Looking for an easy fall dessert recipe? This pumpkin crisp makes a lovely cake, or you can cut it into bars if you prefer. With lots of pumpkin flavor and crunchy walnuts paired with a sweet cream cheese frosting, you really can’t go wrong!
Have you gone pumpkin crazy yet? I know I have! I’ve been making pumpkin spice lattes, pumpkin pie smoothies, pumpkin chocolate hand pies and more. My latest favorite is this Pumpkin Crisp recipe. I’ve seen and made several variations of this over the years… some call it pumpkin delight, some call it a pumpkin dump cake… but we’ll go with pumpkin crisp.
Whatever you call it, this is a delicious fall dessert. You know it’s good when you’re trying to take photos for your blog, but your husband keeps circling the pan and asking when he can have some! Impatient much? But I love him, so I photographed it quickly and gave him a big piece.
Our son even likes it, but he doesn’t care for the frosting (impossible, I know). If you’re like him and prefer a lighter frosting on your cakes, just top it with cool whip or nothing at all. It’s sweet enough without it, but if you’re crazy for cream cheese like my husband is, the frosting is amazing.
As for the nuts called for in the recipe, walnuts are my favorite nuts for fall baking, but you can easily substitute pecans in this recipe, and that’ll be just as nice. Use whatever you have on hand!
Also, if you’re using two smaller pans instead of a larger one (I used two 8-inch square pans), adjust your cooking time to about 40 minutes.
Pumpkin Crisp
Ingredients
For pumpkin crisp:
- 16 oz. pure pumpkin puree
- 14 oz. can sweetened condensed milk
- 1/2 c. sugar
- 3 eggs beaten
- 1 box yellow cake mix
- 1 c. chopped walnuts
- 1 c. butter melted and cooled
- 1/2 tsp. cinnamon
For cream cheese frosting:
- 8 oz. cream cheese
- 1 c. Cool Whip
- 1/2 c. confectioner's sugar
Instructions
- Heat oven to 350 degrees. Grease bottom and sides of a 9x11 inch pan.
- Mix pumpkin, sweetened condensed milk, sugar, cinnamon, and eggs together in a medium bowl. Pour into greased pan.
- Top pumpkin mixture with dry cake mix. Sprinkle nuts evenly over dry cake mixture. Spoon melted and cooled butter over the top.
- Bake at 350 for 50-60 minutes. Allow cake to cool.
- Frost with cream cheese icing and refrigerate.
This is my go-to dessert for fall gatherings because it’s so easy to put together. What’s your favorite fall dessert? If you have an easy one to share, I’d love to hear it!
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