Easy Pumpkin Crunch Dessert Recipe

My Fall Favorite

Hello, dear. It’s Anna. Let’s talk about my Pumpkin Crunch. It’s my favorite fall treat. The kitchen smells like cinnamon and happy memories. I make it every year when the leaves turn.

It has a creamy pumpkin layer. Then a crunchy, buttery top. Finally, a fluffy cloud of topping. It’s like three desserts in one! What is your favorite smell of fall? Is it apples, pumpkin, or something else? Tell me.

A Little Story for You

I first had this at a church supper long ago. My friend Mabel brought it. I took one bite and my eyes got wide. I begged her for the recipe right there at the table.

She wrote it on a napkin for me. I still have that napkin in my recipe box. The edges are all stained with butter. I still laugh at that. This is why recipes matter. They are little pieces of friendship we get to keep.

Let’s Make the Magic

First, mix the pumpkin, milk, sugar, spice, and eggs. Just stir until it’s smooth. Doesn’t that color look beautiful? Pour it into your baking dish. This is the cozy heart of the dessert.

Now, the fun part! Sprinkle the dry cake mix right over the wet pumpkin. Don’t stir! Then add the pecans. Dot it all with little pieces of butter. The butter melts and makes the magic crunch. *Fun fact: This “dump” style of baking is very old. It’s easy and always turns out tasty!*

Why This All Works

Baking it for a full hour is key. The top gets golden and crisp. The pumpkin underneath sets firm. Let it cool completely. This patience matters. It makes the layers just right.

While it cools, make the fluffy topping. Beat the cream cheese, Cool Whip, and sugar together. It becomes so light and sweet. Spreading this on the cool crunch is the final hug. Do you prefer your desserts warm, room temp, or cold? I’m team cold for this one!

Your Turn to Share

This dessert is for sharing. It feeds a crowd with joy. Bringing food to someone is a quiet way to say, “I’m thinking of you.” That is the most important ingredient of all.

I hope you make it. I hope your kitchen fills with that wonderful smell. When you do, will you tell me? Share a picture of your finished crunch. I would love to see it.

Ingredients:

Ingredient	Amount	Notes
Pumpkin	1 (15-oz) can
Evaporated milk	1 (12-oz) can
Sugar	1 cup
Pumpkin spice	1 tsp
Eggs	3 large
Yellow cake mix	1 box	For topping
Pecans, chopped	1 cup	For topping
Butter	¾ cup	Cut into pieces, for topping
Cool Whip	1 (12-oz) container	For whipped topping
Cream cheese	1 (8-oz) package	Softened, for whipped topping
Powdered sugar	½ cup	For whipped topping

My Favorite Fall Pumpkin Crunch

Hello, dear! It’s Anna. The air is getting crisp outside. That means it’s pumpkin time. I love making this easy dessert. It reminds me of my grandson’s first baking attempt. He got flour everywhere! I still laugh at that. This recipe is perfect for beginners. It has a creamy pumpkin layer. Then a sweet, crunchy topping. The final whipped cream is so fluffy. Doesn’t that sound wonderful?

Let’s get our bowls ready. I’ll walk you through each step. It’s like we’re baking together in my cozy kitchen. Remember, cooking is about joy, not perfection. If you make a little mess, that’s okay. I do it all the time! Ready to make something delicious?

Step 1: First, turn your oven to 350 degrees. Let it warm up. Now, grab a big bowl. Pour in the canned pumpkin. Add the evaporated milk, sugar, pumpkin spice, and eggs. Mix it all until it’s smooth. This smells like autumn in a bowl. Pour it into your baking dish. Spread it out evenly.

Step 2: Here comes the fun part. Open your box of yellow cake mix. Sprinkle it right over the pumpkin. Try to cover it all. Next, sprinkle the chopped pecans on top. They add a lovely crunch. Now, take your butter. Cut it into little pieces. Dot them all over the nuts. (A hard-learned tip: Cold butter works best here. It makes the topping extra crisp!)

Step 3: Carefully put your dish in the oven. Bake it for one hour. You’ll know it’s done when the top is golden. The house will smell amazing. Take it out and let it cool completely. This is important. The filling needs to set. I know it’s hard to wait! What’s your favorite smell from the kitchen? Share below!

Step 4: While it cools, make the fluffy topping. Let your cream cheese get soft. Put it in a bowl with the Cool Whip and powdered sugar. Beat it until it’s light and cloud-like. My spoon always wants to sneak a taste! Once the pumpkin layer is cool, spread this cream on top. Be gentle. Now, chill it before serving. The contrast of cold cream and warm spice is magic.

Cook Time: 1 hour
Total Time: 1 hour 30 minutes (plus chilling)
Yield: 12 servings
Category: Dessert

Let’s Mix It Up!

This recipe is like a good friend. It’s happy to change its outfit! Here are three fun twists. Try one next time you bake.

Chocolate Chip Crunch: Swap the pecans for chocolate chips. A little sweet surprise in every bite.

Ginger Snap Spice: Use a spice cake mix instead of yellow. Add a teaspoon of ground ginger to the pumpkin.

Apple Pumpkin Mix: Stir one cup of finely chopped apple into the pumpkin filling. It adds a fresh, tart flavor.

Which one would you try first? Comment below!

Serving It With Style

This dessert is a star on its own. But a little presentation makes it special. Serve it on a pretty plate. Add a tiny sprinkle of extra pumpkin spice on top. You could also offer a small bowl of warm caramel sauce for drizzling. That’s my grandson’s favorite way.

For drinks, I have two ideas. A hot cup of spiced apple cider is perfect for kids. For the grown-ups, a small glass of sweet cream sherry pairs beautifully. It’s a cozy, old-fashioned choice. Which would you choose tonight?

Keeping Your Pumpkin Crunch Perfect

Let’s talk about keeping your dessert yummy. Cool it completely first. Then cover the dish tightly. It will be happy in the fridge for four days. You can also freeze it for two months. Just wrap it well in plastic wrap.

I once froze a whole pan for my grandson’s visit. He was so surprised! Thaw it overnight in the fridge before serving. This planning matters. It means a sweet treat is always ready for surprise guests.

You can make the whole dessert a day ahead. The flavors get even friendlier overnight. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the topping stays powdery. The butter pieces might be too big. Make sure they are small, like pea-sized. This helps the cake mix cook into a proper crust.

The middle might not set. I remember when mine was too jiggly. Just bake it a little longer. Check every five minutes until it’s firm. This ensures a perfect slice every time.

The whipped topping can be runny. Your cream cheese must be very soft. Beat it until it’s completely smooth. This makes your topping fluffy and stable. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free yellow cake mix. Check your pumpkin spice label too.

Q: Can I make it ahead? A: Absolutely. Make it the day before. Keep it covered in the fridge.

Q: What nut can I swap for pecans? A: Walnuts work great. You can even use rolled oats for a nut-free crunch.

Q: Can I halve the recipe? A: You can. Use an 8×8 inch pan. Just bake it for a bit less time.

Q: Any extra tips? A: A *fun fact*: letting it cool fully makes slicing cleaner. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy dessert. It always makes my kitchen smell like autumn. I would love to see your creation. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I can’t wait to see your photos. Happy cooking!

—Anna Whitmore.