Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal is a warm and inviting fall breakfast option to have on your table in less than an hour!

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Savannah


  • 1 1/4 cups canned pumpkin
  • 1 cup milk or milk alternative
  • 2 eggs
  • 1/4 cup melted butter
  • 2 1/2 cups old-fashioned oats
  • 1/3 cup brown sugar
  • 2 1/2 tsp pumpkin pie spice*
  • 1/2 tsp salt
  • 1/2 tsp baking powder

for the topping

  • 2 tbsp melted butter
  • 2 tbsp brown sugar


  1. Preheat oven to 350 and grease a 1.5 to 2 quart baking dish.

  2. Combine pumpkin, milk and eggs. Gradually stir in the melted butter.

  3. In a separate bowl, combine oats, brown sugar, pumpkin pie spice, salt, and baking powder. 

  4. Combine wet ingredients and dry ingredients thoroughly before pouring into  the prepared baking dish.

  5. Bake for 20 to 25 minutes. (You want your oatmeal to be nearly set in the center if not completely set. It shouldn't have much "jiggle" left when you shake it.)

  6. Combine additional melted butter and brown sugar for the topping, drizzle evenly on top of the baked oatmeal, and return it to the oven to bake for another 10 minutes. Oatmeal is ready when completely set. Serve hot.

Recipe Notes

*If you don't have pumpkin pie spice, substitute with a combination of cinnamon, cloves, nutmeg, and ginger. I'd go heavier on the cinnamon than on the other ingredients. Just use what you have on hand!