These Pumpkin Overnight Oats with Chia Seeds and Biscoff Cookie Butter are a breakfast that’s fast, cozy, and tastes like dessert—but still feels wholesome enough to kick off your day. They’re thick, creamy, and filled with warm pumpkin pie spices, a swirl of cookie butter, and the fall flavors we all crave.
I love that this recipe takes just a few minutes to prep and is ready and waiting in the fridge when you wake up. The chia seeds make it extra satisfying, and the cookie butter adds that buttery, spiced sweetness that takes everything over the top. Whether you’re heading into a busy morning or just want something a little special to start your day, these oats are a win.
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Ingredients for Pumpkin Overnight Oats with Biscoff
You only need a handful of ingredients for this cozy no-cook breakfast:1 cup old-fashioned rolled oats
- 1 1/4 cups milk of choice (dairy or non-dairy)
- 1/2 cup pumpkin puree
- 2 tablespoons chia seeds
- 2–3 tablespoons Biscoff cookie butter (adjust for your tastes, you can also drizzle some on top later)
- 1–2 tablespoons maple syrup (to taste)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice
- Pinch of salt
- Optional toppings: Crushed Biscoff cookies, Greek yogurt, whipped cream, pecans, or an extra dash of cinnamon.
How to Make Pumpkin Overnight Oats with Cookie Butter
Step 1: Mix the base
In a medium bowl or large mason jar, stir together the oats, milk, pumpkin puree, chia seeds, maple syrup, vanilla, pumpkin pie spice, and salt.
Step 2: Add the cookie butter
Warm your biscoff cookie butter in the microwave for 10–15 seconds to make it easier to stir in. Quickly (it cools fast!) stir it in with the rest of your ingredients until it’s well-distributed.
Step 3: Chill overnight
Cover the mixture (or portion and store in mason jars) and refrigerate for at least 4 hours, or preferably overnight. The oats and chia seeds will absorb the liquid and thicken up beautifully.
Step 4: Serve and enjoy
In the morning, give the oats a good stir. If they’re too thick, add a splash of milk to loosen things up. Top with crushed cookies, a dollop of yogurt, a drizzle of warmed cookie butter, or anything else that sounds good!
Pro Tips
- Make it ahead: These overnight oats stay good in the fridge for up to 3 days, so you can prep a few jars at once.
Warm your biscoff before mixing: Cookie butter can be pretty hard to mix into cold ingredients. I would recommend you warm it in the microwave for 10-ish seconds and then quickly stir it in with the rest of your ingredients to get it as spread out as possible. - Adjust the sweetness: Depending on your taste (and the sweetness of your milk), you can use more or less maple syrup and more or less biscoff
- Add crunch: Chopped pecans or granola make a great contrast to the creamy oats.
- Serve warm or cold: These oats are delicious cold, but if you want something warm and cozy, just microwave for 30–60 seconds before eating.
- Make it vegan or dairy-free: Cookie butter (at least the Speculoos kind that I use from Trader Joe’s) is actually vegan. So, if you want to make yourself a dairy-free or vegan version of these yummy pumpkin overnight oats, all you need to do is use a plant-based milk and you’re ready to go!
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats require longer soaking and don’t soften as well without cooking. I would recommend you stick with old-fashioned rolled oats for the best texture.
Can I skip the chia seeds?
Yes, but your oats won’t be quite as thick in the end. You can reduce the milk slightly if you leave out the chia seeds.
Is there a substitute for Biscoff cookie butter?
You can swap in peanut butter or almond butter for a different flavor profile—but Biscoff (or Speculoos) is what gives these oats that signature spiced-cookie taste!
Can I double the recipe?
Definitely! Just scale up all the ingredients and portion into individual containers for grab-and-go breakfasts.
These Pumpkin Overnight Oats with Biscoff Cookie Butter are one of my favorite make-ahead breakfasts for fall. They’re packed with cozy flavor, easy to customize, and feel like a treat while still being totally practical for busy mornings. Whether you’re making them for yourself or prepping a batch for the whole family, this is one fall breakfast you’ll want on repeat.
Pumpkin Overnight Oats with Cookie Butter
Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/4 cups milk
- 1/2 cup pumpkin puree
- 2 Tbsp chia seeds
- 2-3 Tbsp Biscoff cookie butter Or Speculoos Butter from Trader Joe's
- 1-2 Tbsp maple syrup
- 1/2 tsp vanilla
- 3/4 tsp pumpkin pie spice
- pinch salt
- Extra crushed Biscoff cookies, greek yogurt, whipped cream, nuts, etc. Optional, for toppings
Instructions
- In a medium bowl or large mason jar, stir together the oats, milk, pumpkin puree, chia seeds, maple syrup, vanilla, pumpkin pie spice, and salt.
- Warm your biscoff cookie butter in the microwave for 10–15 seconds to make it easier to stir in. Quickly (it cools fast!) stir it in with the rest of your ingredients until it’s well-distributed.
- Cover the mixture (or portion and store in mason jars) and refrigerate for at least 4 hours, or preferably overnight. The oats and chia seeds will absorb the liquid and thicken up beautifully.
- In the morning, give the oats a good stir. If they’re too thick, add a splash of milk to loosen things up. Top with crushed cookies, a dollop of yogurt, a drizzle of warmed cookie butter, or anything else that sounds good!
