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

How to Make Pumpkin Crunch


  • 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.

Printable Recipe Card

About Pumpkin Crunch

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