Pumpkin Baked Oatmeal with Maple Cream Cheese Glaze

Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups old-fashioned rolled oats; 1 1/2 tsp baking powder; 2 tsp pumpkin pie spice; 1/2 tsp cinnamon; 1/4 tsp salt; 2 large eggs; 1 cup canned pumpkin purée; 1 1/2 cups milk; 1/3 cup pure maple syrup; 2 Tbsp coconut oil or butter (melted); 1 tsp vanilla extract; 1/3 cup chopped pecans (plus more for topping); 3 oz cream cheese (softened); 1 Tbsp pure maple syrup; 1-2 Tbsp milk; Dash of pumpkin pie spice

This cozy Pumpkin Baked Oatmeal is made with hearty rolled oats, real pumpkin, warm fall spices and pure maple syrup, then finished with crunchy pecans and a maple cream cheese glaze. An easy fall breakfast that’s perfect for meal prep or a slow weekend morning!

A slice of pumpkin baked oatmeal topped with chopped pecans and maple cream cheese glaze served on a plate.

Why I Love This Recipe!
Ingredients You’ll Need
How to Make Pumpkin Baked Oatmeal
Kelly’s Tips for the Best Baked Oatmeal
Variations and Add-Ins
What to Serve with Pumpkin Baked Oatmeal
Frequently Asked Questions
More Oatmeal Recipes
Pumpkin Baked Oatmeal Recipe

There’s something about pumpkin spice and maple syrup that makes breakfast feel a little extra cozy. This pumpkin baked oatmeal brings those flavors together in one simple baking dish, with a soft, tender center and chopped pecans for a little crunch. Add a drizzle of maple cream cheese glaze and you have a breakfast that feels special without a lot of extra work.

Unlike a bowl of stovetop oatmeal, baked oatmeal sets up enough to slice into portions while keeping that comforting oat texture. Serve it warm straight from the oven, or refrigerate individual servings for easy breakfasts throughout the week. It’s delicious on its own, with a splash of milk or alongside a scoop of Greek yogurt.

Why I Love This Recipe!

Full of fall flavor – real pumpkin, pumpkin pie spice, cinnamon and maple syrup in every bite.
Easy to make – stir together the ingredients, pour into your baking dish and let the oven do the work.
Great for meal prep – bake a batch and reheat individual portions on busy mornings.
Easy to customize – switch up the nuts or add chocolate chips for a sweeter variation.
That maple cream cheese glaze! – a creamy finishing touch that pairs perfectly with the pumpkin and spices.

Ingredients You’ll Need

old-fashioned rolled oats – these give the baked oatmeal its hearty texture. Use certified gluten-free oats if needed.
baking powder – gives the oatmeal a little lift as it bakes.
pumpkin purée – use plain canned pumpkin, not pumpkin pie filling, which already contains sweeteners and spices.
eggs – help bind the ingredients so the oatmeal holds together when sliced.
milk – dairy milk or unsweetened almond, oat or soy milk will work.
maple syrup – pure maple syrup sweetens the oatmeal and complements the pumpkin.
coconut oil – adds richness and helps keep the oatmeal tender. Melt it, then let it cool slightly before mixing. You could also use butter in place of the coconut oil.
vanilla extract – adds another layer of flavor.
chopped pecans – give the oatmeal a little crunch. You can substitute walnuts or leave out the nuts.
spices – the combination of pumpkin pie spice and cinnamon add those cozy fall flavors.
salt – balances the sweetness and brings out the other flavors.
maple cream cheese glaze – a mixture of cream cheese, maple syrup, a little milk and a dash of pumpkin pie spice.

Find the full ingredient list with measurements in the recipe card below.

Pumpkin oat mixture in a large mixing bowl.

How to Make Pumpkin Baked Oatmeal

Prepare the baking dish. Preheat the oven to 350°F and coat an 8×8-inch baking dish with nonstick cooking spray.
Combine the dry ingredients. In a large bowl, stir together the rolled oats, baking powder, pumpkin pie spice, cinnamon and salt.
Mix the wet ingredients. In a separate bowl, whisk together the eggs, pumpkin purée, milk, maple syrup, melted coconut oil or butter, and vanilla until smooth.
Combine everything. Pour the wet ingredients into the oat mixture and stir until well combined. Fold in the chopped pecans.
Bake. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle additional pecans over the top, if desired. Bake for 32 to 38 minutes, until the center is set and the edges are lightly golden.
Make the glaze. While the oatmeal bakes, soften the cream cheese in the microwave for about 15 to 20 seconds, if needed. Whisk in the maple syrup, 1 tablespoon of milk and a dash of pumpkin pie spice until smooth. Add more milk, a little at a time, until the glaze reaches your desired consistency.
Cool and serve. Let the baked oatmeal cool for 5 to 10 minutes before slicing. Drizzle with the maple cream cheese glaze and serve warm.

Kelly’s Tips for the Best Baked Oatmeal

Use rolled oats – old-fashioned oats give this recipe its best texture. Steel-cut oats need different amounts of liquid and a longer cooking time.
Measure the pumpkin – you’ll need 1 cup of pumpkin purée, rather than an entire can.
Keep the wet ingredients from being too cold – very cold milk or eggs can cause melted coconut oil to firm up as you mix. Butter is another option.
Check the center before removing it from the oven – the oatmeal should look set rather than wet or liquid in the middle. Oven temperatures and baking dishes can affect the timing.
Let it rest before slicing – a few minutes of cooling helps the oatmeal hold together.
Glaze individual portions for meal prep – store the glaze separately and add it after reheating.

Pumpkin baked oatmeal drizzled with maple cream cheese glaze in a square baking dish.

Variations and Add-Ins

Pumpkin chocolate chip baked oatmeal – fold a small handful of chocolate chips into the oat mixture before baking. You can skip the glaze or add a light drizzle.
Pumpkin cranberry baked oatmeal – add a small handful of dried cranberries for a chewy, sweet-tart contrast.
Nut-free baked oatmeal – leave out the pecans or use pumpkin seeds, checking labels for your allergy needs.
Dairy-free option – use unsweetened dairy-free milk and coconut oil in the oatmeal. Skip the glaze or make it with dairy-free cream cheese and milk.
Different toppings – try a spoonful of Greek yogurt, sliced banana, a drizzle of almond butter or an extra sprinkle of cinnamon.

What to Serve with Pumpkin Baked Oatmeal

This pumpkin oatmeal bake is an easy breakfast on its own, but you can also serve it with:

Plain Greek yogurt for a creamy contrast.
Scrambled eggs or egg muffins for a more substantial breakfast.
Fresh berries, sliced apples or pears.
A splash of warm milk poured over your serving.
Hot coffee or tea for a cozy weekend breakfast.

Pumpkin baked oatmeal topped with chopped pecans and maple cream cheese glaze in a square baking dish.

Frequently Asked Questions

Can I make pumpkin baked oatmeal ahead of time?

Yes! For the most consistent texture, bake it ahead, let it cool and refrigerate individual portions. Reheat when ready to serve and add the cream cheese glaze afterward.

Can I use quick oats instead of rolled oats?

Quick oats absorb liquid differently and produce a softer, less defined texture. Old-fashioned rolled oats are recommended for this recipe. Steel-cut oats are not a direct substitute.

Is pumpkin baked oatmeal gluten-free?

It can be! Use certified gluten-free rolled oats and check that your other ingredients are gluten-free, especially if preparing this for someone with celiac disease.

Can I use homemade pumpkin purée?

Yes, as long as it has a thick consistency similar to canned pumpkin. If your homemade purée is watery, drain off the excess moisture before measuring so the oatmeal can set properly.

Why is my baked oatmeal mushy?

Baked oatmeal should be soft and moist, but the center should be set. A wet or loose center may need more baking time. Too much liquid or watery pumpkin purée can also affect the texture. Let it rest for 5 to 10 minutes before slicing.