It’s midway through October and a cold front has passed through Dallas so that put me even more in the Fall mood than I already was. So, I wanted to use pumpkin in this weekend’s dessert.
If you Google search “Fall Desserts” you’ll be overrun with options ranging from easy fall colored cake balls to some single serve “pumpkin pie in a wine glass” masterpiece that Martha Stewart claims is easy to make. I was looking for something challenging but not so hard that I would mess it up and have to bring store bought cookies and an apology to the family dinner.
After about 45 minutes of scrolling through hundreds of pictures (everything is brown and covered with cinnamon) I settled on the Pumpkin Crunch. At first glance, the recipe looked like an easy cobble. I was intrigued by the idea of a pumpkin pie with a cobbler crunch. That description turned out to almost spot on. The base is soft and very similar to pumpkin pie and the cake mix and butter on top give it the crunch.