14 Pumpkin Spice Breakfast Bakes (Cozy Fall Recipes)

Nothing beats the smell of cinnamon and pumpkin drifting through the kitchen on a chilly morning. These pumpkin spice breakfast bakes are warm, cozy, and make-ahead friendly — perfect for lazy fall weekends and busy holiday mornings alike.

1. Pumpkin Baked Oatmeal

A warm, sliceable oatmeal bake that tastes like pumpkin pie for breakfast.

Ingredients

• 2 cups old-fashioned oats
• 1 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1 3/4 cups milk
• 2 eggs
• 1/3 cup maple syrup

Instructions

1. Preheat oven to 375°F and grease an 8×8 baking dish.
2. Whisk the oats, baking powder, spice, and salt in a large bowl.
3. In another bowl, whisk pumpkin, milk, eggs, and maple syrup.
4. Pour the wet mixture into the dry and stir to combine.
5. Bake 35 minutes until set and golden at the edges.
6. Serve warm with a splash of milk or yogurt.

2. Pumpkin Spice Breakfast Cake

A tender, cinnamon-streusel-topped cake that makes any morning feel special.

Ingredients

• 2 1/2 cups flour
• 1 tbsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 1 cup milk

Instructions

1. Preheat oven to 350°F and grease a 9×13 pan.
2. Whisk flour, baking powder, spice, and salt.
3. In another bowl, whisk pumpkin, brown sugar, butter, and milk.
4. Fold the wet into the dry just until combined.
5. Spread in the pan and bake 30 minutes until a toothpick comes out clean.
6. Cool 10 minutes; dust with powdered sugar before serving.

3. Pumpkin French Toast Casserole

Custardy brioche soaked in pumpkin spice custard — overnight assembly, zero morning stress.

Ingredients

• 12 slices brioche bread
• 6 eggs
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla
• 1/2 cup chopped pecans

Instructions

1. Grease a 9×13 dish and layer the cubed brioche inside.
2. Whisk eggs, milk, pumpkin, brown sugar, spice, and vanilla.
3. Pour over the bread, pressing to soak; cover and refrigerate overnight.
4. In the morning, preheat oven to 350°F.
5. Top with pecans and bake 45 minutes until puffed and golden.
6. Serve with warm maple syrup.

4. Pumpkin Spice Muffins

Moist, warmly spiced muffins with a crackly cinnamon-sugar top.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 3/4 cup pumpkin puree
• 1/3 cup honey
• 1/2 cup coconut oil, melted
• 2 eggs

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin.
2. Whisk flour, baking powder, spice, and salt.
3. In another bowl, whisk pumpkin, honey, coconut oil, and eggs.
4. Fold wet into dry until just combined.
5. Fill cups 3/4 full and bake 18 minutes.
6. Cool 5 minutes in the pan before transferring to a rack.

5. Pumpkin Bread Pudding

Comforting custardy bread pudding with cozy pumpkin spice in every bite.

Ingredients

• 4 cups cubed day-old bread
• 5 eggs
• 1 1/2 cups milk
• 3/4 cup pumpkin puree
• 1/2 cup maple syrup
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup raisins
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 350°F and butter an 8×8 dish.
2. Whisk eggs, milk, pumpkin, maple syrup, and spice.
3. Add the bread cubes and raisins; let soak 15 minutes.
4. Pour into the dish and top with walnuts.
5. Bake 40 minutes until set and golden.
6. Serve warm with whipped cream.

6. Pumpkin Cream Cheese Danish Bake

Flaky crescent dough swirled with pumpkin and sweet cream cheese filling.

Ingredients

• 1 can (8 oz) crescent roll dough
• 3/4 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp pumpkin pie spice
• 4 oz cream cheese, softened
• 2 tbsp melted butter
• 1/4 cup coarse sugar
• 1/2 cup powdered sugar glaze

Instructions

1. Preheat oven to 375°F and line a sheet pan with parchment.
2. Unroll the crescent dough and press the seams together.
3. Beat cream cheese, brown sugar, pumpkin, and spice until smooth.
4. Spread the filling over the dough and roll into a log.
5. Slice into 8 rounds and place cut-side up on the pan.
6. Brush with butter, sprinkle with sugar, and bake 18 minutes.

7. Pumpkin Chocolate Chip Oat Bake

Melty chocolate chips meet warm pumpkin spice in this crowd-pleasing oat bake.

Ingredients

• 2 cups old-fashioned oats
• 1 3/4 cups milk
• 3/4 cup pumpkin puree
• 1/4 cup maple syrup
• 2 eggs
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 375°F and grease an 8×8 dish.
2. Stir oats, baking powder, and spice in a large bowl.
3. Whisk milk, pumpkin, maple syrup, and eggs.
4. Combine wet and dry; fold in the chocolate chips.
5. Bake 32 minutes until set.
6. Serve warm for maximum melty-chocolate payoff.

8. Pumpkin Spice Scones

Buttery, crumbly scones with a pumpkin-spice glaze — coffee's best friend.

Ingredients

• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup cold butter, cubed
• 3/4 cup cold milk

Instructions

1. Preheat oven to 400°F and line a sheet pan.
2. Whisk flour, sugar, baking powder, spice, and salt.
3. Cut in the cold butter until pea-sized crumbs form.
4. Stir in pumpkin and milk just until a dough forms.
5. Pat into a circle, cut into 8 wedges, and bake 18 minutes.
6. Drizzle with a simple powdered-sugar glaze.

9. Apple Pumpkin Breakfast Strata

Sweet apples and pumpkin custard baked into golden, puffy perfection.

Ingredients

• 3 cups cubed brioche
• 4 eggs
• 1 1/4 cups milk
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp pumpkin pie spice
• 1/2 cup chopped apples
• 1/2 tsp vanilla

Instructions

1. Butter a 9×9 dish and add the brioche cubes and apples.
2. Whisk eggs, milk, pumpkin, brown sugar, spice, and vanilla.
3. Pour over the bread; soak 20 minutes.
4. Preheat oven to 350°F.
5. Bake 40 minutes until puffed and golden.
6. Serve warm with maple syrup.

10. Pumpkin Streusel Coffee Cake

A buttery crumb topping over moist pumpkin cake — made for slow sipping.

Ingredients

• 2 cups self-rising flour
• 1/2 cup sugar
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1/2 cup cinnamon streusel

Instructions

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Whisk flour, sugar, and spice.
3. Beat pumpkin, oil, eggs, and milk; fold into the dry mix.
4. Spread in the pan and sprinkle the streusel over the top.
5. Bake 38 minutes until a toothpick comes out clean.
6. Cool 15 minutes before slicing.

11. Pumpkin Pecan Breakfast Bake

Cinnamon-raisin bread, pumpkin custard, and candied pecans in one golden dish.

Ingredients

• 5 cups cubed cinnamon-raisin bread
• 6 eggs
• 1 3/4 cups milk
• 3/4 cup pumpkin puree
• 1/3 cup maple syrup
• 2 tsp pumpkin pie spice
• 1/2 cup chopped pecans
• 1/4 cup brown sugar

Instructions

1. Grease a 9×13 dish and fill with the bread cubes.
2. Whisk eggs, milk, pumpkin, maple syrup, and spice.
3. Pour over the bread; press down and soak 15 minutes.
4. Top with pecans and brown sugar.
5. Bake at 350°F for 45 minutes until set.
6. Rest 10 minutes and serve warm.

12. Pumpkin Spice Monkey Bread

Pull-apart pumpkin-spiced dough balls rolled in cinnamon sugar — dangerously fun.

Ingredients

• 2 cups biscuit baking mix
• 3/4 cup pumpkin puree
• 1/2 cup milk
• 1/4 cup sugar
• 1 tsp pumpkin pie spice
• 3 tbsp melted butter
• 1/3 cup cinnamon sugar
• 1/2 cup maple syrup for serving

Instructions

1. Preheat oven to 350°F and grease a Bundt pan.
2. Mix the baking mix, pumpkin, milk, sugar, and spice into a soft dough.
3. Pinch into 1-inch balls.
4. Roll each ball in melted butter, then cinnamon sugar.
5. Layer in the pan and bake 30 minutes.
6. Invert onto a plate and serve warm with maple syrup.

13. Pumpkin Spice Breakfast Cookies

Soft, chewy breakfast cookies loaded with oats, pumpkin, and warm spice — meal-prep friendly.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups old-fashioned oats
• 1 cup white whole wheat flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment.
2. Whisk the pumpkin, maple syrup, coconut oil, and vanilla in a large bowl.
3. Stir in the oats, flour, pumpkin pie spice, baking soda, and salt until just combined.
4. Fold in the cranberries and pecans.
5. Scoop 2-tbsp mounds onto the sheet and flatten slightly.
6. Bake 14 minutes until set at the edges; cool 10 minutes on the pan.

14. Pumpkin Brioche French Toast Bake

Buttery brioche cubes soaked in pumpkin custard, baked golden and drizzled with maple syrup.

Ingredients

• 1 loaf brioche, cut into 1-inch cubes
• 1 1/2 cups pumpkin puree
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp melted butter
• Powdered sugar and maple syrup, for serving

Instructions

1. Grease a 9×13-inch baking dish and add the brioche cubes.
2. Whisk the pumpkin, eggs, milk, brown sugar, pumpkin pie spice, vanilla, and salt; pour over the bread.
3. Press gently so every cube soaks; cover and refrigerate at least 2 hours or overnight.
4. Preheat the oven to 350°F; drizzle the melted butter over the top.
5. Bake 40 minutes until puffed, golden, and set in the center.
6. Dust with powdered sugar and serve warm with maple syrup.