Ingredients
• 1 can (15 oz) pumpkin puree (unsweetened)
• 1 cup granulated sugar
• ½ cup vegetable oil or melted coconut oil
• 3 eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp salt
• 1 tsp baking soda
For the crunch topping:
• 1 cup old-fashioned oats (gluten-free if needed)
• ½ cup brown sugar
• ½ cup chopped pecans or walnuts (optional)
• ½ cup (1 stick) cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together pumpkin, sugar, oil, eggs, and vanilla until smooth.
- Add flour, cinnamon, nutmeg, ginger, salt, and baking soda. Stir until just combined. Pour into the pan and spread evenly.
- Make the crunch topping: In a bowl, combine oats, brown sugar, and nuts (if using). Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean and the topping is golden and crisp.
- Let cool slightly before slicing. Serve warm as-is or with a scoop of vanilla ice cream for ultimate comfort!
✨ No mixer needed—this one-bowl wonder is simple, satisfying, and perfect for potlucks or holiday tables!
💡 Make it ahead: Store covered at room temp for 3 days or refrigerate for up to 5. Reheat gently before serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 45 mins , Total Time : 1 hr , Servings : 12 slices , Calories : 280 , Net Carbs: 32g , Fats: 15g , Protein: 4g