Pumpkin Crisp
This pumpkin crisp recipe is one of those fall desserts that looks cozy, smells amazing, and feels a little more fun than regular pumpkin pie.
It has a creamy spiced pumpkin layer on the bottom and a buttery, crunchy topping made with ginger snap cookies, graham cracker crumbs, oats, and two kinds of chocolate chips. Yes please.
It is sweet, warmly spiced, and honestly perfect for a Thanksgiving table, a casual weekend dinner, or just a random Tuesday when you want a comforting pumpkin dessert. Serve it warm with whipped cream or vanilla ice cream and it gets extra dreamy.
Yield: Serves 6-8
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour 10 minutes
Ingredients
The pumpkin filling is super easy to mix together. Pumpkin puree gives it that classic fall flavor, while the eggs and heavy cream help create a soft, custard-like texture as it bakes. Brown sugar brings a deeper sweetness than white sugar, which works so nicely with the pumpkin spice and cinnamon.
For the topping, the ginger snap cookies are really the star. They add a little spicy crunch that makes this pumpkin crisp stand out.
The graham cracker crumbs help make the topping more crumbly and buttery, while the oats add a nice bit of texture. And the white and dark chocolate chips? They are not strictly necessary for fall, but they make every bite more exciting.
For the Pumpkin Filling
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
For the Topping
- 1 ½ cups ginger snap cookies, crushed
- 1 ½ cups graham cracker crumbs (store-bought)
- 1/2 cup unsalted butter, melted
- 1/4 cup rolled oats
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
How to Do It
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This gives the oven time to get fully hot while you make the filling and topping.
Grease a 9×13-inch baking dish before you begin assembling everything. It makes serving the pumpkin crisp easier later, especially around the edges where the topping gets nice and golden.
Step 2: Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin spice, cinnamon, baking powder, and baking soda.
Keep whisking until the mixture is smooth and well combined. You want the brown sugar and spices mixed in evenly, so every scoop has that warm pumpkin flavor. The filling will be fairly loose before baking, and that is totally normal. It sets up in the oven.
Step 3: Prepare the Crumb Topping
In another bowl, combine the crushed ginger snap cookies, rolled oats, and graham cracker crumbs. Pour in the melted butter and mix everything together until the crumbs are evenly moistened.
A fork works really well for this part. Break up any larger clumps as you stir, but do not worry if there are a few little buttery pieces here and there. Those bits bake up extra crisp and delicious.
Step 4: Assemble the Pumpkin Crisp
Pour the pumpkin mixture into the greased 9×13-inch baking dish. Spread it gently so the filling is fairly even across the bottom of the dish.
Add the ginger snap and graham cracker topping over the pumpkin filling. Try to spread it across the whole dish so you get a little crunchy topping in every serving. Sprinkle the white chocolate chips and dark chocolate chips over the top.
The mix of white and dark chocolate might sound a little unexpected, but it works beautifully with the warm spices and cookie topping. It gives the dessert little melty pockets of sweetness. So good.
Step 5: Bake Until Set and Golden
Bake the crisp in the preheated oven for 45 to 55 minutes, or until the pumpkin filling is set and the topping is golden brown.
To check if it is done, carefully insert a knife into the center. It should come out clean. If the center still looks very wet, give it a little more baking time and check again. Ovens can vary a bit, so it is worth taking that extra minute to make sure the filling has set.
Step 6: Cool Slightly and Serve
Let the pumpkin crisp cool for a little while before serving. It is delicious warm, and letting it sit briefly helps the filling hold together better when you scoop it out.
Serve it as is, or add whipped cream or a scoop of vanilla ice cream for an extra cozy fall dessert. The cold ice cream melting over the warm pumpkin crisp is honestly hard to beat.
Helpful Tips/FAQ
What Makes This Different From Pumpkin Pie?
Pumpkin pie usually has a pie crust and a smooth pumpkin custard filling. This pumpkin crisp skips the crust and uses a buttery cookie-and-graham-cracker topping instead. It is a little more casual, a little crunchier, and very easy to scoop and serve.
Can I Use Canned Pumpkin Puree?
Yes, canned pumpkin puree works perfectly for this recipe. It is easy, dependable, and makes this a great pumpkin dessert when you do not have time to make puree from scratch.
Just make sure you are using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sweeteners and spices added, which would change the flavor and texture of this recipe.
Do I Need Both Kinds of Chocolate Chips?
The recipe uses both white chocolate chips and dark chocolate chips for a fun contrast. The white chocolate has a creamy sweetness, while the dark chocolate gives you a slightly deeper chocolate flavor.
If you are making this for a gathering, people usually love finding those little chocolate bits under the crunchy topping. It is such a small detail, but it makes the dessert feel a little special.
How Do I Know When the Pumpkin Crisp Is Done?
The topping should be golden brown and the filling should be set. The easiest way to check is with a knife inserted into the middle of the dish. If it comes out clean, the crisp is ready.
It may still have a soft, creamy texture, which is what you want. It should not look runny in the center.
What Should I Serve With Pumpkin Crisp?
Whipped cream is always a lovely choice, especially if you want to keep things simple. Vanilla ice cream is also perfect with warm pumpkin crisp and makes it feel extra indulgent.
This is a great dessert for Thanksgiving, fall potlucks, Friendsgiving, or a relaxed family dinner. It has all the cozy pumpkin spice dessert vibes without needing a pie crust or any tricky steps.
Pumpkin Crisp
Ingredients
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
For the Topping:
- 1 ½ cups ginger snap cookies crushed
- 1 ½ cups graham cracker crumbs store-bought
- 1/2 cup unsalted butter melted
- 1/4 cup rolled oats
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin spice, cinnamon, baking powder and baking soda until smooth and well combined.
- In another bowl, mix the crushed ginger snap cookies, rolled oats and graham cracker crumbs with the melted butter. Mix until the crumbs are evenly moistened.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish. Add the ginger snap and graham cracker topping over the pumpkin filling then sprinkle while and dark chocolate chips on top.
- Bake in the preheated oven for about 45-55 minutes, or until the filling is set and the topping is golden brown. You can check for doneness by inserting a knife into the center—it should come out clean.
- Allow the crisp to cool slightly before serving. It’s delicious warm, and you can top it with whipped cream or vanilla ice cream for extra indulgence!
