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Pumpkin Crunch Recipe

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Pumpkin Crunch is a delightful fall dessert that layers a buttery cake crust with spiced pumpkin filling, a creamy topping, and a golden cinnamon streusel crunch. Each bite offers a wonderful balance of soft and crunchy textures, making it a seasonal favorite perfect for family gatherings and holiday meals.

Ingredients

1 box yellow cake mix (reserve 1 cup for topping)

½ cup (1 stick) unsalted butter, melted

1 egg

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 large eggs

1 cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 container (8 oz) whipped topping (such as Cool Whip), thawed

Reserved 1 cup cake mix

½ cup granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

4 tablespoons cold unsalted butter, cubed (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). In a medium bowl, combine the cake mix (reserving 1 cup for topping), melted butter, and egg. Mix until a soft dough forms. Press the dough evenly into the bottom of a greased 9×13-inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour the mixture evenly over the prepared crust.
  3. Bake for 35–40 minutes, or until the filling is set in the center. Remove from the oven and allow it to cool completely before adding the creamy layer.
  4. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Fold in the whipped topping until fully combined. Spread the creamy mixture evenly over the cooled pumpkin layer.
  5. In a small bowl, combine the reserved 1 cup of cake mix, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly. Sprinkle evenly over the creamy layer.
  6. Return the dish to the oven and bake for 15–20 minutes, until the topping is golden brown and crisp. Let the dessert cool completely, then refrigerate for at least 1 hour before slicing into neat squares.

Notes

For a dairy-free version, substitute the whipped topping and cream cheese with dairy-free alternatives.

Sprinkle chopped walnuts or pecans on top before baking for added texture.

Experiment with spices like allspice or cardamom for a unique flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-crunch-recipe/