Pumpkin Crisp Cups

Name: Mini Pumpkin Crisp Cups
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 can pumpkin purée ((15 oz.)); ¾ cup brown sugar (packed); 1 can evaporated milk (12 oz.); 2 eggs (lightly beaten); 1 tsp. vanilla extract; 1 ½ tsp. cinnamon ((you can opt for all pumpkin pie spice in place of cinnamon, cloves and ginger, etc.)); ½ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp nutmeg; ½ tsp sea salt; 1 cup all-purpose flour (spooned and leveled); 1 cup rolled oats; ½ cup unsalted butter (melted); ½ cup brown sugar (packed); 1 - 1½ tsp cinnamon; 1 tsp vanilla extract; pinch of sea salt; caramel sauce or whipped cream for serving

By Lorie Yarro

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Published Oct 09, 2026

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These handheld mini pumpkin crisp cups take a pumpkin pie like dessert to a whole new level. A rich and creamy pumpkin layer topped with a buttery oat crisp topping. Easy to prep in advance, only about 15 minutes to put together and great for a grab and go holiday dessert. No need to make pie crust for this one–so quick and easy!

Mini pumpkin crisps in muffin liners with caramel drizzle over top.

Why We Love These Mini Pumpkin Crisp Cups

We have been making this Pumpkin Pie Crumble for over 10 years, it was one my earliest holiday recipes. I decided to take that recipe and make a more individual, handheld version for easier serving over the holidays, and these little pumpkin crisp cups instantly were a hit!

These pumpkin crisp cups:

have the flavors of pumpkin pie but with minimal prep and a buttery oat topping that is the best complement!
make for an easy handheld holiday treat that is not typical of pumpkin pie, but can also be eaten with a fork if preferred!
can easily be made gluten free
are very freezer friendly so you can have a Thanksgiving recipe ready to go well in advance

Try these other dessert recipes this season: Mini Pumpkin Pies, Apple Cranberry Crisp, Easy Apple Dump Cake, or these No Bake Pumpkin Cheesecake Bars!

Ingredient Notes

Oats, spices, butter, eggs, and other ingredients labeled on surface.

Make sure to get evaporated milk and not sweetened condensed milk for these pumpkin crisp cups. They are both side by side in the baking aisle and packaging will look similar. Condensed milk WILL NOT work in this recipe. You can use heavy whipping cream in a pinch if you end up without evaporated milk and should be just fine subbing it 1:1.
As for the pumpkin purée, same thing, make sure to get pumpkin purée and not pumpkin pie filling.
You can use strictly pumpkin spice versus the combination of cinnamon, ginger, cloves and nutmeg if preferred.
Dark brown sugar or light brown sugar work for these crisps. I like using light brown sugar but use your preference.
Rolled oats, also known as old fashioned oats are used in this recipe. Quick oats are not suggested when making these cups.

Ways To Vary This Recipe

make it sweeter: you can opt for granulated sugar versus brown sugar to kick up the sweetness of these bites.
vary the spices: add in some allspice, a slight pinch of black pepper, use just pumpkin pie spice, etc. so make the cozy warm spiced flavor your favorite
make it gluten-free: use certified gluten-free oats and a 1:1 gluten free baking flour

Step-By-Step Instructions

Pumpkin, brown sugar, warm spices, evaporated milk and other ingredients in bowl.

Step 1: Prep the muffin tins and preheat the oven. Add the filling ingredients to a medium mixing bowl.

Pumpkin pie filling mixture in bowl with whisk.

Step 2: Whisk until smooth.

Crisp oat topping mixture in glass bowl with fork.

Step 3: Combine the crisp ingredients until nice and crumbly. Add more flour if it seems overly wet.

Pumpkin filling in muffin tin lined with cupcake liners.

Step 4: Divide the filling evenly into each of the 18 muffin cups, using about ¼ cup or so of the filling in each.

Individual pumpkin crisps in muffin liners in pan before baking.

Step 5: Gently sprinkle the oat mixture over the pumpkin mixture in the muffin tins. Try to be gentle in laying this on top so it doesn’t sink down in much. (about 1 1/2 – 2 Tbsp each)

Step 6: Bake for 22-27 minutes or until the topping is golden brown. Allow to cool completely so the pumpkin sets before serving.

Recipe Tips

For more distinct pumpkin and crisp layers, you can bake the pumpkin filling for about 7-10 minutes and then add the crisp topping like I did in this Pumpkin Pie Crumble. We like the crisp topping to settle into the pumpkin filling a bit, but sometimes it will settle in a lot if there is a lot of the oat topping over top.

Parchment paper with miniature pumpkin crisps topped with caramel.

Storage

These pumpkin crisps should be stored in an airtight container in the refrigerator for about 5 days. These should not be stored at room temperature as they don’t have the preservatives that are added to store bought pumpkin pies. Allow them to sit out for about 15-20 minutes before serving to take the chill off.

To freeze, make sure they are fully cooled. Transfer to a freezer safe container, adding a layer of parchment between layers of the cups and freeze for up to 3 months.