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Pumpkin Spice Granola Recipe

Crunchy homemade pumpkin spice granola made with rolled oats, pumpkin puree, maple syrup, nuts, pumpkin seeds, and warm fall spices. Perfect for breakfast, yogurt, or an easy snack.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup pumpkin seeds
  • 2 tablespoons melted coconut oil or neutral oil
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Optional
  • 1/3 cup dried cranberries
  • 1/4 cup chocolate chips
  • 1/4 cup shredded coconut

Method
 

  1. Preheat the oven: Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
  2. Mix the wet ingredients: In a large bowl, combine the pumpkin puree, maple syrup, melted oil, vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir until smooth and well combined.
  3. Add the dry ingredients: Add the rolled oats, chopped nuts, and pumpkin seeds to the pumpkin mixture. Stir thoroughly until the oats and other ingredients are evenly coated.
  4. Spread the granola: Transfer the mixture to the prepared baking sheet. Spread it into an even layer and gently press it down with a spatula if you want larger crunchy clusters.
  5. Bake: Bake for 30–40 minutes, stirring gently once or twice during baking. Continue baking until the granola is golden brown and smells toasted.
  6. Cool completely: Remove the baking sheet from the oven and let the granola cool completely on the pan. It will become crisp as it cools.
  7. Add mix-ins: Once completely cool, stir in dried cranberries, chocolate chips, or shredded coconut if desired.
  8. Serve and store: Enjoy immediately or transfer the cooled granola to an airtight container. Store at room temperature in a cool, dry place.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Allow the granola to cool completely before storing so it stays crunchy.
  • For larger clusters, avoid stirring the granola too often while it bakes.
  • Add dried fruit and chocolate chips after baking.
  • Pecans, walnuts, almonds, sunflower seeds, or extra pumpkin seeds can be used according to preference.