Sourdough Pumpkin Pie Baked Oatmeal

Name: Pumpkin Pie Sourdough Baked Oatmeal
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 425 g Pumpkin Puree ((15 oz can)); 80 g Butter ((melted)); 1 Egg ((large)); 10 g Vanilla Extract ((or 5g of vanilla paste)); 100 g Milk ((any milk is fine)); 150 g Sourdough Starter; 150 g Brown Sugar ((reduce if you want to)); 300 g Rolled Oats; 12 g Baking Powder; 6 g Salt; 6 g Pumpkin Pie Spice; 100 g Cream Cheese ((melted a little in microwave)); 200 g Powdered Sugar; 40 g Maple Syrup; 40 g Milk; 5 g Vanilla Paste

ByKate Freebairn Modified: November 22, 2025

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This pumpkin pie sourdough baked oatmeal is warm, lightly sweet, and filled with the flavors of real pumpkin and cozy spices. The sourdough starter adds just the right depth of flavor and keeps the oats moist, while the cream cheese glaze makes every slice feel a little extra special. It comes together quickly, feeds a crowd, and makes the whole kitchen smell incredible. It's perfect for busy mornings, holiday brunch, or any day you want something comforting straight from the oven.

Slice of sourdough pumpkin pie baked oatmeal on a plate with a fork and a bite taken out.

If you love all things pumpkin, I have plenty of sourdough pumpkin recipes. You might especially enjoy this wonderful whipped pumpkin pie dip, these sourdough pumpkin chocolate chip cookies, or these sourdough pumpkin oatmeal cookies.

Why You'll Love This Recipe!

Pumpkin Pie Flavor for Breakfast - This baked oatmeal tastes like a slice of warm pumpkin pie thanks to real pumpkin, cozy spices, and a touch of sweetness. It makes busy mornings feel extra special without any extra effort.

Perfect Make-Ahead Meal - You can bake it once and enjoy it for days. It reheats beautifully, holds its shape, and is great for breakfasts, snacks, or packing into lunchboxes.

Sourdough Starter Adds Something Extra - A bit of sourdough starter brings tenderness and depth of flavor that makes this oatmeal feel richer and more satisfying.

Fresh baked sourdough pumpkin pie baked oatmeal in baking dish with glaze on top.

Ingredients

Pumpkin Puree - I've used a 15 oz can. Use 100% pure pumpkin puree, not pumpkin pie filling.
Butter - Melted butter adds richness and helps bind everything together. Salted or unsalted butter is fine. Use what you have.
Egg - I've used one large egg, about 60g.
Vanilla Extract / Vanilla Paste - You can use either vanilla extract or vanilla paste for the batter and glaze. I love the stronger flavor the vanilla paste gives.
Milk - Use any dairy or non-dairy milk you have.
Sourdough Starter - The starter adds moisture, a subtle tang, and helps create a soft, custardy texture in the center.
Brown Sugar - This sweetens the oatmeal and adds a slight caramel flavor. You can reduce the sugar if you prefer a less sweet breakfast.
Rolled Oats - Old-fashioned rolled oats give the best texture. Quick oats can make the oatmeal mushy, and steel-cut oats will not work in this recipe.
Baking Powder
Salt
Pumpkin Pie Spice - Adds warmth and the best seasonal flavor. You can also use a homemade blend of cinnamon, ginger, nutmeg, and cloves.
Cream Cheese Glaze (Optional) - A sweet drizzle made from cream cheese, powdered sugar, maple syrup, milk, and vanilla take this baked oatmeal from everyday to extra special. You can leave it off for a less sweet breakfast.

How to Make Sourdough Pumpkin Pie Baked Oatmeal

Start by preheating your oven to 185ºC (365ºF). Spray a 9" x 13" baking dish with cooking spray or line with parchment paper.

In a large mixing bowl, whisk together the pumpkin puree, melted butter, egg, vanilla extract and milk.

Wet ingredients in bowl ready for mixing to make batter for sourdough pumpkin pie baked oatmeal.

Then add your sourdough starter and whisk this until the mixture is smooth.

Two photos to show adding sourdough starter to batter for sourdough pumpkin pie baked oatmeal and mixing.

Now add in the brown sugar, rolled oats, baking powder, salt and pumpkin pie spice and stir together until all of the rolled oats are wet and everything is well combined.

Two photos to show adding dry ingredients to the wet to mix the batter for sourdough pumpkin pie baked oatmeal.

Pour the oatmeal mixture into the pan you prepared and place into the oven for 45 minutes at 185ºC (365ºF).

Once the top is golden and the edges are starting to crisp, remove from the oven and allow to cool in the pan for around 10 minutes.

Hands with protective gloves on holding a baking dish with sourdough pumpkin pie baked oatmeal fresh out of oven.

Cream Cheese Glaze

To make the glaze, melt the cream cheese in the microwave (I place it into the microwave for 1 minute, but adjust this depending on your own microwave).

Add the melted cream cheese, powdered sugar, maple syrup, milk and vanilla paste to a bowl and whisk together to create a drizzly glaze.

Drizzle the glaze over the warm sourdough pumpkin pie baked oatmeal.

How to Store + Freeze

Store at Room Temperature - Once the oatmeal has cooled, cover the pan or place slices in an airtight container. It will stay fresh on the counter for 2 days.

Store in the Fridge - If you want it to last a bit longer, store leftovers in the fridge for up to 5 days. A quick warm-up in the microwave brings back the soft texture.

Freeze for Later - After it cools completely, slice it into squares and wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge or heat straight from frozen, adding a little extra time. It comes out soft and delicious every time.