When autumn rolls around, few desserts capture the cozy spirit of the season quite like Cinnamon Pumpkin Crisp. This comforting dish blends the smooth richness of pumpkin with a golden, crunchy oat-pecan topping that’s spiced just right. It’s the kind of dessert that smells like fall, tastes like a warm hug, and brings everyone back to the table for seconds.
I first made this Cinnamon Pumpkin Crisp on a crisp October evening, inspired by a love of pumpkin pie but looking for something a bit easier — and crunchier. What came out of the oven was nothing short of a revelation. It has the soft, creamy texture of a pie without the crust fuss, and the crisp topping gives it the homey feel of a cobbler. It’s become a staple in my kitchen from the first leaf drop until long after the last.
Why You’ll Love Cinnamon Pumpkin Crisp
- Easier than pie – All the flavor of pumpkin pie without needing to roll out a crust.
- Perfectly spiced – Balanced blend of cinnamon, nutmeg, and ginger.
- Textural contrast – Creamy pumpkin base with a crunchy oat-pecan topping.
- Great for gatherings – A crowd-pleaser at potlucks, Thanksgiving, and autumn dinners.
- Customizable – Add maple syrup, raisins, or switch out the pecans for walnuts.
- Make-ahead friendly – Easy to prep ahead and reheat when needed.
Ingredients You’ll Need
For the Pumpkin Filling:
- 4 cups pure pumpkin puree – Use canned or homemade, just not pumpkin pie filling.
- 1/2 cup dark brown sugar, packed – Adds rich molasses depth.
- 1 teaspoon ground cinnamon – Essential warm spice.
- 1/2 teaspoon ground nutmeg – Pairs beautifully with pumpkin.
- 1/4 teaspoon ground ginger – Adds a slight zing.
- 1/2 teaspoon fine sea salt – Balances the sweetness.
For the Crisp Topping:
- 1 cup old-fashioned rolled oats – Adds chew and texture.
- 1/2 cup all-purpose flour – Binds the topping together.
- 1/4 cup unsalted butter, melted and slightly cooled – Brings everything together.
- 1/4 cup chopped pecans – For crunch and nutty flavor.
- 2 tablespoons granulated sugar – Sweetens the topping just enough.
- 1/4 teaspoon ground cinnamon – Ties it in with the filling flavor.
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8×8-inch baking dish with butter or cooking spray.
2. Make the Pumpkin Filling
- In a large mixing bowl, combine the pumpkin puree, dark brown sugar, cinnamon, nutmeg, ginger, and sea salt.
- Stir until smooth and evenly mixed.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula.
3. Prepare the Crisp Topping
- In a separate bowl, mix together the oats, flour, granulated sugar, chopped pecans, and cinnamon.
- Drizzle in the melted butter and stir with a fork until the mixture is crumbly.
4. Assemble the Crisp
- Sprinkle the topping mixture evenly over the pumpkin filling.
- Try to cover the entire surface so every bite has a bit of crunch.
5. Bake It
- Place the dish in the center of the oven.
- Bake for 40 to 45 minutes or until the topping is golden brown and the filling is set (no longer jiggly).
6. Cool and Serve
- Let the crisp cool for at least 10 minutes before serving.
- Serve warm or at room temperature.
- It pairs beautifully with whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup.
Serving and Storage Tips
- Serving Suggestions: Top with a dollop of whipped cream or vanilla ice cream. Add a sprinkle of cinnamon or chopped nuts for extra flair.
- Make it ahead: You can prepare the pumpkin filling and topping separately, then assemble and bake when ready.
- Storing leftovers: Store covered in the fridge for up to 4 days. Reheat in the oven at 300°F for 10–15 minutes or microwave individual portions.
- Freezing: Freeze fully baked crisp tightly wrapped for up to 2 months. Thaw in the fridge and reheat before serving.
Helpful Notes
- Fresh Pumpkin Option: Use homemade pumpkin puree for richer flavor. Roast a small sugar pumpkin and puree the flesh.
- Toast Your Pecans: Toast the pecans in a dry pan for 3–5 minutes to enhance their nuttiness.
- Add a Twist: A splash of maple syrup or bourbon in the filling can elevate the flavor.
- Make it Gluten-Free: Use gluten-free oats and a 1:1 gluten-free flour blend.
- No Pecans?: Try walnuts, sliced almonds, or leave the nuts out entirely.
Frequently Asked Questions
- Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree for the right flavor and consistency. - Can I double the recipe?
Absolutely! Use a 9×13-inch baking dish and bake for about 50–55 minutes. - Is it okay to use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer. Rolled oats give a heartier crunch. - Can I make this vegan?
Yes! Use plant-based butter and replace the brown sugar with coconut sugar if desired. - What’s the best way to reheat leftovers?
For best texture, reheat in the oven at 300°F for 10–15 minutes. The microwave works for quick reheating, but the topping will soften.
Final Thoughts
Cinnamon Pumpkin Crisp is a fall dessert that’s as easy as it is satisfying. It captures the essence of pumpkin pie without the hassle of crust, and the crisp topping gives it a golden crunch that’s irresistible. This is the dessert you’ll want to make for cozy evenings, Thanksgiving feasts, or any time the craving for pumpkin strikes.
