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Pumpkin Oatmeal Dump Cake

This Pumpkin Oatmeal Dump Cake is a delightful, easy-to-make dessert that embodies the warm flavors of fall, perfect for both busy days and festive gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can (15 oz) pumpkin puree Not pumpkin pie filling
  • 1 cup brown sugar You can substitute with granulated sugar and add molasses if needed
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup oats Old-fashioned kind recommended
  • 1 teaspoon cinnamon Add more for extra flavor
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts Optional for additional crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract. Stir until smooth.
  3. In a separate bowl, mix together the oats, cinnamon, baking powder, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Spread the mixture into a greased 9x13-inch baking dish. Optionally, sprinkle chopped nuts on top.
Baking
  1. Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  2. Let it cool, slice, and serve warm or at room temperature.

Notes

You can add chocolate chips or dried cranberries for extra flavor. Store leftovers in an airtight container at room temperature for a couple of days.