These pumpkin cream cold brew overnight oats give you all the pumpkin goodness of a Starbucks Pumpkin Cream Cold Brew, but in a nourishing, make-ahead breakfast.
If you love overnight oats the way I do, try my matcha overnight oats and my Biscoff overnight oats too, or my healthy pumpkin spice latte breakfast muffins for another cozy pumpkin morning.
Quick Look: Pumpkin Cream Cold Brew Overnight Oats
🔥 Cook Time: None — it's no-bake!
🍽️ Serves: 1 bowl
✨ Calories: Approximately 598 per serving
🥄 Main Ingredients: Oats, cold brew, pumpkin purée, Greek yogurt, maple syrup
🌿 Dietary Info: Vegetarian (easily made dairy-free)
💛 Why You'll Love It: A Starbucks-inspired pumpkin coffee breakfast that's actually good for you.
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Why You'll Love This Recipe
- Starbucks flavor, at home: All the sweet pumpkin cream and bold cold brew you love, for a fraction of the price.
- A real coffee kick: Oats soaked in cold brew mean caffeine and breakfast in one jar.
- Filling and nourishing: Oats, chia, flax, and Greek yogurt bring fiber and protein to keep you full for hours.
- Make-ahead easy: Five to ten minutes at night and breakfast is ready to grab, like my oat milk pancakes on a busy morning.
- Cozy fall vibes: That pumpkin cream topping tastes like the season, similar to my sourdough pumpkin cream cheese muffins.
Jump to:
- Quick Look: Pumpkin Cream Cold Brew Overnight Oats
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Pumpkin Cream Cold Brew Overnight Oats
- Expert Tips
- What Makes This Recipe Special?
- Pumpkin Cream Cold Brew Overnight Oats FAQs
- Pumpkin Cream Cold Brew Overnight Oats Troubleshooting Guide
- Storage
- Other Fall Recipes to Consider
- Pumpkin Cream Cold Brew Overnight Oats
Ingredients You'll Need
Cold brew oats:
- instant oats: They give the creamiest consistency; old-fashioned oats work too.
- chia seeds + flaxseed meal: Thicken the oats and add fiber and omega-3s.
- cold brew: The coffee base — strong coffee, espresso, or instant espresso all work.
- milk of choice: For creaminess (I used almond milk; flax milk adds protein).
- vanilla + maple syrup: Round out the flavor and add a touch of sweetness.
Pumpkin cream topping:
- plain Greek yogurt: The creamy, protein-rich base.
- pumpkin purée: Use 100% pumpkin, not pumpkin pie filling — the cans can be deceiving!
- heavy cream (optional): Cuts the tang of the yogurt and makes it taste more like the Starbucks pumpkin cream.
- maple syrup + pumpkin pie spice: Sweeten and spice the topping.
See the recipe card for quantities.
Easy Substitutions & Variations
- Stronger coffee: Swap the milk for extra cold brew — it stays creamy thanks to the yogurt and cream.
- Dairy-free: Use dairy-free Greek yogurt and heavy cream, or full-fat coconut milk in place of both.
- No heavy cream: Use 1–2 tablespoons of milk instead (less if it's low-fat).
- Toppings: Cinnamon, brown sugar, hemp seeds, pecans, cacao nibs, or granola all add crunch and flavor.
- More pumpkin: For another pumpkin breakfast, try my pumpkin banana bread muffins or pumpkin cream cheese cinnamon rolls.
How to Make Pumpkin Cream Cold Brew Overnight Oats
Note: measurements are approximate — overnight oats are forgiving, so adjust to your preferred consistency.
Step 1: Mix the oats: In your jar (a 16-ounce jar is a good size), stir together the oats, chia seeds, and flaxseed meal with the milk, cold brew, vanilla, and maple syrup. Cover and refrigerate overnight, or at least 4 hours.
Step 2: Make the pumpkin cream: In a separate bowl, stir together the Greek yogurt, pumpkin purée, heavy cream, maple syrup, and pumpkin pie spice. Cover and refrigerate until you're ready to eat.
Step 3: Assemble and serve: In the morning, spoon the pumpkin cream over the oats, add your favorite toppings, and enjoy.
Expert Tips
- Use 100% pumpkin purée. Pumpkin pie filling is pre-sweetened and spiced and will throw off the topping.
- Chill at least 4 hours, ideally overnight. The oats, chia, and flax need time to soften and thicken.
- Add the cream for that Starbucks taste. A tablespoon of heavy cream cuts the yogurt's tang and mimics the pumpkin cream cold brew.
- Keep the topping separate until serving. It stays fresh and creamy layered on in the morning rather than mixed in overnight.
- Adjust the coffee to taste. Swap some milk for more cold brew if you want a stronger kick.
What Makes This Recipe Special?
This one turns a favorite coffee-shop drink into a breakfast that actually fuels you. Oats are a hearty, fiber-rich base, chia seeds and flaxseeds add protein and omega-3s, Greek yogurt brings protein and probiotics, and pumpkin adds vitamins A, C, and E. Sweetened with just a little maple syrup, it's indulgent and nourishing at once.
It's also endlessly adaptable and completely no-cook — just stir, chill, and top. It's the kind of make-ahead breakfast I love keeping in the fridge next to a batch of soft sourdough sandwich bread for toast, or same-day sourdough dinner rolls for later. For a lighter option, my healthier double chocolate zucchini bread is another wholesome favorite.
Pumpkin Cream Cold Brew Overnight Oats FAQs
Yes! Freeze the oat base (already prepped) for up to 3 months. Make sure it's sealed well with room for expansion. Add the fresh pumpkin cream after thawing.
The oat base keeps for up to 4 days in an airtight jar. Store the pumpkin cream separately and add it when serving.
Yes — swap the cold brew for more milk if you'd rather skip the caffeine. You'll lose the coffee flavor but keep the creamy pumpkin goodness.
Absolutely. Use a non-dairy milk, dairy-free Greek yogurt, and dairy-free cream (or full-fat coconut milk for both the yogurt and cream).
Pumpkin Cream Cold Brew Overnight Oats Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Too thick in the morning | Chia and flax absorbed the liquid. | Stir in a splash more milk or cold brew. |
| Too runny | Not enough chill time. | Refrigerate longer (overnight is best). |
| Topping too tangy | No heavy cream. | Add 1–2 tablespoons of cream to mellow it. |
| Bland pumpkin flavor | Under-spiced. | Add more pumpkin pie spice to the topping. |
| Not sweet enough | Under-sweetened. | Add more maple syrup to taste. |
Storage
- Store the oat base in an airtight jar in the fridge for up to 4 days; keep the pumpkin cream separate.
- The oat base stands up to freezing for up to 3 months — leave room in the jar for expansion.
Other Fall Recipes to Consider
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Pumpkin Cream Cold Brew Overnight Oats
Equipment
- Small jar or bowl (about a pint)
- spoon (for mixing)
Ingredients
Vanilla cold brew oats:
- 45 grams instant oats ½ cup; old-fashioned work too
- 2 tablespoons chia seeds
- 1 tablespoon flaxseed meal
- 120 milliliters cold brew ½ cup
- 120 milliliters milk of choice ½ cup
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Pumpkin cream topping:
- 4 tablespoons plain Greek yogurt 60g
- 3 tablespoons pumpkin purée about 45g
- 1 –2 tablespoons heavy cream
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
Instructions
- In your preferred jar (16-ounce jars are a good size), mix together the oats, chia seeds, and flaxseed meal with the milk, cold brew, vanilla extract, and maple syrup. Cover and place in the fridge overnight or at least 4 hours.45 grams instant oats, 2 tablespoons chia seeds, 1 tablespoon flaxseed meal, 120 milliliters cold brew, 120 milliliters milk of choice, 1 teaspoon vanilla extract, 1 tablespoon maple syrup
- In a separate bowl, mix together the Greek yogurt, pumpkin purée, heavy cream, maple syrup, and pumpkin pie spice. Cover and store in the fridge until you're ready to eat.4 tablespoons plain Greek yogurt, 3 tablespoons pumpkin purée, 1 –2 tablespoons heavy cream, 1 tablespoon maple syrup, ½ teaspoon pumpkin pie spice
- In the morning, take both the oatmeal jar and the pumpkin topping out of the fridge. Spoon the pumpkin cream over the oatmeal, add toppings, and enjoy!
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