Pumpkin Crunch

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Pumpkin Crunch

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.

Printable Recipe Card

About Pumpkin Crunch

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




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