This Pumpkin Autumn Crunch Delight is a cozy dessert that combines creamy pumpkin spice with a crunchy topping. It’s perfect for chilly days and festive gatherings!
Every bite gives you that warm, fuzzy feeling of fall—it’s like a hug in dessert form. I love to serve it warm with a scoop of vanilla ice cream on top. Yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a sweet, crunchy base. If you’re gluten-free, try gluten-free graham cracker crumbs or crushed almonds instead for a different texture.
Pumpkin Puree: Canned pumpkin is easy and convenient. You can also use homemade pumpkin puree if you have fresh pumpkins. Just roast, puree, and strain to the right consistency!
Cream Cheese: For a lighter version, consider using Greek yogurt or ricotta. It offers a different flavor but keeps the creaminess. I love using full-fat cream cheese for an ultra-rich layer.
Butter: Unsalted butter is best for baking, but if you’re out, coconut oil or margarine can work too. Just remember to melt them before mixing.
Spices: Adjust spices based on your taste. Nutmeg and ginger can be swapped for apple pie spice for a little twist. I sometimes add a pinch of cloves for extra warmth!
How Do I Achieve the Best Crust?
The crust sets the foundation for your Pumpkin Autumn Crunch Delight, so making it right is key! Here’s how:
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter until moistened. It should look like wet sand.
- Press firmly into the pan to ensure it holds together after baking. Use the back of a measuring cup to pack it in tightly.
- Bake it for about 10 minutes before adding the pumpkin layer. This helps it set well and keeps it from becoming soggy.
With these tips, you’ll have a crisp, tasty crust that perfectly complements the creamy pumpkin and rich cheesecake layers!
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 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
For The Pumpkin Layer:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
For The Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For The Crumble Topping:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
For Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This delightful recipe will take around 15 minutes for preparation, plus 45-50 minutes of baking time. Also, don’t forget to chill it in the fridge for at least 2 hours before serving. So, in total, you should plan for about 3 hours, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal later.
2. Mix the Crust:
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until everything is well combined. Press this mixture firmly into the bottom of the prepared pan to form a solid crust.
3. Prepare the Pumpkin Layer:
In a large bowl, whisk together the pumpkin puree, sugar, salt, ground cinnamon, ground ginger, ground nutmeg, and eggs until it’s all smooth and creamy. Carefully pour this pumpkin mixture over your crust, spreading it out evenly.
4. Make the Cream Cheese Layer:
In a separate bowl, beat the softened cream cheese until it’s nice and smooth. Then add the sugar, egg, and vanilla extract. Continue beating until the mixture is creamy and well-blended. Gently spread this cream cheese layer over the pumpkin layer in the pan.
5. Prepare the Crumble Topping:
In another bowl, mix together the flour, brown sugar, ground cinnamon, and salt. Then add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
6. Add the Crumble Topping:
Sprinkle the crumble topping evenly over the cream cheese layer, making sure to cover it well.
7. Bake:
Place the pan in the preheated oven and bake for about 45-50 minutes. The topping should be golden brown, and a toothpick inserted in the center should come out mostly clean.
8. Cool and Chill:
Once it’s done baking, remove the pan from the oven and let it cool completely on a wire rack. After that, chill it in the refrigerator for at least 2 hours before serving to let all the flavors meld together.
9. Serve:
Cut into squares and serve each portion topped with a dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for that festive touch.
Enjoy your Pumpkin Autumn Crunch Delight, a cozy dessert with a crunchy spiced crust, smooth pumpkin layer, creamy cheesecake middle, and buttery crumble on top—perfect for every fall gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, roast it until tender, then puree and strain it to achieve the right consistency. Just make sure it measures out to about 1 ¾ cups of puree.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual squares wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving!
Can I Make This Gluten-Free?
Yes, you can! Substitute the graham cracker crumbs with gluten-free graham crackers or crushed nuts for the crust. Ensure that all other ingredients are gluten-free as well.
What’s the Best Way to Serve It?
This dessert is delicious cold or at room temperature. Serve it topped with whipped cream and a sprinkle of cinnamon or pumpkin pie spice for extra flavor. For a decadent twist, add a scoop of vanilla ice cream!
