This Pumpkin Autumn Crunch Delight is a cozy treat for fall! It features creamy pumpkin mixed with warm spices and a crunchy topping that’s simply irresistible.
I love to enjoy this dessert with a scoop of vanilla ice cream on top—it’s like autumn in a bowl! Who can say no to that yummy crunch? 🎃🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a great base for the dessert. If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits work well as substitutions.
Pumpkin Puree: Canned pumpkin puree is convenient, but you can also use mashed cooked pumpkin or butternut squash if you prefer fresh. Just make sure it’s well-drained!
Cream Cheese: This adds creaminess to the filling. For a lighter option, try using light cream cheese or Neufchâtel cheese. Dairy-free cream cheese is also a good substitute for lactose sensitivity.
Nuts: I love pecans for their buttery texture, but walnuts or even slivered almonds would give a nice crunch. If you’re nut-free, simply skip this ingredient and add more oats!
How Do You Achieve the Perfect Crunch Topping?
The crunch topping is essential for that cozy texture. To get it just right, make sure to cut in the cold butter until the mixture looks like coarse crumbs. This method ensures your topping becomes crispy during baking.
- Mix oats, nuts, sugar, flour, and cinnamon in a medium bowl.
- Add cold, cubed butter into the dry mixture.
- Using a fork or pastry cutter, combine until crumbly—don’t overwork it!
This topping bakes up beautifully golden and pairs perfectly with the creamy pumpkin filling. Allow it to cool after baking so the topping firm up and holds its crunch!
How to Make Pumpkin Autumn Crunch Delight
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Autumn Crunch Topping:
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans or walnuts
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, cold and cubed
For Garnish:
- Whipped cream
- Ground cinnamon, for dusting
How Much Time Will You Need?
This delightful dessert requires about 20 minutes of preparation time, followed by a baking time of 40–45 minutes, and then it needs to chill for at least 4 hours (or overnight for best results). So, set aside a good part of your day to indulge in this scrumptious treat!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until everything is evenly wet. Press this mixture firmly and evenly into the bottom of a 9×9 inch baking pan. We want a solid base! Bake the crust for 8–10 minutes and then set it aside to cool slightly.
2. Make the Pumpkin Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Add the granulated sugar and mix well to combine. Next, add the eggs one by one, mixing until they’re fully incorporated each time. Pour in the pumpkin puree along with the vanilla extract, ground cinnamon, ginger, nutmeg, cloves, and salt. Blend all these ingredients together until you have a smooth and creamy filling.
3. Prepare the Crunch Topping:
In another medium bowl, mix together the old-fashioned oats, chopped nuts, brown sugar, flour, and ground cinnamon. Now, let’s cut in the cold butter! Use a pastry blender or a fork to mix until it looks like coarse crumbs. This will give your topping that delicious crunch!
4. Assemble and Bake:
Pour the pumpkin filling over the baked crust and spread it out evenly. Then, take that crunchy topping you made and sprinkle it generously over the pumpkin layer. Pop it in the preheated oven and bake for about 40–45 minutes until the filling is set and the topping is golden brown and crispy.
5. Cool and Chill:
Once baked, remove the dessert from the oven and let it cool down to room temperature. After it’s cooled, cover and refrigerate for at least 4 hours, or overnight if you can wait! This step is essential for everything to fully set and taste even better.
6. Serve:
When you’re ready to indulge, cut the Pumpkin Autumn Crunch Delight into squares. Top each piece with a generous dollop of whipped cream and a light dusting of ground cinnamon. Enjoy every creamy, crunchy bite!
Enjoy your perfect Pumpkin Autumn Crunch Delight—a creamy, spiced pumpkin base crowned with a crunchy, nutty topping and cloud-like whipped cream! Happy baking! 🎃✨
Can I Use a Different Type of Nut for the Crunch Topping?
Absolutely! While pecans and walnuts are popular choices, you can use any nut you prefer or have on hand, such as almonds or hazelnuts. Just make sure to chop them finely for an even crunch!
What Should I Do If I Don’t Have Graham Cracker Crumbs?
No problem! You can substitute with crushed vanilla wafers or digestive biscuits for a similar texture. If you’re looking for a gluten-free option, try almond flour or gluten-free cookies crushed into crumbs.
Can I Make This Recipe Ahead of Time?
Yes! This dessert actually tastes even better after it has chilled, so feel free to prepare it a day in advance. Just store it in the fridge tightly covered until you’re ready to serve.
How to Store Leftovers?
Store any leftover Pumpkin Autumn Crunch Delight in an airtight container in the refrigerator for up to 3 days. To enjoy it later, simply serve chilled or let it come to room temperature before serving.
