Pumpkin spice granola is the crunchy, cozy fall breakfast that makes your kitchen smell like autumn. Rolled oats, pecans, and pepitas are coated in pumpkin puree, maple syrup, and warm spices, then baked slowly into big, golden clusters you can snack on by the handful.
This easy pumpkin spice granola recipe uses real pumpkin puree for flavor and a lightly sweet, naturally spiced taste, with no refined sugar needed. A simple trick of pressing the granola down and leaving it undisturbed while it cools is what creates those satisfying bakery-style clusters.
Sprinkle it over yogurt, pour it over milk, stir it into oatmeal, or pack it in a jar for a thoughtful homemade gift. Once you make a batch, you will not want to go back to store-bought versions.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes (plus cooling)
Servings: 10 servings
Category: Breakfast / Snack
Why You’ll Love This Pumpkin Spice Granola
- Big, crunchy clusters in every bite
- Real pumpkin and warm spices without refined sugar
- One bowl and one sheet pan
- Great for breakfast, snacking, and gifting
- Easy to customize with your favorite nuts and seeds
Ingredients You’ll Need for Pumpkin Spice Granola
- 3 cups old-fashioned rolled oats
- 1 cup raw pecans, roughly chopped
- 1/2 cup raw pepitas (pumpkin seeds)
- 1/3 cup pure maple syrup
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, stirred in after baking
How to Make Pumpkin Spice Granola
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, pecans, pepitas, pumpkin pie spice, and salt.
- In a small bowl, whisk the maple syrup, pumpkin puree, melted coconut oil, and vanilla.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the granola in an even layer on the baking sheet and press it down firmly with the back of a spatula.
- Bake for 30 to 35 minutes, rotating the pan halfway, until golden and fragrant.
- Let the granola cool completely on the pan without stirring so it hardens into clusters.
- Break it into chunks and stir in the dried cranberries.
Tips for the Crunchiest Pumpkin Spice Granola
- Press the granola down firmly before baking and don’t stir it while it cools. The pressure and stillness are what create big clusters.
- Use old-fashioned rolled oats, not instant oats, which turn mushy rather than crunchy.
- Bake low and slow so the pumpkin dries out evenly instead of burning the nuts.
- Add dried fruit only after baking so it stays chewy instead of becoming hard and dry.
Variations to Try
- Swap pecans for walnuts or almonds
- Add shredded coconut flakes for the last 10 minutes
- Stir in white chocolate chips after the granola cools
- Use honey instead of maple syrup for a different sweetness
- Add a spoonful of almond butter to the wet mixture for extra richness
How to Store It
Store pumpkin spice granola in an airtight container at room temperature for up to 2 weeks. Keep it away from humidity so it stays crisp.
For longer storage, freeze it in a sealed bag for up to 3 months. It thaws in minutes at room temperature and stays crunchy.
Frequently Asked Questions
How do you make granola clusters?
Press the granola firmly into the pan before baking, and let it cool completely without stirring so it hardens into large pieces.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pie filling contains extra sugar and spices, which will throw off the flavor and make the granola too sticky.
Why isn’t my homemade granola crunchy?
It likely needs more time or needs to cool fully. Granola crisps as it cools, so let it rest on the pan until completely cool.
Can I make pumpkin spice granola nut free?
Yes. Replace the pecans with extra pepitas or sunflower seeds for a nut-free version.
Pumpkin Spice Granola
Ingredients
Equipment
Method
- Preheat oven to 325°F and line a baking sheet with parchment.
- Stir together the oats, pecans, pepitas, spice, and salt.
- Whisk the maple syrup, pumpkin, coconut oil, and vanilla and stir into the dry mixture.
- Press the granola into an even layer on the pan.
- Tip: Pressing firmly creates big clusters.
- Bake 30 to 35 minutes, rotating halfway.
- Cool completely without stirring, then break into chunks and add the cranberries.
Notes
Store airtight for up to 2 weeks.