Name: Mini Pumpkin Dump Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon cinnamon; 1/8 teaspoon salt; 1/3 cup evaporated milk; 1 egg; 1/2 box yellow cake mix (about 7.5 oz); 1/4 cup melted butter; Optional: chopped pecans or walnuts for topping

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Table of Contents: Mini Pumpkin Dump Cake

Mini Pumpkin Dump Cake

There’s something magical about the first crisp breeze of autumn—the sound of crunching leaves, the scent of cinnamon-spiced air, and the warmth of a homemade dessert cooling on the kitchen counter. For those of us in our 40s, 50s, and beyond who cherish tradition and simplicity, this Mini Pumpkin Dump Cake is your new go-to. It’s the classic fall comfort food reimagined for today’s busy lifestyles—no fuss, no mess, just rich, spiced pumpkin flavor in perfectly portioned servings. Whether you’re hosting a small Thanksgiving gathering, craving a post-dinner treat, or want single serving sweets that feel special, this recipe delivers nostalgia with modern ease.

Introduction: Mini Pumpkin Dump Cake

Fall is the season of cozy kitchens, crackling fires, and desserts that warm both body and soul. Enter the Mini Pumpkin Dump Cake—a charming, individual twist on the beloved dump cake concept that’s been a family favorite for generations. While traditional dump cakes are baked in large pans and served in big squares, this pumpkin dessert individual version fits neatly into ceramic ramekins or small mason jars, making it ideal for portion control, gifting, or elegant plating at intimate dinners.

What sets this apart is its simplicity and soul. Unlike multi-layered, time-intensive desserts, this fall dump cake uses minimal tools and just one bowl for dry ingredients and another for the pumpkin layer. The name “dump cake” comes from the method—literally dumping ingredients in order and baking until golden and fragrant. No stirring, no folding, no stress. Plus, since each mini version bakes independently, they cook evenly and develop that perfect sugary crust on top.

Perfect for Thanksgiving dessert tables, fall dinner parties, or even a quiet evening with a good book and a blanket, these Mini Pumpkin Dump Cakes are the epitome of easy comfort food for family dinners. They’re also great for solo celebrations or when you want a treat that feels indulgent without leftovers tempting you. With warm spices like cinnamon and nutmeg, a creamy pumpkin base, and a crisp flour-and-butter topping, they deliver all the flavor of a full-sized pie or cake—just in a more manageable, modern format.

And let’s talk versatility: they’re impressive enough to serve to guests but simple enough for a weeknight craving. Whether you’re cooking for one, two, or a small group of six, this recipe scales beautifully. It’s not just another fall recipe—it’s a lifestyle shift toward mindful, joyful eating.

Alternate Names & Variations

If you’ve ever searched for fall desserts, you might have encountered similar names for dishes like this Mini Pumpkin Dump Cake. They may go by:

– Individual Pumpkin Crisp
– Single-Serving Pumpkin Bars
– Pumpkin Pie Dump Cups
– Mini Spiced Pumpkin Pudding Cakes
– Fall Harvest Single Servings
– Rustic fall dump cake mini bites

Some call it a “crunch topping pumpkin bake” or “butter-sugar pumpkin cups.” These all fall under the umbrella of single serving sweets with a crust or crumb topping—familiar, comforting, and deeply satisfying. The key differentiator? This version skips the fuss and keeps the flavor, making it a standout among pumpkin dessert individual recipes on the web.

Ingredients: Mini Pumpkin Dump Cake

For the Pumpkin Layer:

– ½ cup 100% canned pumpkin purée (not pumpkin pie filling)
– ¼ cup whole milk (for richness and smooth texture)
– ¼ cup granulated sugar (for balanced sweetness)
– ½ teaspoon ground cinnamon (warm, fragrant spice)
– ¼ teaspoon ground nutmeg (adds depth and autumnal aroma)

– ⅛ teaspoon ground allspice (for complexity and warmth)
– 1 large egg (binds the layer and ensures creamy set)

For the Cake Topping:

– ⅓ cup all-purpose flour (use unbleached for better texture)

– ⅓ cup granulated sugar (creates that classic dump cake crust)
– ¼ teaspoon baking powder (helps with slight lift)
– 2 tablespoons salted butter, room temperature, cut into small cubes

– 2 tablespoons chopped walnuts (optional, for nutty crunch—can be omitted for nut-free diets)

Pro Tip: For a richer twist, swap milk with heavy cream or half-and-half. Omit nuts for a classic family-style version, or add pecans for a southern flair.

Step-by-Step Instructions

1. Preheat oven & prep ramekins. Preheat your oven to 375°F (190°C). Grease four 6-ounce ceramic ramekins, small custard cups, or oven-safe mason jars. Lightly spray or brush with butter to prevent sticking.

2. Make the pumpkin layer. In a mixing bowl, whisk together the pumpkin purée, milk, sugar, cinnamon, nutmeg, allspice, and egg until smooth and fully blended. No need to overmix—just until uniform.

3. Divide among ramekins. Spoon the pumpkin mixture evenly into the four prepared containers. Each should be about ¾ full. Tap gently on the counter to release air bubbles.

4. Prepare the topping. In a separate bowl, stir together the flour, sugar, and baking powder. Add the room-temperature butter and use a fork or pastry cutter to crumble it into the dry mix until it resembles coarse crumbs. Fold in chopped walnuts if using.

5. Dump the topping. Divide the crumb mixture evenly over the pumpkin layer in each ramekin. Spread gently—do not press down. This helps develop the crisp, buttery texture.

6. Bake. Place the ramekins on a baking sheet (for easy transport and even heat distribution) and bake for 30–35 minutes, until the topping is golden brown and the pumpkin layer is set when gently shaken.

7. Cool slightly & serve. Let cool for 10–15 minutes. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply as-is. Optional: garnish with a dusting of cinnamon or a candied walnut.

Chef Tip: For a gooey center, pull at 30 minutes. For firmer texture, go 35. Adjust baking time based on your oven’s heat variance.

Recipe Card Block (Quick Reference)

Preparing this Mini Pumpkin Dump Cake takes just 10 minutes of hands-on effort. Baking time is about 32 minutes at 375°F, giving you a total time of 45 minutes from start to finish. This recipe yields 4 individual servings—perfect for sharing or saving one for tomorrow. Each mini dump cake contains approximately 310 calories, depending on serving additions like ice cream or extra nuts. It’s a modest indulgence that feels luxurious without overdoing it on sugar or fat. Great for pairing with hot cider or a cozy latte after dinner.

Why This Recipe Works & Expert Tips

This Mini Pumpkin Dump Cake is a triumph of flavor, texture, and simplicity. The secret lies in the balance: the pumpkin layer is creamy, spiced, and egg-enriched for structure, while the topping combines flour, sugar, and butter in that classic dump cake ratio for a crisp, buttery crust. Baking individual servings ensures even cooking and a personal touch—no jagged edges or uneven textures from a shared pan.

What makes it work for easy comfort food for family dinners is the mise en place method—everything measured and ready to dump. No creaming butter and sugar, no blind-baking crusts. It’s forgiving, too: if your butter is slightly too cold or your ramekins are different sizes, it still turns out beautifully.

Use pure pumpkin purée (Libby’s is ideal) rather than pie filling to maintain full control over the spices. And don’t skip the room-temp butter—it blends into the dry mix properly, creating the signature crunch. This recipe is also adaptable: swap allspice for ginger, add cloves, or even a splash of bourbon for grown-up appeal. It’s the ultimate fall dump cake for modern kitchens.

Storage, Freezing, and Reheating Tips

Store cooled Mini Pumpkin Dump Cakes in an airtight container in the refrigerator for up to 4 days. For best results, warm in the oven at 325°F for 8–10 minutes to re-crisp the topping. Microwaving can leave the top soggy, but adding a few spritzes of cold water to the baking tray helps revive the texture.

These single serving sweets freeze exceptionally well. Wrap each in parchment, then aluminum foil, and place in a freezer-safe bag. Store for up to 2 months. To reheat, bake from frozen at 350°F for 18–20 minutes, or until fully warmed through. This makes them ideal for meal prepping or last-minute holiday desserts.

Pro Tip: Freeze unbaked! Assemble in ramekins, cover tightly, and freeze for up to 6 weeks. Add 3–5 minutes to the bake time when going straight from freezer to oven. Yes, this pumpkin dessert individual recipe was built for convenience.

Conclusion: Mini Pumpkin Dump Cake

There’s a reason traditions stick around—and when you can modernize them with elegance and ease, it’s a win-win. This Mini Pumpkin Dump Cake isn’t just a dessert; it’s a little slice of fall joy, tailored to your life. Whether you’re savoring one after dinner, sharing them at a Thanksgiving party, or gifting them in mason jars with a ribbon, these single serving sweets bring warmth and comfort without the fuss.

We’d love to see your version! Snap a photo, tag us, or leave a comment telling us how you made it your own—extra nutmeg? A splash of vanilla? You name it. Let this be your cozy, go-to fall dump cake for seasons to come. Now go ahead—heat the oven, grab those ramekins, and make something delicious.