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Easy Lighter Pumpkin Dump Cake with Pecan Streusel

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A lighter version of classic pumpkin dump cake with a crunchy pecan streusel topping. Made with Greek yogurt and coconut oil, this spiced fall dessert is quick, easy, and perfect for gatherings without the guilt.

Ingredients

Scale
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) plain Greek yogurt (full-fat or 2%)
  • 1/4 cup (60ml) melted coconut oil or unsalted butter
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar (or coconut sugar)
  • 1/4 cup (60ml) maple syrup
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour (or whole wheat pastry flour)
  • 1/2 cup (100g) brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (60ml) cold unsalted butter, cut into small cubes
  • 1/2 cup (60g) chopped pecans, toasted if possible

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
  2. Make the pumpkin layer: In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, melted coconut oil (or butter), eggs, granulated sugar, maple syrup, and vanilla extract until smooth and glossy, about 1 minute.
  3. Add the spices: Sprinkle in pumpkin pie spice, cinnamon, nutmeg, and salt. Whisk until evenly distributed.
  4. Pour the pumpkin mixture into the prepared baking dish and spread evenly with a rubber spatula. Set aside.
  5. Make the streusel topping: In a medium mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Whisk to break up lumps.
  6. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces, about 2-3 minutes.
  7. Fold in the chopped pecans with a fork. The mixture should be crumbly and uneven.
  8. Sprinkle the streusel topping evenly over the pumpkin layer. Do not press down.
  9. Bake for 35-40 minutes, until the topping is golden brown and the pumpkin layer is set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean with a few moist crumbs.
  10. Remove from oven and place on a cooling rack. Cool for at least 20 minutes before serving.

Notes

Do not overbake; the center should be slightly jiggly. Use cold butter for the streusel. Toast pecans for best flavor. Can be made gluten-free or vegan with substitutions. Store covered in the refrigerator for up to 5 days. Reheat in toaster oven or air fryer to restore crunch.

Nutrition

Keywords: pumpkin dump cake, lighter pumpkin dessert, pecan streusel, fall dessert, easy pumpkin recipe, healthier pumpkin cake

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