This pumpkin chocolate chip crumble brings together a warmly spiced pumpkin filling, pockets of melty chocolate, and a crisp oat topping. I love baking it on a cool autumn weekend when the kitchen could use a little extra coziness.
Why You’ll Love This Pumpkin Chocolate Chip Crumble
Each bite has the creamy, gently spiced flavor of pumpkin pie with the homey crunch of an easy crumble topping. Chocolate chips add just the right amount of sweetness, and the recipe uses simple ingredients you may already have in your pantry. Serve it warm for a relaxed dessert that feels special without requiring a fussy crust.
Pumpkin Chocolate Chip Crumble Ingredients & Substitutions
- 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup heavy cream or whole milk
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon fine salt
- 3/4 cup semisweet chocolate chips
- 3/4 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, melted and slightly cooled
Whole milk makes a lighter filling, while heavy cream gives it a richer texture. You can use dark or milk chocolate chips instead of semisweet. For a nutty crunch, replace up to 1/4 cup of the oats with chopped pecans.
Step-by-Step Instructions to Make Pumpkin Chocolate Chip Crumble
1. Prepare the baking dish
Heat the oven to 350°F (175°C). Lightly butter an 8-inch square baking dish, or coat it with a little cooking spray.
2. Mix the pumpkin filling
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, cream, 1 tablespoon flour, pumpkin pie spice, and 1/4 teaspoon salt until smooth. Pour the mixture into the prepared dish and scatter the chocolate chips evenly over the top.
3. Make the crumble topping
In a separate bowl, stir together the oats, 3/4 cup flour, brown sugar, cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and mix until the dry ingredients are evenly moistened and form small clumps.
4. Assemble and bake
Sprinkle the crumble mixture evenly over the pumpkin filling. Bake for 40 to 45 minutes, until the topping is golden and the center looks set with only a slight wobble. If the topping browns too quickly, loosely cover the dish with foil for the final part of baking.
5. Cool before serving
Let the crumble rest for at least 20 minutes before scooping. The filling will continue to set as it cools, while the topping stays crisp.
Tips for Success
- Choose plain pumpkin puree, since pumpkin pie filling already contains sugar and spices.
- Measure the flour by spooning it into the cup and leveling the top, rather than packing it down.
- Let the melted butter cool slightly before mixing the topping so it forms crumbs instead of turning greasy.
- For the neatest scoops, allow the crumble to rest after baking. For a softer, extra-cozy dessert, serve it while still warm.
Variations of Pumpkin Chocolate Chip Crumble
Try white chocolate chips for a sweeter twist, or use chopped dark chocolate for richer bites. Add 1/4 teaspoon ground ginger or nutmeg to the pumpkin filling if you like a more pronounced spice flavor. For a gluten-free version, use a measure-for-measure gluten-free flour blend and certified gluten-free oats.
Serving Suggestions: What to Pair with Pumpkin Chocolate Chip Crumble
Serve each warm scoop with vanilla ice cream, whipped cream, or a spoonful of plain yogurt. It also pairs nicely with hot coffee, chai, or a mug of spiced tea. If you are sharing it after a hearty meal, a small serving is plenty because the pumpkin filling and buttery topping are satisfyingly rich.
Storage & Reheating Instructions
Cover the cooled dish and refrigerate it for up to 4 days. Reheat individual portions in the microwave in short intervals, or warm the whole dish in a 300°F (150°C) oven until heated through. The topping is crispest when reheated uncovered in the oven.
Memories Made Around the Table
I always think of slow weekend afternoons when I make this crumble. The smell of cinnamon and pumpkin fills the kitchen, and everyone seems to find a reason to wander in for a taste before dessert is officially served. I like setting the dish in the middle of the table and letting everyone choose their own scoop, with a little extra chocolate from the corners.
FAQs
Can I make pumpkin chocolate chip crumble ahead of time?
Yes. Bake it a day ahead, cool it completely, and cover it before refrigerating. Reheat it uncovered in the oven so the topping can crisp again.
How do I know when the crumble is done?
The topping should look golden, and the pumpkin filling should be set around the edges with only a slight wobble in the center. It will firm up more as it rests.
Can I use fresh pumpkin puree?
Yes, as long as it is thick and not watery. If your puree seems loose, drain it in a fine-mesh sieve or cheesecloth before measuring so the filling sets properly.
Can I freeze leftovers?
You can freeze cooled portions in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator and reheat in the oven. The topping may soften slightly after freezing.
Final Thoughts
This pumpkin chocolate chip crumble is a simple way to bring autumn flavor to the table, with no pie crust to roll and plenty of cozy texture in every bite. Bake it for a weekend treat, then enjoy the leftovers warmed up the next day.
Pumpkin Chocolate Chip Crumble
Equipment
- 1 8-inch square baking dish
- 2 Mixing Bowls
- 1 Whisk
Ingredients
Pumpkin Filling
- 1 can pumpkin puree 15 ounces; plain, not pumpkin pie filling
- 2 large eggs
- 0.5 cup granulated sugar
- 0.5 cup heavy cream or whole milk
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon fine salt
- 0.75 cup semisweet chocolate chips
Crumble Topping
- 0.75 cup old-fashioned rolled oats
- 0.75 cup all-purpose flour
- 0.5 cup light brown sugar packed
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon fine salt
- 6 tablespoons unsalted butter melted and slightly cooled
Instructions
- Heat the oven to 350°F (175°C). Lightly butter an 8-inch square baking dish or coat it with cooking spray.
- In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, cream, 1 tablespoon flour, pumpkin pie spice, and 1/4 teaspoon salt until smooth. Pour into the prepared dish and scatter the chocolate chips evenly over the top.
- In a separate bowl, stir together the oats, 3/4 cup flour, brown sugar, cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and mix until evenly moistened and small clumps form.
- Sprinkle the crumble mixture evenly over the pumpkin filling. Bake for 40 to 45 minutes, until the topping is golden and the center looks set with only a slight wobble. If the topping browns too quickly, loosely cover the dish with foil for the final part of baking.
- Let the crumble rest for at least 20 minutes before scooping. The filling will continue to set as it cools while the topping stays crisp.