PUMPKIN CRUNCH
An easy way to incorporate the seasonal flavors. The pumpkin is the biggest hit, but using a fruit preserve instead of the pumpkin filling makes a nice summer crunch as well.
Provided by Zoe Edwards
Categories Other Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400 degrees.
- 2. Mix the butter and brown sugar together in a bowl with an electric mixer. Then mix rolled oats, flour, salt and baking powder in another bowl.
- 3. Slowly add the dry to the wet while continually mixing. It will feel a little dry, but when you pack it into the pan it'll be fine.
- 4. Mix together pumpkin, cool whip, vanilla extract and cinnamon in another bowl.
- 5. Grease a cupcake pan and pack some of the crust mixture into the bottom of each cupcake section. Only use about 3/4 the mixture on the bottom layer. (You can also use a 9x13 pan if you want it more like crunch bars, rather than individual portions)
- 6. Spoon a heaping spoonful of the pumpkin mixture into each cupcake section.
- 7. Crumble the remaining oat mixture over the tops of the sections.
- 8. Bake for about 25 minutes, or until the oats are starting to brown.
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