Pumpkin Spice Oatmeal Cups Recipe

These Pumpkin Spice Oat Cups are an easy no-bake dessert loaded with cozy fall flavors — maple syrup, butterscotch, and pumpkin pie spice. They’re chewy, naturally sweet, and make a perfect make-ahead treat. Once frozen, they’ll be ready whenever you want a quick seasonal snack.

Inspired by the simple joy of no-bake oat cups, this pumpkin spice version brings autumn spices to a convenient freezer-friendly snack. The oat base mixes quick-cooking oats with drippy cashew butter, maple syrup, and pumpkin pie spice, then gets finished with a chocolate layer and a sprinkle of chopped butterscotch. They’re great for gifting, packing in lunches, or keeping on hand for a sweet moment any time of day.

Checklist for Pumpkin Spice Oat Cups

• Quick-cooking oats: Smaller, softer oats give the best texture in no-bake cups.
• Maple syrup: Natural sweetness that complements pumpkin spice.
• All-natural cashew butter: Use a drippy, stir-able nut butter. Almond or peanut butter work as alternatives.
• Pumpkin pie spice: The key to that warm, autumn flavor.
• Walnuts: Provide crunch; swap with pecans or omit if preferred.
• Semi-sweet chocolate chips: Melted to form a smooth top layer. Dark or milk chocolate are both fine substitutes.
• Coconut oil: Helps the chocolate set and gives a glossy finish.
• Butterscotch chips: Optional, for extra sweetness and texture.
• Muffin pan and liners: Standard muffin pan with paper liners or a silicone muffin mold works well.

Can I use a different type of chocolate?

Yes. Use chocolate chips or chopped chocolate. If you prefer milk or white chocolate over dark, feel free to substitute. Each choice will change the sweetness and flavor balance, so pick what you enjoy most.

Can I use rolled oats?

We don’t recommend old-fashioned rolled oats for this recipe — they remain a bit too coarse in a no-bake format. Quick-cooking oats give a softer, chewier texture that holds together better in these cups.

What if I have leftover oat mixture?

If you have extra oat mixture, simply add a bit more to liners and press to form additional cups. It’s better to have one or two extra cups than to run short.

Storage

Store these pumpkin spice oat cups in the refrigerator for up to 5 days or in the freezer for up to 3 months. Make sure the cups are completely set before transferring them into an airtight container or freezer bag. Thaw for a few minutes at room temperature if you prefer a softer texture before eating.

Pumpkin Spice Oat Cups Recipe

Chewy, spiced oat cups topped with a chocolate-butterscotch layer. Makes about 12 cups.

Details

• Prep: 20 mins
• Cook: 2 mins (melting chocolate)
• Total: ~22 mins plus chilling
• Servings: 12

Ingredients

Oat Layer

• 2 cups quick-cooking oats
• 1/4 cup maple syrup
• 1/2 cup drippy, all-natural cashew butter (or almond/peanut butter)
• 1 tablespoon pumpkin pie spice
• 1/3 cup chopped unsalted walnuts (or nuts of choice)

Chocolate Layer

• 3/4 cup semi-sweet chocolate chips (or chopped chocolate)
• 3 teaspoons coconut oil
• 1/3 cup chopped butterscotch chips, roughly chopped (optional)

Instructions

1. Line a metal muffin pan with paper liners, or use a silicone muffin pan without liners.
2. Make the oat layer: In a bowl combine quick-cooking oats, maple syrup, cashew butter, pumpkin pie spice, and chopped walnuts. Stir until the mixture comes together. If it seems dry, add 1–2 teaspoons of water to help it bind.
3. Scoop about 2 tablespoons of the oat mixture into each muffin cup. Firmly press the oats into the bottom and slightly up the sides to form a crust.
4. Melt the chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl and heat in 20-second intervals, stirring after each interval until smooth and glossy.
5. Spoon 2–3 teaspoons of melted chocolate over each oat base. Tilt and gently swirl the pan to help the chocolate spread evenly. If any chocolate remains, distribute it among the cups. Sprinkle chopped butterscotch chips on top of each cup.
6. Place the muffin pan in the freezer and allow the cups to set for 20–30 minutes or until firm.
7. Once set, remove from liners (if used) and transfer to an airtight container. Store in the refrigerator for short-term use or the freezer for longer storage.

Tips & Notes

• Chopped chocolate can be used instead of chips for a smoother melt.
• Adjust chocolate type to taste — dark, milk, or white will change the overall sweetness.
• Do not substitute old-fashioned rolled oats; they won’t soften enough in this no-bake recipe.
• Let the cups fully set before handling to avoid breakage.

Photography: Photos in this post were taken by Dalya from It’s Raining Flour.