Pumpkin Crisp Recipe season is finally here — and if you’re anything like me, the aroma of cinnamon, nutmeg, and roasted pumpkin instantly makes your kitchen feel like home. There’s something deeply satisfying about digging into a warm, golden crisp where the creamy filling melts beneath a buttery, crunchy pecan topping. It’s cozy, comforting, and undeniably nostalgic.
Each spoonful is a little celebration of fall — sweet maple syrup, rich cream cheese, and warm spices blended into a dessert that hits all the right notes. Whether you’re hosting friends or simply savoring a quiet evening with a steaming mug of tea, this crisp makes every moment feel a little more special.
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Why This Pumpkin Crisp Recipe Stands Out
What makes this version special is the balance of creamy and crisp textures. The filling is silky smooth thanks to cream cheese and pumpkin puree, gently spiced with cinnamon, nutmeg, and cloves. It’s not overly sweet, which means the maple-sugar pecan crumble on top truly shines.
I also love that it’s baked in a cast iron skillet — the edges caramelize beautifully, and it keeps the dish warm even after serving. This isn’t just dessert; it’s a centerpiece. One that sparks conversation, draws folks back for seconds, and somehow, never leaves leftovers.
Looking for more fall treats? You’ll love these Pumpkin Cinnamon Rolls that are ooey-gooey perfection, or try the Moist Pumpkin Cupcakes — both are perfect companions for your autumn baking marathon.
Ingredients & Preparation
A Cozy Breakdown of What You’ll Need
Making this Pumpkin Crisp recipe doesn’t require anything fancy — just a few pantry staples and a little love. To help keep things organized, here’s a simple breakdown of the two layers: the crisp topping and the silky pumpkin filling.
| For the Crisp Topping | For the Pumpkin Filling |
|---|---|
| ¾ cup unsalted butter, divided | 8 oz cream cheese, room temp |
| 1 cup old-fashioned oats | ½ cup light brown sugar |
| 1 cup chopped pecans | ¼ cup pure maple syrup |
| 1 cup all-purpose flour | 1 (15 oz) can pumpkin puree |
| ¾ cup light brown sugar | 2 large eggs + 1 yolk |
| 1½ tsp ground cinnamon | 2 tsp vanilla extract |
| ¼ tsp kosher salt | ½ tsp salt |
| 1½ tsp cinnamon, ½ tsp ginger | |
| ¼ tsp nutmeg, ¼ tsp cloves | |
| ¾ cup heavy cream |
Each ingredient plays a role — the oats and pecans create that crave-worthy crunch, while the filling brings rich warmth from the pumpkin and spices. The brown sugar and maple syrup layer in natural sweetness without being cloying.
Tools & Smart Substitutions
A cast iron skillet is your best friend for this recipe. It delivers even heat and adds depth to the buttery crisp. But if you don’t have one, any oven-safe 11″ pan or deep baking dish will do the job.
No maple syrup? Use honey instead for a slightly floral twist. And for a nut-free option, simply swap the pecans with sunflower seeds or extra oats. As always, room temperature cream cheese makes for the smoothest batter.
Love baking with pumpkin? Be sure to try this Easy Pumpkin Bread Recipe or whip up these Pumpkin Muffins next!
How to Bake the Perfect Pumpkin Crisp
Step-by-Step Method That Fills the Kitchen with Warm Spices
Making this Pumpkin Crisp recipe is as therapeutic as eating it. From browning butter to layering on the crunchy topping, each step brings rich aromas and beautiful textures to life.
Step 1: Brown the Butter
Preheat your oven to 350°F (175°C). In an 11-inch cast iron skillet, melt ½ cup of unsalted butter. Stir gently as it begins to brown — you’ll see golden flecks form and smell a deep, nutty scent.
Step 2: Toast the Oats and Pecans
Add the oats and chopped pecans right into the browned butter. Stir constantly for 5 minutes until toasted and fragrant.
Step 3: Make the Crumble
Transfer the oat-pecan mix to a bowl. Stir in the remaining ¼ cup of sliced butter, letting it melt. Mix in flour, brown sugar, cinnamon, and salt. Place in the fridge to chill while you prepare the filling.
Step 4: Whisk the Filling
In a large bowl, whisk cream cheese, brown sugar, and maple syrup until smooth. Add pumpkin, eggs, yolk, vanilla, and spices. Finally, stir in the heavy cream until thin and pourable.
Step 5: Assemble and Bake
Pour the filling into the unwashed skillet (yes, all that brown butter flavor stays!). Evenly top with chilled crumble. Bake for 40–45 minutes, until golden brown and the center jiggles just slightly.
Tips to Nail It Every Time
Let the crisp cool for an hour before serving — it sets beautifully and scoops cleanly. Want a dessert table stunner? Add a scoop of ice cream and drizzle with maple syrup.
If you’re craving another warm skillet dessert, check out this Pumpkin Cake with Cream Cheese Frosting. For breakfast turned dessert, the Pumpkin Pie Overnight Oats are a must-try!
How to Serve, Store & Pair Pumpkin Crisp
Serve It Warm and Watch It Disappear
There’s no wrong way to serve this Pumpkin Crisp recipe, but let’s be honest — it’s best enjoyed warm, scooped right out of the skillet and topped with a generous spoonful of vanilla ice cream. The contrast between hot and cold is absolutely magical.
If you’re feeling extra cozy, drizzle it with a touch of maple syrup or a sprinkle of cinnamon sugar just before serving. A dollop of whipped cream also adds a lovely airy finish.
This crisp makes a beautiful addition to any fall dessert spread. It pairs wonderfully with after-dinner coffee or a chai latte, especially on chilly nights. Hosting a brunch? This dessert can double as a decadent side dish next to something like Pumpkin Sourdough Bread or soft Pumpkin Sugar Cookies for a sweet-and-savory balance.
And don’t worry — it holds its own even next to a classic pie at Thanksgiving!
Storing and Reheating with Care
Have leftovers? Lucky you. Let the crisp cool completely, then cover the skillet tightly with foil or transfer to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
To reheat, simply pop individual portions in the microwave for about 30 seconds or return the entire skillet to a 300°F oven for 10–15 minutes, just until warmed through. The topping will crisp back up beautifully.
Avoid freezing if possible — the creamy filling can separate. But honestly, this dessert rarely lasts that long in our house!
Whether you serve it the day it’s made or enjoy it later in the week, this Pumpkin Crisp recipe stays rich, satisfying, and full of autumn magic every time.
FAQ: Your Pumpkin Crisp Questions, Answered
Can I make Pumpkin Crisp ahead of time?
Absolutely! You can prepare both the filling and the crumble topping a day in advance. Store them separately in the fridge, then assemble and bake when you’re ready. This makes it a perfect stress-free option for holidays or gatherings.
What type of pumpkin should I use?
Always use pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the balance of this Pumpkin Crisp recipe. Canned 100% pure pumpkin is perfect — or you can roast and puree your own for a homemade touch.
Can I make it dairy-free?
Yes, with a few smart swaps. Use dairy-free cream cheese and coconut cream in place of the heavy cream. Replace the butter in the topping with vegan butter or solid coconut oil. The results are still rich and flavorful!
Can I make this Pumpkin Crisp gluten-free?
Yes! Simply swap the all-purpose flour in the crisp topping for a 1:1 gluten-free baking flour. Make sure your oats are certified gluten-free, and you’ll have a delicious gluten-free Pumpkin Crisp recipe that tastes just as amazing.
What’s the best way to serve Pumpkin Crisp?
It’s best served warm — either fresh out of the oven or gently reheated. Top it with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for extra indulgence. This crisp also makes a cozy breakfast with hot coffee!
Can I double the recipe for a crowd?
Definitely. You can double everything and bake it in a 9×13-inch baking dish. You may need to add 5–10 minutes to the baking time, so just watch for that golden topping and the signature slight jiggle in the center.
Wrapping Up: The Pumpkin Crisp Recipe That Brings Everyone Back for Seconds
There’s something so deeply satisfying about this Pumpkin Crisp recipe — the way the warm spices fill your kitchen, the contrast of the creamy filling with that irresistible golden crumble, and the simple joy of sharing it with the people you love.
Whether you’re baking it for a holiday meal, a quiet night in, or just because you’ve got a can of pumpkin calling your name, it’s the kind of dessert that always feels like home.
If this crisp has you dreaming of more pumpkin goodness, you’ll also adore the Pumpkin Cupcakes — soft, spiced, and topped with luscious frosting. Or for something quick and satisfying, these Pumpkin Pie Overnight Oats are a must-try.
If you loved this recipe, please leave a rating, drop a comment below, and share it on Pinterest: pinterest.com/recipesbysylvia
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Pumpkin Crisp Recipe
- Total Time: 2 hours
- Yield: 8–10 servings
Description
Pumpkin Crisp is a cozy fall dessert with a creamy spiced pumpkin filling and a golden oat-pecan topping baked to perfection in a cast iron skillet. It’s warm, nostalgic, and easy to make for any fall gathering.
Ingredients
• 3/4 cup (170g) unsalted butter, divided
• 1 cup (100g) old-fashioned oats
• 1 cup (125g) pecan halves, chopped
• 1 cup (132g) all-purpose flour
• 3/4 cup (150g) light brown sugar, packed
• 1 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 8 oz cream cheese, room temperature
• 1/2 cup (105g) light brown sugar, packed
• 1/4 cup (60g) pure maple syrup
• 1 (15 oz) can pumpkin puree
• 2 large eggs + 1 egg yolk
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup (180g) heavy cream
Instructions
1. Preheat oven to 350°F (175°C).
2. In an 11″ cast iron skillet, melt 1/2 cup butter and brown it over medium heat.
3. Stir in oats and pecans; toast for 5 minutes, then transfer to a bowl.
4. Add the remaining 1/4 cup butter to the bowl and mix until melted.
5. Stir in flour, brown sugar, cinnamon, and salt. Chill topping in the fridge.
6. In a large bowl, whisk cream cheese, brown sugar, and maple syrup until smooth.
7. Add pumpkin, eggs, yolk, vanilla, salt, and spices. Whisk to combine.
8. Stir in heavy cream until mixture is pourable.
9. Pour filling into the skillet (don’t clean it — the brown butter adds flavor).
10. Top evenly with the chilled oat mixture.
11. Bake for 40–45 minutes until the topping is golden and the center jiggles slightly.
12. Let cool for 1 hour before serving. Enjoy warm with ice cream.
Notes
– Use gluten-free oats and flour for a GF version.
– Substitute coconut cream and vegan butter for dairy-free.
– Chill the crumble topping to ensure a crisp texture after baking.
– Great for prepping ahead—assemble just before baking.
– Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 20
- Cook Time: 45
- Method: Baking
- Cuisine: American