape and chewiness when baked. Quick oats can work, but they’ll create a softer, mushier texture.
✔️ Let It Cool Slightly Before Slicing
The pumpkin base needs a few minutes to set after baking, especially if you want clean slices instead of scoops.
✔️ Don’t Skip the Butter
Butter is essential for creating that golden, crisp topping. You can reduce it slightly if needed, but don’t skip it entirely.
✔️ Customize the Toppings
Add chocolate chips, raisins, dried cranberries, or even coconut flakes for a unique twist.
✔️ Make it Gluten-Free
Use certified gluten-free oats and ensure all other ingredients are GF-friendly.
🍽️ Serving Suggestions
This cake isn’t just for dessert—it can fit into any part of your fall menu!
🍰 As Dessert:
- Top with whipped cream and a dusting of cinnamon.
- Pair with vanilla bean ice cream and a drizzle of caramel sauce.
- Add candied pecans for an extra crunch.
☕ For Breakfast or Brunch:
- Serve warm with Greek yogurt and a drizzle of maple syrup.
- Pair with a hot cup of pumpkin spice coffee or chai tea.
🎉 For Parties:
- Bake it in a disposable foil tray for easy cleanup.
- Pre-cut into squares and serve with cocktail forks at holiday gatherings.
❄️ How to Store and Freeze Pumpkin Oatmeal Dump Cake
🧊 Storing:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual portions in the microwave for 30 seconds or in the oven at 300°F for 10 minutes.
❄️ Freezing:
- Cool the cake completely.
- Wrap in plastic wrap and then foil, or place in a freezer-safe container.
- Freeze for up to 2 months.
- Thaw overnight in the fridge and reheat before serving.
🧁 Variations to Try
Once you’ve mastered the basic version, here are some fun ways to change it up:
🥥 Coconut-Pecan Pumpkin Dump Cake
Sprinkle shredded coconut along with pecans for a tropical twist.
🍫 Chocolate Chip Pumpkin Dump Cake
Add 1/2 cup of mini chocolate chips over the oats before baking.
🥣 Protein-Packed Pumpkin Breakfast Bake
Replace milk with protein-rich almond milk, add chia seeds, and reduce sugar slightly for a healthy breakfast version.
🍌 Pumpkin Banana Dump Cake
Mash 1 ripe banana into the pumpkin mixture for added sweetness and moisture.
❓ Frequently Asked Questions
Can I make this dairy-free?
Absolutely. Use plant-based milk (like oat or almond) and vegan butter or coconut oil in place of regular butter.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugars and spices. For best results, stick with pure pumpkin puree.
Can I use steel-cut oats?
Steel-cut oats won’t soften properly in this recipe. Stick with old-fashioned rolled oats for the best texture.
Can I double the recipe?
Yes! Use a 9×13-inch baking dish and increase the baking time by about 5–10 minutes.
🍁 Perfect for the Holidays and Beyond
Whether it’s your Thanksgiving dessert, a cozy Sunday treat, or a sweet end to a chilly fall dinner, this Pumpkin Oatmeal Dump Cake fits the bill beautifully. It’s a crowd-pleaser that’s easy to make and even easier to eat.
And because it stores and freezes well, it’s a great make-ahead dessert for holiday planning. So go ahead—double the batch, and you’ll have a ready-to-go sweet treat for unexpected guests or quiet nights by the fire.
📝 Final Thoughts: A Fall Favorite Worth Repeating
When you need something sweet, spiced, and soul-warming, this Pumpkin Oatmeal Dump Cake delivers every single time. It’s everything we love about fall desserts: rich pumpkin flavor, cozy oats, warm spices, and effortless preparation.
Whether you’re a seasoned baker or a total beginner, this recipe is your shortcut to a truly satisfying seasonal treat.