Combine the rolled oats, water or milk, and a pinch of salt in a saucepan over medium heat. Bring to a gentle simmer, stirring occasionally to prevent sticking and clumping.
Once the mixture begins to bubble and the oats are mostly tender, stir in the pumpkin puree and ground cinnamon, creating a vibrant orange swirl and fragrant aroma.
Continue to simmer, stirring frequently, until the oats are fully cooked and the mixture thickens to a creamy consistency, about 5 minutes. The oats should look glossy and homogenous.
Remove the saucepan from heat and stir in the maple syrup to add a touch of sweetness. Taste and adjust with more cinnamon or syrup if desired.
Spoon the hot oatmeal into bowls, then top generously with toasted pumpkin seeds for crunch and texture contrast.
Serve immediately while warm, enjoying the creamy texture and nutty topping as the perfect cozy fall breakfast.
