Pumpkin Crunch

Zoe Edwards

By
@zoeedwards

An easy way to incorporate the seasonal flavors. The pumpkin is the biggest hit, but using a fruit preserve instead of the pumpkin filling makes a nice summer crunch as well.


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Comments:

Serves:

20 cupcake sized

Prep:

30 Min

Cook:

25 Min

Ingredients

3/4 c
butter, softened
1 c
brown sugar, lightly packed
1 1/2 c
rolled oats
1 1/2 c
flour
1 tsp
salt
1/2 tsp
baking powder
1 can(s)
pumpkin
1 1/2 c
cool whip
3 tsp
vanilla extract
1/2 tsp
cinnamon

Directions Step-By-Step

1
Preheat the oven to 400 degrees.
2
Mix the butter and brown sugar together in a bowl with an electric mixer. Then mix rolled oats, flour, salt and baking powder in another bowl.
3
Slowly add the dry to the wet while continually mixing. It will feel a little dry, but when you pack it into the pan it’ll be fine.
4
Mix together pumpkin, cool whip, vanilla extract and cinnamon in another bowl.
5
Grease a cupcake pan and pack some of the crust mixture into the bottom of each cupcake section. Only use about 3/4 the mixture on the bottom layer. (You can also use a 9x13 pan if you want it more like crunch bars, rather than individual portions)
6
Spoon a heaping spoonful of the pumpkin mixture into each cupcake section.
7
Crumble the remaining oat mixture over the tops of the sections.
8
Bake for about 25 minutes, or until the oats are starting to brown.

About this Recipe

Course/Dish: Other Desserts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #pumpkin, #crunch