It’s here! Finally, everything you could ever dream of is pumpkin! And I’m so excited to add this delicious Pumpkin Crumble Recipe to the list of must haves for fall. The best part is, it not only makes a great dessert, it makes a great breakfast and I’ll take advantage of any reason to have dessert + pumpkin for breakfast. ;)

Pumpkin Crumble Recipe

To make the pumpkin crumble recipe filling you will need (Makes 6 individual ramekins*):

  • 1 15oz can pumpkin (not pumpkin pie filling)
  • ⅓ cup brown sugar, packed
  • 1 egg
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract

*Double this recipe and make in a casserole dish for bigger celebrations.

Pumpkin Crumble Topping

To make the pumpkin crumble topping you will need:

  • 1 ½ cup flour
  • ⅓ cup sugar
  • ⅓ cup brown sugar, packed
  • 2 packets instant oatmeal, I used 1 cinnamon & 1 maple flavor
  • 1 tsp pumpkin spice
  • 1 cup butter, chilled & cut into equal size cubes, about ½ inch

Pumpkin Cinnamon Roll Toppers

You can make your favorite cinnamon roll recipe, or you can use your favorite open and bake rolls like I did.

You will also need 6 individual sized ramekins or small pumpkins.

I love this recipe so much, because you can prepare the pumpkin crumble the night before and bake the next day.

First, you’ll want to bake the cinnamon rolls. If you decide to go the easy way like I did, instead of baking in a small pie dish, you’ll want to make your cinnamon rolls on a lined cookie sheet. You don’t want your cinnamon rolls to touch since you’ll be placing them on top of individual ramekins.

To make the Pumpkin Crumble Filling

1. In a medium sized bowl, mix together all of your pumpkin filling ingredients until well combined and set aside.

To make the Pumpkin Crumble Topping (also, the best part*)

1. In a separate bowl, mix together all of your dry ingredients.

2. Next, cut in your butter. You can do this using a food processor or a pastry cutter. Combine until you have small crumbles ready for topping.

*This recipe makes extra crumble topping.

Prepare a baking sheet with parchment paper or a silicone mat and evenly spread the remaining crumble topping on the baking sheet and bake at 350 degrees for 18-20 minutes until the crumble is a golden brown color.

You can use this as a topper for ice cream, yogurt parfaits, smoothies or just eat like a cookie, because it’s so good.

Assemble & Bake your pumpkin crumble recipe:

1. Fill each ramekin with the pumpkin filling, leaving about ¼ inch of room at the top.

2. Mound that crumble topping over your filling. I definitely believe you can’t have too much crumble topping.

3. Bake your crumbles at 350 degrees for 25 minutes. Your crumble top should be a yummy golden brown col

4. Finally, add your cinnamon roll topper, ice with the cinnamon roll icing and top with your leftover baked crumble. If you want to bake these inside a pumpkin. You will need smallish sized pumpkins.

  • Cut the top out of your pumpkin and scrape out the seeds and goop from the inside.
  • Add your filling, top with crumble and bake at 350 degrees for 25 minutes.

Alternately, you can hollow out your pumpkin, bake your crumble in a larger serving dish and fill your pumpkin shell afterwards, using it as a cute serving dish. It is suuuuuper yummy any way it’s made!

(Project recipe, styling, and photography @A Subtle Revelry by Brandi Van Leer).