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Baked Pumpkin Oatmeal

The best way to start a chilly fall day is with a bowl of baked pumpkin oatmeal. Filled with creamy pumpkin, chewy oats, toasted pecans, sweet cranberries, and warm spices you’ll be ready to rake some leaves or pick a whole bushel of apples.

Baked oatmeal is a great hands-off breakfast, you toss everything together and stick it in the oven the night before then dish up a serving while you run around trying to find a missing sneaker or the Pikachu water bottle that you left on the counter by the sink last night what did you do with it Katherine?!

Ok maybe that’s just me but I do know that mornings are hectic and delicious food that could pass as dessert if served with ice cream makes everything better.

This baked pumpkin oatmeal is filled with fall flavors, from the spice mix to the cranberries and toasted nuts without overpowering the pumpkin. I’m a huge fan of the orange squash and one of my pet peeves is when the pumpkin flavor gets completely lost in a recipe.

cast iron skillet filled with baked pumpkin oatmeal topped with toasted pecans

I highly recommend cooking this in a preheated cast iron skillet, just toss the pan in the oven while it’s heating up and it will warm up your pan. Then carefully pull the pan from the oven, add a bit of butter, and swirl it around (it will melt almost immediately) before adding in your pumpkin oatmeal mixture.

You’ll get a bit of a chewy crust on the bottom and it will help keep anything from sticking to the pan. If you aren’t familiar with Cast iron, one very important thing to remember is never add anything to a cold pan!

Pumpkin Pie Spice Substitute

Pumpkin Pie Spice is a classic combination of fall flavors that really shine with sweet pumpkin, if you’re a big fall baker you probably have some on hand but if you don’t it’s easy to mix up.

In a bowl combine the following ground spices:

  • 3 tablespoons Cinnamon
  • 2 teaspoons Ginger
  • 1.5 teaspoons Nutmeg
  • 1.5 teaspoons Allspice
  • 1.5 teaspoons Cloves

Store your pumpkin pie spice mix in an air-tight container. This mix is pretty balanced but you can mix it up to suit your flavors, just be careful with the cloves, they’re potent!

Yield: 6 servings

Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 15 oz can pumpkin puree
  • 2 cups milk
  • 2 eggs
  • 3/4 cup brown sugar
  • 4 tablespoons melted butter
  • 1 tablespoon vanila
  • 2 cups old fashioned rolled oats
  • 1 cup chopped pecans, divided in half
  • 1/2 cup dried cranberries, chopped
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon butter, solid


  1. Place cast-iron skillet in oven and preheat to 325
  2. In a large bowl whisk together pumpkin, milk, eggs, brown sugar, melted butter, and vanilla
  3. In a separate bowl combine oats, 1/2 of the pecans, cranberries, pumpkin pie spice, baking powder and salt
  4. Stir oat mixture into pumpkin mixture until combined
  5. When the oven has preheated carefully remove the pan and add the remaining 1/2 tablespoon of butter, swirl to melt butter and coat pan
  6. Carefully pour pumpkin oatmeal into the pan and top with the remaining pecans
  7. Bake until set, around 40-45 minutes
  8. Allow to cool slightly before serving

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top view of silver plate with ring of apple pie cinnamon roll monkey bread with small white fluted bowl full of icing with silver spoon
baked oatmeal with rhubarb, pecans and blueberries in a cast iron skillet with a scoop in a white cup with a copper spoon, on a red towel and rhubarb stalks on a grey stained wooden board
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