Easy Pumpkin Crisp bars have a moist cake covered in sweet pumpkin, topped with a delicious oat crust. What’s not to love?
One of my kids, who shall remain anonymous, ate half a pan of this easy and fabulous dessert.
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Wow, it’s really good and very easy to put together. Hubs isn’t a huge pumpkin fan, and this almost only has a hint of the pumpkin flavor. The pumpkin layer is not very thick and the crispy crust on top really helps make the texture and taste to this dish.
I made this for my family as a Halloween dessert and it was a hit. I will make this again. Would be perfect for a Thanksgiving dessert.
If you are looking for a delicious bar for the upcoming holidays, these will be perfect!
It is the perfect fall dish! I sometimes serve it warm with vanilla ice cream instead of whipped cream!
Make sure that you use canned pumpkin..NOT pumpkin pie filling. A friend made that mistake and warned us that it makes a huge difference! This has become our favorite dessert and so easy to prepare. A winner in every category!
So so so so yummy!!!!! Everyone loves this! Some people said they thought it was sweet potato because they don’t like pumpkin…the recipe is SUPER EASY!!!
I first had this recipe at a dinner party and it was amazing. I’ve been making it ever since!
This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling.
If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.
Stir the cake mix (minus 1 cup for the topping – set this cup to the side for later), melted butter and egg until well mixed.
Pour into the bottom of a 9×13 pan. Press firmly.
In a bowl, whisk pumpkin, egg, sugar, vanilla, salt, cinnamon and nutmeg.
Spread the second layer over the first, crust layer.
In a bowl, add the 1 cup of cake mix that you set aside from the first layer.
Add sugar, cinnamon, and oats.
Sprinkle over the pumpkin middle layer.
Cut in the cold butter with a fork or pastry cutter until it is in coarse crumbs.
Bake for 35-40 minutes or until lightly browned.
Other Pumpkin Recipes That you will love!
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- 1 box yellow cake mix - with 1 cup mix set aside
- ½ cup butter, melted
- 1 egg
- 15 oz can pumpkin puree
- 1 egg
- ⅔ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup of reserved cake mix
- ½ cup sugar
- 1 tablespoon cinnamon
- ¾ cups old fashioned oats
- ½ cup cold butter, cut into pieces
- Preheat oven to 325.
- Slightly grease a 9x13 baking dish.
- To make the first layer:
- Stir the cake mix (minus 1 cup for the topping - set this cup to the side for later), melted butter and egg until well mixed.
- Pour into the bottom of a 9x13 pan. Press firmly.
- For the middle layer:
- In a bowl, whisk pumpkin, egg, sugar, vanilla, salt, cinnamon and nutmeg.
- Spread the second layer over the first, crust layer.
- For the top layer or crisp topping:
- In a bowl, add the 1 cup of cake mix that you set aside from the first layer.
- Add sugar, cinnamon and oats.
- Cut in the cold butter with a fork or pastry cutter until it is in coarse crumbs.
- Sprinkle over the pumpkin middle layer.
- Bake for 35-40 minutes or until lightly browned.
- Serve with whipped cream and cinnamon if desired.
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Serving Size:1 bar
Amount Per Serving: Calories: 356 Total Fat: 13.9g Saturated Fat: 5.9g Cholesterol: 35 mg Sodium: 399mg Carbohydrates: 55.1g Fiber: 2.6g Sugar: 31.6g Protein: 4.1g