When the air starts to cool and everything smells faintly of cinnamon and coffee, there’s nothing more comforting than the taste of pumpkin spice.

These Pumpkin Cheesecake Overnight Oats are like having dessert for breakfast — creamy, spiced, and perfectly cozy without the guilt.

It’s the kind of recipe that makes you look forward to waking up. You can prepare it the night before, let the fridge do the work, and enjoy a rich, cheesecake-inspired breakfast that feels indulgent but is packed with good-for-you ingredients.

Whether you’re rushing out the door or enjoying a slow morning, this recipe is your fall morning upgrade — simple to make, satisfying to eat, and filled with warm, seasonal flavor in every bite.

Why You’ll Love This Pumpkin Cheesecake Overnight Oats

They’re creamy, cozy, and perfectly spiced, giving you all the flavor of pumpkin cheesecake without the guilt or the fuss of baking.

I love making this recipe because it’s so easy to prep the night before. Just mix, refrigerate, and wake up to a breakfast that’s ready to go.

No early-morning scrambling, no waiting, no stress — just a delicious, filling meal that keeps you energized for hours.

Plus, it’s nutritious without sacrificing flavor. You get protein, fiber, and healthy carbs in every bite, along with that dreamy, dessert-like taste that makes you actually look forward to breakfast.

And honestly? There’s something about the smell of cinnamon and pumpkin mingling with creamy oats that just feels like fall in a jar — warm, cozy, and comforting, even on the busiest mornings.

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Ingredients

(Serves 2)

• 1 cup old-fashioned rolled oats
• 1 cup unsweetened milk (dairy or almond milk both work)
• ½ cup pumpkin purée (not pumpkin pie filling)
• ¼ cup Greek yogurt or cream cheese (for the cheesecake flavor)
• 2 tbsp pure maple syrup or honey
• 1 tbsp chia seeds (for thickness)
• ½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• ½ tsp vanilla extract
• Pinch of salt

Optional Toppings:

• Crushed graham crackers or granola
• Whipped cream or Greek yogurt
• Extra sprinkle of cinnamon
• Chopped pecans or walnuts

Equipment You’ll Need

You don’t need a lot to make these overnight oats — just a few simple tools most kitchens already have:

• Mason jars or airtight containers: Perfect for portioning and storing overnight oats.
• Mixing bowl: For combining pumpkin, oats, and other ingredients.
• Whisk or spoon: To mix the cream cheese swirl and spices smoothly.
• Measuring cups and spoons: To get your oats, pumpkin, and sweeteners just right.
• Optional: Blender — if you like your oats extra creamy or want a fully smooth cheesecake swirl.

With these simple tools, you can prep multiple servings in minutes and store them for a grab-and-go breakfast all week.

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Instructions

Step 1: Mix the Base
In a medium bowl, combine rolled oats, chia seeds, pumpkin pie spice, and salt. Give it a quick stir to evenly distribute the dry ingredients.

Step 2: Add the Creamy Elements
Pour in milk, pumpkin purée, Greek yogurt (or cream cheese), maple syrup, and vanilla extract. Mix well until everything is fully combined and the texture looks smooth and slightly thick.

Step 3: Chill Overnight
Spoon the mixture into mason jars or airtight containers. Cover and refrigerate overnight (or for at least 6 hours) to let the oats absorb all the flavors.

Step 4: Add the Toppings
In the morning, give your oats a good stir and add your favorite toppings — crushed graham crackers for that cheesecake crunch, a dollop of yogurt or whipped cream for creaminess, and a dusting of cinnamon to finish it off.

Step 5: Enjoy Cold or Warm
You can enjoy these oats straight from the fridge or warm them up in the microwave for about 30–45 seconds for a cozy fall twist.

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Flavor Variations

Once you fall in love with this base recipe, try these simple swaps to keep things exciting:

• Chocolate Pumpkin Oats: Add a teaspoon of cocoa powder and a sprinkle of mini chocolate chips.
• Apple Pumpkin Oats: Mix in diced apples and a pinch of nutmeg.
• Nutty Pumpkin Cheesecake: Stir in almond butter or crushed pecans before refrigerating.

Pro Tip: “Layer the oats with yogurt in a glass jar for a beautiful, café-style breakfast that looks as good as it tastes.”

My Personal Tips for Perfect Overnight Oats

1. Use rolled oats: Old-fashioned rolled oats soak up liquid perfectly without getting mushy — steel-cut oats take too long.
2. Balance creaminess: Mix the cream cheese with a little milk or yogurt before adding to oats for a smooth swirl.
3. Sweetness check: Pumpkin varies in natural sweetness — taste your mixture and adjust maple syrup or sweetener as needed.
4. Chill long enough: Overnight is ideal, but 6–8 hours works too. The longer they sit, the more the flavors meld.
5. Add crunch at the end: Sprinkle nuts, granola, or chocolate chips just before eating to keep them from getting soggy.
6. Customize your flavors: Cinnamon, nutmeg, or pumpkin spice can be adjusted to your liking — don’t be afraid to make it yours!

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Final Thoughts

If fall had a flavor, this would be it. These Pumpkin Cheesecake Overnight Oats bring together the best of two worlds — the nostalgia of pumpkin pie and the simplicity of a weekday breakfast.

You’ll find yourself making it again and again because it’s just that good — creamy, spiced, slightly tangy, and perfectly sweet. So grab a jar, curl up with your coffee, and start your morning with the best kind of comfort food — one that tastes like autumn in a spoon.