Pumpkin Dump Cake with Chocolate

Easy pumpkin dump cake recipe topped with chocolate chips and drizzled with caramel. A great alternative to pumpkin pie, similar to a crispy cobbler!
Course: Dessert
Cuisine: American
Keyword: cake, caramel, chocolate, cobbler, dessert, pumpkin
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 796kcal
Author: Amy Locurto



  • 15 oz Pumpkin Puree
  • 1 cup sugar
  • 1 cup milk
  • 1 tsp Cinnamon
  • 1 tsp All Spice
  • 1/2 tsp Nutmeg


  • 3 cups yellow cake mix
  • 1/2 cup chopped pecans
  • 1.5 cups crushed gingersnap cookies
  • 1/2 cup melted butter
  • 3/4 cup mini chocolate chips
  • 1/4 cup caramel topping
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  • Preheat oven to 350 degrees.
  • Spray a 9x13 baking dish with cooking spray.
  • Mix pumpkin, sugar, milk and spices in a bowl.
  • Sprinkle the bottom of pan with 1 cup of crushed gingersnap cookies.
  • Drizzle caramel over the cookies.
  • Pour the pumpkin mix over the caramel and cookies.
  • Sprinkle cake mix evenly over pumpkin mixture.
  • Sprinkle the top with pecans and the rest of the gingersnap cookies
  • Drizzle melted butter evenly over the top.
  • Bake for 1 hour or until top is golden brown.
  • Immediately after removing from oven, sprinkle chocolate chips over the top.
  • Drizzle caramel over the top and let stand for 10 more minutes before serving.


Prepare in small mason jars for individual servings or gifts.
Refrigerate dump cake and eat within 3-4 days.


Calories: 796kcal | Carbohydrates: 151g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 1127mg | Potassium: 234mg | Fiber: 4g | Sugar: 86g | Vitamin A: 5801IU | Vitamin C: 1mg | Calcium: 344mg | Iron: 4mg
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