Pumpkin Cream Cheese Baked Oatmeal

I have many seasonal recipes on “The List” that go unpublished every year. These ideas stay permanently unchecked on The List, waiting for its designated “food season” to make its big debut, but never seeing the light.*

*Because I’m lazy.

Pumpkin Cream Cheese Baked Oatmeal by the Oatmeal Artist #vegan

Such was the case with last year’s Peppermint Brownie Baked Oatmeal. I always wanted to make this during the holiday season, but it took multiple years to actually get it done.*

*Because I’m lazy.

Now, there’s this doll: pumpkin baked oatmeal with delightful clumps of cream cheese. I used Tofutti, but any cream cheese, vegan or not, will work just fine. I’ve wanted to publish this for the past several “pumpkin seasons,” but I’m finally getting to it now.*

*Because I’m lazy.

Pumpkin Cream Cheese Baked Oatmeal #vegan

What finally motivated me? Christine (yes, the same Christine who motivated me to make the Spiced Persimmon Oatmeal) asked if I could make more variations on my Berry Cream Cheese Baked Oatmeal.

Screen Shot 2015-11-08 at 9.55.53 AM

Combined with the guilt of ignoring this recipe idea for years, her request finally launched me to purchase a tub of Tofutti. Once I had that in my fridge, there was no turning back. I had to use it quickly because, in my experience, even vegan cream cheese has a short lifespan.

Pumpkin Cream Cheese Baked Oatmeal by the #oatmealartist #vegan

This recipe is literally just my Pumpkin Pie Baked Oatmeal + cream cheese. There are two ways to make this (even though I only wrote out one way in the recipe below). First, you can do what I did and make Pumpkin Pie Baked Oatmeal and then drop in dollops of cream cheese. Alternatively, you can follow the approach I used in the Berry Cream Cheese Baked Oatmeal, in which I whisked the cream cheese into the wet ingredients, distributing the cream cheese throughout.

I’m used to the taste of vegan cream cheese (probably thanks to my bagel challenge), but if you’re not, you might like the second method better so you don’t run into clumps of an ingredient you’re not completely fond of. I understand this because I used to feel the same way, as you can see in my ranting of the Berry Cream Cheese Baked Oatmeal. Much has changed in three years, and I now find Tofutti and other vegan cream cheeses to taste totally normal and . . . well, cream cheesey. Maybe someday I will like Daiya cheddar, too.*

*Probably not.

Pumpkin Cream Cheese Baked Oatmeal #oatmealartist #vegan

And don’t forget to participate in the contest to become December’s Oatmeal Enthusiast!

All you have to do is leave comments. See details hereIt ends this Saturday!

Random Recommendations:

  • [people] Follow me on Instagram, Twitter, and Facebook! Yep, shameless self-promotion.
  • [eats] Oldie, but goodie. Here’s BuzzFeed’s compilation of 32 Vegan Recipes for Thanksgiving (because it’s that time of year, y’all).
  • [reads] Civil Eats posted a great article about an unlikely activist (a pastry chef!) who argues that we need to be eating fewer sweets.

Pumpkin Cream Cheese Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup regular rolled oats
  • 1/4 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/4 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1-2 tbsp cream cheese (I used Tofutti)

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small bowl, mix oats, baking powder, pumpkin pie spice, and salt until combined.
  3. In a medium-sized bowl, mix together pumpkin puree, milk, vanilla extract, and maple syrup.
  4. Add dry ingredients to mix ingredients and stir until combined.
  5. If you'd like to add any extra ingredients (chocolate chips, additional spices or sweetener, dried fruit), do so now.
  6. Drop cream cheese in small clumps into batter, stirring slightly to distribute the clumps throughout the oatmeal.
  7. Pour into the prepared ramekin. I added a few more clumps of cream cheese on the top. Then, bake for 20-25 minutes.

Just an FYI:

See paragraphs above for alternative methods to prepare this oatmeal.

Adapted from Pumpkin Pie Baked Oatmeal.


*This post is in no way sponsored by Tofutti and I did not receive any compensation for this post. It just happens to be the brand I used here.*

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

17 Responses to Pumpkin Cream Cheese Baked Oatmeal

  1. It’s amazing how much your taste buds can change, isn’t it? Living in Switzerland as I do, I used to be very fond of fondue in my pre-vegan days. The very thought of it disgusts me now. Last winter, I made my own vegan fondue just to recreate the experience (it’s a very social meal and one that I closely associate with the onset of cold weather). I thought it tasted just like the fondue I remembered, but my non-vegan dinner companions were not so convinced. This has reminded me, it’s about that time of year again!

  2. Kelsey says:

    I love the tone of this post, its so funny! I’ve never tried any vegan cheese substitutes, but maybe now is the time. I also really appreciate you linking that Buzzfeed article. Its my first vegan thanksgiving and I’m totally unsure of what to make!

  3. Kelsey says:

    I love the tone of this post, its so funny! I’ve never tried any vegan cheese substitutes, but maybe now is the time. I also really appreciate you linking that Buzzfeed article. Its my first vegan thanksgiving and I’m totally unsure of what to make!

    • Lauren Smith says:

      Thanks. I like to be funny, but my sense of humor often offends people, so I generally keep it tame on here haha.

      All of vegan Thanksgivings have been spent in NYC with friends, so I just go to restaurants anyway. I miss my family Thanksgivings!

  4. Christine says:

    Wow! Thank you for taking another one of my comments to heart! I rarely have cream cheese, but happen to have some in the refrigerator now. There’s also a can of pumpkin purée on the shelf. I can’t wait until the weekend to try this recipe!

  5. Kristin says:

    Not vegan, but dairy free… how bad is the tofutti? Give it to me straight. I know you like it now, but on first taste?

  6. Cindy says:

    This looks amazing! I love pumpkin oatmeal and have had it baked a couple of times. This looks SO fantastic! Thank you for sharing. I’d love it with a massive scoop of almond butter and an extra sprinkle of cinnamon. I’m sure the cream cheese makes this SO luscious. Can’t wait to try it 🙂 Thank you!

  7. Janelle says:

    YUM, this is a perfect recipe for autumn and holiday season. Such a cute little serving bowl too – where did you get that? Do you have a link? 🙂

  8. Mathias says:

    If you are interested in topic: make money writing articles uk – you should read about Bucksflooder first

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