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Pumpkin Oatmeal Dump Cake

A deliciously easy pumpkin oatmeal dump cake perfect for breakfast or dessert, capturing the warm flavors of fall.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz pumpkin puree
  • 1 cup old-fashioned oats
  • 1 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional) For added texture and flavor
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large mixing bowl, combine the pumpkin puree, oats, brown sugar, cinnamon, nutmeg, cloves, baking powder, and salt.
  3. Stir in the melted butter and milk until well combined.
  4. Pour the mixture into the prepared baking dish and sprinkle the chopped pecans on top, if using.
  5. Bake for 30-35 minutes or until the top is golden brown.
  6. Let cool slightly before serving.

Notes

Serve warm or at room temperature. It pairs well with coffee or tea and can be enhanced with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Reheat in the microwave as needed.