Amish Pumpkin Crunch is a dump cake style pumpkin cobbler with a delightful crunchy cookie and nut crumble topping.
Amish Pumpkin Crunch
By Sue Lau | Palatable Pastime
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Amish Pumpkin Crunch is my recipe of the day for the blogging event Pumpkin Week. It’s our annual event featuring pumpkin recipes. This year it runs from October 9th through the 13th. You can find each day’s featured recipes using the hashtag #PumpkinWeek on social media. Glad you could join us!
Print Recipe
My last offering for the week is Amish Pumpkin Crunch. It is essentially a dump cake style cobbler. The crunch is achieved with a gingersnap pecan crumble. Serve this up warm with whipped cream, ice cream or whatever you prefer.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Air Fryer Pumpkin Cheesecake Egg Rolls from Blogghetti
- Amish Pumpkin Crunch from Palatable Pastime
- Pumpkin-Cranberry Bread Pudding from A Little Fish in the Kitchen
- Pumpkin Custard Pie from Cheese Curd In Paradise
- Pumpkin Cinnamon Rolls from The Redhead Baker
- Pumpkin Almond Kheer from Magical Ingredients
- Pumpkin Scones from Karen’s Kitchen Stories
- Tasty Pumpkin Cookies from Art of Natural Living
Amish Pumpkin Crunch
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Amish Pumpkin Crunch
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Amish Pumpkin Crunch
Ingredients
Filling:
- 15 ounces canned pumpkin
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 15.25 ounce box yellow cake mix
- 1/2 cup melted butter
Crumble:
- 4.5 ounces crushed gingersnap cookies about 18
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon flour
- 1 teaspoon pumpkin pie spice
- 1/4 cup soft butter
Instructions
- Preheat oven to 350F.
- Stir together pumpkin, eggs, salt, milk, 2 tsp. pumpkin pie spice and sugar and place in an oblong baking dish or casserole.
- Sprinkle cake mix over the top.
- Drizzle melted butter over that.
- Then stir together the gingersnap crumbs, pecans, brown sugar, flour, 1 tsp. pumpkin pie spice and soft butter until crumbly.
- Sprinkle crumble over all.
- Bake for 50-60 minutes or until browned and batter is set.
Notes
Nutrition
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Gingersnap cookies in the topping? Oh yes please! Ginger and pumpkin are a perfect pair for me.