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Pumpkin spice latte overnight oats in a glass
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5 from 1 review

Pumpkin Spice Latte Overnight Oats

Everything you love about your favorite Fall morning latte is in these Pumpkin Spice Latte Overnight Oats! This is an easy recipe for creamy vegan and gluten free overnight oats made with pumpkin puree, Fall spices, and topped with a spiced Latte coffee whipped cream.  
Prep Time10 mins
Chill8 hrs
Total Time8 hrs 10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Gluten Free, Overnight Oats, Pumpkin Spice Latte, Small Batch, Vegan
Servings: 2 Servings
Author: Erin Cernich


  • 2 - Serving Glasses or Bowls


Pumpkin Overnight Oats

  • 1/3 cup pure canned pumpkin
  • 1/3 cup unsweetened canned coconut milk refrigerated overnight; only the cream in the can
  • 2 to 3 tablespoons pure maple syrup or any sweetener of choice; sweeten to taste
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup oat milk or any milk of choice
  • 1 cup, plus 2 tablespoons rolled oats, gluten free

Coffee Whipped Cream Topping

  • 1 teaspoon instant coffee granules
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract or vanilla powder
  • remainder of canned coconut milk only the cream in the can
  • 2 to 3 tablespoons pure maple syrup or any sweetener of choice; sweeten to taste
  • ground cinnamon optional to dust on top


Pumpkin Overnight Oats

  • Plan Ahead - Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
  • In a small mixing bowl, stir together the pumpkin, coconut cream, maple syrup, and pumpkin pie spice until thoroughly incorporated. Add the oat milk and stir until smooth.
  • Sprinkle the oats into the liquid and stir to combine. Cover and refrigerate the oats at least overnight.

Coffee Whipped Cream Topping

  • In a spice grinder, add the coffee granules, pumpkin pie spice, and vanilla powder (if using). Pulse until the coffee is ground to a powder.
  • If you don't have a spice grinder - A coffee bean grinder will work, or place the coffee granules in a plastic bag and crush with your hand or a rolling pin. We want the coffee granules to be ground to a powder so you don't bite into a large piece of dehydrated coffee! Mix the coffee powder with the pumpkin pie spice and vanilla powder (if using).
  • In a small mixing bowl, add the remaining coconut cream solids from the can of coconut milk and maple syrup. Using a hand held mixer fitted with the whisk attachments, beat the coconut cream on high speed until you have light whipped cream - this can take about 3 to 5 minutes.
  • Sprinkle the coffee powder into the whipped cream and mix to combine. Cover the whipped cream and refrigerate until ready to use. Note - The whipped cream will set up a little firmer if refrigerated overnight.
  • To serve - Portion the overnight oats into serving glasses (or bowls) and top with the Latte Whipped Cream. Sprinkle a little cinnamon on the top and Enjoy!


  • Oats - I recommend rolled oats because of their size and texture.  You don't have to use 'Gluten Free' labeled oats if the recipe does not need to be gluten free.
  • Oat Milk - The oat milk is a nice flavor compliment to the oats.  Although you can use any milk you prefer.
  • Maple Syrup - You can use any sweetener of choice.  
  • Coconut Milk/Cream - To make the overnight oats creamy AND to make successful whipped cream - the can of coconut milk should be refrigerated overnight.  You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
  • Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing:  Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin.  Just be sure it is not Pumpkin Pie Filling