Real Recipes From Real Home Cooks ®

pumpkin crunch

(1 rating)
Recipe by
Zoe Edwards
Honolulu, HI

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 rating)
yield 20 cupcake sized
prep time 30 Min
cook time 25 Min

Ingredients For pumpkin crunch

  • 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
  • 1 1/2 c
    cool whip
  • 3 tsp
    vanilla extract
  • 1/2 tsp

How To Make pumpkin crunch

  • 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.