This Pumpkin Autumn Crunch Delight is a cozy treat perfect for fall! It combines sweet pumpkin with crunchy toppings for a delightful texture.
The best part? It’s super easy to make and fills your home with that warm, spicy aroma. I love serving mine with a scoop of vanilla ice cream—yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust. If you don’t have graham crackers, you can use crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream Cheese: Softened cream cheese is key for a smooth filling. You can substitute with mascarpone cheese for a richer taste or a non-dairy cream cheese for a vegan option!
Canned Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling. In a pinch, homemade pumpkin puree works too, but it’s important to strain out any excess moisture.
Spices: Ground cinnamon, nutmeg, and ginger are traditional fall flavors. You can also use pumpkin pie spice if you have it. If you want to skip sweet spices, even a bit of vanilla extract can add unique flavor.
Nuts: Chopped pecans or walnuts add crunch and flavor to the topping. If you’re nut-free, you can skip them or use seeds like sunflower seeds for texture.
How Do I Achieve the Perfect Creamy Filling?
The filling needs to be smooth and evenly combined for the best texture. Start with softened cream cheese to avoid lumps. Here’s how to get it right:
- Beat the cream cheese alone first until it’s smooth.
- Gradually add the powdered sugar and vanilla while mixing to ensure there are no clumps.
- Once combined, gently fold in the pumpkin spice mixture to keep the texture light.
Timing is also essential—make sure to spread the filling layer evenly on the cooled crust before adding the crumble topping. This creates a nice separation between layers!
How to Make Pumpkin Autumn Crunch Delight
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Crumble Topping:
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup unsalted butter, cold and cubed
For Serving:
- Whipped cream for topping
- Ground cinnamon or pumpkin pie spice for garnish
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious dessert will take approximately 15 minutes to prepare, plus 35-40 minutes for baking, and then a chilling time of at least 2 hours. So, all in all, expect to spend about 3 hours before you can enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the ingredients are fully combined. Press this mixture firmly into the bottom of the prepared pan to form a sturdy crust. Once done, bake it in the preheated oven for about 8 minutes, then set it aside to cool.
2. Make the Cream Cheese Filling:
In a large mixing bowl, use a mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar and the vanilla extract while continuing to beat the mixture until well combined and smooth.
3. Prepare the Pumpkin Layer:
In another bowl, mix the canned pumpkin puree with ground cinnamon, nutmeg, and ginger until smooth. Gently fold this pumpkin mixture into the cream cheese mixture until everything is evenly blended. Spread this creamy filling over the cooled graham cracker crust, smoothing it out with a spatula.
4. Make the Crumble Topping:
Now, for the crumble topping, combine the brown sugar, flour, rolled oats, and chopped nuts (if using) in a bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks crumbly and resembles coarse crumbs.
5. Assemble and Bake:
Sprinkle the crumble topping evenly over the pumpkin cream cheese layer in the pan. Place the entire dish back in the oven and bake for 35-40 minutes, or until the topping is golden brown and crisp.
6. Cool and Chill:
Once baked, remove the dish from the oven and let it cool at room temperature. After it has cooled, refrigerate it for at least 2 hours to set properly.
7. Serve and Enjoy:
When you’re ready to serve, slice the dessert into squares and top each piece with a generous swirl of whipped cream. You can also sprinkle a little ground cinnamon or pumpkin pie spice on top for an extra festive touch, along with a light dusting of powdered sugar. Enjoy the crunchy, creamy autumn delight that captures the essence of fall!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! If you don’t have graham crackers, consider using crushed digestive biscuits or even vanilla wafer cookies for a flavor twist. Just make sure to adjust the amount of sugar depending on the sweetness of the cookie you choose.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the cream cheese with a dairy-free cream cheese alternative. For the whipped cream topping, use a coconut whipped cream or a dairy-free whipping cream to keep it dairy-free and delicious.
How Long Will Leftovers Last?
This dessert can be stored in an airtight container in the fridge for up to 3-4 days. Just make sure it is well covered to maintain its freshness. To enjoy it again, you can serve it chilled or at room temperature!
Can I Freeze Pumpkin Autumn Crunch Delight?
Yes! You can freeze this dessert for up to 2 months. Make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best texture.