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Pumpkin Crisp

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.

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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!

Easy Cinnamon Pumpkin Cake Muffins

Double Layer Pumpkin Cheesecake

Pumpkin Pound Cake with a Maple Glaze

Mom’s Best Pumpkin Pie

Chocolate Chunk Pumpkin Bread

2-Ingredient Pumpkin Muffins

Pumpkin Spice White Russian

No-Bake Pumpkin Cookies

Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes YOU make from this site!

Pumpkin Crisp
Yield: 12 bars

Pumpkin Crisp

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Easy Pumpkin Crisp bars have a moist cake covered in sweet pumpkin, topped with a delicious oat crust. What's not to love? 

Instructions

  1. Preheat oven to 325. 
  2. Slightly grease a 9x13 baking dish.
  3. To make the first layer:
  4. 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. 
  5. Pour into the bottom of a 9x13 pan. Press firmly.
  6. For the middle layer:
  7. In a bowl, whisk pumpkin, egg, sugar, vanilla, salt, cinnamon and nutmeg. 
  8. Spread the second layer over the first, crust layer. 
  9. For the top layer or crisp topping:
  10. In a bowl, add the 1 cup of cake mix that you set aside from the first layer. 
  11. Add sugar, cinnamon and oats. 
  12. Cut in the cold butter with a fork or pastry cutter until it is in coarse crumbs. 
  13. Sprinkle over the pumpkin middle layer.
  14. Bake for 35-40 minutes or until lightly browned. 
  15. Serve with whipped cream and cinnamon if desired.  

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Nutrition Information

Yield

12

Serving Size

1 bar

Amount Per Serving Calories 356Total Fat 13.9gSaturated Fat 5.9gCholesterol 35 mgSodium 399mgCarbohydrates 55.1gFiber 2.6gSugar 31.6gProtein 4.1g

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM

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Ethel N.

Tuesday 20th of November 2018

I will be making this instead of pumpkin pie for Thanksgiving. Thanks for the great recipe! Happy Thanksgiving.

Nettie

Tuesday 20th of November 2018

Fantastic Ethel! Enjoy! Happy Thanksgiving!

Nettie

Abby

Friday 9th of November 2018

this looks yummy... can't wait to try it

Nettie

Friday 9th of November 2018

Thank you Abby!

Nettie

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