Pumpkin Crunch

Zoe Edwards


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.

★★★★★ 1 vote
20 cupcake sized
30 Min
25 Min


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


1Preheat the oven to 400 degrees.
2Mix 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.
3Slowly 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.
4Mix together pumpkin, cool whip, vanilla extract and cinnamon in another bowl.
5Grease 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)
6Spoon a heaping spoonful of the pumpkin mixture into each cupcake section.
7Crumble the remaining oat mixture over the tops of the sections.
8Bake 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