The first chilly weekend of fall always gets me in the mood for baking, and this year it lined up perfectly with a family game night of Uno at our dining table. The kids were bickering over who cheated last round, my husband was untangling a deck that somehow went flying, and I decided the only way to restore peace was with something warm, sweet, and seasonal.
I didn’t want to fuss with pie crust after a long day at the office, but I also wasn’t going to settle for anything store-bought. That’s how this pumpkin crisp cinnamon oats recipe became the hero of the night.
It’s one of those desserts that fills the whole house with that unmistakable autumn aroma—pumpkin, spice, cinnamon, and just enough toasted oats to make it feel like a hug from the oven. The best part is how practical it is: no rolling, no chilling, no special equipment. Just whisk, stir, bake, and let the oven do the magic while you pour yourself a cup of coffee or in my case, referee a heated card game.
By the time the crisp came out golden and bubbling, everyone had forgotten their scores and was too busy reaching for spoons. That’s what I love about food—it doesn’t just feed the stomach, it calms the chaos.
Short Description
Pumpkin crisp cinnamon oats is a simple yet indulgent dessert made with a creamy spiced pumpkin filling topped with a buttery oat and pecan crumble. Easy to prepare and perfect for fall gatherings, it’s a cozy alternative to pumpkin pie.
Key Ingredients
For the Filling
- 1 can (15 ounces) pumpkin puree
- 177 g granulated sugar (¾ cup)
- 55 g brown sugar (¼ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 can (12 ounces) evaporated milk
For the Crisp Topping
- 120 g all-purpose flour (1 cup)
- 66 g old-fashioned oats (¾ cup)
- 110 g brown sugar (¾ cup)
- 1 teaspoon ground cinnamon
- 60 g chopped pecans, optional (½ cup)
- 113 g unsalted butter, melted (½ cup)
Tools Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13-inch baking dish
- Rubber spatula
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Mix the Filling
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth. Pour mixture evenly into prepared dish.
Step 3: Prepare the Topping
In another bowl, combine flour, oats, brown sugar, cinnamon, and pecans if using. Stir in melted butter until mixture resembles coarse crumbs.
Step 4: Assemble and Bake
Sprinkle topping evenly over pumpkin filling. Bake for 45–50 minutes until golden brown on top and center is set.
Step 5: Cool and Serve
Let crisp cool at least 15 minutes before serving. The filling will firm up slightly as it rests.
Why You’ll Love This Recipe
Comforting flavor: Warm spices and creamy pumpkin balanced with a buttery oat topping.
Simple prep: No rolling dough or blind baking—just whisk and bake.
Budget-friendly: Made with pantry staples and one can of pumpkin puree.
Kid-approved: A family-friendly dessert that’s fun to scoop and serve.
Seasonal favorite: Perfect for fall gatherings, potlucks, or a weeknight treat.
Mistakes to Avoid & Solutions
Overbaking: Crisp can dry out if left too long.
Solution: Check at 45 minutes; the center should jiggle slightly but not be runny.
Runny filling: Happens if evaporated milk is swapped with regular milk.
Solution: Stick to evaporated milk for the right consistency.
Soggy topping: If the topping seems too wet, add 1 tablespoon flour at a time until crumbly.
Uneven baking: A too-small dish makes the filling thick and undercooked.
Solution: Always use a 9×13-inch pan for even baking.
Burnt pecans: Pecans toast quickly. If you’re sensitive to burnt flavors, cover loosely with foil at the 30-minute mark.
Serving and Pairing Suggestions
Serve warm with vanilla ice cream or whipped cream.
Great for brunch alongside strong coffee or chai tea.
For Thanksgiving, add it to the dessert table as a pie alternative.
Works well plated individually or served family-style straight from the dish.
Storage and Reheating Tips
Store leftovers covered in the fridge for up to 4 days.
Reheat individual portions in the microwave for 30–40 seconds.
For best texture, reheat in the oven at 300°F for 10–12 minutes.
Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes, but make sure it’s well-drained and mashed to avoid excess liquid.
2. Can I make this ahead of time?
Absolutely. Bake a day before, cover, and refrigerate. Reheat before serving.
3. Do I have to use pecans?
No. Skip them or substitute with walnuts, almonds, or even pumpkin seeds.
4. How do I know when it’s done?
The top should be golden, and the center should no longer look liquid but may have a slight jiggle.
5. Can I make it gluten-free?
Yes. Use a gluten-free flour blend and certified gluten-free oats.
Tips & Tricks
Chill the topping before sprinkling for extra crisp texture.
Add a pinch of nutmeg or cardamom to the filling for more spice depth.
Use room temperature eggs for a smoother custard base.
Slice and toast oats lightly in a skillet before baking for a nutty aroma.
Recipe Variations
Apple Pumpkin Crisp: Add 2 cups thinly sliced apples to the filling before baking for a fruitier flavor.
Chocolate Pumpkin Crisp: Stir ½ cup mini chocolate chips into the topping before baking.
Maple Pumpkin Crisp: Swap ¼ cup of the granulated sugar with pure maple syrup for a deeper sweetness.
Nut-Free Pumpkin Crisp: Skip the pecans and increase oats to 1 cup for crunch without nuts.
Mini Pumpkin Crisps: Divide filling and topping into ramekins and bake 25–30 minutes for individual servings.
Final Thoughts
Pumpkin crisp cinnamon oats has become one of those recipes I keep on repeat every fall, not just because it’s delicious, but because it feels like a shortcut to happiness on busy evenings. The balance of smooth pumpkin custard and crunchy oat topping is comforting yet never boring. It comes together quickly but feels special enough for a holiday table. It’s forgiving, flexible, and always smells incredible baking in the oven.
My kids now call it “pumpkin pie without the crust,” which makes me laugh because that’s exactly what it is—simple, rustic, and fuss-free. And the truth is, desserts like these remind me that we don’t always need perfection to create joy at the table. Sometimes, a pan of warm crisp is all it takes to bring everyone together again.
Pumpkin Crisp Cinnamon Oats
Ingredients
For the Filling
- 1 can 15 ounces pumpkin puree
- 177 g granulated sugar ¾ cup
- 55 g brown sugar ¼ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 can 12 ounces evaporated milk
For the Crisp Topping
- 120 g all-purpose flour 1 cup
- 66 g old-fashioned oats ¾ cup
- 110 g brown sugar ¾ cup
- 1 teaspoon ground cinnamon
- 60 g chopped pecans optional (½ cup)
- 113 g unsalted butter melted (½ cup)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk pumpkin puree, sugars, eggs, vanilla, spices, salt, and evaporated milk until smooth, then pour into the dish.
- In another bowl, mix flour, oats, brown sugar, cinnamon, and pecans, then stir in melted butter until crumbly.
- Sprinkle topping over the filling and bake 45–50 minutes until golden and set. Cool 15 minutes before serving.
